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Poggio Antico Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS95
  • WE93
  • RP93
  • WS92
13.5% ABV
  • RP95
  • JS95
  • WS93
  • WE94
  • JS93
  • WW92
  • JS97
  • WE94
  • WS93
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13.5% ABV

Winemaker Notes

The 1985 vintage of this wine was ranked #4 on the Wine Spectator's Top 10 Wines of 1990

Poggio Antico ages their "classic" Brunello for 3 years (a year beyond the minimum required), keeping it in the traditional large Slavonian oak barrels. They also give it at least 12 months of aging in bottle (three times the minimum required).

Critical Acclaim

All Vintages
JS 95
James Suckling
Fascinating aromas of blackberries, flowers, dark chocolate and nuts follow through to a full body, with chewy tannins and a long, intense aftertaste. Bright acidity. This is structured and held back. Massive wine. Most structured ever from here. Give it four to five years of bottle age before opening. Impressive power.
WE 93
Wine Enthusiast
Poggio Antico consistently delivers standout Brunello, and this expression from the 2006 vintage is no exception. The wine is plush and rich with deliciously soft succulence. In the background, it delivers loads of vanilla, sweet spice, clove and black cherry.
RP 93
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino is a very pretty, elegant wine. Fine, silky tannins frame a core of crushed berries, flowers, licorice and new leather in this mid-weight, gracious Brunello. The wine’s inner sweetness emerges over time, adding harmony and class. This is a super-elegant, refined Brunello from Poggio Antico. The estate gave the Brunello three years in Slavonian oak, yet the wine remains fresh and vibrant. Anticipated maturity: 2014-2026.
WS 92
Wine Spectator
Starts out pure and elegant, then quickly shuts down, courtesy of the burly tannins. Iron, wild herbs, cherry and tobacco flavors are focused, lingering on the finish. Best from 2014 through 2026. 700 cases imported.
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Poggio Antico

Poggio Antico

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Poggio Antico, , Italy
Poggio Antico
Paola Gloder has one of Montalcino's most elevated estates, with vineyards averaging 1476 feet above sea level, southwest of the famed medieval citadel. Both the unique location and altitude privilege the wines of Poggio Antico. The lower hillside terroir south of Montalcino is conducive to powerful and opulent Brunellos. This, combined with the estate's vineyard elevations -- which enjoy favorable overnight drops in temperature -- bring increased finesse and intense bouquet.

The young and tireless owner has been firmly at the helm of Poggio Antico almost since its inception, when her father purchased 50 clayey, calcareous acres of Brunello di Montalcino vineyards, in 1984. Paola's husband, Alberto Montefiori, joined her in this task in 1998. In their forceful hands, the estate has seen a phenomenal growth, going from 50 to the present 80 acres under vine, developing two parallel Brunello worlds – the more traditional, larger-barrel Brunello, aged longer in Slavonian oak and the modern, finesse-driven Altero, aged in tonneaux of French oak; securing a stellar position in the global market and extending and upgrading the facility to ultrahigh-tech standards.

Burgundy

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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CAR421479_06_2006 Item# 108221

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