Red Wines    Sangiovese    Tuscany    Italy   
Wine.com - Buy wines, wine clubs, gift baskets and more
My Rating (circle) :
Date Printed: 7/10/2014
Poggio San Polo Brunello di Montalcino 2004
Poggio San Polo Brunello di Montalcino 2004
(search item no. 98388)
Wine Spectator rating: 93 points
The Wine Advocate rating: 92 points
PRICE ON 7/10/2014: $69.99

ratings pedigree (past vintages):
2007 Wine Enthusiast rating: 95 points
2007 James Suckling rating: 94 points
2007 The Wine Advocate rating: 93 points
2007 Wine Spectator rating: 91 points
2005 The Wine Advocate rating: 92 points
2005 Wine Spectator rating: 91 points
2005 Wine Enthusiast rating: 90 points
2003 The Wine Advocate rating: 90 points
2001 Wine Spectator rating: 92 points
1999 Wine Spectator rating: 93 points

Winemaker's Notes:

Intense ruby red in color, with garnet hues, San Polo Brunello is full-bodied and warm on the palate. It offers typical aromas of violets and small red fruits, followed by subtle notes of coffee. The finish is long, with round and refined tannins surrounding the juicy texture. It is an excellent accompaniment to roasted meats, wild fowl, grilled filet mignon and steaks.
My Notes:

About Poggio San Polo:

The vineyards at San Polo were planted between 1990 and 2000 with the goal of making the highest quality Brunello di Montalcino. With an altitude of 1350 feet above sea level, their southern facing vineyard receives optimal sun exposure and is the highest in Montalcino. The vineyard also has natural terraces facing the stunning Sant’ Antimo Valley and is entirely dedicated to Brunello di Montalcino.

In 2007, Marilisa Allegrini and Leonardo Locascio purchased the property, and with together with winemaker Nicola Biasi adhere to meticulous vineyard management, including environmentally sound and sustainable agriculture, and extremely low-yield crop management (approximately 2 tons per acre). The vines are traditionally trained according to the spurred cordon method, with south/south-east exposure. After being harvested, the grapes receive a long maceration in stainless steel at controlled temperatures (82-86° F) and are then immediately transferred to French barriques (10 months for the Rosso, 18 months for the Mezzopane, and 24 months for the Brunello).