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2006 Castello Banfi Brunello di Montalcino Poggio alle Mura

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Latest Sale Price

February 25, 2024 - $61



96James Suckling

Full bodied, with super well-integrated tannins and a long, long finish. So much there. Racy and gorgeous.

92The Wine Advocate

..emerges from the glass with a burst of tar, smoke, licorice, earthiness and wild cherries. The sheer intensity and muscle of the fruit saturates the palate from start to finish. The 2006 is an especially round, seductive Poggio alle Mura.

92Wine Spectator

A bruising, powerful red, packed with plum and blackberry, but also stiff tannins. This will require some time to come together, but there’s adequate sweetness up front.

92Stephen Tanzer

.. sweet, silky and lush on the palate, broader and weightier than the basic Brunello. This initially displayed less clarity and definition but seemed to gain in energy and depth as it opened in the glass. Finishes with sweet tannins...

16Jancis Robinson

2 BicchieriGambero Rosso


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.