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Date Printed: 8/21/2014
Poggio San Polo Brunello di Montalcino 2007
Poggio San Polo Brunello di Montalcino 2007
(search item no. 115439)
Wine Enthusiast rating: 95 points
James Suckling rating: 94 points
PRICE ON 8/21/2014: $63.99

ratings pedigree (past vintages):
2005 The Wine Advocate rating: 92 points
2005 Wine Spectator rating: 91 points
2005 Wine Enthusiast rating: 90 points
2004 Wine Spectator rating: 93 points
2004 The Wine Advocate rating: 92 points
2003 The Wine Advocate rating: 90 points
2001 Wine Spectator rating: 92 points
1999 Wine Spectator rating: 93 points

Winemaker's Notes:

Intense and bright ruby red garnet highlights, this wine reveals typical aromas of violets and small red berries. There is a distinctive aroma of woodland undergrowth, aromatic wood and a light note of vanilla and preserved fruit, followed by subtle nuances of coffee. The nose is intense, persistent, broad and ethereal. The wine is warm, with a densely-woven and robust texture, while the finish is persistent with roundlydefined tannins.

The wine's elegance and harmonious personality allow to pair well with highly-structured cuisine such as red meats and game accompanied by mushrooms and truffles. It is ideal with matured cheeses, such as Parmigiano Reggiano and Tuscan pecorino.

My Notes:

Additional wines from Poggio San Polo:

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).