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2006 Castello Banfi Italian (Tuscany) Red "Poggio Alle Mura Brunello de Montalcino"

Winery: Castello Banfi

Vintage: 2006

Wine Name/Vineyard: "Poggio Alle Mura Brunello de Montalcino"

Wine Category: Italian (Tuscany) Red

Grape blend: 100% Sangiovese

Region: Tuscany

State or country: Italy

Price: $82

Cases produced: 4,583

KWG Score: 94.4 (based on 5 reviews)

Ken's Wine Rating: Very Good+ (92)

Review date: January 3, 2012

Wine Review: This very dark ruby colored premium Brunello opens old leather, truffle, mild oak, and black cherry like bouquet. On the palate, this wine is medium to full bodied, well balanced, and refined. The flavor profile is a tasty black cherry and red currant blend with notes on integrated old oak and a dash of black pepper. The finish is dry and its fine tannins are nicely prolonged. This wine is very food friendly Brunello and would be perfect with veal marsala. Enjoy - Ken

Winemaker Notes: Mauve red, intense and very deep. Complex, but immediately captivating bouquet, fresh and sweet; with essences of plum, cherry, blackberry and raspberry jam combined with hints of chocolate, cigar box, vanilla and licorice. Muscular and toned on the palate, surprising combination of power and softness, with sweet and gentle tannins. An ideal accompaniment to red meat, savory game, and aged cheeses. A wine formeditative contemplation, capable of long-term aging.

Organic status: not organic

Buy it: Use 1000 Corks to find stores that sell Banfi 2006 Poggio Alle Mura Brunello de Montalcino.

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  • Unbelievable (100-98) (Perfect or just about)
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  • Very Good Plus (93-90) (Wine to impress someone, but not blow them away.)
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Cork Lore: A cork tree must be at least 25 years old before its bark can be harvested the first time, but it cannot be used for wine stoppers until the third harvest. Cork trees can be stripped of their bark no more than every 9 to 12 years. In one harvest, enough cork is removed from the average tree to make 4,000 wine stoppers.

Source: Wine Lover's 2012 Calendar (Page a Day Calendar)

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