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Uvinum.co.uk GBP 27.82 750ml
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Fattoria Dei Barbi Brunello di Montalcino 2013

Member Review by EMark:

Nice maroon color that might tilt towards brownish tinge. Kind of a musty nose—dried fruit. Raisiny, dried fruit characteristic on the tongue that I normally get from Nebbiolos. Fairly full-bodied and quite round. Very mild tannin and very mild acid.

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3.4816129032258 5 0.5
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Member Reviews for Fattoria Dei Barbi Brunello di Montalcino

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Snooth User: EMark
8478047,615
3.50 5
Vintage: 2008 04/27/2015

Nice maroon color that might tilt towards brownish tinge. Kind of a musty nose—dried fruit. Raisiny, dried fruit characteristic on the tongue that I normally get from Nebbiolos. Fairly full-bodied and quite round. Very mild tannin and very mild acid.


3.00 5
Vintage: 2005 06/25/2011

Three glasses


Snooth User: Supersnobs
1018695144
3.50 5
Vintage: 2001 01/23/2012

The nose clearly cherry fruit, terracotta, seasoned wood, clove and a little tobacco. Complex and difficult to smell anything approaching odors. The taste is powerful, spicy, crisp tannins and just as significant for its Brunello acids. Powerful aftertaste! It's not really my taste wine, he's me and spicy acid. Brunello created a neat! In addition, a revelation that the wine was so greatly changed. Brunello di Montalcino is a wine region in Tuscany (Italy) around the historic town, yes, Montalcino. The red wines in this region are made from the Sangiovese grape. Wines made from this grape can after four years on the market and are among the top Italian wines. This wine can be extremely long maturation, as demonstrated. 90/100 Supersnobs.com


External Reviews for Fattoria Dei Barbi Brunello di Montalcino

External Review
Source: We Speak Wine
Vintage: 2012 11/07/2018

Summary Barbi’s “Blue Label” Brunello is the heart of the estate’s production and its flagship bottling. The family has been producing Brunello from this vineyard since 1892, and the current label was designed by Giovanni Cinelli Colombini in 1958. Terroir: Sourced from the estate’s 41 hectares (100 acres) in the southeast area of Montalcino. Vineyards are planted at 5,200 plants per hectare with yields of 1.3kg per vine. Two types of soils prevail; gravel and clay soils produce wines with power, while more sandy soils heighten aromatics. Vinification: Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2¶blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature is raised to 27°- 28°C and alcoholic fermentation begins, lasting 16 -17 days. After racking and malolactic fermentation, the wine is aged in small-to-medium size oak barrels (225L – 15 hl) for the first months, followed by two years in larger 30HL Slavonian oak casks. The wine rests in bottle for four months before release. Additional Information Intense, vivid ruby red color with aromas of red berries, maraschino cherry and liquorice. The aromas repeat on the palate with more hints of liquorice and tobacco. Tannins are firm and a fruit is refreshed by a lively acidity that leads to a long, persistent finish. - Winery ** Only 1 in Stock **


External Review
Source: We Speak Wine
Vintage: 2011 08/15/2016

Summary Barbi’s “Blue Label” Brunello is the heart of the estate’s production and its flagship bottling. The family has been producing Brunello from this vineyard since 1892, and the current label was designed by Giovanni Cinelli Colombini in 1958. Terroir: Sourced from the estate’s 41 hectares (100 acres) in the southeast area of Montalcino. Vineyards are planted at 5,200 plants per hectare with yields of 1.3kg per vine. Two types of soils prevail; gravel and clay soils produce wines with power, while more sandy soils heighten aromatics. Vinification: Manual harvest occurs at the end of September followed by a pre-fermentation cold maceration (“cold-soak”), which consists of cooling the grapes at a temperature of 3°-5°C (37 – 41°F) in an anaerobic environment (under a CO2¶blanket) to protect the must from oxidation. This non-alcoholic, aqueous extraction results in an increased color intensity and stability, softer astringency and tannins and more body and aromatics. After 48 hours, the temperature is raised to 27°- 28°C and alcoholic fermentation begins, lasting 16 -17 days. After racking and malolactic fermentation, the wine is aged in small-to-medium size oak barrels (225L – 15 hl) for the first months, followed by two years in larger 30HL Slavonian oak casks. The wine rests in bottle for four months before release. Additional Information Intense, vivid ruby red color with aromas of red berries, maraschino cherry and liquorice. The aromas repeat on the palate with more hints of liquorice and tobacco. Tannins are firm and a fruit is refreshed by a lively acidity that leads to a long, persistent finish. - Winery


External Review
Vintage: 2007 10/28/2013

Ripe, showing plum and cherry jam notes, backed by stiff tannins. A little awkward now, this needs time to resolve itself. The finish is sweet, offering sanguine and mineral accents. Best from 2015 through 2026.


External Review
Vintage: 2007 10/28/2013

The 2007 Brunello di Montalcino saturates the palate with deep layers of fruit. This is a fabulous, highly expressive Brunello with virtually no hard edges and superb overall balance. It is one of the more approachable young wines I have ever tasted from this historic Montalcino estate. I imagine the 2007 will enjoy a broad window of drinkability beginning nearly upon release. Anticipated maturity: 2014–2027.


External Review
Source: We Speak Wine
Vintage: 2007 04/25/2013

The 2007 Brunello di Montalcino saturates the palate with deep layers of fruit. This is a fabulous, highly expressive Brunello with virtually no hard edges and superb overall balance. It is one of the more approachable young wines I have ever tasted from this historic Montalcino estate. I imagine the 2007 will enjoy a broad window of drinkability beginning nearly upon release. Anticipated maturity: 2014-2027. Ripe, showing plum and cherry jam notes, backed by stiff tannins. A little awkward now, this needs time to resolve itself. The finish is sweet, offering sanguine and mineral accents. Best from 2015 through 2026. 1,000 cases imported. -BS Bright medium red. Subdued but sexy aromas of cherry, dried flowers and truffley underbrush. Silky, suave and rich, with lovely red fruit intensity. This youthful midweight is surprisingly approachable now owing to its sweetness and fine grain but has the balance and stuffing to age gracefully. Finishes with ...


External Review
Vintage: 2005 04/13/2011

WA 91pts - According to the 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.


External Review
Vintage: 2002 04/16/2009

In der Nase mit fruchtigen Avancen und blumigen Seiten, intensiv. Musikalischer typischer Brunello, in der Jugend mit Ecken, während der Lagerung verfeinern sich die Gerbstoffe und ergeben diese wohl balancierten Lagerweine.



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