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Poggio Antico Brunello di Montalcino Riserva 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS94
  • ST93
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Winemaker Notes

Very intense and deep ruby/purple red, which shows great concentration. Extremely attractive nose, with hints of ripe red fruits, blackcurrant aromas, leather and licorice. Full, warm, very well developed and persistent. Big, firm, warm and very well structured, with loads of ripe fruit. Dense, yet silky and smooth, greatly balanced and with an extremely long finish. This wine has a great aging potential.

Critical Acclaim

JS 94
James Suckling

Plum and flowers, with hints of nutmeg. Full body, with polished velvety tannins and a lively acidity. Lovely texture to this wine. Best in 2013.

ST 93
International Wine Cellar

Medium bright red. Warm aromas of plum, spices, marzipan and nutty oak. Plush, rich and pliant, showing terrific depth to its sweet red fruit flavors. Quite large-scaled for a Brunello from this estate, and surprisingly approachable now. Finishes with chewy but smooth tannins, excellent length and a taste of vanillin oak.

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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.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SPRPABRUNRIS_2006 Item# 115554

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