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2009 Brunello di Montalcino

Sesti

2009 Brunello di Montalcino Sesti - Kermit Lynch Wine Merchant
Expertise in the kitchen is just one ingredient of great hospitality—the first step is the ability to source the finest products because, as with wine, starting out with top-quality raw materials makes all the difference. Around Montalcino, the Sangiovese grape is capable of yielding majestic reds of remarkable finesse, but Tuscany's stellar terroir extends beyond the realm of wine. The abundant sunshine and long history of living off the land here has resulted in skilled artisans taking advantage of the area's natural riches to their fullest extent.
      A meal with the Sestis can be a simple affair: on a warm summer day, one might enjoy a plate of pasta with cherry tomatoes and basil from the garden, drizzled with oil from the family's olive trees. More extravagant feasts might include a seasonal salad, raosted vegetables, braised rabbit, fegatello (roast pig liver), beef tongue covered in a garlicky salsa verde, or even bone marrow.
      With this profound and elegant Brunello, they served venison supplied by a local hunger—a match made in heaven.

Anthony Lynch

$85.00
Vintage: 2009
Bottle Size: 750mL
Blend: Sangiovese
Appellation: Brunello di Montalcino
Country: Italy
Region: Tuscany
Producer: Sesti
Vineyard: 20 years, 3.9 ha total Brunello
Soil: Oceanic Sediment
Aging: Thirty-nine months of élevage in 30-hectoliter oak botti, one year of bottle aging before release
Farming: Sustainable
Alcohol: 14.5%

More from this Producer or Region

About Tuscany

Perhaps no region is tied to Italy’s reputation as a producer of fine wine as much as Tuscany. Since Etruscan times, viticulture has played a prominent role in this idyllic land of rolling hills, and the Tuscan winemaking tradition remains as strong as ever today. With a favorable Mediterranean climate, an undulating topography offering countless altitudes and expositions, and a wealth of poor, well-draining soils, conditions are ideal for crafting high-quality wines. Add to that the rich gastronomical tradition—Tuscany is home to some of the country’s finest game, pastas, salumi, and cheeses—and you have the blueprint for a world-class wine region.

This is Sangiovese territory; in fact, it is arguably the only place in the world where Sangiovese reaches a truly regal expression. In spite of a rocky history with fluctuations in quality, traditionally produced Chianti has reclaimed its status as one of the country’s most reliable, food-friendly reds, while the rapid rise of Brunello di Montalcino shows the grape’s potential for grandiose, opulent reds allying power and finesse. Traditionally-minded growers have stuck to using only indigenous grape varieties and employing techniques like aging in massive wooden casks known as botti, creating wines of terroir that shine at the Tuscan table.

Tuscan wines have had a place in our portfolio since Kermit’s first visit in 1977. While the names of the estates have changed, the spirit of those first unfiltered Chiantis he imported live on through our current selections.

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2013 Chianti Classico

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1998 Brunello di Montalcino MAGNUM

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2015 Rosso di Montalcino

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2011 Chianti Classico Riserva

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2014 Chianti Classico

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2013 Toscana Rosso “Salita”

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2013 Barolo “Ravera”

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2015 Verdicchio dei Castelli di Jesi Classico “Capovolto”

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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