Tenuta di Sesta Duelecci Est Brunello di Montalcino Riserva 2016
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Parker
Robert -
Suckling
James
Product Details
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Somm Note
Winemaker Notes
The nose is ethereal and intense, ample, spicy, hints of undergrowth, humus and mushrooms. The palate is enveloping, robust, soft, dry, velvety tannins, balanced and very intense, persistent and elegant.
Professional Ratings
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Robert Parker's Wine Advocate
"Est" means "east" in Italian, and "ovest" means "west." I know there is usually an ovest version of this wine, but if it was produced, I did not receive a sample. The Tenuta di Sesta 2016 Brunello di Montalcino Riserva Duelecci Est opens to an inky dark appearance and rich color concentration. With a big 15% alcohol content, this is a powerful wine that hits the senses from all sides. There is plenty of black fruit, wild rose, potting soil, spice and cured tobacco in this bold, hearty Brunello. Only 3,000 bottles were made.
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James Suckling
A fresh and linear Brunello with stone and lemon-rind undertones to the black-cherry and walnut character. It’s medium-bodied with a racy texture and a long, intense finish. Lovely length and focus. Polished. Drink in 2024 and onwards, but already fascinating.
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.
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.