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The Rosso, often considered the epitome of a "baby-Brunello", is ripe yet elegant, displaying notes of red currant an...Read more...
I had the pleasure of sitting with Giancarlo Pacenti, the 40-year-old vignaiolo of Siro Pacenti and son of Siro, at Vinitaly in Verona this year (A... Read more
The highly enjoyable medium-bodied 2004 Rosso di Montalcino displays a lovely color, vibrant sweet fruit, excellent length and freshness with much ... Read more
Shows plum and blackberry aromas, with hints of flowers. Medium-bodied, with fine tannins and a fresh finish. Racy and clean. Read more
Food Pairings for Siro Pacenti Rosso di Montalcino
I had the pleasure of sitting with Giancarlo Pacenti, the 40-year-old vignaiolo of Siro Pacenti and son of Siro, at Vinitaly in Verona this year (April 2010). We tasted his 2004 Brunello PS, his 2005 Brunello, and his 2008 Rosso di Montalcino. Giancarlo Pacenti is best known in Montalcino for taking exception with the local wine making tradition of using Slovenian oak botte for aging, yet his 2004 riserva ”PS” Brunello adopts more closely the classic production methods. While still spending the required 36 months in wood for riserva status, in this case mostly new French oak, Giancarlo selected a single, old-vine plot near the Pelagrilli estate for his PS wine, his first-ever single vineyard Brunello. The bottle we tasted had been open for an hour or so, and the wine shows a fresh, fruit-driven nose that is rich in ripe plum and black cherry. In the mouth the elegance of the wine comes through, and while the 2004 PS will need a few years to evolve, already the flavors and aromas are well articulated. I was struck by the seemingly endless progression of sensations, with dense fruits of blackberry, currant, black cherry and pomegranate. Spice from the fruit and oak were subtle and pleasing, with light vanilla and a hint of nutmeg, and some floral notes of violet and fennel drift through the senses. Even with a good amount of tannin and the characteristic high acidity of Sangiovese, the silky texture of the wine is very pleasing and the finish goes on and on. As with refined, elegant Brunellos like this, you’ll want to pair the wine with rich meat dishes like T-bone steaks grilled over wood, wild boar stew, leg of lamb roasted rare, and dark meat birds like pheasant. Cin cin! Michael
External Reviews for Siro Pacenti Rosso di Montalcino
The highly enjoyable medium-bodied 2004 Rosso di Montalcino displays a lovely color, vibrant sweet fruit, excellent length and freshness with much style and sophistication, confirming that Pacenti is in the company of a select few when it comes to Rosso di Montalcino. A great effort. Anticipated maturity: 2006ndash;2010.
Shows plum and blackberry aromas, with hints of flowers. Medium-bodied, with fine tannins and a fresh finish. Racy and clean.
This is a distinguished wine, finely crafted, seamless in nature, and elegant. It shows a velvety magenta hue and its aromas, unyielding at first, hide blackberry and cherry fruit underneath. Youthful and linear when first opened, this wine expands, showing deep, full, creamy fruit and a crisp, tight, charcoal stone finish. Match with lamb for a culinary delight.
The 2007 Rosso di Montalcino is a decidedly firm, imposing Rosso packed with fruit. Readers should not mistake this for an easygoing wine. It is anything but that. This richly textured, powerful Rosso flows onto the palate with superb richness in its dark red fruit, smoke, minerals and tobacco. Everything is supported by firm yet sweet tannins all the way through to the finish where a blast of tar adds a final note of complexity. Pacenti is in a class with few peers when it comes to Rosso di Montalcino. Anticipated maturity: 2011ndash;2017.
Like finely woven silk. Incredible texture to this subtle and complex red, with black licorice, mineral and blackberry. Full-bodied and thick, yet reserved and refined. Very classy. Giancarlo Pacento is a master winemaker. Best after 2004.
Damson fruit, with rosemary, meat and a hint of toasty oak. Medium body, with fine tannins and a fresh, minerally finish. Well done for the vintage. Drink now.
A nicely balanced red, with berry and light oaky character. Medium-bodied, with fine tannins and a minerally finish. Best after 2004.
The Rosso, often considered the epitome of a "baby-Brunello", is ripe yet elegant, displaying notes of red currant and velvety tannins.
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