JS96 | RP94 | V93
Fattoria dei Barbi is among a prestigious group of estates that has played an integral part in writing the history of Italian wine. The Colombini family, one of region’s most influential families, founded the estate in 1790. The family has owned land in Montalcino since 1352, first building the Poggio alle Mura castle (now Castello Banfi), then Argiano, and finally they began assembling Fattoria dei Barbi in 1790, where they have produced wine ever since. Fattoria dei Barbi is in fact one of the oldest, continuously functioning winemaking estates in Montalcino. The estate is currently owned and managed by the 20th generation heir, Stefano Cinelli Colombini.
James Suckling - "Aromas of burnt orange peel and cherry with hints of dried bark and mahogany. Full-bodied and very tight and dense, with a beautiful fruit, tannin and acid balance. Finesse and strength. Best wine from here for ages. Needs until 2018 to show its true quality. "
The Wine Advocate - "Fattoria dei Barbi's 2010 Brunello di Montalcino starts with a tightly wound personality that begins to unravel slowly, one delicate layer at a time. As it does, you become aware of dried fruit, cigar box, crushed mineral, plum, tar and cola. The wine puts on a beautiful display. I also loved the mouthfeel of this beautiful wine: It is tonic, tight and brimming with energy. Well-integrated oak notes give the wine a spot of softness and velvety spice. This is one beautiful Sangiovese."
Vinous / Antonio Galloni - "A deep, powerful wine, the 2010 Brunello di Montalcino possesses notable depth and intensity. Dark cherry, plum, smoke, tobacco, new leather and incense meld together in a muscular, resonant wine built on structure. This is a 2010 that is going to need time to fully come together, but it is impressive just the same. Rating: 93+"
Wine & Spirits - "This is powerfully structured, its tannins gripping the brambly fruit flavors, the wine tinged with herbal notes of thyme and celery. A bright note of ruby grapefruit adds lift to the fruit flavors, and the fresh acidity suggests this will be more expressive after a few years in the cellar."