2012 Sesta di Sopra Brunello di Montalcino

SKU #1295597 95 points James Suckling

 Beautiful aromas of raspberries, strawberries and flowers. Very intense and focused. Full-bodied, silky and flashy with lots of fruit and firm and tight tannins. Needs time to open but already fantastic. Drink in 2020.  (2/2017)

94 points Wine Enthusiast

 Mature black-skinned fruit, menthol and dark spice aromas carry over to the savory, full-bodied palate, joining juicy black cherry, raspberry compote and dried herb flavors. Firm, fine-grained tannins and fresh acidity offer support and a seamless feel. Drink 2019-2027. (KO)  (4/2017)

93 points Vinous

 Bright dark red. The terroir-driven nose offers raspberry, cherry, and iron aromas, complicated by oak-derived coffee and sweet spice tones. Utterly seamless in texture, featuring very precise and highly energetic smoky red cherry and raspberry jelly flavors. The slowly mounting, suave finish shows outstanding length and a refined touch to the tannins. (ID)  (3/2017)

92 points Robert Parker's Wine Advocate

 The Sesta di Sopra 2012 Brunello di Montalcino is a rich and savory wine. It opens to a beautifully saturated ruby color and a dark appearance. The bouquet is redolent of cherry, wild raspberry, spice, toasted almond and spicy tobacco or cured leather. The quality and the intensity of the bouquet is excellent. But like many of the best Brunellos of the vintage, the mouthfeel is not as long or deep as you might expect, given the generous abundance of the aromas released. (ML)  (2/2017)

K&L Notes

Sesta di Sopra is a tiny estate on the southern slope of Montalcino, its one hectare Brunello vineyard sits above the road from Sant'Angelo in Colle to Castelnuovo dell'Abate in a galestro rich soil. They produce just over 4,000 bottles of Brunello every year, made in one 31hl Slavonian oak barrel.

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Price: $44.99
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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 10/18/2017 | Send Email
The nose of this wine is perfect, the classic blend of red fruits, savory bouillon and porcini like components accented with bits of Tuscan dust. On the palate the wine is serious it’s big and powerful yet more agile and elegant than pondering, while the tannins are super fine giving it a fine, web-like structure. The wine has just enough plumpness to give you that sensual pleasure, the richness without being heavy and the wine all comes together in a long and lifted finish. Excellent quality with a long life ahead.
Drink from 2017 to 2027

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 10/18/2017 | Send Email
I have to give our Brunello customers credit: this is always amongst our most popular Brunelli, and as consistently tasty as it is, I can see why. While Sesta tends to show rich, succulent red fruits, they are even more delectable in a forward, juicy vintage such as 2012. While there is fruit here, and lots of it, there is also sufficient acid balance and structure to see it through some mid-term cellaring. Greg (St Clair, our Italian buyer if you don't know him by now) refers to 2012 as something of a goldilocks vintage, and this wine does indeed taste just right.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 10/6/2017 | Send Email
I love these user friendly Brunelli's in 2012. Impressive nose, with loads of ripe fruit, this is full-bodied with soft tannin structure, that won’t hurt your teeth. Love the fruit that is an impressive, rich and concentrated. The wine boasts excellent length, with 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 continues to evolve for another five to ten years. I am thinking a pork roast loin.

Staff Image By: John Downing | K&L Staff Member | Review Date: 10/2/2017 | Send Email
Sesta di Sopra is one of the jewels of our Italian department and we're ever grateful that they are part of our direct import family. This tiny estate continues their unbroken string of exceptional Brunellos with the release of their 2012. It's a substantial wine that not only expresses its calcerous soils with pleasant earthy nuances but also exudes rich, deep Sangiovese fruit with fine grained tannins and a perfect dose of acidity. It's a full-bodied red with savory dark and red fruit flavors that coat the palate and continue to a long finish. It ranks among the truly great values of the vintage and it's a Sangiovese we think you'll appreciate as much as we do.

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.
Alcohol Content (%): 14.5