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Brancaia Il Blu 2005

Tuscan Blends from Tuscany, Italy
  • WE93
  • RP92
  • W&S91
  • WS90
0% ABV
  • RP94
  • WS90
  • JS93
  • WS92
  • RP90
  • WS94
  • RP94
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4.1 17 Ratings
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4.1 17 Ratings
0% ABV

Winemaker Notes

IL BLU is the premier wine from Brancaia. This Super Tuscan proves what is possible today at Brancaia in terms of elegance, complexity and intensity. For many wine lovers all over the world, this wine already is a classic – perhaps because in every vintage it shows a strong identity, reflecting the character and quality of our vineyards in the Chianti Classico.

Blend: 50% Sangiovese, 45% Merlot, 5% Cabernet Sauvignon

Critical Acclaim

All Vintages
WE 93
Wine Enthusiast
Everyone loves a wine like this: The aromas are soft, penetrating and remind you of chocolate fudge, spice, spresso and black currants. There’s precision and a careful balance here between softness and power. The tannins are supple and smooth, yet the wine extends deeply throughout the palate.
RP 92
Robert Parker's Wine Advocate
Crushed flowers, raspberries and sweet toasted oak waft from the glass as this beautiful wine reveals its feminine personality. The red fruit turns darker on the palate, where leather and spice overtones add further complexity... with well-integrated tannins, notable persistence and commendable balance.
W&S 91
Wine & Spirits
This sleek and jammy blend is 50 percent sangiovese and 45 percent merlot (the remainder is cabernet sauvignon). The fruit feels primary and fresh, a strawberry sweetness that's framed by sandy tannin. Balanced and long, this will match pork ribs fresh off the grill.
WS 90
Wine Spectator
Subtle yet complex aromas of mineral, currant and blackberry. Full-bodied, with fine tannins and a caressing finish…balanced and refined.
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Brancaia

Brancaia

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Brancaia, , Italy
Brancaia
La Brancaia, encompassing the two estates Brancaia and Poppi, has been owned by the Swiss couple Brigitte and Bruno Widmer since 1981. It is located in the heart of the Chianti Classico area and saw a vertical take-off when it's vintage 1983 won first place at a major Chianti Classico tasting. Since then, through uncompromising dedication to quality and a strong own identity, the continuous recognition of BRANCAIA was built up - spearheaded by the estates top-wine Brancaia IL BLU, being already a classic for many wine lovers all over the world. The wines come from a state-of-the-art cellar. The estate is managed by the oenologist and daughter of the owners, Barbara Kronenberg-Widmer, together with her husband Martin Kronenberg. They enjoy consulting support by the brilliant oenologist Dr. Carlo Ferrini. La Brancaia is one of Tuscany's top wine-growing estates, winning national and international awards every year. Its wines are sold - and bought - all over the world.

Cape Peninsula

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

YNG182329_2005 Item# 95035

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