2007 2006 2005 2003 2002 2001 2000 1999 1998 1997 1996 1995
Rosso di Montalcino D.O.C. Vintage Not Specified
A delicious, fragrant rosso with generous red fruits and an engaging personality.
Robert Parker's Wine Bargains
Rosso di Montalcino D.O.C. 2007
A fruity young red, with crushed berry and mineral character on a soft, silky medium-to-full body, with plump fruit and a clean finish. Always a good value. 87 points
Wine Spectator - October, 2008
Year's Best Tuscan Red. 88 Points.
Gentle and fresh, with scents of crushed cherries and rose, this is a youthful and simple red for spaghetti.
Wine & Spirits - April, 2009
This highly quaffable and tasty wine offers spicy dark plum fruit and lovely floral aromas. Bright, sweet black-cherry fruit with uplifting acidity and seamless, smooth tannins frame a well-balanced, dry finish. Highly recommended.
Dave DeSimone - The Pittsburgh Tribune Review
O'Keefe's top Rosso di Montalcinos. Brunello's best baby brothers to drink now.
Decanter Magazine
Rosso di Montalcino D.O.C. 2006
Aromas and flavors of plush black fruit with good firmness on the palate; medium bodied and balanced with blackberry and a hint of cedar on the finish.
Santé - July, 2008
…a great value. This delicious, fragrant Rosso presents a fresh, vinous expression of ripe red fruit with terrific vibrancy and expansiveness on the palate.
erobertparker.com - August, 2008
Purple with garnet rim. Rustic cedar, redwood, pomegranate and rose petal scents. Soft, sweet cherry fruit with drying wood tannins. Tea and cherry flavors cap the finish with a lingering oakiness. 88 Points
Wine News - October, 2008
A modern Montalcino red, this has straight-on flavors of ripe plums. It stays rich through the finish, the fruit balanced by persistent tannins. A succulent wine. 91 Points.
Wine and Spirits - December, 2008
A modern Montacino red, this has straight-on flavors of ripe plums. It stays rich through the finish, the fruit balanced by persistent tannins. A succulent wnie to decant for braised oxtail. 91 Points. Year's Best Tuscan Red.
Wine & Spirits - April, 2009
Rosso di Montalcino D.O.C. 2005
"Spicy, savoury, 'baby' Brunello with bright fruity aromas of violets, black cherry and licorice is the perfect pesto partner for a special dinner."
Anthony Gismondi - Vancouver Sun (BC) - February, 2007
Rosso di Montalcino D.O.C. 2003
"Banfi is another leading producer making the "other" Brunello. Rosso di Montalcino is a distinct appellation with its own rules, but is made from the same grapes. The main difference is that the minimum aging required before sale is much shorter. [Banfi], however, gives its Rosso 12 months in wood and six in bottle, so the wine is very Brunello-like in character, with blackberry, dark chocolate and black raspberry flavours."
Dan Kislenko - HAMILTON (ON) SPECTATOR - September, 2006
"Among the many reds produced by Banfi, one special favorite is the 2003 Castello Banfi Rosso di Montalcino, made from grapes grown on young vines. It's delightfully smooth and as user-friendly as any red wines can be. The Rosso is an ideal dinner complement for grilled tuna or salmon."
Bob Hosmon - South Florida Sun-Sentinel - August, 2006
"This 'baby Brunello' from younger vines has a dark ruby color opening to pleasant, fruity aromas of black cherry, violets and licorice leading to tasty, concentrated flavors of cherries and light oak nicely balanced with soft tannins through an elegant, fruity finish. Try it with either aged sheep's cheese or pasta with a red sauce." Highly Recommended
Dave DeSimone - Pittsburgh Tribune-Review - April, 2006
"Rosso di Montalcino was created to offer consumers a cadet version of Brunello di Montalcino that didn't require so much barrel aging and was more accessible on release. Though this version from Castello Banfi packs plenty of tannin, oak and acid for structure and vibrancy, it’s very attractive, displaying all the Sangiovese elements of dried spice (clove and cinnamon) and dried flowers (lavender and violets) with the freshness and flavor of ripe black currants, cherries and plums and a touch of some rooty, barky tea. It's well-suited to grilled meats like beef, veal and lamb. Now through 2009 or 2010." Very Good+
Fredric Koeppel - Koeppel On Wine - April, 2006
"Lush, full bodied and delectably fruity, this is top-notch." Outstanding
Ben Giliberti - Washington Post - March, 2006
"Intense red, showing mature fruit, excellent structure, long finish."
