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Flat front label of wine

Gaja Sugarille Brunello di Montalcino 1999

Sangiovese from Montalcino, Tuscany, Italy
  • W&S94
  • RP92
0% ABV
  • WE96
  • WS94
  • RP94
  • JS94
  • RP95
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  • WE92
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  • RP94
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  • WE94
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Winemaker Notes

The unique position and soil structure of the Sugarille vineyard – calcareous clay with a gently sloping southern exposure – give this wine an expressive, powerful character. It is normally more austere in youth than Rennina due to the slightly firmer tannic structure. But after 5-7 years, the depth and concentration of this wine lead to a complex flavor profile of great balance.

Critical Acclaim

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W&S 94
Wine & Spirits
RP 92
Robert Parker's Wine Advocate
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Gaja
Gaja, Montalcino, Tuscany, Italy
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The story of the Gaja Winery can be traced to a singular, founding purpose: to produce original wines with a sense of place which reflect the tradition and culture of those who made it. This philosophy has inspired five generations of impeccable winemaking. It started over 150 years ago when Giovanni Gaja opened a small restaurant in Barbaresco, making wine to complement the food he served. In 1859, he founded the Gaja Winery, producing some of the first wine from Piedmont to be bottled and sold outside the region. Ever since, the winery has been shaped by each generation’s hand, notably that of Angelo Gaja. Under Angelo's direction, the the native Nebbiolo grape was elevated to world-class esteem.

Today, Angelo Gaja, alongside Guido Rivella, his winemaker since 1970, and his daughter, Gaia, advance their legacy. To fully realize their vision, all Gaja wines are produced exclusively from grapes grown in estate-owned vineyards, including 250 acres in Piedmont's Barbaresco and Barolo districts as well as estates in Pieve Santa Restituta (Montalcino) and Ca’Marcanda (Bolgheri). It is from these storied vineyards, and the earth, weather and vines upon them, that Gaja wines reveal their true heart.

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

NOR936229_1999 Item# 84934