2007 2006 2004 2002 2001 2000 1999 1998 1997 1996
Col di Sasso 2007
Gold Medal
San Diego International Wine Competition - April, 2009
Col di Sasso 2006
Spicy, racy and fresh with bright plum and berry fruit; simple yet charming. 88 Points.
Anthony Dias Blue - The Tasting Panel - July, 2008
Col di Sasso 2004
"Not a bad entry-level Tuscan res; it shows sweet bubble gum and LifeSaver aromas with just enough darkness to make it nice. Very young and cheeky in the mouth..."
Wine Enthusiast - September, 2006
"An easy drinking and inexpensive Cab-Sangiovese blend that would be a safe bet with burgers or pizza. Aromas of cherry, chocolate and a few spicy hints. Some expressive berry fruit met by good acidity. Not a great deal of length but alright for the money. Drink now."
Wine Access Magazine - March, 2006
"Here is the best Col di Sasso I have tasted; it acts like a wine that costs twice as much. Dark, spicy and moderately intense, Col di Sasso '04 offers ripe and tasty black currant and plum flavors that develop pleasing touches of lavender-infused black currant preserves. This heady fruit is packed with spice and furry tannins, all ensconced in a texture that's plush and polished simultaneously. Now through 2008. Don't miss it." Very Good+
Fredric Koeppel - Koeppel On Wine - December, 2005
"Bargain red, much better than the price suggests, fruit, structure and finish. And less than $10!"
Bill Van Ollefen - Advocate - December, 2005
"Supple, medium full bodied, and fruity (black currant, cocoa) in style, with very good balance. An imminently drinkable style. 70% Cabernet Sauvignon, 30% Sangiovese. Unusually smooth for the wine’s type and age, and a good wine by-the-glass choice."
Restaurant Wine - December, 2005
"Attractive herb/cherry and "oak" aroma; soft, simple red quaffing wine with decent fruit. Serve slightly chilled." Bargain of the Week
Dan Berger’s Vintage Experiences - October, 2005
"has a nose that shows very little Sangiovese, but the richly sweeter fruit of the cab stands out. On the palate there is more evidence of the Chianti grape with drier fruit, again with some spiciness, especially on the tannic finish."
Malcolm Anderson - The Montreal Gazette - October, 2005
Col di Sasso 2002
"Displays aromas and flavors of red raspberry, red cherry, sweet spice, and a floral note; medium finish with soft tannins. Light veal stews. Fully mature, serve now."
Santé - June, 2005
"Cabernet Sauvignon-Sangiovese Italian, from Tuscany, with forward, cherry fruit. . . leather and licorice notes to balance the fruit. Good to serve with tomato-sauced dishes
Jim Raper - The Virginian-Pilot - January, 2005
"This wine was a blend of 70% Cabernet Sauvignon and 30% Sangiovese. It reminded us of fresh cherries and red berries. Its acidity made it a good food wine."
Frank Sutherland - Tennessean - January, 2005
"Medium-bodied, with soft tannins and a generous black cherry, berry personality. Not complex but very appealing. Drink now-2007."
Daniel Rogov - HaAretz (Israel) - January, 2005
"Intense aromas of blackberry and black cherry. Medium- to full-bodied, with silky tannins and a long finish. Excellent value. Drink now through 2008."
Wine Spectator - August, 2004
"A blend of 30 percent Sangiovese and 70 percent Cabernet Sauvignon, this Italian wine has good balance and bright, forward berry fruit in a medium body."
Tom Marquardt & Patrick Darr - The Capital - August, 2004
"Seventy percent Sangiovese is blended with 30 percent Cabernet Sauvignon fruit for a delicious wine. The wine displays vibrant sweet black cherry and black raspberry fruit aromas. The fruity black cherry flavors are enhanced with light spice notes in the finish. Enjoy with sautéed veal cutlets and eggplant with a red wine sauce." Recommended Very good (85-89)
Bruce May - Pittsburgh Post-Gazette - May, 2004
Col di Sasso 2001
"This wine has a lip-smacking lush red raspberry flavor with a fine tight dryness in the finish. It's not a serious wine, but it's seriously good for right now."
Mark Tarbell - Arizona Republic - June, 2004
"Medium to full bodied with black cherry and violet; big tannins in finish. Pasta with heavy tomato sauces. Fully mature, serve now."
Santé - June, 2004
"Rich tar /spice notes with a lot of tannin in this Cabernet/Sangiovese blend. But there's real fruit depth in the mouth here to work with heavy pasta dishes. The wine actually will age some. A great value." Bargain of the Week
Dan Berger’s Vintage Experience - April, 2004
". . .the latest vintage of an old favourite. It has cherry-blackberry fruit on the nose and palate and some neat tannic grip on the finish. As reliable as ever and perfect for Italian staples as well as burgers and what's coming off the grill, like my Italian sausage tonight."
