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La Poderina Brunello di Montalcino Poggio Abate Riserva 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS96
  • WE94
  • V92
  • WS90
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Winemaker Notes

"Poggio Abate" is a special Brunello di Montalcino with some unique characteristics; it is made from the best vineyards located near the famous Sant'Antimo Abbey. With a deep ruby red color, with a bouquet of black cherries and red berries, it has a more complex level for the balance of vanilla and tabacco notes, through the use of barriques.

It is excellent with roast and stewed red meats, roasted game and aged cheese.

Critical Acclaim

JS 96
James Suckling

This is a wine with beautiful clarity of fruit with plum, blackberry and dark chocolate character. Full body, with velvety tannins and a long finish. So great now. But will improve with age.

WE 94
Wine Enthusiast

There’s a sassy, spicy quality here, with clove and spice, cola, root beer and black licorice. Smooth, dark extraction with bold structure.

V 92
Vinous / Antonio Galloni

The 2006 Brunello di Montalcino Riserva Poggio Abate is endowed with serious depth in its dark berries, smoke, licorice and tobacco. It is a decidedly muscular wine gifted with serious concentration and firm, tight tannins. Savory herbs, licorice and tar wrap around the powerful finish. It will be interesting to see how the 2006 Riserva ages, but it is likely to always be somewhat of a brute. 92+

WS 90
Wine Spectator

A ripe style, offering floral, cherry, balsamic and underbrush notes. Slightly pruny, yet complex and firm, turning tight on the finish. Best from 2015 through 2025.

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La Poderina

La Poderina

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La Poderina, , Italy
La Poderina
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.

Known for bold reds, crisp whites, and distinctive sparkling and fortified wines...

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Known for bold reds, crisp whites, and distinctive sparkling and fortified wines, Spain has embraced international varieties and wine styles while continuing to place the primary emphasis upon its own native grapes. Though the country’s climate is diverse, it is generally warm to hot. In the center of the country lies a vast, dry plateau known as the Meseta Central, characterized by extremely hot summers and frequent drought. Because of its location on the Iberian Peninsula, many of Spain’s wine regions are located on or near the milder coast, either of the Bay of Biscay to the north, the Atlantic Ocean to the northwest, or the Mediterranean sea to the south and east. Each of these regions has its own unique soil, climate, and topography, as well as principal grape varieties.

In the cool, damp northwest region of Galicia, refreshing white Albariño and Verdejo dominate, though elsewhere the most popular wines are generally red. Rioja is Spain’s best-known region, where earthy, age-worthy reds are made from Tempranillo and Garnacha (Grenache), as well as rich, nutty whites from Viura. Ribera del Duero produces opulent, fruity, top-quality wines from almost exclusively Tempranillo. Priorat, a sub-region of Catalonia, blends Garnacha with Cariñena (Carignan) to make bold, full-bodied wines with a hint of earthiness. Catalonia is also home to Cava, a sparkling wine made in the traditional method but from indigenous varieties. Sherry, Spain’s famous fortified wine, is produced in a wide range of styles from dry to lusciously sweet at the country’s southern tip in Jerez. Since the 1990s, international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc have been steadily increasing in importance in several regions.

HNYLPABMR06C_2006 Item# 123300

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