Val di Suga Poggio al Granchio Brunello di Montalcino 2009
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Robert Parker's Wine Advocate
Opulent and elegant from the start, the 2009 Brunello di Montalcino Poggio al Granchio moves steadily over the palate with a great sense of energy and density. Red fruit, tobacco, smoke, crushed mineral, licorice and dried rose lift from the glass. Like the other wines in the Val di Suga portfolio, this Brunello does a great job of delivering power and elegance at the same time. That is never an easy achievement for any wine. In the case of the Poggio al Granchio vineyard designate, the wine is more delicate and feminine on the finish.
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James Suckling
A silky and refined red with clay, iron and berry character. Medium to full body, fine tannins and a fruity finish.
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Wine Spectator
Ripe cherry and plum flavors are accented by notes of spice and tobacco in this open-knit red, balanced by soft tannins that make the wine approachable now. Drink now through 2023.
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Dunnuck
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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.
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.