Bill Van Ollefen - Advocate - December, 2005
"Jammy berry and plum flavors with a hint of tobacco and sweet vanilla. Very quaffable."
Tom Marquardt and Patrick Darr - The Capital - November, 2005
"Juicy with bright plum and berry fruit; long, fresh and balanced on the finish."
Anthony Dias Blue - Patterson’s Beverage Journal - November, 2005
"...a wine made from a special Sangiovese clone that differentiates it from the usual wines of the region. It has a restrained nose that shows only the earthy notes typical of Montalcino, but this is a wine that needs time. There is big, tight, booming dry black cherry fruit on the palate and if you just happened to be eating a spicy pizza tonight or a tasty tomato-based spaghetti sauce, the wine would love to share it with you." * * * 1/2 going to * * * *
Malcolm Anderson - Montreal Gazette - October, 2005
"This "baby Brunello" from younger vines has a dark ruby color opening to pleasant, fruity aromas of black cherry, violets and licorice leading to tasty, concentrated flavors of cherries and light oak nicely balanced with soft tannins through an elegant, fruity finish. Try it with either aged sheep's cheese or pasta with a red sauce." HIGHLY RECOMMENDED
Dave DeSimone - Pittsburgh Tribune-Review - October, 2005
"Brunello di Montalcino is arguably the best red wine in Italy, but it commands a dear price. So Italy gives us Rosso di Montalcino, using the same grape variety, that is more reasonable. . . .the Sangiovese delivers lots of bright fruit. This one has plum bouquet with tobacco and cherry flavors."
Tom Marquardt & Patrick Darr - Capital - May, 2006
"A plump, juicy effort that offers sweet jammy fruit, licorice and mineral flavors on a medium bodied frame of modest complexity. Anticipated maturity: 2006-2008."
Antonio Galloni - Robert Parker's Wine Advocate - December, 2006
Rosso di Montalcino D.O.C. 2002
"Brunello's younger brother. This wine spends less time in the cask, and less time maturing in the bottle. The resulting wine is vibrantly fruity."
Bob Chaplin - Branford Review - October, 2005
"Castello Banfi's 2002 Rosso is fairly shy of aroma, suggesting just a bit of dark cherry and a slight note of oak. It moves across the palate like a Brunello, its firm tannin evident all across the tongue rather than just in the rear palate. It is solid and substantial rather than being ingratiatingly plump as so many of today's Tuscan reds are. To me, Sangiovese wines classically have at least as much to say in the rear of the mouth as on the attack, and this wine fits that classic mold in its length. Of course this wine is more modern--cleaner, fresher, fruitier--than a typical Rosso of 20 years ago, but compared to many wines today, it is classic. Like most traditional Italian wines, this Rosso shines with food. It can stand up to moderately spicy flavors and medium-rich dishes, from roast lamb to pork chops or hard cheeses. For maximum enjoyment, serve it in an oversized glass."
90 Outstanding
Mary Ewing-Mulligan - Wine Review Online - August, 2005
"Light bodied with black raspberry, boysenberry, and licorice; solid finish. Great with food. Roasted beef tenderloin."
Santé - August, 2005
"...Medium bodied, the wine is framed by firm, yet fine tannins and a solid structure offering bouquets of black cherries, earth and vanilla notes, followed by plum, red currant, pomegranate and black raspberry flavors. A very compatible wine with lasagna and other pasta and meat combinations, the wine is also a great accompaniment with veal, simple grilled meat or fowl, hearty soups and firm cheeses."
Brenda Maitland - Culinary Concierge - July, 2005
"The 2002, Rosso di Montalcino is immensely pleasant with its deep red color; pronounced black olive aroma and rich, black cherry and balsamic flavors. The soft tannins give the wine a lush texture on the palate and a long, lingering finish. It has more structure, body and flavor than normally found in a Rosso di Montalcino but less than one labeled Brunello. The Banfi, 2002, Rosso di Montalcino is perfect for serving this summer with grilled lamb, barbequed steaks, pasta with sausage or roasted peppers, and gorgonzola or other blue cheeses."
John Foy - The Star Ledger - June, 2005
"Call me crazy, for I know 2002 was a difficult to downright awful vintage in Montalcino, but there were some successes. Banfi's Rosso benefits from the off-vintage because many of the great vineyards that produce Banfi's superb Brunellos didn't make the cut for Brunello and ended up in the Rosso. What is remarkable is the stunning balance of this elegant wine, which outclasses by far the average Rosso di Montalcino."
