【Italy Brunello di Montalcino DOCG】
【100% Sangiovese grapes】
【James Suckling 97 pts】
【Robert Parker 96 pts】
【Wine Spectator 95 pts】
【Wine Enthusiast 94 pts】
【Vinous 96 pts】
【Vivino 4.2】
WI238-Siro Pacenti Brunello di Montalcino 2006
Special price $880/bottle (2 bottle free delivery)
Appellation: Italy / Tuscany/Brunello di Montalcino DOCG
Varieties: 100% Sangiovese
Ageing: 35 years
Characteristic ageing: 24 months in French oak barrels + 24 months bottle ageing
Alcohol content: 14.5 per cent
【James Suckling 97 pts】
I can't believe how the nose changes from white truffle to berry and black cherry and then goes blueberries and citrus fruits. Full and soft and velvety. It is layered and massive with so much going on. Now sweet tobacco and berries. A wine that is in evolution every moment.
【Robert Parker 96 pts】
The 2006 Brunello di Montalcino saturates the palate with deep layers of dark red fruit, violets, new leather and spices. The aromas and flavors grow beautifully with air, showing remarkable intensity all the way through to the expansive, textured finish. This is a brilliant effort from Giancarlo Pacenti. The Brunello saw 18-20 days on the skins, followed by malolactic fermentation and aging in French oak barrels, of which roughly 80% were new. The vineyard sources are approximately 4.5 hectares in Sant’Angelo and Piancornello (in the south of Montalcino) and 5 hectares in Pelagrilli (in the north). Anticipated maturity: 2016-2026.
【Vinous 96 pts】
2006 Brunello di Montalcino impressed for its balance, harmony and sense of proportion. The combination of fruit from Montalcino's northern and southern districts yields a Brunello of incomparable finesse. A slight bit of dryness from the oak was a distraction.
【Wine Spectator 95 pts】
An iron streak runs through the middle of this firmly structured Brunello, leading to core flavors of black cherry, tobacco and wild herbs. This stays taut and racy through the finish, but needs time to soften its tannins. Best from 2013 through 2025. 2,500 cases made, 500 cases imported
【Wine Enthusiast 94 pts】
This is a gorgeous expression from Montalcino that opens with opulent and beautiful aromas of dark chocolate, ripe cherry, leather and barbecue smoke. The wine is immensely rich and succulent at its core and creamy, velvety density marks the luscious fade.
Brunello di Montalcino Considered one of the finest regions in Italy. Brunello di Montalcino DOCG is located in south-central Tuscany, below Chianti, and is made from Sangiovese clones called ‘brunello’, meaning ‘little black’, referring to the brown tones in the skins. It is called ‘brunello’, which means ‘little black’ and refers to the brown colouring of the skins. Unlike some Tuscany appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is exclusively Sangiovese, and Montalcino itself, a picturesque hilltop town, wasn't renowned for its wine production until the mid-1800s, when one of the local vineyard owners split off and planted the Brunello clone. Brunello clone and planted it. Other growers followed suit. It wasn't until the 1970s, however, that wine lovers began to pay attention to Brunello di Montalcino, and by then it had become an outstanding wine. Today, the DOCG has 120 estates, up from about 25 in 1975, and Brunello is generally richer, darker, with stronger, more powerful tannins than Chianti or most other Sangiovese wines. By law, they must be aged for four years, two of which must be in wooden barrels.
Located in the Montalcino region of Tuscany, Siro Pacenti has been a producer of the famous Brunello di Montalcino DOCG Guaranteed Appellation for over forty years. In 1970, Mr Siro Pacenti purchased property in the Pelagrilli area, north of Montalcino, where he opened a vineyard. In 1988, Siro Pacenti's son, Giancarlo Pacenti, took over the family winery and began making wine. The grapes harvested that same year produced the first Rosso and Brunello di Montalcino wines from Siro Pacenti. At the beginning of the 90's, Siro Pacenti slowly developed and consolidated 5 hectares of vineyards in the Piancornello region, south of Montalcino, where the soil is rich in minerals. Giancarlo Pacenti's grandmother planted grapes here at the end of the 60s. The grapes from this vineyard have played a crucial role in shaping the character of Siro Pacenti's wines. It is from this vineyard that the new Sangiovese cuttings are now planted in the other plots of the estate. In the 1990s, the winery also initiated a collaboration with the University of Bordeaux, which led to the first studies and experiments on the ripening of phenolic compounds in Sangiovese grapes.
Between 2001 and 2004, the Siro Pacenti winery built a new cellar, combining know-how and experience on grapes and vineyards. The winery has a total of 22 hectares of vineyards planted exclusively with Sangiovese, and is located in the Pelagrilli region, where the soil is clay and sandy. At an altitude of 350 metres, the vineyards enjoy the winds from the land, and the wines from these vineyards are elegant and fragrant, with a distinctive character. The vineyards of the Piancornello region, on the other hand, have mineral-rich soils with pebbles and rounded stones. The climate is warmer and the wines are more structured and powerful, with sweet, round tannins, typical of Sangiovese wines.
