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2008 La Poderina Brunello di Montalcino

Not Currently In Auction

Latest Sale Price

January 8, 2023 - $33

Estimate

RATINGS

93The Wine Advocate

Freshly cut roses, red berries, cloves and mint... Layers of fruit continue to develop, leading to a rich, creamy finish that is striking in its beauty.

93James Suckling

Blueberries with hints of hazelnut on the nose. Full body, with well-integrated tannins and citrus acidity.

93Wine Enthusiast

...beautiful, well-managed estate that playfully straddles both a traditional and modern approach to Brunello. Thick black fruit aromas and tangy spice give the wine a soft and opulent first impression.

90Wine Spectator

Fresh and lively, with a rich texture, showing cherry, plum and spice aromas and flavors. The tannins are present but not intrusive, with a mouthwatering, minerally finish.

16.5Jancis Robinson

A little peppery on the nose. Full bodied, with lots of concentrated ripe fruits. Big style, but well balanced. A little heat on the finish.

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.