Skip to main content

Wine of the Week: 2009 Banfi Belnero Proprietor's Reserve

Time for another wine of the week, this time in the spot-light is the 2009 Banfi's Belnero Proprietor's Reserve, which was sent for the wine review process [aka, a sample]. I feel bad for all my fellow vino-sapiens on the East Coast, whose last thought about right now, is uncorking a rich bottle of red wine like this one, triple digit heat plus high humidity is no picnic, you have my apologies in advance, as this review won't be much help in finding something to help you cool off.

But for all you folks reading this; enjoying the rather cool, calm and relaxed summer weather here on the West Coast, it's time to prepare your favorite Italian cuisine, uncork a few bottles of this extremely well made and mouth-watering Tuscan masterpiece, enjoy. Don't miss this folks, this could be the Tuscan wine-experience you've been waiting for, it will wow you at every twist and turn.

While it's appealing and approachable right away from the bottle, I'd recommend some decanter time. In the glass a brilliant, but dark ruby colored core awaits your first eye-contact and invites slurping with reckless abandon, oh-my. On the nose you’ll find plenty of dark, rich ripe plum, dark cherry, mocha and fun floral aromas to entice the first slurp. After the first splash down, a boat load dark and red fruits, licorice, a pluck of sweet tobacco in the background, stay with you from the mid-palate to the deep and long lasting finish.

This wine has bright acidity, making it a food pairing champion, this wine is chameleon enough to blend with just about anything you could throw at it, so don't be afraid to experiment and explore many different options. This folks is how you do it, classic Toscana style and elegance, dressed to impress from the moment it's uncorked. Buy this one by the case and never look back, it can cost anywhere from $30 to $40 per bottle, but in my opinion it's well worth the price of admission.

Banfi says; this wine is almost exclusively a Sangiovese blend, which was fermented in their patented temperature controlled oak barrels, aged for 14 months before being nitrogen bottled unfiltered in an effort to minimize sulfites. The grapes were harvested from their estate vineyards, in the southern hills of Montalcino. However you slice, this is a wonderfully well made wine, which I know will put a smile on any vino-sapiens face, save any of the fussy-pants set who has built-in disdain for any wine over 13% abv.

Looking for pairing recommendations? Well as I mentioned above briefly I paired this wine with Manicotti; a recipe I found online that uses crepes, a basic marinara sauce and three different cheeses. If you like to follow the recipe I used to create my own so-call masterpiece, click on this link and enjoy.

I really love the label-art as well, just fantastic. So what are you waiting for, get out there and order some, because this tasty 2009 Belnero Proprietors Reserve; is ready to be uncorked, commanding a drink often and drink now recommendation. I’m giving this wine a score of 91 points. Until next time folks, sip long and prosper cheers!

Comments

Popular posts from this blog

Champagne Uncorked: A Visit to Champagne Louis Roederer

“I'll drink your champagne. I'll drink every drop of it, I don't care if it kills me.”  ― F. Scott Fitzgerald, Gatsby Girls
My first trip to Champagne, was for me, a complete success. I came away from the trip with a brand new appreciation and a deeper desire to get to know it so much better. With each trip to France, I come away with a profound new respect for the country and its people. I've become a Francophile. A place, I barely knew or understood twelve years ago, back before I started this wine journey I'm currently on. I know this will sound cliched, but I like to think of wine as a journey, it's not a destination.

Each stone you overturn on the pathway to discovery develops greater understanding and appreciation not only for the wine but for the great folks behind these labels, who bring great traditions and passion to the table. It's evident in what they say, how they say it and oh-so-evident in the final product, passion is a sure 'seller' a…

Five Last-Minute Thanksgiving Wine Buys

"The three things that make a vineyard great are the climate, the soil, and the exposure. Bien Nacido Vineyard ~ James Ontiveros  

Another wonderful year is nearly ready to put in the can and stored away for posterity. But every year at this time we collectively take the time-out to give a "thanks" for our many blessings.Every year at this time, I give my Top Five Thanksgiving Holiday Wine 'picks' and this year is no exception. I know my post is a bit "danger" close for those wanting to stock up for the holiday, but this short and sweet guide is for the procrastinators who've waited for the last minute to hear about five Oregon Pinot Noir selections to brighten up their holiday menus for Thursdays big feast. 

The Willamette Valley in Oregon is known as a 'mecca' of sorts, where powerful, yet delicate, soulful Pinot Noir, Pinot Gris, and Chardonnay is grown, fermented, aged and bottled. I've recently become a resident of this state, much t…

A Spoonful of Social Media

“You can buy attention [advertising]. You can beg for attention from the media [PR], or you can bug people one at a time to get attention (sales). Or you can earn attention by creating something interesting and valuable and then publishing it online for free.” –David Meerman Scott, Best-Selling Author & Speaker

It was just about four years ago in downtown Paso Robles that Mrs. Cuvee and I were visiting the area, which we try to do as often as possible. We love to hit the wine trail nice and early, but before we head out for the day, we make it a point to have a big breakfast. Since we were staying at the Paso Robles Inn, we thought we'd have breakfast there at least once, the food was tasty, the service was excellent, and the coffee was hot. 

Just one thing was missing that morning; there were no spoons, yes you heard me right, not even a single spoon anywhere to stir cream and sugar into my coffee. We looked at the tables behind us, nothing, we looked into the server station, t…