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2015 Val di Suga Brunello di Montalcino Poggio al Granchio
95 JD
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Review
The 2015 Poggio a Granchio Brunello is aromatic with dried red fruits, violets, dusty sun-baked earth, and saddle leather. It offers gushy, dark cherry fruit upfront, licorice and mineral earth on the palate, and a fine-grained structure and balanced acidity that bring a weightless feel in the warmth of the vintage. Generous now, it will also be welcome to rest in the cellar for the next 2-5 years. Drink 2024-2036.
Jeb Dunnuck
Jeb Dunnuck | 95 JD
Critic Reviews
The 2015 Poggio a Granchio Brunello is aromatic with dried red fruits, violets, dusty sun-baked earth, and saddle leather. It offers gushy, dark cherry fruit upfront, licorice and mineral earth on the palate, and a fine-grained structure and balanced acidity that bring a weightless feel in the warmth of the vintage. Generous now, it will also be welcome to rest in the cellar for the next 2-5 years. Drink 2024-2036.
Jeb Dunnuck | 95 JD
Purity of cherries and watermelon comes through here with some fresh, floral character to the aromas. Medium to full body. Round and fruit-laden tannins follow through to a flavorful finish with lovely fruit. Better after 2021.
James Suckling | 94 JS
Val di Suga makes three single-vineyard expressions of Sangiovese, and this is one of them. The 2015 Brunello di Montalcino Poggio al Granchio comes from a sun-kissed 18-hectare plot located at the southeastern side of the appellation that also sees very cool nights, thanks to the soft breezes and diurnal shifts that come off the nearby Monte Amiata. You can see a sketch of this vineyard in the little drawing on the front label. Compared to the other wines in this series, this wine is distinguished by a thickly textured mouthfeel and warm aromas of dark plum and blackberry. That acidity comes in at the end to give the wine linearity and length. Some 10,000 bottles were released.
Robert Parker Wine Advocate | 94 RP
The 2015 Poggio al Granchio Brunello di Montalcino from Val di Suga shows tremendous depths of dark, alluring fruit and minerals up front, coming together and becoming more refined in the glass with time, and adding hints of spiced orange, cedar and dusty rose. On the palate, silky textures usher in a mix of cherry and plum with a hint of licorice, as zesty acids lend an almost crunchy persona to the ripe fruits, and fine tannin slowly mounts toward the finish. There’s so much youthful tension here; yet at the same time, there’s already pleasure to be found, due to how expressive and tactile the Granchio is today. However, don’t be fooled by its upfront appeal; I suspect this Brunello will only get better over time.
Vinous Media | 94 VM
Poggio al Granchio is located in the southeastern sector of Montalcino. It reaches 450 metres above sea level and sees significant diurnal temperature differences. The resulting grapes are small and concentrated. The wine is given a short passage in barriques to fix the colour, then aged in large 60-litre oak vats. It takes time to open up and reveal notes of struck stone, dried lavender and currants. The relatively weighty palate is finely etched with dark fruit and a flinty edge. The substantial tannins are long and powdery, giving plenty of support. Drinking Window 2022 - 2032.
Decanter | 93 DEC
Ripe, featuring sweet plum, cherry, balsamic and iron notes, this is powerful and expressive. Dense tannins underlie the fruit on the lingering aftertaste. Best from 2023 through 2040. 750 cases made, 150 cases imported.
Wine Spectator | 93 WS
Jeb Dunnuck | 95 JD
Purity of cherries and watermelon comes through here with some fresh, floral character to the aromas. Medium to full body. Round and fruit-laden tannins follow through to a flavorful finish with lovely fruit. Better after 2021.
James Suckling | 94 JS
Val di Suga makes three single-vineyard expressions of Sangiovese, and this is one of them. The 2015 Brunello di Montalcino Poggio al Granchio comes from a sun-kissed 18-hectare plot located at the southeastern side of the appellation that also sees very cool nights, thanks to the soft breezes and diurnal shifts that come off the nearby Monte Amiata. You can see a sketch of this vineyard in the little drawing on the front label. Compared to the other wines in this series, this wine is distinguished by a thickly textured mouthfeel and warm aromas of dark plum and blackberry. That acidity comes in at the end to give the wine linearity and length. Some 10,000 bottles were released.
Robert Parker Wine Advocate | 94 RP
The 2015 Poggio al Granchio Brunello di Montalcino from Val di Suga shows tremendous depths of dark, alluring fruit and minerals up front, coming together and becoming more refined in the glass with time, and adding hints of spiced orange, cedar and dusty rose. On the palate, silky textures usher in a mix of cherry and plum with a hint of licorice, as zesty acids lend an almost crunchy persona to the ripe fruits, and fine tannin slowly mounts toward the finish. There’s so much youthful tension here; yet at the same time, there’s already pleasure to be found, due to how expressive and tactile the Granchio is today. However, don’t be fooled by its upfront appeal; I suspect this Brunello will only get better over time.
Vinous Media | 94 VM
Poggio al Granchio is located in the southeastern sector of Montalcino. It reaches 450 metres above sea level and sees significant diurnal temperature differences. The resulting grapes are small and concentrated. The wine is given a short passage in barriques to fix the colour, then aged in large 60-litre oak vats. It takes time to open up and reveal notes of struck stone, dried lavender and currants. The relatively weighty palate is finely etched with dark fruit and a flinty edge. The substantial tannins are long and powdery, giving plenty of support. Drinking Window 2022 - 2032.
