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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 143 notes) - hiding notes with no text | | | Tasted by cvst on 3/23/2024 & rated 93 points: Excellent bottle. Again decanted half of it on the first night and drank the the other half on the second. Ready and open with dried cherry, cranberry, graphite and wet soil on the nose. More dried fruit, raisin, bell pepper, autumn leaves, pencil shavings, leather and soil on the palate. Present acidity, good tension and good balance. The wine held together perfectly and comfortably and was drinking beautifully over two days (309 views) | | | Tasted by Scooter McGraw on 3/16/2024 & rated 94 points: A well-balanced Brunello. Not too acidic, zero floral notes (very glad about that) but also not “modern” in the Parker sense. Light bricking. Probably the best of the 2006’s I’ve tried (Ucceleria, La Serena, Casanova Di Neri and a few others). Fresh with still slightly dusty tannins, nose is a great example of the varietal. Stored in Eurocave since release. An enjoyable wine with maybe a few more years to go. Certainly worth trying now if it’s still lurking around your cellar. (390 views) | | | Tasted by Bob H on 1/8/2024: My last bottle - and drinking just as well as my previous note a few months back. This doesn’t feel tired at all, so I’m going to conclude that my earlier, not as positive tasting notes were just a case of me consuming the wine before it was ready. Live and learn 🍷. (864 views) | | | Tasted by Employee500 on 12/11/2023 & rated 92 points: Delicious and drinkable Brunello. Fruit flavors are on the darker side (blueberry, dark cherry and blackberry) for Sangiovese but the wine itself is not especially full-bodied or extracted (which I might have expected from the producer’s reputation and the dark color of the wine). Good acidity and tannin is still noticeable but not overwhelming. Absolutely no sign of decline or even advanced aging…no bricking (which other notes here have experienced). Ultimately a lovely and “correct” Brunello. Quite drinkable, but ultimately not exciting. Just “quite pleasant”. I don’t see this improving significantly but it seems like it would keep fine for another 5-10 years…. (804 views) | | | Tasted by cvst on 11/5/2023 & rated 92 points: Beautiful nose of dried cherry, leather and moss. Upon opening vivid tannins so half of the bottle went to decanter. After about 3 hours the wine became very soft, the tannins well integrated just leaving slight dryness in the finish. Nose and palate remain very intriguing with notes of dark cherry, bramble, raisin, autumn leaves, leather and soil. Maybe rather no decant at this stage and maybe there will be more unfolding in time overall. Day 2 still soft in its appearance with beautiful and profound flavour profile. We will see where this goes. Good persistence for now, in any case very delicious and well made. (782 views) | | | Tasted by cliffkol on 10/23/2023 & rated 93 points: Coravin - Although delicious and enticing, this wine is beginning to lose intensity, softening a bit. Deep, dark colors, with flavors of dark berries, ripe plums, spices, oranges. (986 views) | | | Tasted by unionst on 10/11/2023 & rated 91 points: Bought on release and kept in climate controlled cellar. Perfect cork when popped.
Color of wine from a thin-skinned grape, cherry-red and appropriate level of bricking and watery rim.
Black cherry, plum, leather, baking spices and vanilla on the nose. AS the wine opened I get tobacco, raw mushroom and tomato paste also.
Fine and furry tannins on the palate. Plenty of acidity, Christmas cake and ripe plum (close to sweet prune) with astringent finish.
This is the last of 06's and definitely on its last legs - drink now. (872 views) | | | Tasted by Bob H on 10/6/2023: This just might be the best bottle I've had of this particular wine - which of course does lead one to question whether or not I've been drinking them too young?
Red and black fruit pretty evenly mixed on the nose. Energetic and expansive on the palate, with good acidity and just a touch of acerbity on the finish - truly in the zone tonight. (788 views) | | | Tasted by Outplaying on 9/24/2023: This bottle lacked the funky, dirty notes I mentioned in my last note. I think that one was flawed in some way, after drinking this one. This one showed pretty well. Darker tones, easy drinking. Nice with lasagna. (610 views) | | | Tasted by shaferguy91 on 2/28/2023 & rated 92 points: Still drinking very nicely in my book. (1113 views) | | | Tasted by Theamateurwinesnob on 12/16/2022: No real note but in a really good place right now and drinking beautifully. Opened 2 hours before dinner, threw in decanter for 1 hour, and enjoyed over 2+ hours. No signs of tiring; still vibrant and energetic. Still has years of life left. (1170 views) | | | Tasted by wabi47 on 12/4/2022 & rated 90 points: ripe plum; still has structure. (1182 views) | | | Tasted by shaferguy91 on 11/29/2022 & rated 92 points: Really good spot now but I doubt it will improve much more. Drink pretty soon. (1211 views) | | | Tasted by Thomas B on 9/16/2022 & rated 90 points: Starting to fade. Slight rust on the edge of the glass, dark fruit, forest floor, & hints of tobacco & mushroom.
