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| Drinking Windows and Values |
| Drinking window: Drink between 2022 and 2028 (based on 61 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by fanglangzhe on 1/23/2023 & rated 90 points: red berries, slight cocoa, nice high acid. slight dried leaves. med bodied. elegant, refined, with some complexity. 14.5% abv not noticeable at all. (722 views) | | | Tasted by Jochems on 10/9/2022 & rated 90 points: Although my previous encounters with Baricci Rosso or Brunello have always been very good, it was never really on my go-to list when buying wines from Montalcino. And over the past few years I’ve actually developed a bit of a negative attitude towards wines from the North-Eastern vineyards of the Montalcino region. In particular the Montosoli vineyards used to be some of the best in in town. But I think that many of the producers in this area are struggeling with the increasing temperatures, the general tendency towards early drinkable wines or the tendency to high extraction/over oaked power houses… or all three of the above.
Well, this wine from Barrici is a beacon of refinement, freshness and delicacy. Exactly how I like my wines from Montalcino!
I will most certainly be trying other wines from this producer to explore and enjoy this style further.
Light ruby color. Beautiful aromas of cherry, fresh berries, cedar and a hint of smokey bacon. Medium-full bodied with silky tannings, fresh acidity and fresh fruit. The finish is very long, fresh throughout and following through seamlessly.
Perhaps still slightly young, although beautifully balanced, it might still gain some complexity. Drink now - 2029. (722 views) | | | Tasted by Iam Redwood on 3/10/2022: Winemaker Notes
Bright ruby red. Aroma is intense with hints of berries, fresh fruits and a hint of cherry. Harmonically dry, it has strength and freshness with an elegant aromatic finish.
Pair this wine along with pasta dishes with meat sauce, soups, roasted red and white meat, stews and Tuscan salami. (942 views) | | | Tasted by timbok on 7/22/2021 & rated 90 points: Allspice, smoke and blood orange accent this red and black fruit-forward Rosso. This is on it's way towards a creamy texture, and it melts on the mid-palate like a fatty piece of salami. Ashy minerals and varietal tangy acids persist through the medium-length finish, which is detracted from by a note of light astringency, likely from youth. More tannin than both Le Chiuse and Il Poggione, but I wouldn't insist on waiting to pull the cork if you're excited to dig in. (1295 views) |
| By Eric Guido
Vinous, Buckle Your Seatbelts: 2019 Brunello and 2021 Rosso di Montalcino (Dec 2023) (12/1/2023)
(Baricci Rosso di Montalcino Red) Subscribe to see review text. | By Eric Guido
Vinous, The Pros and Cons of Rosso di Montalcino and Beyond (Jan 2022) (1/1/2022)
(Baricci Rosso Di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Baricci Producer websiteSangioveseSANGIOVESE: (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 websiteRosso di Montalcino Consorzio del Vino Brunello di Montalcino |
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