2012 Baricci Brunello di Montalcino

SKU #1295595 96 points Wine Enthusiast

 Enticing perfumed berry, violet, new leather and a truffle scents emerge in this textbook Brunello. On the savory, full-bodied palate, licorice, clove and chopped herb flavors accent a juicy core of ripe black cherry fruit. Firm, refined tannins provide structure. It's already tempting but hold for even more complexity. Drink 2020–2032. *Cellar Selection* (KO)  (4/2017)

94 points Wine Spectator

 Austere, with dusty tannins corralling the cherry, strawberry, earth and tobacco flavors. The bright acidity keeps this focused, lingering on the dry finish. Very tight, with a lot of savory, balsamic notes. Best from 2021 through 2035. (BS)  (6/2017)

92 points Vinous

 Vivid dark red. Musky and balsamic notes dominate the subtle red fruit aromas and flavors. Showcases a strong earthy component and slightly chunky, coarse tannins that will require lots of patience, but there’s enough fruit lurking in the background to last the tannins out. (ID) 92+  (3/2017)

91 points James Suckling

 You can smell the effects of a warm growing season in this one with very ripe cherry and strawberry aromas that follow through to a full body, round and soft tannins and a tangy finish. Almost sweet and sour. Drink now.  (2/2017)

90 points Robert Parker's Wine Advocate

 Federico Buffi's 2012 Brunello di Montalcino is a fine and streamlined expression that puts special focus on the smaller details. The wine offers streamlined simplicity and this is its most attractive quality. Polished aromas of white cherry, grilled herb and forest floor give the wine a bright and slightly menthol-like personality. The finish is long and polished. This Brunello from Baricci offers purity and grace. (ML) 90+  (2/2017)

Jancis Robinson

 Tasted blind. Lustrous, mid ruby with orange tinges. Closed on the nose and quite backward on the palate, yet there is a great balance between brooding fruit, muscular tannins and just the right dose of acidity. A little stubborn for the moment. (WS) 17+/20 points  (1/2017)

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Staff Image By: John Downing | K&L Staff Member | Review Date: 3/26/2018 | Send Email
This first class Brunello has filled out since we tasted it in Italy and is showing its underlying depth and structure at the moment. In my opinion, this is certainly one of the must-buy Brunellos of the 2012 vintage. It combines rich, concentrated fruit with deftly balanced tannins and acidity and will improve with a couple years of cellaring. Francesco Buffi manages to combine exceptional Sangiovese with the best characterictics of the Montosoli zone all in one bottle.

Staff Image By: Anthony Russo | K&L Staff Member | Review Date: 3/3/2018 | Send Email
This Brunello is so unique and awesome. It wafts out of your glass with an intense smoked meat/beef jerky quality and an intense black cherry core. With lively tannins and a plummy finish, you'll definitely want some lamb or a steak.

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.