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  • 1997 Castello Banfi Brunello di Montalcino

1997 Castello Banfi Brunello di Montalcino

  • 86 WA
  • 94 WS
  • 97 IWC
  • Variety

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SKU: 45316-1997-750

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 97

    ($60) Very dark garnet with saturated purple hues. Penetrating aromas of underbrush, sweet tobacco and wild mushroom. Quite juicy, but also sumptuous and deep, with rich flavors of mocha, espresso and anise over a firm mineral backbone. There is no evidence of excess weight in spite of the wine generous structure. The long close features glossy tannins and a flavor of cassis. At once powerful and elegant. Among the largest producers in Montalcino, Castello Banfi is arguably the one making the best Brunellos today, with a remarkable string of successes since 1990. (Banfi Vintners, Old Brookville, NY)
    Author: Edward Beltrami
    Issue: July/August 2002
  • Wine Spectator | Rating: 94

    A Brunello for everyone. Solid and focused, with mineral, blackberry and licorice character. Full-bodied and very chunky, with lots of round tannins and a long, long finish. Needs time to open. 32,500 cases made.
    Author: James Suckling
  • Wine Advocate | Rating: 86

    The internationally-styled, dark ruby/garnet-colored 1997 Brunello di Montalcino is somewhat one-dimensional, offering straightforward aromas of sweet new oak, black cherries, and currant fruit. In the mouth, it is medium-bodied and clean with a modest finish. There is sweet fruit, but little complexity, depth, or length. However, it is one of the finest wines this estate has yet produced. Drink it over the next decade.
    Author: Robert Parker
  • Self | Rating: 91

    Author: Robert S662
  • Self | Rating: 91

    Author: swimmer
  • Self | Rating: 93

    Author: Juan K
  • Self | Rating: 93

    Author: RDV
  • Self | Rating: 18

    A bit dried. Just a smidge past its prime. Smooth - lots of dried dark fruit. Great balance, a bit lighter than I would have liked, but it is a bit old.
    Drink Dates: 2009-2013
    Author: nothoi
  • Self | Rating: 97

    Best wine I ever drink
    Drink Dates: 2010
    Author: Dvorkin Jakov
  • Self | Rating:

    Dark ruby-garnet. Aromas of blackberry, coffee bean and meat. Full-bodied, with velvety tannins and a long, caressing finish. Big and racy. Still needs some bottle age.--1997 Italian blind retrospective.
    Author: Shal
  • Self | Rating: 93

    Great wine, coming into it's own nicely
    Drink Dates: 2008-2020
    Author: Reed D
  • Self | Rating: 92

    perfectly balanced -- a little earth and long on the tongue. do again for sure!
    Author: Jules
  • Self | Rating:

    Sold @ $75 to Norm
    Author: Jeff
  • Self | Rating: 97

    tremendouse power and yet so nubile at the same time. This wine has plenty of life in it so keep it in a corner for the next 5 years and then come back to it. Silky notes of dark and light red fruit, violets and leather in abundance with a good 45+ second finish
    Drink Dates: 2007-2027
    Author: CaymanSomm

The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. Sangiovese is the variety of the region's best-known wines, Brunello di Montalcino and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines. 

Sangiovese is Tuscany’s star variety and the primary grape in Italy’s renowned regions of Chianti and Brunello di Montalcino. It is high in both tannin and acid, producing well-balanced wines with medium body and aromas of red cherry, strawberry, fig, plum, and dried herbs. Sangiovese is late-ripening, and therefore requires the warm climate of Tuscany to grow. Wines from Sangiovese are typically aged for a period of time in oak to soften the tannins and add flavors of spice. With bottle age, the best wines develop meaty and gamey aromas. For the best expression of this variety look to producers Biondi-Santi, Valdicava, and Soldera.

Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like Cabernet Sauvignon and Merlot. These styles originated from experimental winemakers wishing to produce wines that did not fall under local requirements, and have since risen to global prominence. The best of these pioneering estates include Ornellaia, Gaja, and Sassicaia, and are recognized today as some of Italy’s finest wine producers.

Sangiovese pairs best with local Tuscan cuisine, particularly herb- and tomato-forward dishes including pizza and pasta marinara, as well as rich, roasted meat, cured sausage, and hard cheese.

Collector Data For This Wine

  • 1549 bottles owned
  • 323 collectors
  • Average collector rating: 93
    (Out of 323 collectors)