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 BeltramiIssue: July/August 2002
Wine Spectator | Rating: 94A 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: 86The 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: 91Author: Robert S662
Self | Rating: 91Author: swimmer
Self | Rating: 93Author: Juan K
Self | Rating: 93Author: RDV
Self | Rating: 18A 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: 2009-2013Author: nothoi
Self | Rating: 97Best wine I ever drinkDrink Dates: 2010Author: 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: 93Great wine, coming into it's own nicelyDrink Dates: 2008-2020Author: Reed D
Self | Rating: 92perfectly balanced -- a little earth and long on the tongue. do again for sure!Author: Jules
Self | Rating:Sold @ $75 to NormAuthor: Jeff
Self | Rating: 97tremendouse 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 finishDrink Dates: 2007-2027Author: CaymanSomm
The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. is the variety of the region's best-known wines, 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 ’s star variety and the primary grape in renowned regions of and . 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 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 , , and .
Sangiovese is also used in “Super-Tuscan” blends alongside other international varieties like and . 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 , , and , 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)