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Poggio San Polo Rubio 2007

Sangiovese from Tuscany, Italy
  • RP88
0% ABV
  • RP88
  • WS88
  • RP88
  • WE92
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Winemaker Notes

Rubio is a young and fresh 100% Sangiovese. The slightly shorter maceration with the skins, followed by fermentation in temperature controlled stainless steel containers and frequent pumpovers, allow for greater juiciness and a lighter body while preserving excellent color and flavor extraction.

Brilliant ruby red with purple hues, this wine has an intense and persistent bouquet filled with fresh aromas of red cherries, violets and currants, followed by subtle spicy notes. Well structured and balanced with good tannin levels, Rubio is quaffable, yet notable for its intensity and elegance. This wine is excellent by the glass and ideal for barbecues. Also try it with prosciutto, salami, pasta dishes with tomato sauce, grilled sausages and meats and cheeses.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
San Polo's 2007 Rubio is made from the estate's youngest Sangiovese vines (plus some purchased fruit) in and around the property in Montalcino. This unoaked red offers plenty of varietal character in its cherries, earthiness and tobacco in an easygoing, pleasing style that is sure to find many admirers. Anticipated maturity: 2009-2011.
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Poggio San Polo

Poggio San Polo

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Poggio San Polo, Tuscany, Italy
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The vineyards at San Polo were planted between 1990 and 2000 with the goal of making the highest quality Brunello di Montalcino. With an altitude of 1350 feet above sea level, their southern facing vineyard receives optimal sun exposure and is the highest in Montalcino. The vineyard also has natural terraces facing the stunning Sant’ Antimo Valley and is entirely dedicated to Brunello di Montalcino.

In 2007, Marilisa Allegrini and Leonardo Locascio purchased the property, and with together with winemaker Nicola Biasi adhere to meticulous vineyard management, including environmentally sound and sustainable agriculture, and extremely low-yield crop management (approximately 2 tons per acre). The vines are traditionally trained according to the spurred cordon method, with south/south-east exposure. After being harvested, the grapes receive a long maceration in stainless steel at controlled temperatures (82-86° F) and are then immediately transferred to French barriques (10 months for the Rosso, 18 months for the Mezzopane, and 24 months for the Brunello).

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

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.

SOU297747_2007 Item# 104772