This juicy Sangiovese is well balanced, bursting with notes of cherry, red currant and well integrated acidity. My go-to pizza wine!
There are many reasons to love the Sesti estate, in scenic southern Tuscany: the divine sights and scents of the hilltop grounds, the family’s open-armed warmth and generosity, the majestic complexity of their noble Brunello bottlings . . . This Rosso di Montalcino, however, seems to capture a bit of everything that makes the place special. It is a pure Sangiovese exuding the essence of the Tuscan countryside, with a bright, refreshing aroma of cherry, herbs, and traces of dusty earth. Offering more than a glimpse into the Brunello’s power and splendor at significantly lower cost, it is fully expressive today with the potential to evolve further. Few wines are better suited to tomato-based dishes, wild mushrooms, grilled vegetables, or a hearty ragù over fresh egg noodles. The sustainable production method—attentive respect for the environment every step of the process—is just the cherry on top.
Giuseppe Sesti didn’t initially choose a career in wine. Instead, he was inspired to study music, art, and astronomy, the latter becoming his profession. He met his future wife in Wales while writing his first book, and in 1975 moved to Tuscany, purchasing the abandoned castle of Argiano, slowly restoring the breathtaking estate later planting his vineyards around the castle. In 1999 the Sesti’s daughter, Elisa, joined the estate full time, becoming a partner in all aspects of production. The Sesti lineup includes a white Sauvignon and a Rosato, but their Brunello, Brunello Riserva, and Rosso di Montalcino provide traditional expressions of the appellation, robust and powerful yet refreshing, with great aging potential.
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.
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.
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