Banfi Rosso di Montalcino 2009
Intense ruby red color with violet reflections. Bouquet is intense, fresh, fruity with typical varietal characteristics of violet, cherry, plum. Taste is gentle, wide, soft, with surprising length. Ideal match with game and medium-aged cheese. The remarkable structure allows for a good aging. First vintage produced: 1983
Tart, sour cherry on the nose. Very tight and young. Hints of licorice and plum jam on the palate. Full and powerful and very tight, this needs time to relax or heavily decant. Tart young red and black fruit, cherry, stone and light pepper. Simply too young now. 86 pts. 11/3/12
One half glass
External Reviews for Banfi Rosso di Montalcino
The 2009 Rosso di Montalcino is a dazzling wine. Rich dark plums, cherries, spices and tobacco emerge from this extroverted, intense Rosso. The raciness of the fruit leaves a lasting impression. Anticipated maturity: 2011andndash;2014.
The 2009 Rosso di Montalcino is a dazzling wine. Rich dark plums, cherries, spices and tobacco emerge from this extroverted, intense Rosso. The raciness of the fruit leaves a lasting impression. Anticipated maturity: 2011–2014.
Intense ruby red color. On the nose this wine is complex with hints of liquorice and plum jam, as well as a delicate final of vanilla. The structure is full, soft and powerful; excellent aftertaste, particularly persistent.
A dense, chunky style, laced with black cherry and blackberry flavors. The tannins are assertive and mouthcoating, but everything works together. Shows fine length. Best from 2012 through 2015.
Shows plum, lots of toasty oak and coffee flavors with fruit. Medium-bodied, with a medium finish. Drink now.
This is a Rosso pushing for Brunello status, its ferrous tannins supporting dark berry flavors through a long, mouthwatering finish. Treat it to a few more years in the cellar to draw out more complexity, or enjoy its concentrated, mouth-sticking flavor with beef braciole.
Generous with purple fruit and cherry-skin tannin, this juicy wine has a note of licorice and terse minerality. The fruit-skin tannin lasts, built to accompany a steak.