Brunello di Montalcino DOCG "Poggio Alle Mura", Castello Banfi, Toscana, IT, 2018

The wine has a deep ruby-red color with a complex and intense aroma of dark fruit, such as blackberry, black cherry, and black currant, along with hints of vanilla, tobacco, and spice. On the palate, the wine is dry and full-bodied, with firm tannins and a long, persistent finish. The flavors are dominated by dark fruit, complemented by notes of chocolate, leather, and smoke.

A long aging wine that perfectly pairs with rich and complex dishes.

• 95 Wine Enthusiast
  The nose is primarily herbaceous and minty, but fleeting streaks of astringent fruit and iron-rich soil add depth. The cherries and strawberries turn juicy and swell on the palate, but a welcome kick of heat and frenzied tannins and acid maintain order.
• 94 Robert Parker's Wine Advocate

  The 2018 Brunello di Montalcino Poggio alle Mura (with 51,200 bottles made) shows balance and ripeness with a good combination of cherry, wild plum, blue flower, tobacco and sweet earth. The outlier is the 15% alcohol content. The wine is generous in texture and scope, yet it ultimately feels light and accessible to the palate. The tannins are well managed, but the wine's ample fruit weight feels supple and rich.

• 94 James Suckling
  This is a savory and mineral expression with aromas of dried and sour cherries, bark, tomato leaf and iodine. Crushed stones and sea shells, too. Full body with firm, chewy tannins. Some austerity but focused and linear at the end. Needs some time to soften and open. Try after 2025.
• 94 Wine Spectator
• This red is packed with black cherry, blackberry, black currant, iron, tobacco and earthy tea flavors. Both lush and powerful, with great persistence on the lingering aftertaste
• 90 Jeb Dunnuck

  The 2018 Brunello Di Montalcino Poggio Alle Mura is another brooding wine with pine sap, menthol, black cherry, and sage. The palate is dense and full, with more cherry pit, tea leaf, and baked earth. The structure of these Castello Banfi wines is dense and meaty, with iron richness. This one needs some time, but I wouldn’t bet on it lasting for decades before turning to tertiary. Best after 2025.