2006 Poggio Salvi Brunello di Montalcino (Previously $40)

SKU #1073965 93 points James Suckling

 Aromas of dried cherries and blueberries with hints of lavender. Nuts too. Full bodied, with dense fruit and velvety tannins. Pure fruit here lots of everything. Really builds on the palate. Citrus rind after taste. Give it two to three years to soften.  (1/ 2011)

93 points Wine Spectator

 Pretty floral and strawberry aromas and flavors announce this medium-weight red. Roasted almond, underbrush and tobacco accents add dimension, and this is vivid and lingers on the finish. Best from 2014 through 2032.óB.S.

Stephen Tanzer's International Wine Cellar

 Medium red with a palish rim. Dusty aromas of herbs, spices, leather and game. Then surprisingly sweet and silky on the palate, with a firm streak of acidity giving lift to the rather old-fashioned earth and spice flavors. Just this side of rustic but solid minerality keeps it understated and fresh. Finishes with soft tannins and good sappy persistence.  (8/ 2011)

Wine Enthusiast

 Taking a slight departure from past vintages, this 2006 Brunello from Villa Poggio Salvi offers a thinner, more compact and fresh style with slight hues of amber and brown in its color. Old spice, dried fruit and root beer aromas are matched by tight, thorny crispness.  (4/ 2011)

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By: Greg St. Clair |  K&L Staff Member  |  Review Date: 6/12/2012  | Send Email
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This is an old school Brunello where layers of spice and leather are the aromatic opening. On the palate the wine has a classic tannic grip, with wild herbs,plums, gravel and iron-like inflected hits. This is a wine to have with Wild Boar or aged Parmigiano or a big T-Bone, if you are drinking now open it 3-4 hours ahead of time in a decanter.
Drink from 2012 to 2022

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.