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SAN POLO BRUNELLO DI MONTALCINO DOCG 2018
Country: Italy, Tuscany, Brunello Di Montalcino
Grape Varieties: Sangiovese
Grape Varieties: Sangiovese
AWARDS
James Suckling: 93/100
Robert Parker 92/100
Falstaff: 93/100
Raffaele Vecchione - WineCritic.com : 92/100
Tasting notes: Intense ruby red in colour with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy ageing, while patient cellaring enhances the wine during ageing in the bottle.
Food pairings The elegance and harmonious personality of this wine enable it to pair extremely well with highly-structured cuisines such as red meats and game, as well as with mushrooms and truffles. It is ideal with matured cheeses such as Parmigiano Reggiano and Tuscan pecorino. Serve in large glasses at 16-18°C to fully enjoy its aromas, opening the bottle two hours before drinking.
James Suckling: 93/100
Robert Parker 92/100
Falstaff: 93/100
Raffaele Vecchione - WineCritic.com : 92/100
Tasting notes: Intense ruby red in colour with garnet hues, clear and glossy. The bouquet exhibits typical aromas of violets and small red berries. Subtle nuances of forest undergrowth, aromatic wood, a touch of vanilla and jammy mixed fruit then give way to subtle hints of coffee. This Brunello is intense, persistent, broad and heady. Full-bodied and warm on the palate, with a densely-woven texture and robust body, it has a persistent finish with well-rounded tannins. The particular features of the terroir at San Polo produce a Brunello with a capacity for lengthy ageing, while patient cellaring enhances the wine during ageing in the bottle.
Food pairings The elegance and harmonious personality of this wine enable it to pair extremely well with highly-structured cuisines such as red meats and game, as well as with mushrooms and truffles. It is ideal with matured cheeses such as Parmigiano Reggiano and Tuscan pecorino. Serve in large glasses at 16-18°C to fully enjoy its aromas, opening the bottle two hours before drinking.
Product Id: 0347
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Sangiovese
A black grape widely grown in Central Italy and the main component of Chianti and Vino Nobile di Montepulciano as well as being the sole permitted grape for the famed Brunello di Montalcino.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
It is a high yielding, late ripening grape that performs best on well-drained calcareous soils on south-facing hillsides. For years it was blighted by poor clonal selection and massive overcropping - however since the 1980s the quality of Sangiovese-based wines has rocketed upwards and they are now some of the most sought after in the world.
It produces wines with pronounced tannins and acidity, though not always with great depth of colour, and its character can vary from farmyard/leather nuances through to essence of red cherries and plums. In the 1960s the advent of Super Tuscans saw bottlings of 100% Sangiovese wines, as well as the introduction of Sangiovese/Cabernet Sauvignon blends, the most famous being Tignanello.