Robert Whitley - The Record - March, 2005
"...an impenetrable ruby colour. On the palate, it's about as Italian as a wine can get with its earthy-cherry nose and big black cherry fruit gruffness on the palate. The tannins are a tad tough, but you'll enjoy it with strongly flavoured stews and the like."
Malcolm Anderson - Montreal Gazette - January, 2005
"Dark garnet red, orange and purple reflections, medium-bodied, good balance between generous but soft tannins, light spicy wood and aromas and flavors of plums and berries. Look as well for an enchanting overlay of clean, freshly turned earth on the long finish. Drink now-2006."
Daniel Rogov - HaAretz (Israel) - December, 2004
"Silky and fresh, with blackberry, tea and tobacco character. Medium- to full-bodied, with chewy tannins and a medium finish. Well done for the vintage. Best after 2004."
Wine Spectator - October, 2004
"Made with the Sangiovese grapes, this Italian wine is a cousin of the more expensive Brunello di Montalcino and offers a good value. Bright cherry and plum flavors with light body but round, highly extracted fruit and good acidity."
Tom Marquardt & Patrick Darr - The Capital - September, 2004
Rosso di Montalcino D.O.C. 2001
"... is its usual big, fat, fruity, smoky self and is just what you need to accompany that two-inch thick, rare elephant steak off the grill."
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Malcolm Anderson - The Gazette (Montreal) - June, 2004
"...an exceptional wine, with lively, vibrant, tart cherry flavors and remarkable concentration for a Rosso. It is drinking well now but should improve further over the next few years."
Mary Ewing-Mulligan & Ed McCarthy - The Nation's Restaurant News - March, 2004
"Deep black cherry ruby with black highlights and cherry ruby rim. The bouquet is fresh and bright, with pleasing violet and cherry blossoms that mingle with fairly rich berry fruit and some underbrush that provides definition. Harmonious. On the palate it’s medium bodied, with fairly rich cherry fruit supported by smooth sweet tannins that have a slight Sangiovese burr, and lead into a clean cherry fruit finish. Very nice, a pleasing display of grace and elegance with sufficient power keep the wine from being weak but not so much as to distract. It promises well for the 2001 Brunello, and will work nicely with meat-based pasta sauces, including lasagna (the northern variety with meat sauce and béchamel sauce), hearty Tuscan vegetable soups along the lines of ribollita, and simple grilled meats. You will likely want a second bottle handy."
Kyle Phillips - Italian Wine Review - January, 2004
"This Sangiovese from the Brunello district has rich black raspberry, cherry, earth, roasted almonds and a subtle blueberry aroma and is deep and serious in the mouth with focused and intense cherry, berry, mocha and almond skin flavors that roll up into a tight knot at the end. Very, very good without seeming to try particularly hard - - every flavor fits perfectly."
Tim Teichgraeber - Minneapolis Star Tribune - January, 2004
"How do you enjoy a young Brunello di Montalcino? Buy a Rosso di Montalcino and start here. Made from the same Sangiovese Brunello it is made to be consumed younger, not requiring the 5 years minimum before drinking. It is fresh, with fruit so ripe and on the nose it has a sweet bouquet. Talented wine making lets it have the required tannic component for proper structure but in a well integrated manner. This is a good deal for a great wine. Drink now and for a few years."
Bill Van Ollefen - Greenwich Time (CT) - December, 2003
"Soft, with ripe cherry and nice spice. Fresh and easy to drink."
Laurie Daniel - The Mercury News - July, 2003
"Medium to full bodied with dark chocolate, cherry and a hint of earth. Simple pasta with red sauce. Serve now, but will hold for some time."
Sante - - June, 2004
Rosso di Montalcino D.O.C. 2000
"CROWD-PLEASER Classy, pure, dark cherry fruits, medium- to full-bodied, harmonious palate, sweet tannins, with a lovely balance of spice, plum and toasty oak."
