San Polino 'Helichrysum' Brunello di Montalcino 2008
By Antonio Galloni’s Vinous Media
San Polino 2008 Brunello di Montalcino Helichrysum
Grape Variety: Sangiovese
Release Price: $90.00
(14.50% Alcohol): Bright, full red. Knockout nose combines black- and redcurrant, minerals, licorice, cinnamon and violet; very similar to the 2008 classico but much deeper. Then wonderfully suave and seamless in the mouth, but with great purity and precision to its strawberry and spicy raspberry flavors. Finishes seamless and long, with terrific inner-palate perfume and lift. Ian D'Agata, July 2013
By Wine Enthusiast
San Polino 2008 Helichrysum Sangiovese Grosso (Brunello di Montalcino)
Varietal: Sangiovese Grosso, Sangiovese
Appellation: Brunello di Montalcino, Tuscany, Italy
Winery: San Polino
Bottle Size: 750.00 ml
Importer: T. Edward Wines Ltd
In Magazine: 5/1/2013
Exhibiting a bold and modern style, Brunello Helichrysum shows soft oak tones of chocolate and sweet spice behind blackberry and cassis. The wine offers inky dark concentration with some heat, polished tannins and a plump but determined finish. Ultimately, the thick density balances out the wine’s natural acidity. (5/1/2013) -92
By James Suckling
San Polino Brunello di Montalcino Helichrysum
Date: February 11th, 2013
More fresh nuts on the nose with hints of ripe fruits. Full body, with ultra-fine tannins and a chewy texture. This is tight and closed and needs a year or two to open. Made from biodynamically grown grapes. Best in 2015.
By Jancis Robinson
San Polino, Helichrysum 2008 Brunello di Montalcino
Producer: San Polino
Appellation: Brunello di Montalcino
When to drink: 2016 - 2024
Published: 13 Feb 2013
Date tasted: 7 Jan 2013
Reviewer: Walter Speller
Deep ruby with narrow orange rim. Huge ripe and sweet fruit nose with hint of cardamom skin and baking spice. Very sweet and direct. A good dose of acidity pulls it into shape. Fine, but rich tannic impact and sweet concentration. For laying down. (WS)
By San Polino
Brunello di Montalcino DOCG ‘Helichrysum’
Grape Variety: Sangiovese Grosso
Appellation: Brunello di Montalcino DOCG
Region: Montalcino, Tuscany, Italy
San Polino is a small, family-run estate in Montalcino, closely following permaculture and biodynamic-organic principles to produce premium Brunello di Montalcino and Rosso di Montalcino that are faithful and transparent expressions of the biodiversity found in the San Polino terroir. Located South-east of Montalcino, near Castelnuovo dell’Abate, 2.5 ha of vineyards and 1.5ha of olives are surrounded by the wilderness of Mediterranean woods and shrubland. San Polino only cultivates the Sangiovese Grosso variety, while paying the utmost attention to the health of the soils. We believe that a true Brunello can only come from soils that thrive with a complex interaction of micro-life. We do not use any pesticides, herbicides, or fungicides in our fields. We reintroduce populations of important but almost extinct insects and micro-organisms that help combat in a completely natural way diseases and pests in our vineyards. A complex composition of sandy loam with a high content of rock material, marl, interspersed with clay, friable shale and red ferrous earth high in mineral substances. 400-450m with a southern exposure, and enjoys an almost constant southern breeze coming from Monte Amiata, creating a well ventilated, fresh and healthy microclimate.
The grapes for Helichrysum come from the oldest and highest plot of our San Polino holding. Here the vines are a respectable 22 years old, and planted at 5000 vines per ha. Due to their age the vines naturally produce a low quantity of compact bunches. This is complemented with a selection of the best grapes from our other Brunello vineyards. The name Helichrysum refers to a beautifully aromatic herb, which grows spontaneously and in abundance around the vineyards on the San Polino hilltop. Helichrysum takes its name from its small, round, yellow, flowers, the greek heli meaning sun and chrysum gold. Helichrysum is also recognised in the name "Immortelle", as the flowers retain their colour and aroma when dried.
After the grapes have arrived in the cellar they are destemmed and lightly crushed. This is followed by a cold maceration of up to 48 hours at not more that 12'C in wooden fermentation tanks. The alcoholic fermentation takes place in tronconic vats of Slavonian oak using indigenous yeast only. No sulphites are added at any point during the period of maceration and fermentation, thus enabling the yeasts to work more efficiently. The fermentation temperature can be as high as 28 to 35 degrees Celsius depending on the vintage. Several daily operations of manual pigeage (punching of the cap), delestage (rack and return) as well as remontage (pumping over) are performed. The wine remains on the skin for a prolonged maceration of up to 30 days or more, after which 10% of the wine is racked off into 225 litre oak casks while regular battonage keeps the fine lees in suspension. 90% is racked off immediately in large Slavonian oak cask of 38 and 26hl where it remains for 35 months. During the entire winemaking no additives apart from low levels of sulphur dioxide are used.
Opulent. Dense and fruity, with a bouquet of violet, cherries, and blackcurrant. This is a powerful Sangiovese, full of ripe tannins and neat acidity. For drinking now or laying down. Traditionally associated with meat dishes such as game, lamb or roast beef. However, it matches perfectly with any hearty foods, including succulent and tasty vegetarian dishes.
[Information provided by Superior Wine Selections]
[Information is not vintage specific]