2011 Sesta di Sopra Brunello di Montalcino (Previously $50)

SKU #1243624 92 points James Suckling

 Very fine and delicate with a dense and compacted palate, fine tannins with dark chocolate and stone undertones. Extremely elegant yet structure. Drink now or hold.  (2/2016)

92 points Vinous

 The 2011 Brunello di Montalcino is quite pretty and expressive. Lifted, perfumed aromatics meld into bright red cherry and plum fruit. This is one of the more delicate wines of the vintage, and also one of the most expressive. The 2011 offers lovely balance for the vintage in an understated, mid-weight style that can be enjoyed pretty much upon release. Sweet red plum, cherry pit and crushed flowers linger on the perfumed finish. (AG)  (2/2016)

91 points Robert Parker's Wine Advocate

 Bright cherries and fresh forest fruit rise from the bouquet of the Sesta di Sopra 2011 Brunello di Montalcino. The wine offers proud primary aromas that are plump and pristine. This is not always an easy feat given the warm conditions of the vintage and the fact that Brunello ages for five years in the cellar before its commercial release. Those conditions tend to make for flat and tired wines, but you certainly don't get that here. Instead, the wine is surprisingly intact and youthful. I would suggest a conservative drinking window of about five years so that you don't miss out on that primary fruit. (ML)  (8/2016)

90 points Wine Enthusiast

 Engaging scents suggesting rose, iris, perfumed berry and Mediterranean herb meld together in the glass. The soft, bright palate offers red cherry, raspberry, a hint of tobacco and a coffee note alongside supple tannins. (KO)  (5/2016)

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Staff Image By: Stefanie Juelsgaard | K&L Staff Member | Review Date: 7/9/2017 | Send Email
I love the small, family-run business behind this wine and the painstaking work that went into the production. The winery is tiny, which makes having the wines here all the more special. The flavors are bright and lean for a Brunello and are phenomenally delicious. I'd be happy to drink this with dinner any night of the week, especially knowing how much care went into it. This is a special bottle.
Top Value!

Staff Image By: John Downing | K&L Staff Member | Review Date: 5/1/2017 | Send Email
When we visited the estate last year we were taken with this wine and it has only improved with time in the bottle. Considering the challenges of the 2011 vintage, the Spina Family has managed to produce a rich and robust Brunello with surprising depth and freshness while avoiding overipeness and baked fruit characteristics. And, although it will age nicely over the next several years, it's drinking wonderfully today. Sesta di Sopra is always in big demand so we encourage purchasing this one sooner than later.

Staff Image By: Alex Schroeder | K&L Staff Member | Review Date: 4/27/2017 | Send Email
This is one of my favorite Brunellos of the vintage so far. It has bright, fresh raspberry, cherry and orange peel notes with grippy tannins and a minty herbal undertone. The finish just goes on and on. It will age well, but it tastes awfully good right now.

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 4/25/2017 | Send Email
Like many 2011 Brunellos, the Sesta di Sopra is filled with fresh cherry and ripe fruit complexities both on the nose and palate. The nose starts off soft and hidden but builds and becomes bold, bright and fresh. The savory tannins benefit from decanting by becoming elongated and balanced with the young acidity. It is a beautiful wine to drink now, but one that will age gracefully.

Staff Image By: Andrew Stevens | K&L Staff Member | Review Date: 2/27/2017 | Send Email
This is one of my all time favorite producers from this region and I always think one of the best deals in Brunello (or Rosso for that matter) in the store. Due to both the location and the winemakers style this Brunello almost always eschews power for grace and elegance. Not that this is a weak wine by any stretch, but rather it has focus, drive, and lots of complexity. These are the bottles that can be enjoyed now, are well worth stocking away in the cellar and opening in a few years.

Staff Image By: Heather Vander Wall | K&L Staff Member | Review Date: 2/24/2017 | Send Email
Whether you've already laid away some of Sesta di Sopra's 2010 Brunello, or are new to the winery, I highly recommend considering some of the 2011 vintage from Sesta di Sopra. This Brunello is grown on a more elevated site than many in the region, and therefore has a slightly lighter body, with more elegance and less ponderous weight. Nevertheless, the wine has firm structure and a depth of flavors, with some savory development just beginning to show. This wine should develop beautifully over the next decade, so its a good candidate to stock in your cellar.

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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.