La Poderina Brunello di Montalcino 2004 Front Label
La Poderina Brunello di Montalcino 2004 Front Label

La Poderina Brunello di Montalcino 2004

  • RP93
  • WS93
  • WE92
750ML / 0% ABV
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Winemaker Notes

Bright, dark red. Spicy red berries, cherry and a flinty nuance on the nose. Then silky, supple and sweet with chewy black and red cherry flavors. Not especially fleshy but offers an attractive restrained sweetness and finishes with rather soft tannins and good length. Perfect for sirloin steak, grilled, roasted or stewed red meats.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2004 Brunello di Montalcino presents a remarkable balance of ripe fruit, structure and freshness. Violets, dark cherries, new leather and spices are all woven together in an elegant fabric of notable class. The purity of the fruit is superb and the finish boasts tons of finesse, with silky tannins that frame the close. Anticipated maturity: 2011-2021.
WS 93
Wine Spectator
Blackberries and black cherries on the nose follow through to a full body, with soft and silky tannins. Long finish. Best after 2011.
WE 92
Wine Enthusiast
Modern, plush and deeply penetrating, La Poderina is a well-crafted wine that shows beautiful aromas of blackberry, spice and cured meat. The wine’s best performance, however, occurs in the mouth where its long, supple finish and smooth texture are extraordinary. This is a great wine to share with friends and family on special occasions.
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La Poderina

La Poderina

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La Poderina, Italy
La Poderina  Winery Image

La Poderina is located in Montalcino, acquired by Saiagricola in 1988 and has been the "dependance" in Montalcino of the group. With 20 hectares of vineyard, situated in the southwest part of Montalcino, it is found in a perhaps little known position but certainly one of the most valid of the entire zone. Production is centered on the renewal of the enological style of Brunello, a famous red wine, but sometimes a bit too much repressed by traditional methods, which are in certain ways obsolete.

The wines of La Poderina, on the other hand, undergo an ageing process in little barrels for years, barriques of French rovere next to large casks, but overall in the vineyard systems of highly qualitative cultivation are adapted, that nothing gives into the quantity of the production for vine stock, with surrender that amply maintain under 8 ton (200 pounds) per acre according to the regulations. Difficult decisions, without a doubt, but also the only possibility if you want to follow with coherence the objective of the maximum possible quality. A tough commitment given the international prestige that a wine like Brunello di Montalcino possesses and in particular that of the sub zone of Castelnouvo dell'Albate, that stands out for its elegance and equilibrium.

It is in this light that the wine making research that the technical staff of La Poderina have been carrying out for 10 years, has to be considered. Emphasizing as much as possible the typical characteristics, not only of Brunello or Rosso but also of the specific area in question. The achievements are greatly encouraging and open an opportunity for new interpretation of a great wine with Tuscan and Italian traditions like Brunello di 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.

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VIYITSGPOBN0475_2004 Item# 107662

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