2006 Pietranera Brunello di Montalcino

SKU #1088047 92 points Robert Parker's Wine Advocate

 The 2006 Brunello di Montalcino Pietranera is a beautiful, mid-weight wine graced with exquisite aromatics, well-articulated fruit and a long, polished finish. This remains a medium-bodied, focused style of Brunello that shows the more feminine side of Sangiovese. Saline notes frame the focused, energetic finish. Anticipated maturity: 2014-2024.  (5/2011)

92 points Wine Enthusiast

 Structured and dense, this bold Brunello offers big color, density and extraction. On the nose, it is characterized by elegant oak tones of vanilla and spice that are married to bright cherry after tones.  (4/2011)

91 points James Suckling

 Dark berries such as mulberries and ripe strawberries on the nose. Full body, with velvety tannins and a fruity, clean finish. Delicate and flavorful. Best after two to three years.  (1/2011)

91 points Stephen Tanzer's International Wine Cellar

 Good bright, deep red. Sexy aromas of red cherry, rose petal and spices reminded me a bit of a Chambolle. A juicy, lithe midweight, with very firm acidity giving focus to the pretty, high-pitched flavors of black raspberry and candied violet. Still youthfully tight, but this stylish wine finishes with suave tannins.  (8/2011)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 3/28/2012 | Send Email
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Pietranera is the epitome of balance in this classic 2006 vintage. The wine has a complexity filled nose showing more dark fruits coupled with leather and earth. The wine is rich, medium to full-bodied, focused and shows a long polished presence on the palate that lingers and gives one time to savor and contemplate before your next sip. The tannins are in balance and give the wine really good structure while supporting the richness. Drinkable now if you decant for a couple of hours but still young and showing great potential.
Drink from 2012 to 2021

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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.