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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 2 notes) - hiding notes with no text | | | Tasted by Derek Darth Taster on 7/13/2014 & rated 91 points: Popped and poured. My birthday wine.
Appearance is cloudy with lots of fine sediments (got shaken up during the car ride). Medium intensity. Garnet colour. Legs.
Nose is clean, medium intensity, with aromas of earth, leather, sour red cherries. Developed.
On the palate, dry, medium- acidity, medium+ alcohol, melt-in-your-mouth medium- tannins, medium+ body. Medium flavor intensity, with flavours of earth, leather, sour red cherries. Medium finish.
Very good quality Brunello that has managed to survive 31 years with reasonably good intensity.
Amazingly, on Day 2 after slow-oxygenation in chilled bottle, it developed some chocolaty notes and more sweetness on the palate. I guess the Francois Audouze theory of slow-oxygenation in bottle for very old wines to wake them up does have some merit. (2504 views) | | | Tasted by buckeye76 on 3/5/1989 & rated 92 points: EXCELLENT, LAYERS OF FRUIT, GOOD COMPLEXITY, LONG FINISH, RICHER THAN THE '84 OPUS ONE FROM PREVIOUS NIGHT (1149 views) |
| Castello Banfi Producer website
U.S. Importer (Addt'l Info)
SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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