Castello Banfi sits upon rolling Tuscan hills, and has almost 2,400 acres under vine. A famed Brunello producer, they also produce several notable Super Tuscans, including Summus.
Summus, Latin for Summit or Highest Excellence, is a majestic, almost regal Super Tuscan. The 2004 Castello Banfi Summus is jet black in the decanter and looks like a barrel sample, instead of a wine that is already 8 years old. After being decanted for 60 minutes, swirling the wine in the glass ushers in aromas of black fruits, currants, and slight spice. In the mouth, the wine is dominated at the moment by the Cabernet in the blend. It’s black fruit flavors are juicy and precise and there are accents of green tobacco and toasted spice. The Sangiovese and Syrah are in there somewhere, but at the moment, I can’t find them. Ripe tannins clamp down on the finish, so the overall feel is that this wine is too young and simply not ready. Be patient if you have them.
Summus typically behaves as a Cabernet in it’s youth, and as the wine ages, becomes more Brunello-like and complex in it’s flavor and aroma profile. This one appears to be no exception to that rule. Alongside grilled steak with all the fixings, the tannins melted away and the fruit really plumped up, but I sense there is a lot more this one has to show. Summus is a blend of Sangiovese Grosso (40%) Cabernet Sauvignon (40%) and Syrah (20%). 91 points. About $54.
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| 2004 Castello Banfi Summus |
Well John, since you anticipated me, I'll just have to forget that I bought the 2007 Summus last week and ask for it when I'm settled in the nursing home. 😉
I found it interesting that the Cab should be so dominate.
Wow, good timing huh? It's funny, I haven't even bought (seen) the 2006 yet, let alone the 2007 and you've already bought the latter. Wine distribution in this country never ceases to amaze me. The 2004 was a built like a brick house. I was shocked at how tight it was. 2007 was so fruit forward, and that was the first vintage made in the new winery at Castello Banfi. If you can't keep your mitts off, maybe decant it around Noon time and make some big juicy steaks on the grill. Either way, be sure to let me know.