Gaja Sugarille Brunello di Montalcino 2015

  • 97 Robert
    Parker
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Gaja Sugarille Brunello di Montalcino 2015  Front Bottle Shot
Gaja Sugarille Brunello di Montalcino 2015  Front Bottle Shot Gaja Sugarille Brunello di Montalcino 2015  Front Label

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

ABV
14%

Your Rating

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Somm Note

Winemaker Notes

According to archives found at Pieve Santa Restituta, the Sugarille growing site was already devoted to the cultivation of grapes for wine by the mid-16th century (1541). The name Sugarille (SOO-gah-REEL-leh) is derived from the Latin suber (sughero in Italian), meaning cork oak, possibly because cork trees were found there. Here, in the estate’s top growing site, white rocky soils (poor in nutrients and rich in calcareous clay), excellent drainage, south-western exposure, and ventilation arriving from the Tyrrhenian sea to the west create the ideal conditions for a long-lived, structured expression of Sangiovese Grosso.

Professional Ratings

  • 97

    The more muscular and fruit-forward of the two Brunelli made by Pieve Santa Restituta is the 2015 Brunello di Montalcino Sugarille. This is a darkly saturated and rich wine that pours from the bottle with dark fruit, plum and black currant. Velvety in texture, tactile and generous, this is a long-term wine to set aside in your cellar. Only 6,000 bottles were made. You'll want to give it time to relax and take on more volume with age. Truth be told, like the Barbaresco wines from Gaja that have changed stylistically going from a more extracted style to a streamlined approach, these two wines from the family's Montalcino property seem to have evolved along similar lines. Sugarille has gone from being more flashy and contemporary to understated and classic in this newest incarnation.

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Gaja

Gaja

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Gaja, Italy
Gaja Sperss Vineyard Winery Image

Perched atop a steep hill in the Langhe sits the small village of Barbaresco, home of the GAJA winery. 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. Since that time, the winery has been shaped by each generation’s hand, notably that of Clotilde Rey, Angelo Gaja’s grandmother. Her passion for uncompromising quality influenced and informed Angelo Gaja. Through Angelo, these values have become the cornerstone of the GAJA philosophy and are engrained in every aspect of wine production

 In 1961, Angelo Gaja began his mission of bringing this great winery to an even higher level. He was the first to use barriques, 225-liter French oak barrels. Under his direction, GAJA pioneered the production of single-vineyard designated wines and was the first to plant Cabernet Sauvignon, Chardonnay and Sauvignon Blanc varietals in Piedmont. He was also instrumental in elevating the native Nebbiolo grape to world-class esteem.

 Angelo Gaja is joined by the fifth generation of the GAJA family – his daughters Gaia and Rossana and his son Giovanni. Together they continue to advance the winery’s 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 their terroir – the combination of soil, weather and vines that grow upon them, that GAJA wines reveal their true heart and soul.

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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

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Montalcino Wine

Tuscany, Italy

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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.

PIN965787_2015 Item# 651322

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