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Sesta di Sopra 2006 Sangiovese Grosso (Brunello di Montalcino)
- Cellar Selection
- $60
Sesta di Sopra delivers a superb and beautiful Brunello with impossible richness and gorgeous intensity. Aromas include black cherry, vanilla, dark mocha, freshly ground espresso and a subtle touch of mineral dryness at the end. It’s equally impressive on the palate with smooth, thick intensity.
— M.L.
(4/1/2011)
Sesta di Sopra 2007 Sangiovese Grosso (Brunello di Montalcino)
- $70
A ripe sweet style, with blackberry and cherry liqueur, leather, tobacoo, rum cake and graham cracker. This wine’s polished, distinctive finish features a rich, velvety feel.
— M.L.
(5/1/2012)
Sesta di Sopra 2004 Sangiovese Grosso (Brunello di Montalcino)
- $50
This is a beautiful and bold wine with luscious aromas of sweet spice and vanilla bean backed by blackberries and pretty mineral shadings. In the mouth, the wine is thick and creamy with a velvety texture. It closes with a drying hint of smoke or ash.
— M.L.
(6/1/2009)
Sesta di Sopra 2001 Sangiovese (Brunello di Montalcino)
- $55
Applause to Brunello tipicity in the form of balsam notes (menthol cough drop), forest berry, black licorice, tar and background vanilla to smooth over the sharp points. The tannins are still thorny but the finish is long and limber. Imported by Premier Wine Co.
— W.E.
(4/1/2006)
Sesta di Sopra 2005 Sangiovese Grosso (Brunello di Montalcino)
Here’s a dense, dark Brunello with aromas of moist soil, forest floor, exotic spice and tones of black fruit, prune, plum and currant. These notes are well integrated and the mouthfeel is austere, solid and dense. Pair this wine with grilled red meat or pasta with meat sauce.
— M.L.
(8/1/2010)
Sesta di Sopra 2003 Sangiovese Grosso (Brunello di Montalcino)
- Online Exclusive
This modern Brunello is intensely redolent of roasted nuts, vanilla and espresso bean and although these oak-driven notes are very pretty, there’s not much fresh fruit in the background. The wine boasts thick extraction and density but probably won’t age more than three or four more years.
— M.L.
(5/1/2009)
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