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Banfi Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • JS95
  • RP92
  • WE92
  • WS90
  • W&S90
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Winemaker Notes

The 1997 vintage of this wine was ranked #3 on the Wine Spectator's Top 10 Wines of 2002

Intense ruby red in color with garnet reflections. Aromas of violets and vanilla, with hints of licorice. Velvety palate, with tart-cherry flavors and traces of spice. Well structured with supple tannins, superb concentration, and good acidity. Persistent finish.

Critical Acclaim

JS 95
James Suckling

Lots of sandalwood, with blueberry and blackberry aromas and hints of dried flowers. Cola too. Full body, with fine tannins and a long caressing finish. It’s so integrated and refined. The tannins are finely knit. Benchmark for the style and excellence of the vintage. Best after 2013.

RP 92
The Wine Advocate

The 2006 Brunello di Montalcino is a beautiful wine laced with red berries, flowers and subtle hints of earthiness. Soft and supple throughout, the Brunello shows lovely juiciness in its fruit and a delicate, understated personality. The 2006 represents yet another step in the more elegant, refined direction the estate has taken in recent years. The 2006 Brunello was aged in equal parts cask and French oak barrels. Anticipated maturity: 2012-2020.

WE 92
Wine Enthusiast

Castello Banfi’s 2006 Brunello opens with smooth and soft cherry flavors and is packed tight with background aromatics that include tobacco, cola, leather and more dark fruit. The wine’s texture is silky, crisp and long-lasting.

WS 90
Wine Spectator

Smooth and round, this red offers cherry, bitter almond, spice and woodsy notes. The tannins are dense, but this is balanced overall and lingers on the finish. Best from 2013 through 2022. 45,830 cases made

W&S 90
Wine & Spirits

A substantial and forceful sangiovese grosso, this has dark scents of fruit skin and floral, tomato leaf character. It's lean, firm and peppery in the finish, needing several years for the tannins to mature and integrate with the warmth of the wine.

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Banfi

Castello Banfi

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Castello Banfi, , Italy
Banfi
In 1978 John and Harry Mariani, owners of the U.S. wine importer Banfi Vintners, established the award winning vineyard estate and winery Castello Banfi in the Brunello region of Tuscany. A constellation of single vineyards located on ideal sites cover about one third of the 7,100 acre (2,830 hectares) estate. The remaining land consists of bucolic meadows, olive and plum groves, and woodland. Central to the property is a medieval castle that functions as a hospitality center, hosting visitors at a full service restaurant, enoteca and museum dedicated to the history of glass and its relation to wine.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

GZT0083417_2006 Item# 108962

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