Malcolm Anderson - The Gazette (Montreal) - January, 2004
". . .smooth, medium-bodied and juicy in its cherry, strawberry and plum flavors. It's 70 percent Sangiovese and 30 percent Cabernet Sauvignon – a blend that gives the wine surprising complexity and balance at this price."
Linda Murphy - San Francisco Chronicle - December, 2003
"Plenty of plum and strawberry character, with just a hint of vanilla. Medium body and finish, with fine tannins. Serious value. Best after 2004."
Wine Spectator - October, 2003
Col di Sasso 2000
"This wine blends Sangiovese (70 percent) — the traditional grape of Tuscany — and Cabernet Sauvignon (30 percent) for attractive aromas of black cherry, bell pepper and chocolate. The medium-bodied flavors of cherries with light accents of bell pepper are layered on firm tannins and a short but pleasantly fruity finish. Recommended."
Dave DeSimone - PITTSBURGH TRIBUNE-REVIEW
"Tasters saw a clear, garnet-colored wine with aromas of big, sweet cherries and pinches of earth, leather and spice. Pretty complex for a $9 wine, it offered layers of flavors including ripe cherry, red berries, spice and wisps of vanilla and tobacco. Medium-bodied and well-balanced, it had a somewhat short finish full of earthy red fruit. Food Friendliness: It seems bred for Italian food. Think of rosemary-rubbed roasts, rich pasta dishes or grilled sausage with polenta."
THE WINE REPORT (Atlanta) - April, 2003
"The Tuscans have been adding Cabernet to their Sangiovese for quite a while now to achieve reds with greater body and longevity - even if it means sacrificing the name Chianti. Some call themselves Super Tuscans and cost the earth, but this tempting version is commendably affordable."
THE IRISH TIMES (www) - January, 2003
"...a smooth yet sassy blend of Sangiovese (80%) and Cabernet Sauvignon (20%). The Sangiovese gives it the cherry fruit and acidity, while the Cab gives more 'oomph' - a touch of tannin, body, purple colour and blackberry fruit. It is rich for a wine of this price, and is a great dinner wine..."
Craig Pinhey - Telegraph Journal Provincial - June, 2002
"...a fine and well-balanced blend of equal proportions of Cabernet and the indigenous Sangiovese grape. Complex, yet soft, this deep colored red wine has a bouquet that reminds me of spices while on the palate I find a pleasant blend of fruit and oak."
winecop.com (Canada) - August, 2001
Col di Sasso 1999
". . . surprisingly full-flavored and robust for the price; there's nothing modest about these raspberry and plum qualities or the burgeoning spice or its plush texture or depth of character. You'd think it was a Chianti Classico that cost twice as much. The Col di Sasso is an incredible bargain. "
Fredric Koeppel - Daily Commercial (FL) - October, 2003
"Chunky and smooth, with lush fruit."
Anthony Dias Blue - Epicurious.com - June, 2002
"...warm, dried fruit and black cherry notes on the nose, with a dash of spice. Firmly structured on the palate, the wine has firm tannins, lively acidity and dominant notes of bitter cherry. Well integrated on the finish, it has enough grip to match robustly flavoured meat dishes."
Sean Wood - The Chronicle-Herald - June, 2002
"Here's a Tuscan red that's classically styled - medium-bodied, totally dry, with firmness and character - and yet fruity, specifically tart cherries and black cherries, with a touch of spice from oak aging. Blended 70% from Sangiovese and 30% from Cabernet, Col-di-Sasso ("stony hill") is not only a very good wine, it's also a great value..."
Mary Ewing Mulligan - New York Daily News - March, 2002
"This Tuscan blend of Sangiovese (70%) and Cabernet Sauvignon (30%) is opaque ruby in color. It has good legs and an attractive nose that begins with iris, earth, and tobacco and develops to chalk and sweet cherries. On the palate, it's light to medium bodied and delivers cherry and cocoa flavors with an underpinning of spice. It's well structured with supple tannins and good acidity for food. It has a very smooth finish with tobacco and leather notes." Wine of the Week
TableWine.com - November, 2001
"...has an inviting bouquet of dark fruit, cherry, berry and raspberry introducing a bright, forward palate of black and red cherry, black raspberry, plum, and rhubarb with supple tannins and good acidity all of which continue through the short to medium length and medium-broad finish underlain with nice, fine, dusty tannin. The wine has good structure and balance with everything well integrated." A Best Buy
Harold J. Baer - Colorado Wine News - December, 2001
"One of the never-go-wrong Banfi reds that I feel must be included in every best-buy roundup. Juicy and brimming with ripe black cherry and red plum flavors... It runs rings around many a red that sells for $15."
Paul Pacult - Sky Magazine - October, 2001
"...has generous cherry-berry, spice and vanilla flavors, a soft texture, and a firm finish."
