Scores: James Suckling, 96 points, Vinous (Eric Guido), 95 points and The Wine Independent (Susan Hulme MW), 96 points
"The 2018 Brunello di Montalcino Sugarille keeps me coming back to the glass again and again" Eric Guido
Considering the continued warm and dry temperatures that Montalcino has witnessed in the last years, 2018 is a vintage characterized by freshness and finesse with bright fruit, medium body, and excellent acidity.
Climate and harvest
The winter was mild and dry, characterized by an absence of snow and rainfall followed by a very rainy spring and summer. Persistent rainfall occurred from May until the first half of August, a critical moment in the growing season. Careful and prompt treatments were applied to the vines to prevent downy and powdery mildew. Despite the dry and warm 2017 vintage and thanks to the use of appropriate agronomical techniques (soil management, leaf removal on the North and South exposed rows), we were able to achieve excellent vegetative growth of the Sangiovese vines, resulting in a lower quantity of healthy bunches and grapes. The average daily temperature during the summer of 2018 was around 35 °C. A few hailstorms slightly hurt some of our vineyards between late August and the beginning of September. For this reason, the grapes characterized by high acidity and lower potential alcohol were picked earlier. Luckily, from the last week of September the northerly wind, Tramontana constantly blew and completely dried the grapes. The fall was characterized by average daily temperatures of 25 °C, and high thermal exchanges between day and night allowed the grapes to reach the perfect ripening conditions. The harvest started on September 10 and finished around the first week of October.
Tasting notes
Even deeper hues of concentrated ruby-red colour than the Rennina 2018. The nose begins with sweet notes of cotton candy, pomegranate, and hints of tea rose all culminating in a savoury mouthfeel, a classic style of this vineyard. The tannins are rich and silky.
Vineyard
A single vineyard facing south and covering a surface of 4.5 hectares mainly consisting of clay and limestone, with the presence of galestro (a rocky, schistous clay soil).
Appellation: Brunello di Montalcino D.O.P.
Grape variety: 100% Sangiovese.
Winemaking method
Fermentation and maceration for around three weeks followed by 24 months of ageing in oak and another six months in concrete vats. First vintage produced 1990 (the first vintage produced by Gaja was 1995).
In the 1990s Gaja decided to look to develop a new project in the Montalcino area and in 1994 purchased the Pieve Santa Restituta winery and the 27ha of vineyards. The name of the estate comes from the 4th Century church located on the property. Since taking over the property Gaja have redeveloped the vineyards to sit in-line with their philosophy around allowing the vineyards to be as natural as possible with the absence of chemicals and pesticides and promoting soil health through composting. They also undertook a winery renovation project which was re-designed to have minimal impact on its surroundings, is largely underground and state of the art inside to allow for optimal winemaking.
The estate makes a Brunello which is comprised of fruit from Sugarille, Rennina and their other vineyard in Torrenieri (in the north-east of the Montalcino area), this offer refers to this wine only.
Vintage 2018
Considering the continued warm and dry temperatures that Montalcino has witnessed in the last years, 2018 is a vintage characterized by freshness and finesse with bright fruit, medium body, and excellent acidity.
“At the top level, many of the 2018 Brunellos come across as quite Burgundian in nature, where a combination of vividly dark, ripe fruit, balanced acidity and refined tannins add a brilliant dimension that shines already today yet promises a steady and prosperous evolution over time” (Eric Guido, Vinous)
The winter was mild and dry, characterized by an absence of snow and rainfall followed by a very rainy spring and summer. Persistent rainfall occurred from May until the first half of August, a critical moment in the growing season. Careful and prompt treatments were applied to the vines to prevent downy and powdery mildew. Despite the dry and warm 2017 vintage and thanks to the use of appropriate agronomical techniques (soil management, leaf removal on the North and South exposed rows), we were able to achieve excellent vegetative growth of the Sangiovese vines, resulting in a lower quantity of healthy bunches and grapes. The average daily temperature during the summer of 2018 was around 35 °C. A few hailstorms slightly hurt some of our vineyards between late August and the beginning of September. For this reason, the grapes characterized by high acidity and lower potential alcohol were picked earlier. Luckily, from the last week of September the northerly wind, Tramontana constantly
blew and completely dried the grapes. The fall was characterized by average daily temperatures of 25 °C, and high thermal exchanges between day and night allowed the grapes to reach the perfect ripening conditions. The harvest started on September 10 and finished around the first week of October. We obtained wines with medium alcohol levels with average acidities.
