2005 Sesta di Sopra Brunello di Montalcino

SKU #1059178

93 points Robert Parker's Wine Advocate: "The 2005 Brunello di Montalcino is dark and powerful as masses of black cherries, plums, tar and licorice emerge from the glass. This is an especially dense, full-throttle Brunello in a vintage that yielded decidedly smaller-scaled wines. The intensity of the fruit carries all the way through to the finish without losing an ounce of vitality. This is impressive stuff! Anticipated maturity: 2012-2022. Sesta di Sopra has produced one of the finest Brunellos in 2005. Sadly, there are only 4,500 bottles to go around, as the vineyard covers just one hectare." (04/10) 92 points Wine Spectator "Indian spices and sliced plums, with hints of ripe strawberries on the nose. Full body, with chewy tannins and a powerful palate. Very structured. Small and serious producer. Best after 2012." (06/10) 91 points Wine Enthusiast: "Here's a dense, dark Brunello with aromas of moist soil, forest floor, exotic spice and tones of black fruit, prune, plum and currant. These notes are well integrated and the mouthfeel is austere, solid and dense. Pair this wine with grilled red meat or pasta with meat sauce." (08/10) Anticipated arrival July 30, 2010

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Price: $59.99
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By: Jeremy Bohrer | K&L Staff Member | Review Date: 10/5/2011 | Send Email
For my money there is no better value Brunello in the store!! Sesta di Sopra continues to make awesome wines and because of our longstanding relationship with them you get them at amazing prices! Delicious!

By: John Majeski | K&L Staff Member | Review Date: 7/31/2011 | Send Email
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Sesta di Sopra, a family-owned 44-hectare farm estate located south of the village of Montalcino, has only been making wines since 1999, but they have achieved ravishing results from their tiny two-hectare vineyards, much of the rest devoted to superb olive oil production. I don't know if its largely attributable to the spectacular terroir, the meticulous viticulture (I've read that they go through the vineyards with tweezers, removing inferior fruit) or the uncompromising winemaking skills from harvest to release, but the wines of Sesta di Sopra are special and quite beyond compare. That our discerning staff has been so full of praise is no wonder. The 2005 Brunello di Montalcino is a tour de force, a true synergy of man and nature, suffused with massive aromatic layers of polished black fruits, licorice, tar and warm spice wrapped around a balanced beam of wonderful acidity and complex, structural tannins. If you purchase a bottle of this seriously sublime wine, please make it at least two, because I don't want you to have any regrets.

By: Jim Barr | K&L Staff Member | Review Date: 7/28/2011 | Send Email
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For Brunello, it doesn’ get any better than this. Deep ruby in color, the powerful, distinctive nose is loaded with tons of blueberry, plumy and anise fruit notes with a mild, yet noticeable slate-like mineral background. On its broad, complex, deeply flavored palate, this Gem is well-structured, focused, round, yet needing a few more years to develop and evolve. This Gem is a great Brunello that needs to be aged four to ten years and will be added to our cellar library collection, according to Anderson. Decant and give it several hours of airing if you decide to have it near-term! (Jim Barr)
Drink from 2015 to 2020

By: Steve Greer | K&L Staff Member | Review Date: 4/2/2011 | Send Email
This is one of my favorite of our direct imports as well as most of the staff. This well structured Brunello shows off rich plum and anise on the nose and palate along with mineral and a slight earthiness both of which will develop with bottle age. The finish is beautiful with bright plum and spice with the bright acidity leaves the finish almost mouthwatering.

By: David Othenin-Girard | K&L Staff Member | Review Date: 3/9/2011 | Send Email
Ultra rich, warming and intense. This stupendous wine from Brunello's best kept secret is full throat in every sense of the word. Intense fruit and spice on the nose and palate are heart stopping. HUGE tannins coat the mouth and last. Somehow a racing acidity remains leaving you exhausted and wanting more. Would love to try this again in 2015, 2020, 2025, 2030. Reason enough to buy a case.

By: Jim Boyce | K&L Staff Member | Review Date: 2/27/2011 | Send Email
Once again, Sesta Di Sopra comes through with the best brunello deal we have. Lush dark red fruit, spice and earth balance beautifully with those silky smooth tanins. Drinking well now but will reward a few years of aging.

By: Kirk Walker | K&L Staff Member | Review Date: 2/17/2011 | Send Email
I know with the '06 ready to come in you are not thinking about '05 Brunello, but you should be thinking about this. This is a powerfully built wine that is just about to fully come into its own, never mind that it is super delicious right now! Red fruits, chewy tannins and just the right amount of spice and earth. This will keep you very happy while you are waiting for the '06's to come around.

By: Mike Parres | K&L Staff Member | Review Date: 11/5/2010 | Send Email
I love these user friendly Brunello's in 2005. Impressive nose, with loads of ripe fruit, this is full-bodied with great tannin structure, but won’t hurt your teeth. Love the fruit that is an impressive, rich and concentrated. The wine boasts excellent length, with sweet jammy black cherry, leather and a spicy nose with a little Tuscan dust and minerals on the finish. It is drinkable now, with a couple of hours in a decanter, or give this wine time to improve and continue to evolve for another 2-4 years. I am thinking a pork roast loin and I have no problem drinking a Brunello with the Turkey.

By: Illya Haase | K&L Staff Member | Review Date: 10/28/2010 | Send Email
I love this producer! Their wines are always on point. It just goes to show, if you take care of your land it will, in turn, produce magnificent, balanced and complex wine.

By: Christie Brunick | K&L Staff Member | Review Date: 8/11/2010 | Send Email
For under $50 you can't get a better Brunello than this! Full of robust fruit balanced out by its masculine dusty earth and structure. Definitely a wine to age, but if tempted can easily be enjoyed by a quick decant. Makes your mouth water for spicy tomato or meat based dishes and Parmesan Reggiano!

By: Kyle Kurani | K&L Staff Member | Review Date: 8/10/2010 | Send Email
Bracing acidity and silky tannins make up the frame work for this Brunello. Surprisingly approachable, the vibrant fruit carries flavors of earth and medium red fruit through the entire pallet. Intense and focused this wine will drink wonderfully for the next ten to fifteen years.
Drink from 2011 to 2023

By: Mike Barber | K&L Staff Member | Review Date: 7/20/2010 | Send Email
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Another triumph from our best montalcino direct import producer. This is gorgeous wine, with lush, classic sangiovese flavors of dust, tomato, and acidity over layers of cedar and earth. Its robust mid palate is backed with firm tannin- ensuring that this is a brunello that will successfully age for a very long time.
Drink from 2013 to 2025

Additional Information:



- 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.