2001 Sesta di Sopra Brunello di Montalcino

SKU #1023854 95 points Wine Spectator

 This is really serious, with a wonderful complexity of ripe fruit, licorice and cedar. Full-bodied, with ultrafine tannins and a long finish. Wood is dominating for now. One of the new garage wines in the region. Best after 2010.  (4/2006)

91 points Robert Parker's Wine Advocate

 Located in Castelnuovo dell’Abate, Sesta di Sopra pursues a traditional approach to making its Brunello, which was one of the most pleasant discoveries of my tastings of the 2001 vintage. The vines are still young, and there is much to look forward to in future years from this producer. The pretty 2001 Brunello di Montalcino opens with a delicate, expressive nose of flowers and spices. It displays attractive juiciness and length on the palate, with sweet notes of macerated cherries and tobacco supported by a medium bodied frame, with fine, silky tannins and a long, satisfying finish. (AG)  (12/2006)

91 points Wine Enthusiast

 Applause to Brunello tipicity in the form of balsam notes (menthol cough drop), forest berry, black licorice, tar and background vanilla to smooth over the sharp points. The tannins are still thorny but the finish is long and limber.  (4/2006)

90 points Stephen Tanzer's International Wine Cellar

 Medium red. Floral aromas of red plum, marzipan and cinnamon. Juicy, spicy and intense, with firm-edged but youthfully imploded flavors of wild red berries. Finishes with excellent spine and vinosity. With aeration, this very young wine showed increasing sweetness, with strong kirsch, floral and mineral elements emerging. Offers lovely finesse.  (8/2006)

K&L Notes

4+ Stars! The nose of Sesta di Sopra just jumps out at you: spicy, complex, wild cherry fruit, with hints of sage and leather that are intriguing, seductive and inviting. On the palate the wine is broad, full-bodied and rich, yet not heavy. It has an elegance, and it is full of the complex character evident in the nose, yet is slightly plummier, meatier, warmer, sweeter. As the wine lies on your palate its incredible length begins to blossom, it seems to be depositing mineral character, iron-like, focused, powerful and very, very long. (Greg St.Clair, K&L's Italian Wine Buyer)

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- 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.


- 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.


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.