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2012 Castello Banfi Brunello di Montalcino Poggio alle Mura

Not Currently In Auction

Latest Sale Price

March 17, 2024 - $59

Estimate

RATINGS

95James Suckling

Very ripe and dense with lots of dried-fruit, spice and cedar character. Some cigar box, too. Full-bodied, velvety and rich. Powerful.

94The Wine Advocate

Bright and generous...darkly concentrated appearance and bold aromatic intensity... The bouquet is redolent of blackberry, cherry confit, exotic spice, cola and dark chewing tobacco.

93Wine Spectator

...dense, burly style, displaying cherry, iron, leather, earth, tobacco and spice flavors...complex and long.

92Wine Enthusiast

Plummy aromas mix in the glass with whiffs of pressed blue flower, vanilla and mocha. The taut structured palate offers dried black cherry, coconut, licorice, espresso and black pepper while firm fine-grained tannins provide the framework...note of pipe tobacco closes the tight finish.

16Jancis Robinson

Big nose with hints of fruit cake and minerals. Sweet palate tightly packed with tannins...rich fruit closes up on the finish...

REGION

Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.