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Fattoria dei Barbi Brunello di Montalcino 2005

Sangiovese from Montalcino, Tuscany, Italy
  • RP91
  • WE91
  • JS90
13.5% ABV
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13.5% ABV

Winemaker Notes

Brilliant and lively ruby red color. The bouquet opens with well focused hints of fruity fragrances, especially bitter cherry and raspberry. Its complex nose is enriched by spicy notes suggesting white pepper and clove. The palate melds its freshness nicely with the alcohol thanks to minerality and smooth tannins. An appealing finish offers delicate balsam and mint nuances. The greatest attraction of this Brunello is its pleasant drinkability.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2005 Brunello di Montalcino is surprisingly dark, rich and concentrated for this house. Violets, black cherries, minerals and licorice are some of the nuances that emerge as the wine sits in the glass. The density and richness are commendable in this vintage, and the wine’s overall balance is outstanding. Though delicious today, the 2005 could use another few years in bottle. Anticipated maturity: 2012-2022.

Fattoria dei Barbi, one of Montalcino’s historic properties, has come on strong of late. This is another fine set of wines made in a slightly updated traditional style. According to proprietor Stefano Colombini the key to the vintage was harvesting early. A 2005 Brunello, potentially a Riserva, is also aging in the cellar.

WE 91
Wine Enthusiast
Fattoria dei Barbi’s 2005 Brunello opens with a ripe, saturated ruby color and thick aromas of black cherry, tobacco, leather and a playful touch of exotic spice. The wine needs time to integrate and another three years of cellar aging should do the trick.
JS 90
James Suckling
A delicious wine now, with chocolate, berry and hints of cedar. Dried mushrooms too. Full, but a little dry. It's still outstanding.
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Fattoria dei Barbi

Fattoria dei Barbi

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Fattoria dei Barbi, Montalcino, Tuscany, Italy
2005 Brunello di Montalcino
Takes its name from the free-spirited gentleman named Bruscone who lived in the woods of the Barbi Estate. Patented system of vinification, based on the Tuscan tradition of “May Wines.” A wine which was born from the extensive soaking of skinned Sangiovese grapes that rest for 3 months with their pomace. One of the first “Super-Tuscan’s.” Fattoria dei Barbi is "The" reference for Brunello in Montalcino. Barbi's approach of using tradition to anchor contemporary expressions of wine continues to position Barbi as a leading producer in Brunello. The Colombini family is one of the most influential of the region and have been an integral part in writing the history of Brunello. Fattoria dei Barbi's commitment to innovation and quality have lead to many "firsts."

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

CWC963395_2005 Item# 109199

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