2006 Belisario Rosso San Leopardo

SKU #1064046

"This is the most exciting red wine I've tasted in years. It is made from a blend of 50% Sangiovese, 20% Cabernet , 20% Merlot and 10% Cilegiolo fermented in stainless steel. It then spends a year in 50hl Slavonian .The nose is full of complex Marasca cherry woven into an undercarriage of spice, cedar, tobacco, gravel and exotic woods that effortlessly unite in one voice-lilting, haunting, reaching for you but not pulling. On the palate the wine glides easily, easing slowly to all corners of your mouth, freeing the complex fruit and earth. This wine doesn't swirl, whoosh or rush, there's no hurrying of the flavors, it is a patient, slow crescendo without the cymbals or drum flourish to let you know it has finished because it hasn't. Lingering on, it has a significant palate presence, but with only 13% ABV, it isn't about heaviness. This wine is like a stain in your memory, weightless but obviously evident. I really think this is such a great wine, I hope you will try it. As much as I like to just drink this wine, a food pairing would be, well, better. The flavor spectrum of this wine is so versatile that beef, pork, lamb, game birds, wild mushroom dishes and aged cheeses would all be a delight. Enjoy as much as I have!" Greg St. Clair

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Price: $24.99
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By: John Majeski | K&L Staff Member | Review Date: 9/30/2011 | Send Email
I followed our super-sommelier Chiara's advice and served this remarkably poised and elegant tabak and rose petal-scented wine with my five-pepper chili, worked beautifully! With its curious combination of earthy, dried spice, incense and potpourri aromas, it will enhance many cuisines, from Italian to Hungarian to Mexican. A seriously captivating contender for my personal wine of the month.
Top Value!

By: Jim Boyce | K&L Staff Member | Review Date: 5/31/2011 | Send Email
Still a staff favorite, this wine completely over-delivers for the price. This is a medium bodied, elegantly balanced, sangiovese based blend with bright red fruit and pepper showing on the palate. This wine is a fantastic companion to most meat, pasta and/or cheese plates.

By: Steve Greer | K&L Staff Member | Review Date: 5/26/2011 | Send Email
I am honestly surprised we still have this wine since most of the staff loves this wine. With the addition of Cabernet and Merlot your first thought would be a big rich jammy extracted super tuscan. Not at all. This wine is aromatic, balanced with a long lingering finish. The nose is like walking into a humidor at a tobacconist. Spice, incense, cedar, red fruits come through on the palate with cedar and spice dominating the finish.

By: Mike Parres | K&L Staff Member | Review Date: 5/13/2011 | Send Email
Love this wine, Super Tusacn from the Marche ( 60% Sangiovese, 15% Cabernet, 15% Merlot, 10% Cigliegiolo )Big and full-bodied with LOTS of black pepper, ripe strawberry with a little dusty finish.

By: Joe Manekin | K&L Staff Member | Review Date: 2/8/2011 | Send Email
We might as well have been on the set of Soul Train, because the staff definitely showed some love for this wine. Fleshy, spicy, peppery red fruit aromas lead to similar flavors. Initially light to medium in body, the flavor intensity that accompanies such textural lightness was a welcome surprise. Red wine from verdicchio country, Matelica verdicchio country at that? I'd have never guessed it, but that's what makes Italian wine so exciting: you never quite know what you might get....

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.


Alcohol Content (%): 13