Notes:

The 2019 Brunello di Montalcino Poggio alle Mura smolders up from the glass with a dark blend of grilled herbs and ashen stones enshrouding crushed wild berries. It washes across the palate with silky textures and ripe red and blue fruits, guided by juicy acidity. Dark chocolate and autumnal spice amass toward the close. The Poggio alle Mura finishes structured and dry, leaving a chewy wood tannin concentration and a bitter tinge that curls the tongue. There is real potential here, yet it will be many years before these hulking tannins mellow.  Vinous Media 91

Black-cherry, ash, bark and dried dark-mushroom aromas follow through to a medium to full body with a solid sense of tannin and acidity. Polished and focused. Needs time to soften a bit, but shows fascinating oyster-shell and iodine undertones. Best in three or four years.  James Suckling 96

• Producer: Castello Banfi was established in Montalcino in 1978 by brothers John and Harry Mariani, who developed a large estate around the medieval Castello di Poggio alle Mura. One of Banfi’s most consequential projects has been its research into Sangiovese, undertaken with the goal of identifying both the vineyard sites and vine material best suited to the estate. Zonation studies began in 1980, followed in 1982 by research into different Sangiovese clones. That work ultimately led Banfi to select estate clones based on characteristics including bunch structure, berry size, phenolic development and adaptation to individual soils. Poggio alle Mura is a direct result of this program: rather than representing a broad selection of Brunello vineyards, it is made from estate sites identified through the research as especially suitable for Sangiovese and planted with a combination of Banfi’s selected clones. The first vintage was 1997, making it a distinct expression within Banfi’s Brunello portfolio.
• Vineyard: Poggio alle Mura comes from selected vineyards surrounding the historic castle on Banfi’s Montalcino property. The estate describes these sites as sloping terrain developed over continental reddish clay sediments with a substantial presence of rocks and pebbles. Vine density ranges from approximately 4,200 to 5,500 vines per hectare, with yields around 60 quintals per hectare. Training combines traditional spurred cordon with Banfi’s proprietary Alberello Banfi system. The 2019 growing season began with unusually cold weather during April and May, delaying vegetative development. A subsequent hot, dry period allowed the vines to recover, while sunny conditions during August and September supported complete grape maturation. Banfi characterized the harvest as high in quality with a strong expression of territory and particularly structured fruit. The vintage has subsequently become highly regarded throughout Montalcino, and Poggio alle Mura reflects that strength with ripe Sangiovese fruit, substantial structure and the acidity necessary to support extended development.
• Winemaking: The wine is 100% Sangiovese, drawn from a combination of estate-selected clones originating from Banfi’s research program begun in 1982. Fermentation takes place at a controlled 25–30°C in Banfi’s Horizon hybrid fermentation tanks, which combine stainless steel with French oak. Maturation is divided between two different oak formats: approximately 40% ages in large 60- and 90-hectoliter French oak casks, while the remaining 60% matures in 350-liter French oak barriques. Total wood aging lasts for a minimum of two years. Using both large casks and smaller barrels allows the wine to gain the oxygen exposure and structural development required of Brunello while incorporating different rates of oak interaction. The 2019 finished at 15% ABV. Banfi describes it as a wine intended for extended aging, with the structure and mature tannins necessary for continued bottle development.
• Technical Details: Brunello di Montalcino DOCG; Poggio alle Mura; 2019 vintage; 100% Sangiovese from a combination of estate-selected clones; vineyards selected through Banfi’s Montalcino zonation research; reddish continental clay sediments with abundant rocks and pebbles; 4,200–5,500 vines/ha; approximately 60 q/ha yield; spurred cordon and Alberello Banfi training; fermentation at 25–30°C in Horizon stainless-steel/French-oak hybrid tanks; minimum two years oak aging; 40% in 60- and 90-hl French oak casks and 60% in 350-liter French oak barriques; 15% ABV; recommended serving temperature 16–18°C; first vintage 1997; produced in 750ml, 1.5L and 3L formats.
• Food Pairing: Bistecca alla Fiorentina, grilled ribeye, braised short ribs, osso buco, roast leg of lamb, lamb shanks, wild boar ragù, pappardelle with beef ragù, porcini mushrooms, truffle dishes, aged Pecorino Toscano, Parmigiano-Reggiano, and aged Tuscan cheeses. The 2019’s substantial Sangiovese structure, mature tannins, acidity and savory profile favor richer meat preparations and aged cheeses; Banfi itself recommends rich, succulent dishes and mature cheeses.