Day 2 it was in rapid decline. Some new flavors opening up but the fruit was disappearing. (1448 views) | | | Tasted by wabi47 on 4/7/2022 flawed bottle: ripe, almost stewed black cherry; good provenance, but seemed a bit cooked. An earlier bottle did not present this way. Still quite drinkable with pizza. (1752 views) | | | Tasted by PVJC on 12/30/2021 & rated 93 points: Decanted 90 minutes, needed it to open up. Haven't had a bottle in a couple years, still in a great place. Paired well with pizza. A little dry on the finish. (1845 views) | | | Tasted by wabi47 on 11/1/2021 & rated 92 points: medium body; dark red fruit with some complexity; elegant for a brunello, with real depth, fine acidity, and length. (1989 views) | | | Tasted by VlgJeff on 10/30/2021 & rated 92 points: Decanted for 30 minutes, but the second glass at 1 hour was better, and the last glass at 2 hours was the best as the tannins were completely integrated and the wine was "smoother" and "silkier".
Clear light to medium purple. Red fruit and earth on the nose. On the medium bodied palate there were lots of bright red and dark red fruits, some earth and spice. The acidity was juicy but balancing.
A fine example of a 15 year old Brunello that can possibly hold for a few more. (1855 views) | | | Tasted by isbjoern on 9/22/2021 & rated 89 points: Beautiful ruby color. Not a very expressive nose, just some cherry and spices. Quite juicy and mineral on the palate with cherries and notes of sous-bois. Bright acidity and a vegetal and slightly chewy component. A hint of wet cardboard on the finish (minor cork taint?). It was pairing well with pasta and tomato sauce, but did not pair well with a salty wild boar speck that made the wine taste bitter and metallic. Drink now - 2025. - 89 points (2067 views) | | | Tasted by mclanew on 9/8/2021 & rated 88 points: Slow ox for one hour. Really disappointing bottle. It seemed to be aging rapidly. It also had a little stewed fruit characteristic. I wondered whether this might have been a bad bottle. I’ve got a few more so will find out in due course. (1805 views) | | | Tasted by S-C-S on 5/2/2021 & rated 92 points: Pop an pour and be sure that the bottle iis empty after 90min, maximum 120mim (2028 views) | | | Tasted by ILarsen on 1/15/2021 & rated 91 points: Nothing to add see our rating from december 2020. (2383 views) | | | Tasted by Vince92673 on 1/2/2021 & rated 92 points: Nicely aged and ready to drink. Quite mellow and light bodied. (2348 views) | | | Tasted by Outplaying on 12/26/2020: In one of Bob H’s notes he said he would probably drink his remaining bottles sooner than later, so I figured I should open one of mine and give the wine a go since Ann was making Lasagna. We also opened a 2013 Nada Fiorenzo Manzola with it.
This wine showed darker fruit tones, with a considerable earthiness after some air. It wasn’t what I would call mushroom, leather, soil, or something I normally enjoy, but something a bit more funky. Despite that, it was enjoyable with the meal. I will probably follow Bob’s advice, as I worry this will become too funky and dirty for my taste. (2017 views) | | | Tasted by Bob H on 12/19/2020: It’s interesting - this is the 4th time I’ve had this wine this year, and from my notes I seem to be liking it more and more. I just had a glass of the Pelagrilli and this wine has another gear to it. I’ve paired it up with some leftover mushroom risotto for lunch, and that dish really brings out the earthiness in the wine. Drinking well, although I will probably plan to consume my remaining bottles sooner as opposed to later. (2190 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| NOTE: Scores and reviews are the property of JamesSuckling.com and The World of Fine Wine and Vinous and JancisRobinson.com. (manage subscription channels) |
| Siro Pacenti Producer Website
Producer Location (Google Maps)SangioveseSANGIOVESE: (Pronounced "sahn-joh-vhe-se").
Sangiovese - Italy's claim to fame, the pride of Tuscany. Traditionally made, the wines are full of cherry fruit, earth, and cedar. It produces Chianti (Classico), Rosso di Montalcino, Brunello di Montalcino, Rosso di Montepulciano, Montefalco Rosso, and many others. Sangiovese is also the backbone in many of the acclaimed, modern-styled "Super-Tuscans", where it is blended with Bordeaux varietals (Cabernet Sauvignon, Merlot, and Cabernet Franc) and typically aged in French oak barrels, resulting a wine primed for the international market in the style of a typical California cabernet: oaky, high-alcohol, and a ripe, jammy, fruit-forward profile.[16]
Semi-classic grape grown in the Tuscany region of Italy. Used to produce the Chianti and other Tuscan red wines. Has many clonal versions, two of which seem to predominate. The Sangiovese Grosso clone Brunello variety is used for the dark red, traditionally powerful and slow-maturing "Brunello di Montalcino" wine. The other is the Sangiovese Piccolo, also known under the historical synonym name Sangioveto, used for standard Chianti Classico DOC wines. Old vine derived wine is often used in the better versions, needing several years ageing to reach peak. A third clone, Morellino, is used in a popular wine blend with the same name found in the southern part of the province. Recent efforts in California with clones of this variety are very promising, producing medium-bodied reds with rich cherry or plumlike flavors and aromas. Among the available clonal versions are R6 and R7, derived from the Montalcino region of Italy, having average productivity/ripening and producing small berries on medium size clusters. R10 and R24 are well-recommended. R23, listed as deriving from the Emilia-Romagna region, has good vigor with medium-small clusters with earlier ripening. R102 derives from the Montepulciano region and reported to have average vigor with moderate productivity that results in higher sugar levels and good acidity from medium-small berries on medium-small clusters. Has synonym name of Nielluccio where grown in Corsica.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytMontalcino Montalcino websiteBrunello di Montalcino Consorzio del Vino Brunello di Montalcino (Official DOCG website) |
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