Italian Cooking - November, 2003
"Grapes: Sangiovese (Brunello clones). Style: Full-bodied, hearty red wine. Aroma & Flavor Description: Opaque with explosive aromas of black berries and earthy, mushroomy scents, this wine's velvety texture supports the ample tannins and deep, layered, black fruit flavors. Basic information: Aged for 12 months in a combination of French barriques and Slavonian casks, this Rosso originates in grapes harvested from the same high altitude vineyard sites that produce Italy’s most prestigious wine, the renowned Brunello di Montalcino. Sleek and supple in style, it is comprised of grapes harvested from younger estate vines that do not qualify for Brunello. Rosso is often an outstanding value, as is this wine, approximating the style of its more famous sibling, although much more accessible in its youth. In vintages with minimal quantities of Brunello, the Rosso is particularly outstanding. Aging potential: Drink within the next 3 to 5 years. Serving suggestions: Great with hard cheeses, roast veal, broiled steak."
Sandy Block - MASSACHUSETTS BEVERAGE BUSINESS
"This Sangiovese Brunello is deep ruby red in color, has a dry round velvety taste with generous body."
WINE.COM - January, 2003
"A rich and juicy, spicy red. Medium-to full-bodied. Soft on the palate, with a fresh, fruity finish." 87
Wine Spectator
Rosso di Montalcino D.O.C. 1999
"Dense purple hue. Big, earthy aromas of menthol, new oak, camphor and hints of red berry. Generous black fruit flavors vie with smoky oak, tar and bramble. Smoky accents highlight the close."
The Wine News - November, 2002
"Castello Banfi, one of the most respected Montalcino wineries, triumphs with its 1999 Rosso. Full of dark fruit flavors, with secondary aromas reminiscent of pipe tobacco and leather, it offers many of the charms of the best Brunellos, at a far more reasonable price."
Paul Lukacs - The Washington Times - September, 2002
"This is a Rosso pushing for Brunello status, its ferrous tannins supporting dark berry flavors through a long, mouthwatering finish. Treat it to a few more years in the cellar to draw out more complexity, or enjoy its concentrated, mouth-sticking flavor with beef braciole."
Wine & Spirits Magazine - June, 2002
"...definitely "deck'd" with elegant complexities, and is filled, as well, with considerable Tuscan sunshine...This remarkable wine has ripe berry, plum, brown spice and vanilla aromas that lead to generous, well-balanced dark fruit, spice and vanilla oak flavors; its tannins are firm but approachable and its finish is strong and persistent."
Robert Neralich - Arkansas Democrat Gazette - May, 2002
"Nice, smoky, ripe plum, with mineral and spice notes. Medium-bodied, with medium tannins and a fresh fruit finish."
Wine Spectator - November, 2001
"...smooth on the palate, intense and persistent through a long, dry finish." 90 Exceptional
Robert Whitley - The Times of Trenton
Rosso di Montalcino D.O.C. 1998
"Soft, sweet red cherries and a seductive chocolatey taste combine in this traditional red, from the Montalcino region in Tuscany, Italy. This is the most affordable Brunello in the extensive Castello Banfi portfolio and will open your taste buds to a whole new world of flavour where a wine combines sweet and savoury flavours I the same, sensational mouthful."
Joelle Thomson - Viva (New Zealand) - June, 2003
"This used to be a much better value, sure, but then this wine has become rather more rich and elegant in the last decade. Sangiovese is the grape, although many of you don't know what to expect from that grape, you should expect rich cherry and plum flavors with spicy aromas of cinnamon and clove."
Doug Frost - THE KANSAS CITY (MO) STAR - January, 2003
"Full. Dry. Ripe cherry, anise and pepper; richly textured, forward juicy flavors, excellent tannins. Good value." **** Extraordinary
Gerald D. Boyd - San Francisco Chronicle - August, 2001
"Very dark, brilliant ruby-purple color. Wonderful to smell with loads of black and red fruits highlighted by wooded aromas of cedar, oak, toasty vanilla. Dimensional touches of mint, tobacco, plum, mushroom, sweet strawberry, hints of roses were also found. Balanced and filled with well-extracted flavors of blackberry, cherry, currant, chocolate, lightly-earthy minerals. The aftertastes are tightly wound with bold tannins. A distinctive, full-bodied red..."
Wine of the Month
Atlanta Wine Report - April, 2001
"The wine is deep ruby with purple pyrope overtones, and has a well-balanced bouquet in which cherry fruit mingles pleasingly with sandalwood that has cedar overtones, with hints of ash too. The palate reflects the nose; the wine is full, and rather voluptuous, with rich black cherry fruit supported by smooth round tannins that lead into a clean cherry-laced finish with a slight tannic burr and hints of ash. The overall impression is one of languor, a pleasing, fuller interpretation of Rosso di Montalcino..."
