2014 Baricci Brunello di Montalcino

SKU #1400184 95 points Wine Enthusiast

 Wild herb, perfumed berry and pressed rose aromas lift out of the glass along with a whiff of eucalyptus. Smooth, delicious and balanced, the lithe palate has great tension, doling out juicy red cherry, raspberry compote, star anise and baking spice backed up by vibrant acidity. Silky tannins give it extraordinary elegance and linear structure. It won't take years to come around but it also boasts good midterm aging potential. *Editors' Choice* (KO)  (2/2019)

93 points Robert Parker's Wine Advocate

 Like most producers in Montalcino, Baricci saw a sharp decrease in yields in this vintage. Production of the 2014 Brunello di Montalcino was lowered by one-third compared to an average year. Fruit for this wine comes from well-draining soils located on the flank of the Montosoli hill where steady breezes help to keep the vines healthy. This difficult vintage created many dangers for winemakers. The grape skins were thinner and more fragile. Maceration times were shortened as a result. Baricci usually does anywhere from 25 to 30 days of skin contact, but this wine from 2014 only saw ten days. The desired color was achieved, although this wine, like most of its peers, is a little brighter and thinner in appearance. On the upside, any green tannins were avoided, and the wine shows bright berry nuances followed by a polished, silky finish. (ML)  (7/2019)

93 points Vinous

 Bright medium red. Very pure red cherry, blood orange, nutmeg, cinnamon, minerals and botanical herbs on the captivating nose. Sleek, vibrant, and fine-grained, with a restrained sweetness to the red cherry, balsamic and licorice flavors. Focused and energetic but pliant, with the flavors extended by lively but harmonious acidity. Noble tannins spread out to saturate the palate on the long, multidimensional finish. Probably the 2014 Brunello of the vintage. (ID)  (3/2019)

92 points Decanter

 Baricci's vineyards are located on the renowned Montosoli hill. Owner Francesco Buffi credits the success of the estate's 2014 to this ventilated site on rocky, well-draining soils, as well as the slower, later ripening of Montalcino's northern zone. The nose is beautifully savoury, with red cherry lifting an intriguing mix of sous bois and Mediterranean herb. Fine, elegant tannins neatly frame the fruit and give this sufficient grip for a few years in the cellar. It finishes with a lingering minerality. Well-done! (MM)  (2/2019)

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Price: $54.99

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By: Mike Parres | K&L Staff Member | Review Date: 1/14/2020 | Send Email
So many Brunellis and so little time. This wine is from this extraordinary portion of Montalcino's most famous single vineyard, "Montosoli," and is full of black cherry, cinnamon, cardamom, and leather; spicy, gamey, full of what I call sweet earth, (that Montalcino, dusty minerality) it's a more rustic wine. I would give this a couple hours of breathing time and drink this over the next couple of years. Truly one of the Best Brunelli's I have had in years.

By: Keith Mabry | K&L Staff Member | Review Date: 11/7/2019 | Send Email
It's not hard to sing the praises of Baricci here at K&L. They always rank as one of my top 3 Direct Import Brunellos. They always have old school Italian style with just enough polish to avoid diving into the far to rustic territory. The 2014 is superb drinking and offers a nice immediacy that a more structured vintage like 2012 might hide. Perfumed and full of deep cherry and spice notes, this has all the hallmarks of a fleshier full-bodied style with enough backbone to sustain some short term cellaring. This is a great six pack purchase worthy of drinking now with some hearty fall/winter fare but even better if you discover a few more in your cellar down the road.

By: Kirk Walker | K&L Staff Member | Review Date: 11/7/2019 | Send Email
This delivers everything that I want from one of my favorite Brunello producers. It is intense, it starts with the aromatics and runs completely thru to the finish. It is savory dusty red fruits with spice and that Montosoli minerality. On the palate, the wine reminds me a little of the 2010 that savory developed quality is there but not quite as pronounced. this is a complex full-bodied wine with great depth of flavor, you just want to keep coming back to it. This is going into my cellar.

By: Thomas Smith | K&L Staff Member | Review Date: 11/6/2019 | Send Email
I love how classic this wine is. If you’re looking for traditional, handmade wines that absolutely and clearly speak to the place from which they are made, you can’t get any closer than Baricci. On the nose, there is depth like a 100 foot well. You can’t help but be pulled into this glass. Notes of wild, dried herbs, wet stone, and subtle fruit aromas demand attention and showcase the its complexity. The palate is powerful and concentrated, with sizzling tannin and hints of leather on the finish. It already feels well on its way, but a couple more years of age on this, and you’ll have something incredibly special. There are few wines made this honestly, and even fewer that deliver in spades like Baricci.

By: Greg St. Clair | K&L Staff Member | Review Date: 11/5/2019 | Send Email
The nose of this wine is full of smoky, wild herbs with dried wild cherries and bits of sweet earth finishing up. On the palate this wine shows a supple richness with tannins that frame the center rather than define it. The flavors are from the soil, wild herbs, porcini, smoke and showing a plumy center accented by cinnamon, cardamom, anise and leather. The finish on this wine is long, inviting and although not a “big” wine it shows a wonderful plump balance. This wine should be decanted for an hour to open the aromatic spectrum.

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- 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.