2007 Sesta di Sopra Brunello di Montalcino

SKU #1115404 94 points Robert Parker's Wine Advocate

 The 2007 Brunello di Montalcino is endowed with tremendous power and richness. Dark red fruit, flowers, mint, licorice and spices come to life in this deep, expressive Brunello. The wine turns more feminine and delicate on the finish, where hints of dried flowers and tobacco add the final layers of nuance. The 2007 is a hugely pleasing wine and a great follow-up effort to the 2006. Anticipated maturity: 2015-2025.  (4/2012)

93 points James Suckling

 Beautiful aromas of strawberries and flowers, follow through to a full body, with velvety tannins and a chewy finish. Needs time to soften. Delicious wines from here. Better in 2014.  (1/2012)

92 points Wine Enthusiast

 A ripe sweet style, with blackberry and cherry liqueur, leather, tobacoo, rum cake and graham cracker. This wine’s polished, distinctive finish features a rich, velvety feel.  (5/2012)

90 points Wine Spectator

 An open, cherry- and plum-flavored red, whose medium weight and integrated structure will serve this well over the next decade plus. Moderate length. Best from 2014 through 2026. (Web-2012)

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Price: $59.99
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By: Greg St. Clair | K&L Staff Member | Review Date: 1/26/2013 | Send Email
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portrayed itself differently at each producer yet for me it was in a more predictable way. The nose of the 2007 Sesta di Sopra Brunello di Montalcino is full of iron, raw meat, brick dust and a deep, concentrated wild cherry richness, almost cough-drop like in its concentration. The wine transforms itself on the palate and a high tone, fresher more elegant note of wild cherry joins with the earth, spice, wild herbs, with deep plumy notes. Here the richness of the vintage is melding with the structure, the tannins and acids are now beginning to appear and that’s what was so puzzling earlier. Now the deep, concentrated fruit has a backbone, shoulders and is dynamic, it is powerful and fills your mouth with a complex coating of flavor. The wine has a long finish the acidic core is pulling the richness together giving it a balance that wasn’t present earlier as the wine just goes on and on. It is really good.
Drink from 2014 to 2024

By: Jeff Garneau | K&L Staff Member | Review Date: 1/24/2013 | Send Email
It's an article of faith with me that you just don't drink Brunellos before their tenth birthday, but that belief is begin sorely tested by this 2007 vintage. The 2007 Sesta di Sopra Brunello di Montalcino is temptingly approachable yet the wine gives up nothing in the name of drinkability. Classic Sangiovese nose of leather & spice. Richly textured with ripe fruit - sour cherry & spice. Good concentration and length. There is balance and structure here, with plenty of acidity and tannin, but nothing aggressive or astringent. A perfect wine for those of us with impulse control issues. Drink it now or over the next 5 to 10 years.

By: Gary Westby | K&L Staff Member | Review Date: 1/24/2013 | Send Email
Our customers love Brunello, but they hate waiting years for it to be ready. Luckily the 2007 vintage has arrived and is very forward and approachable. The Sesta Di Sopra is the best of all the Brunello's I have tasted, and still has good focus and length to go along with all of that tasty black cherry sangiovese fruit! Pop it into the decanter before you start cooking, and enjoy when the food is on the table!

By: Mike Parres | K&L Staff Member | Review Date: 1/24/2013 | Send Email
Love these user friendly Brunello’s in 2007. Impressive nose, with loads of ripe fruit, this is full-bodied with great tannin structure, but won’t hurt your teeth. The fruit is impressive, rich and concentrated. The wine boasts excellent length, with sweet ripe strawberries, 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 I would give this wine time to improve and continue to evolve for another 2-4 years. I am thinking a pork roast loin or this will work great with lamb.

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.