Poggio San Polo Brunello di Montalcino 2003

  • 90 Robert
    Parker
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Poggio San Polo Brunello di Montalcino 2003 Front Label
Poggio San Polo Brunello di Montalcino 2003 Front Label

Product Details


Varietal

Region

Producer

Vintage
2003

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

100% Sangiovese Grosso. Intense ruby red in color, with garnet hues, San Polo Brunello is full bodied and warm in the mouth, with typical aromas of violets and small red fruits followed by subtle notes of coffee. The finish is long, with round and refined tannins surrounding the juicy texture. It is an excellent accompaniment to roasted meats, wild fowl, grilled filet mignon and steaks.

Professional Ratings

  • 90
    The 2003 Brunello di Montalcino is a sleek, stylish effort very much in the style of consulting oenologist Carlo Ferrini. This mid-weight Brunello opens to reveal vibrant dark cherries, spices, menthol and licorice with a nice inner sweetness and freshness to its core. The tannins are firm, yet well-integrated into the wine's fabric

    San Polo is a new property owned by Marilisa Allegrini, best known for the wines her family produces in Veneto, and importer Leonardo LoCascio, one of the early pioneers in importing high-quality Italian wines into the US. Winemaking is overseen by consulting oenologist Carlo Ferrini.

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Poggio San Polo

Poggio San Polo

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Poggio San Polo, Italy
Poggio San Polo Winery Video

In an effort to employ environmentally sound and sustainable agriculture, natural compost and nitrogen-rich plants have replaced the chemical treatments in the San Polo vineyards. Picturesque olive groves and a magnificent farmhouse enrich the property with genuine Tuscan charm, while the modern, underground winery and cellar provide the best environment and technology for state-of-the-art winemaking. San Polo is a beautiful estate located in the southeastern part of Montalcino at 1,300 feet above sea level overlooking the Sant’Antimo Valley and Mount Amiata. It comprises 52 acres, 40 of which are dedicated to vines. Twenty acres are currently producing Brunello di Montalcino, while the rest are dedicated to Rosso di Montalcino and IGT wines. The vineyards at San Polo were planted between 1990 and 2000 and the first wines were produced in 1997. All vineyards have been planted at high density and are sustainably farmed. Winemaking at San Polo takes a comprehensive approach of quality and sustainability. In place of chemical fertilizers, nitrogen rich cover crops are used to improve the soil. Additionally, careful bud selection and canopy management aim to reduce the incidence of molds and mildews in the vineyards. The wine cellar follows the principles of integration with the natural landscape by harnessing renewable resources to power the winery. Winemaker, Luca d'Attoma, meticulously manages the estate grown fruit and strives to keep energy consumption to a minimum during the winemaking process. The ultimate goal at San Polo is to maximize the expression of the unique hilltop terrior of Montalcino, while preserving it for future generations.

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Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.

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Montalcino Wine

Tuscany, Italy

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

YNG6228_2003 Item# 94972

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