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Flat front label of wine

La Gerla Brunello di Montalcino (375ML half-bottle) 2007

Sangiovese from Montalcino, Tuscany, Italy
  • WE95
  • JS92
  • WS90
14% ABV
  • RP94
  • WE93
  • V93
  • WS92
  • JS91
  • WE93
  • RP92
  • WS92
  • JS91
  • JS93
  • RP91
  • WS90
  • RP94
  • WS94
  • JS94
  • D95
  • JS92
  • WS91
  • RP91
  • RP94
  • WS90
  • RP92
  • WE90
  • WS92
  • RP90
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14% ABV

Winemaker Notes

Intense ruby in color, verging on garnet. Dry, warm, harmonious, velvety and steady. The bouquet is ethereal, melting into scents of sweet violet and iris, recalling the berries growing in the woods.

Critical Acclaim

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WE 95
Wine Enthusiast
Ripe fruit and red cherry, with spice, cinnamon and wood shop aromas, characterize the youthful bouquet of La Gerla's latest Brunello. But there’s also a pretty mineral tone that gives the nose backbone and definition. It is delicate and feminine in the mouth, with elegant flavors of wild berry and blue flower that will surely grow in intensity as the wine evolves.
JS 92
James Suckling
Aromas of dried fruits, with hints of coffee cake. Full body, with a light jam and coffee character. Bright acidity.
WS 90
Wine Spectator
Exuding plum, cherry and oak spice notes, this rich, round red is open, with moderate tannins underneath. Stays focused, as good acidity drives the finish. Drink now through 2020. 2,900 cases made. –BS
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La Gerla

La Gerla

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La Gerla, Montalcino, Tuscany, Italy
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The La Gerla property is situated at 320 metres above sea level, on the gentle slopes below Montalcino. This small wine estate has established itself as one of the great crùs in this territory in the heart of Tuscany, delineated by the Orcia and Ombrone valleys. The owner, Sergio Rossi, was formerly involved in advertising. He was the director of three European offices of a famous agency and was used to travelling for work and to losing sleep over lay-outs and jingles. These days he is almost an "ilcinese," and he loves his vineyards as if they were children.

This gentleman, with his vivacious character, has succeeded in his goal of creating a small cru in Montalcino where the most modern technology is combined with the know-how of local men and one winemaker. At La Gerla, human intervention plays an important role is extracting excellent Tuscan products from the land.

The farmhouse, with the characteristic name "Colombaia" was once the property of the Biondi Santi family. They used it to make one of the best Brunellos in the area. Sergio Rossi purchased the property in 1976 and restructured it with care and attention to detail. Not long afterwards, in 1978, he created the trademark La Gerla.

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 Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations 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. These, in general, may be aged in larger and more traditional oak casks

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.

WWH126838_2007 Item# 120857