External Reviews for Ciacci Piccolomini d'Aragona Rosso di Montalcino
A fruity, medium-bodied red, with plum and tobacco character. Easygoing on the palate, with a hint of chocolate on the finish. Long and beautiful. Drink now.
This fairly rich 2004 Rosso di Montalcino offers plenty of super-ripe red fruit and mineral notes with excellent length and lovely balance, all while maintaining a sense of classicism and finesse in its proportions. Made from the estate's less well-exposed plants, it fully expresses the house's hallmark style in miniature.
Light and perfumed, this elegant young wine has earthy floral scents of violets and tomato leaf. Its nut skin tannins and firm acidity will complement roast eggplant stuffed with spiced lamb.
Ciacci Piccolomini's 2000 is the finest Rosso de Montalcino I have ever tasted. This deep ruby/garnet-colored, outrageously rich Rosso boasts an explosive bouquet of smoke, dried herbs, black fruits, tobacco, and fruit cake. Luscious and opulently-textured, with a sensual, velvety-textured feel that cascades over the palate with no hard edges, this seamless classic should be drunk over the next 5-8 years.
A good rosso, with pleasant prune and berry character and a hint of minerals. Medium-bodied, with light fruit. Drink now.
Ciacci Piccolomini emerged as one of the major names in Montalcino in the mid-1980rsquo;s when Roberto Cipresso arrived to supervise the winemaking. Cipresso is no longer present, but the oenological duties are more than capably handled by Paolo Vagaggini and the wines, if not necessarily better, have become more numerous and varied. The owners, the Bianchini family, continue to believe in their vineyards, some of the best in the appellation, and their confidence seems well placed, to judge by the 2002 Rosso di Montalcino, a wine from a trying vintage, smooth and elegant with much ripe fruit and herbs and a finish of some substance.
Food Pairings for Ciacci Piccolomini d'Aragona Rosso di Montalcino
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