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Poggio Scalette Il Carbonaione 2008

Sangiovese from Tuscany, Italy
  • RP93
  • WS92
13.5% ABV
  • JS99
  • W&S92
  • WS90
  • JS97
  • V95
  • RP94
  • WS93
  • JS95
  • RP93
  • WE92
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  • RP94
  • WS92
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Currently Unavailable $64.99
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13.5% ABV

Winemaker Notes

Il Carbonaione has generous aromas of blackberries and currants. This is a full-bodied, rich wine with an exuberant personality. Recommended with red meats, such as Bistecca alla Fiorentina (grilled T-bone steak), braised short ribs, venison or lamb, and aged cheeses.

100% Sangiovese

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2008 Il Carbonaione shows gorgeous depth, precision and nuance, all of which are quite rare in 2008. Layers of smoke, tar, licorice and beautifully integrated French oak wrap around the deep fruit in its superb, articulated Il Carbonaione. Firm yet elegant tannins support the finish. I will not be surprised if the 2008 merits a higher score in a few years’ time. Il Carbonaione is 100% Sangiovese from an ancient clone native to this part of Chianti Classico called Lamole. The wine is aged in 350 liter French oak barrels, 50% of which are new. As it ages, Il Carbonaione often acquires notes of cedar, spices and sweet herbs that at times recall right-bank Bordeaux. Anticipated maturity: 2018-2028.
Rating: 93+
WS 92
Wine Spectator
An extracted style, dark and jammy, showing blackberry, plum and oak spice flavors. This is fresh and impressive for its concentration, if a bit rigid on the finish now. Be patient. Sangiovese. Best from 2014 through 2024.
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Poggio Scalette

Poggio Scalette

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Poggio Scalette, Tuscany, Italy
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The vineyards of Podere Poggio Scalette take their name from the landscape, which is characterized by drystone walls that support the terraces on which the vineyards and olive groves are planted. From a distance the impression is of a series of stairs climbing the slopes of Greve. After the death of the previous owner, Podere Poggio Scalette remained abandoned for years until Vittorio Fiore (one of Italy's most famed winemakers) and his wife Adriana discovered the property in 1991.

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 coming in second.

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, scattered with vineyards.

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 expresses well the particularities of vintage variations and is thus popular among collectors who like to cellar the same wine over multiple years. 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, Carmignano and the island of Elba.

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.

YNG327228_2008 Item# 112021