2005 Ferrero Brunello di Montalcino

SKU #1059174 90 points Stephen Tanzer's International Wine Cellar

 Bright dark red. Red berries, blood orange and a strong suggestion of minerals on the nose. Juicy and firm, but with a greater than usual sappiness and sweetness to its red berry, candied violet and licorice flavors. Finishes impressively long and mouthcoating, with firm tannic spine and noteworthy energy. This seems to me to be the best young Brunello made by Ferrero yet. This estate is owned by Pablo Harri and his wife; Harri was the longtime winemaker at Col d'Orcia but is now devoting his attention full time to his own estate.  (7/ 2010)

90 points Wine Enthusiast

 This hearty Brunello offers meaty tones of smoked bacon and ham that are wrapped over aromas of prune, mature cherry and blackberry. There’s very good persistency here and silky tannins help shape the wine’s velvety texture.  (10/ 2010)

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Price: $39.99

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By: Chris Miller |  K&L Staff Member  |  Review Date: 12/30/2011  | Send Email
I popped a bottle of this the other night after not having it for over a year and was very pleased. Classic Montalcino fruit in an opulent yet restrained style, this is dollar for dollar one of my favorite Brunelli from the 2005 vintage. Not much left so grab a couple for excellent near term enjoyment. CM

By: Jacques Moreira |  K&L Staff Member  |  Review Date: 6/14/2011  | Send Email
This is a perfect example of a fantastic Brunello that delivers right now! Located on the southwestern, on a slightly warmer microclimate, the grapes are perfectly ripened. It is balanced, with showy dark fruit, chocolate, mocha, just a pleasure to drink.

By: Mike Barber |  K&L Staff Member  |  Review Date: 4/16/2011  | Send Email
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I became a fan of Harri's wines upon tasting the great Col d'Orcia releases of the 80's and 90's. His talent as a winemaker shines in his ferrero winery releases. This is wonderful sangiovese, with mouth coating tannins and dusty flavors of strawberry, cedar, and tomato.
Drink from 2011 to 2021

By: Scott Beckerley |  K&L Staff Member  |  Review Date: 1/3/2011  | Send Email
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Aromas of smoke, cherries and black fruits. On the palate, dark red fruits and anise. Silky tannins and smooth texture make this a Brunello that is surpisingly ready to drink in its youth. Ninety points from both Stephen Tanzer and the Wine Enthusiast. Unbelievably low price!

By: Jim Barr |  K&L Staff Member  |  Review Date: 11/30/2010  | Send Email
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The Ferrero 2005 Brunello Di Montalcino may be owner, Pablo Harri, best production to date and is a super bargain when compared to the many others that are in the $100.00+/- range. Deep ruby in color, the opulent aromas (with decanting and airing) of cassis, anise, rose petals, and red cherry are explosive and distinctive. In the well-structured mouthfeel, these characteristics carry over to a complex, layered style, with just a hint of cedar, smoke sausage, and dusty minerality. The finish is long, rich, and integrated. This is a great wine that would easily age another seven to twelve years. (Jim Barr)
Drink from 2015 to 2022

Additional Information:

Varietal:

Sangiovese

- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.
Country:

Italy

- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.
Sub-Region:

Tuscany

Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.