Decanter | 93 DEC
Ripe, featuring sweet plum, cherry, balsamic and iron notes, this is powerful and expressive. Dense tannins underlie the fruit on the lingering aftertaste. Best from 2023 through 2040. 750 cases made, 150 cases imported.
Wine Spectator | 93 WS
Wine Details for 2015 Val di Suga Brunello di Montalcino Poggio al Granchio
| Type of Wine |
Brunello
: As you indulge in some fine Brunello, and you gaze into the deep brown elixir, your tongue will almost pulsate with excitement, as rich flavors of black cherry, chocolate, black raspberry, and blackberry are woven together like a heartfelt poem. An earthy, leathery undertone provides excellent contrast next to all the fruit, rounding out the experience . |
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| Varietal |
Sangiovese
: When it comes to Tuscan wine, Sangiovese is king. This mighty grape variety resides not only in Tuscany, but throughout Italy. The varietal is responsible for some of the greatest wines in the country, including Chianti, Brunello di Montalcino, Rosso di Montalcino, Vino Nobile di Montepulciano and the infamous “Super Tuscans.” Sangiovese is extremely capable of adapting to the various climates and terroirs of Italy but is quite at home in Tuscany, where it is believed to have been birthed. Like most ancient grape varieties, there are many speculations about Sangiovese’s true time and place of origin. Some theories claim the Sangiovese grape dates back to the Etruscan era and cultivated mostly in Tuscany. Another theory is that it was cultivated by the ancient Romans. Sangiovese is believed to have been first documented in 1590 by agronomist, Gian Vettorio Soderini who talked about ‘Sanghiogeto” in an essay. There is no definitive evidence that ‘Sanghiogeto’ is the Sangiovese grape that is beloved and famous today; however, it is still considered by many to be the first appearance of the grape in written fashion. It wouldn’t be until the 18th century that Sangiovese would become well-known and started being planted all over the region. It was mentioned in l’Oenologia Toscana, written by Cosimo Villafranchi in 1773, in which he discussed the winemaking process of Chianti and the use of Sangiovese. Today, Sangiovese accounts for 10% of all winemaking grapes planted in Italy. This statistic may not seem significant but taken into consideration there are 350 authorized grape varieties across 20 wine regions, it is quite remarkable. Due to its versatility, Sangiovese is one of the most diverse grape varieties used in winemaking. However, the grape can be temperamental and sensitive to the environment in which it is planted. It is very much similar to the Pinot Noir in this fashion. Wines made with Sangiovese grapes can turn out tasting extremely different, based on climate, terroir and process. While the varietal can successfully grow most places, it tends to grow best in hot, dry climates with terroir composed mostly of shallow, limestone soils. Famously native to Tuscany but Sangiovese also grows in many other winemaking locations in Italy, such as Umbria in Central Italy, Campania in the South and Romagna where the grape is known as Sangiovese di Romagna. There are approximately 71,000 hectares of Sangiovese covering the earth’s surface, 62,725 of which reside in Italy (mostly Tuscany). Outside Italy, Sangiovese has grown quite popular in many winegrowing regions around the world, including the French Island of Corsica, where it ranks 2nd among all Sangiovese growing localities. It was introduced to Argentina in the late 19th century by Italian immigrants and remains successful in the region of Mendoza. Although Sangiovese was brought to America in the 1880’s, it was unpopular until the 1980’s when “Super Tuscans” caused a re-emergence of the grape in Napa Valley and Sonoma Coast. Sangiovese has also gained popularity in Barossa Valley in Southern Australia. The thin skinned, medium sized, blue-black berries of Sangiovese produce medium to full bodied, dry and highly acidic wines with fruity and savory flavors of plum, cherry, licorice, leather, tobacco and dust. Sangiovese may be synonymous with Brunello, and vice-versa, but the world of Sangiovese is far more intricate than a single wine, a single village, hillside town or designated area of control. It is the exclusive varietal and shining star in Brunello di Montalcino and provides the backbone for Chianti and many of the great Italian wines, and has gained an outstanding reputation as one of the world’s great grape varietals. |
| Country |
Italy
: Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France. Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate. The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned. The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market. With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla. |
| Region |
Tuscany
: Italian culture worships the concept of a shared meal, and their wines scream for a chance to be uncorked with your friends and family. The region's Mediterranean climate and hilly landscape combine to create a beautiful viticultural environment, where every chosen grape is brought to its full potential and transmuted into drinks worthy of gods. The vineyards are planted along the higher reaches of the hill slopes, creating a gorgeous view of the Italian landscape. Once your lips kiss the wine, you're sent spiraling down a veritable whirlpool of pure flavor, touching upon notes of sensuous cherry, nuts, floral hints and undertones of honey and minerals. The wines can be as sweet as a fresh summer romance, and carry an air of dignity and elegance about them that can stimulate your intellect for months as you contemplate the seemingly infinite intricacies and details in the texture. Tuscany is an important part of Italian viticulture, and sampling their wines is the closest you can get to visiting this heavenly region and experiencing the culture. |
Overview
| Producer | Val di Suga |
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