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2018 Gaja Sugarille Brunello di Montalcino

TuscanyRedHighly RecommendInternationalNew ArrivalsPrivate Cellar

$ 650.00 AUD


Gaja's Barolo of Montaclino. This is 4.5ha single vineyard southfacing site, consisting of clay and limestone with galestro. Only produced in exceptional vintages. The name is derived from the name originally given to parish estate dating back to 1547 and is now the name of the wine and the single vineyard.

Region - Tuscany

Type - Red

Year - 2018

Winery - Best of Italy

Grape - Sangiovese

Volume - Standard - 750ml

About the wine

Tasting notes

Rounded aromas of cherry and berries, backed by lovely saline minerality, hints of melon and hints of dark chocolate and porcini. The palate is rich, dense and perfectly balanced with tart blueberry, cherry, tomato and balsamic strawberries. Incredibly elegant and light on its feet with understated power and plenty of drive. Beautifully textured and very serious!

Wine descriptors

Big and Rich, Captivating and Complex, Dry and Textured, Elegant and Fine, For the Cellar, Something Special

Fruit aromas & flavour

Cherries, Dark Berries, Red Berries

Other aromas & flavour

Chocolate, Earth, Florals, Herbals, Meaty, Minerality, Spices

Body type




Food pairings





Red Meat







Spicy Foods

Cured Meats


Expert review

“Aromas of red plums, sour cherries, spice box, oranges, cloves and capers. Moss and porcini, too. Beautifully open, with a medium to full body and very fine, silky tannins. Lovely purity of fruit here, with a long, seamless finish. Ethereal and transparent. Drink from 2024.”

James Suckling

The Grape


Sangiovese is a Tuscan red grape variety that has become the most planted and famous variety in Italy. You may know this variety by a few other names like Chianti, Brunello di Montalcino, Montefalco Rosso or Carmignano, but rest assured it's all the same grape, but it may grow in different regions. Sangiovese is made for food and shows with aromas and flavours of cherry, red berries, roasted tomato, balsamic, Italian herbs, coffee and cured meats, backed by cutting acidity and a good grip of tannins. The best examples come from Montalcino (Brunello di Montalcino) and can age decades!

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