Kyle Phillps' Italian Wine Review - Vol. 2000/2 #3
"...has a clean, lean, modest weight palate with berry, mostly cherry flavors before a short to medium length, focused finish which adds fine tannins. Well balanced and structured with good acidity, it will be much better in three years when it will have opened and developed greater depth."
The Colorado Wine News - December, 2000
Rosso di Montalcino D.O.C. 1997
"Cherry, anise, pepper, spice, toasted oak aromas; rich texture, juicy flavors, excellent tannins. Good value."
**** - Extraordinary
San Francisco Chronicle - January, 2002
"Rosso is the fruit driven flipside of aged woody Brunello, and this was a great vintage for fruit. We love the true ripe fruit nose of cherries, pepper, spices and a hint of vanilla. Super soft with very sweet ripe cherry jam, spicy, gamey flavours on the palate. Friendly, open and fun to drink."
Wine Access - December, 2000
"Packed with jammy fruit over a firm, tannic structure, this wine can be enjoyed now but is perfect for laying ageworthy wines in the cellar. This one has the stuff to age magnificently for five to ten years."
Ben Giliberti - Newsday - June, 2000
"...from Italy's best vintage since 1990 (even counting '93 and '95), is a terrific expression of the Sangiovese Brunello grape. Intense and dusty, the wine projects lovely black cherry and black raspberry flavors with hints of dark chocolate and violets; it's warm, rich and enticing."
Fredric Koeppel - Commercial Appeal - May, 2000
"First rate: round, full-bodied and extremely fruity (so ripe it nearly tastes sweet), with evident richness. It tastes of plum, red currant, violet, and pepper. Very well balanced. Great value."
***** (5 Stars)
Restaurant Wine
"This supple charmer hails from the fantastic 1997 Tuscan vintage, a harvest marked by red wines of intense grapiness and natural elegance. Buy two, because I know you'll want more with your famous smoked chicken pasta primavera."
F. Paul Pacult - SKY/Delta Airlines - May, 2000
"...a very rich and luscious wine, baring firm tannins in addition to berries and a leather note that lingers, leaving the mouth shewing and craving more. Just writing about Rosso di Montalcino makes my eyes close and my mouth water and is driving me to rapidly end this review so I can stalk off to the store for another bottle."
AlcoholReviews.com - July, 2000
"....rich and full and loaded with flavors of fruit and earth and just a hint of oak. To me it represents the potential of these wines. It is modern in style while retaining its sense of place. I think this wine sets the standard for Rosso..."
Richard Kinssies - Seattle Post Intelligencer - March, 2000
"Slinky and enticing red. Good level of berry and fresh mushroom character, medium-bodied, with firm yet silky tannins and a long, flavorful finish."
Wine Spectator
"General Qualities: Medium-bodied, uncomplicated, dry, balanced acidity, modest tannins. Color: Ruby. Aromas: Currant, herbal, violet. Flavors: Berry, cherry. Other Descriptors: Harmonious, round."
WineToday.com - September, 2000
Rosso di Montalcino D.O.C. 1996
"A gold-medal winner at the Dallas Morning News competition. Rosso di Montalcino is rich, soft and elegant, with a bouquet of violets and refined spice."
Renie & Sterling Steves - Ft. Worth Star-Telegram - May, 2000
"An aristocratic wine, complex yet delicate, balanced and long. The nose offers up truffles, cranberries and tart cherries. These elements combine on the palate with a toasty note that carries through the finish."
Epicurean
"Elegant and attention grabbing."
Wine Enthusiast
"Juicy Rosso; Banfi's best in years." 87
Wine Spectator
"Leaves and cherries in a soft and simple nose and mouth. Very tasty... lovely with eggplant and mushroom dishes."
Sante - - June, 2000
"... a wonderful richness of herbs and black fruits." 88
Wine Enthusiast
Rosso di Montalcino D.O.C. 1995
"Deep ruby red. Medium-bodied. Moderately extracted. Mildly tannic. Vanilla, red berry fruits, dried herbs. Generous fruit-accented aromas lead a lively, vibrant, berry-centered palate with an herbal note and a taut finish. Supple, ripe flavors."
Tastings.com (Beverage Testing Institute) - July, 2000
"Pretty plum and cherry character and a mushroomlike aftertaste." 85
Wine Spectator