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La Poderina Brunello di Montalcino Poggio Abate Riserva 2008

Sangiovese from Montalcino, Tuscany, Italy
  • RP92
  • WE91
  • JS90
13.5% ABV
  • WE94
  • WW92
  • JS92
  • JS95
  • RP94
  • WE94
  • RP94
  • JS94
  • JS96
  • WE94
  • WS90
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13.5% ABV

Winemaker Notes

The Brunello di Montalcino Poggio Abate Riserva displays dark, ruby red color in the glass and is complimented with aromas of dark berries, licorice, tobacco and smoke notes. On the palate, smooth and dark flavors with notes of savory herbs, licorice, and firm tannins; powerful finish.

Pair with roast and stewed red meats, roasted game and aged cheeses.

Critical Acclaim

All Vintages
RP 92
Robert Parker's Wine Advocate
The 2008 Brunello di Montalcino Riserva Poggio Abate is another impeccable wine from La Poderina, only this expressions is a lot more expansive and saturated in terms of its density and concentration. A dark, supple texture is layered with ripe fruit, licorice, balsam herb and soft spice. This austere 2008 vintage shows good structure and extra bright acidity that will serve the wine well as it ages over the years.
WE 91
Wine Enthusiast
Round and velvety, it has aromas of ripe berry, chocolate and exotic spices. The rich palate delivers juicy black cherry punctuated with ground black pepper, cinnamon, carob, pipe tobacco and mint. Forward and sweet, this is already extremely accessible so enjoy soon.
JS 90
James Suckling
A silky, alluring wine for the vintage with plum, shaved-chocolate and berry character. Full body with silky tannins and a fresh finish.
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La Poderina

La Poderina

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La Poderina, Montalcino, Tuscany, Italy
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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.

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.

HNYLPABMR08C_2008 Item# 131288