SOLD OUT! The Luca Brunelli Poggio Apricale was a huge hit last year, and people have repeatedly asked when it’s coming back in. Good news! It’s here!!
Offering up Brunello-like aromas and flavors, but with softer and plusher texture, we like to call this one “Baby Brunello.” There’s just 14 cases up for grabs this year. Get some before it sells out again.
2018 Luca Brunelli Poggio Apricale Rosso Toscana — Arriving Wednesday, August 7th!
Like Brunello but hate paying for it? Try This!
SOLD OUT
For years, Montalcino-born and bred Mauro Brunelli worked long days atop a sun-drenched tractor, tilling the soils of Biondi Santi, producer of the “original Brunello.” His work at this famed estate inspired him in 1996 to buy a small plot of land with old Sangiovese vineyards and olive groves. He immediately set about training its old vines, replanting some, and building a cellar. He put his son Luca to work, too; training him in the family vocation of winemaking. Within a decade, Brunelli Brunello would garner rave reviews from neighbors, fellow winemakers, and journalists around the world.
The estate’s Poggio Apricale was Luca’s “invention.” While Brunelli’s Brunellos require patience and time in the cellar to come into their own, Poggio Apricale offers up immediate gratification. A blend of 85% Sangiovese Grosso (the Brunello clone of Sangiovese), 10% Merlot, and 5% Colorino, the wine completed fermentation in stainless steel and then was aged for 3 months in large, neutral oak barrels.
The resulting wine shows a level of class and complexity rarely encountered at this price point. Right out of the bottle, it pours a dark ruby color and exhibits bold aromas of dark cherry, raspberry, smoky sage, and baking spices. On the palate, it’s medium to full bodied with good concentration and a seamless, balanced, refreshing personality. Perfect for rich, red sauced dishes, grilled meats, and roasts, it’s also 100% fine to drink without food.
Drink this gorgeous Tuscan red now and over the next 5 years or so. It doesn’t need much cellar time, but it’s got enough structure to warrant some time in the cellar. I don’t think it will evolve or improve much, but it will definitely hold up.
Josh Spurling
Owner, Operator, Wine Monger
Table Wine Asheville