2017 | Castello Banfi | Brunello di Montalcino

Intense ruby red with garnet reflections. On the palate, it is smooth and well-balanced, with flavors of red fruits, spice, and a subtle hint of vanilla, which linger long after the last sip.

Reviews:

• Wine Advocate: The Castello Banfi 2017 Brunello di Montalcino relies on fruit freshness and varietal purity to show a classic side of this hot and dry vintage. The wine remains elegant and bright throughout with plenty of primary fruit, cherry and dried raspberry. It shows a clean, linear style with rosemary, blue flower and some green olive or wild fennel. This is a handy, near-term drinking wine with a hefty 15% alcohol that can be absorbed with a hearty pasta or lasagna.

• James Suckling: Really fresh and vivid with sliced lemon and apple heading into cherry and floral undertones. It’s medium- to full-bodied with fine tannins and a vivid and bright finish. This is so drinkable and pretty for the hot and dry 2017 vintage, which produced many heavy Brunellos.

Producer Information

Castello Banfi was founded in Tuscany in 1978 by Italian-American brothers John and Harry Mariani. It had its origins in their father's business, Banfi Vintners, which was founded in 1919 and was America's leading Italian wine importer at the time. Today, Castello Banfi has vineyards throughout the northwest coast of Italy, from Piedmont, to Chianti Classico, Bolgheri and Montalcino. The estate encompasses 2870 hectares (7100 acres) of land, with about a third under vine. Banfi produces wines from international grapes such as Cabernet Sauvignon, Chardonnay and Cabernet Franc, as well as indigenous Italian grapes such as Sangiovese, Vermentino and Dolcetto. The majority of these wines see some time aging in oak – anywhere from a few months to 30 months for the estate's Brunello de Montalcino.  The portfolio of Castello Banfi is broad, covering slighty effervescent Cortese de Gavi from Piedmont, to muscular and bold Super Tuscans made from Cabernet Sauvignon-dominant blends in Montalcino.

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