This is 100% Sangiovese but a younger version, aged in French oak for three to six months. 2018 was not an easy year, being too cold and wet, yet it lent itself to making very good Rosso.
This is a different style of Sangiovese grown in Montalcino, with its own specific peculiarities and personality. It has a similar flavour profile to its Brunello stable mate but with a younger, fresher, more approachable feel and without such a tight structure. The wine is characterized by a great aromatic freshness both in the aromas and in the mouth.
Juicy red fruits, leather and spices, elegant, fresh and vibrant with classic Sangiovese raspy acidity; intense, fresh, and fruity with aromas of blackberry, cherry, and plum, which are well integrated with tones of vanilla and tobacco. Ample yet gentle, very concentrated and harmonious.
Drinking nicely now with a little aeration and will also age.
Positively demands food, such as game, roast meat, medium cheese, chicken piccata, veal marsala, pasta Bolognese or home-made pizza.
Tom Cannavan makes it his wine of the week here: Wine of the week: Banfi, Rosso di Montalcino 2018 | wine-pages (wine-pages.com)
Castello Banfi Poggio alle Mura Brunello di Montalcino 2015, (Majestic £49.99 per bottle / £44.99 mix six, Fine & Rare, L’Assemblage, Christopher Keiller Fine Wines)
From a great Brunello vintage, the Poggio alle Mura vineyards surround the ancient Poggio alle Mura castle in a picture-perfect setting. The castle, also known as Castello Banfi, and the estate were purchased by the Mariani family in 1983. The planting of the vineyards in the area around the castle began in 1992, with the first vintage of Poggio alle Mura in 1997.
Poggio alle Mura 2015 was aged for two years in French oak and released five years after harvest, so this is a well-rested wine.
Coffee and tobacco, dark berries, cassis and plums with spiciness and some minty eucalyptus; fresh, well-balanced structure with soft, ripe tannins. Full and persistent.
Drinking nicely now but will also age.
Match with Tuscan veal or grilled lamb chop rubbed with rosemary.