2013 Baricci Brunello di Montalcino (Pre-Arrival, Elsewhere $80)

SKU #1345763 97 points Wine Enthusiast

 Truffle, underbrush, new leather, wild berry and violet aromas are front and center on this gorgeous, full-bodied red. The taut, vibrant palate combines power and grace, delivering crushed red cherry, cranberry, white pepper and tobacco. It’s young but impeccably balanced, with firm noble tannins and bright acidity. Hold to give it time to fully develop. Drink 2023-2043. *cellar selection* (KO)  (5/2018)

95 points Vinous

 Bright dark red. Floral nuances complicate the aromas of red cherry, licorice, sage and minerals on the captivating nose. Rich, dense and juicy; harmonious ripe acidity provides noteworthy clarity and cut to the steely red cherry and licorice flavors. Finishes long with rising smooth tannins and hints of licorice. Very serious, very pure Brunello in the classic, high-acid, no-frills style of the vintage. (ID)  (4/2018)

93 points Wine Spectator

 Lush and powerful, this red strikes a nice equilibrium among the ripe cherry and berry fruit, lively acidity and dense, dusty tannins.All the elements play out on the long finish. (BS)  (6/2018)

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Price: $54.99
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Staff Image By: Mike Parres | K&L Staff Member | Review Date: 9/11/2018 | Send Email
This wine is from this extraordinary portion of Montalcino's most famous single vineyard "Montosoli" and is full of black cherry, cinnamon, anise, cardamom and leather. It's spicy, gamy and full of what I call sweet earth (that Montalcino, dusty minerality). A more rustic wine than the one above. I would give this at least three to four hours of breathing time and could possible see its tenth birthday, but only if you can keep your hands off that long.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 6/3/2018 | Send Email
I’m so in love with this wine. I love the complex earthiness, which has a sort of cherry tobacco, sweet earth, plum mixture that graces the elegant and lithe body. On the palate the wine has power, yet is supple and easily balanced showing layers of spice, earth and fruit The Buffi brothers, following in the footsteps of their grandfather, Nello Baricci, and uncle, Graziano, have upped the game at this winery and it is now garnering super high scores every vintage. An outstanding wine: savory, sweet earth, supple yet powerful; so elegant, a real winner.
Drink from 2018 to 2038

Additional Information:



- 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.


- 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.


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.