Robert Neralich - Arkansas Democrat Gazette - August, 2001
"Here's a nifty red wine that can hold a chill. A blend of Sangiovese (70%) and Cabernet Sauvignon, it has a violet nose and strawberry flavors. Simple but fruity."
Tom Marquardt & Patrick Darr - Capital - August, 2001
"...surprisingly full-flavored and robust for the price; there's nothing modest about these raspberry and plum qualities or the burgeoning spice for its plush texture or depth of character. You'd think it was a Chianti Classico that cost twice as much. Col di Sasso is an incredible bargain. "
Fredric Koeppel - The Sun - August, 2001
Col di Sasso 1998
"This light, gentle and tasty young Tuscan blends Sangiovese with a bit of Cabernet. Complex black raspberry, light wood spice."
Wine Access - January, 2002
"Deep purple in color, this blend of Sangiovese and Cabernet Sauvignon has long, luscious legs. The nose is big with currants and cedar. There's some heat on the nose as well. Medium-bodied with dry, cherry flavors, it has a short, tart and spicy finish."
TableWine.com - January, 2001
"Take two of the most popular red wines in the world, Sangiovese and Cabernet Sauvignon, blend them in equal proportions and you have a wine that must please everyone who likes a red wine. This wine displays the characteristics of both grape varieties with neither taking a lion's share of the flavor. There are the flavors of red raspberries and raisins, mingled with oak, vanilla and a quiet whisper of licorice. This is a delightful wine..."
Ben Bodenstein - Eastsider - August, 2000
"This blend of Sangiovese and Cabernet Sauvignon is simple, direct and satisfying. It's hearty, spicy and firmly structured and features tasty plum and black raspberry flavors. Great for pizzas and red-sauce pasta dishes."
Fredric Koeppel - Commercial Appeal - May, 2000
Col di Sasso 1997
"General Qualities: Medium-bodied, light complexity, dry, balanced acidity, modest tannins. Color: Dark ruby. Aromas: Cherry, dried herbs. Flavors: Cherry, dried herbs. Other Descriptors: Concentrated, fresh, jammy."
WineToday.com - September, 2000
"...Banfi creatively moves the bar up another notch in this intriguing blend. In doing so, the winemaker effectively illustrates how a bunch or two of Cabernet can smooth out acids and plump up fruit in non-traditional chianti-type wines based on Sangiovese. Combining fruit-charged power and soft-eraser tannins, this new-wave red owes its success to the fact that it isn't simply a Cabernet copy, but a completely new entity that speaks loud and clear."
Van Magazine (BC) - June, 2000
"Open, peppery, plum fruit nose with some herbal notes. Soft and round tannin structure."
Wine Access
"The American-owned company Banfi invested heavily in Tuscany during the 1980's. Its efforts have succeeded brilliantly with a stable of excellent wines. The Col-di-Sasso, a 50/50 blend of Cabernet Sauvignon and Sangiovese, is a delightful everyday wine. The Cabernet adds an attractive firmness to the bright cherry flavor of the Sangiovese."
The Boston Globe (Michael Apstein) - February, 2000
"...very nice, showing off lots of good fruit in the finish...can handle beef or lamb stews as well as a number of rich Italian dishes such as risotto with mushrooms or osso buco."
Sun-Sentinel (Bob Hosmon)
Smooth, easy sipping and light-to-medium-bodied, this is a perfect warm-weather red. Pick of the Week
Glen Ridge Voice and The Times of Trenton
"A blend of the traditional local Sangiovese with Cabernet, Sangiovese seems to be the dominant partner here. The scent is of bitter cherries with some softness that I associate with malolactic fermentation. On the palate, the cherry character is persistent, with easy tannins, a clean finish..."
Chronicle-Herald
"Ruby/cherry red. Bright. Subdued but attractive nose with zippy cherry and raspberry fruit and sweet vanillin. Savoury on the palate... Quite nice."
Wine Spectator
Col di Sasso 1996
"A wonderful baby 'super-Tuscan,' with ripe fruit but convincingly Italian structure."
The Washington Post (Michael Franz)
"Shows the round, soft, cherry-plum fruit of Sangiovese that dominates the nose and palate of this 50/50 blend. A good value wine..." ***1/2
Montreal Gazette
"This smooth and supple garnet-colored wine is light and fruity enough to be served lightly chilled during the summer months."
Ha'Aretz (Israel) and The International Herald Tribune (Daniel Rogov)
"Blending Sangiovese and Cabernet, this good-value red is full of solid, chunky fruit. Soft, but firmly dry tannins give a sense of structure, while the upfront fruit and acids bring the whole wine into shape."
Wine Enthusiast
"Aromatic black-cherry-and-spice nose, ripe flavors, slightly jammy, good acidity and tannins; balanced finish."
San Francisco Chronicle
Col di Sasso Vintage Not Specified
"Supple, ripe and medium-full bodied. An excellent value."
Restaurant Wine