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Siro Pacenti Brunello 2006
Pacenti’s Brunello di Montalcino is a great Sangiovese, and a true reflection of the potential of the estate’s terroir. Clearly, everything begins with meticulous selection in the vineyard of the best bunches. Each lot is then harvested, vinified and aged separately. About 13 months after the harvest, Pacenti and Glories taste the results of these separate vinifications, and decide on the final assemblage. Then the Brunello goes on to complete its 24 months of barrel-aging in French barriques. 18 months of bottle-fining follows. Annual production of Brunello is around 30.000 bottles. Out of the 1990 end 2004 vintages, Pacenti has also produced a very limited quantities of bottles, of a special Cru, “SP” ,coming from a single north vine planted by Siro Pacenti beginning 1970 .
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Editorial Reviews for Siro Pacenti Brunello
A bit indistinct on the nose. Shows an attractive if odd array of aromas that range from figs to creamy oak, and settle into a beefy, herbal and mineral toned groove with air. On the palate, this is soft and well balanced with an easy style. Pleasant, slightly olivey red berry fruit is accented with mineral notes and tannins that build on the back end, clipping the finish. 88pts
A bit jammy, but nice overall. Needs more time in the bottle. - WS Grand Tour 2011
Pulled this out on my wife's birthday with about a dozen friends and family in the kitchen eating pizza and everyone enjoyed. Big tannins, but balanced with fruit an nice long finish. Very dry. Noticed a number of guests picking up and looking at the bottle. Pulled out the second bottle which I rarely do. A friend that did not attend tried it a few days later and though it was closed and over the top.
External Reviews for Siro Pacenti Brunello
Deep, bright red. Exotic aromas of raspberry liqueur, roasted coffee and mocha. Lush, large-scaled, dense and sappy, with a compelling sweetness; really expands in the mouth. Perhaps a bit obvious and full-blown but sound acids give this wonderfully smooth, rich, fairly primary wine plenty of shape and sex appeal.
Pure fruit here with lot of currant and berry. Full-bodied, with loads of fruit and velvety tannins. Long and delicious. Needs time. Best after 2009.
The 1999 Brunello di Montalcino is his best to date, quite dark in its ruby-garnet tonality and ample sensations of clove, vanilla, and sandalwood. though better integrated with the plum and raspberry fruit than in the past. The intense and powerful palate, concentrated, solid, and dense, is sweet and richly fruity and the depth and energy of the flavors indicate a significant life span ahead, a good fifteen years. Only a rise in the level of the oak on the finish keeps the score from going higher.
Giancarlo Pacenti is widely considered to be one of the finest owner-winemakers in the Brunello region. Like many producers here, he owns two Brunello vineyards in the Montalcino area, totaling nearly 50 acres. Pacenti believes that his 17 acres in the cooler, northern part of the area provide aromas and elegance, whereas his 32 acres farther south give the wine its structure, power and fine tannins.
The 2003 Brunello di Montalcino is all about understatement and balance. Crushed flowers, raspberries and spices all emerge from this gorgeous, soft-textured wine. Notes of underbrush, tobacco and tar add further complexity on the mid-palate as the wine opens to reveal outstanding length and complexity. This is truly a remarkable effort, particularly in the way the tannins are so seamlessly integrated into the wine. While the 2003 Brunello doesn't quite reach the level of his superb 2001, this wine should be on readers' short lists of wines to seek out in 2003. It is a commendable effort in every way. Anticipated maturity: 2008-2018.
This wine sparked wide debate at the Brunello en Primeur tasting because of its new, more streamlined style. Siro Pacenti's 2004 Brunello is not the concentrated blackberry and chocolate fudge bomb of the past. It's still a meaty, layered wine laced with pretty layers of spice, mineral and ash. But instead of black concentration, it now exhibits ruby luminosity and a fresh, menthol finish. We are impressed.
Good medium ruby. Slightly high-toned aromas of dark berries, nuts and menthol. Dense, thick and powerful, with a lovely penetrating sweetness. Still a bit dominated by its structure and showing limited complexity today. Finishes with big tannins that are chewy, lush and sweet. I'd give this one six years in the cellar, at which point it may well merit an even higher score.
Food Pairings for Siro Pacenti Brunello
97 points James Suckling: 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. Try it in 2014. (1/15/11)
Dietary Information: Kosher
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