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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 197 notes) - hiding notes with no text | | | Tasted by Benoit Hardy on 3/19/2024 & rated 94 points: Long, intact cap.
Very pretty nose, full of freshness, it is floral, with red fruits, spices and a metallic touch.
The palate is full of nuance, with a fresh attack, it's very floral for a Brunello, then come herbs and spices, with a touch of sandalwood and iron. It is complex but at the same time very airy, very delicate, with a textured juice which has a great elegant length. Beautiful finish, where the intensity increases by one tone, with notes of violets with a persistent saline length.
Excellent Brunello, in a style that I particularly appreciate. (293 views) | | | Tasted by Docemann5 on 1/13/2024 & rated 92 points: Fruit foward, very mellow. Little or no tanins. Enjoyed with meat lasagna (450 views) | | | Tasted by SteelyMon on 9/16/2023 & rated 96 points: Wow what a wine. No decant. Very little loose sediment, perfectly integrated with long finish, weighty mouthfeel. Hard to imagine a better wine could be in my cellar at this point. Anyone reading this is likely fortunate to have this gem. 96+ (714 views) | | | Tasted by adamcellar on 6/11/2023 & rated 95 points: Excellent. Drinking beautifully. Full bodied but not overpowering and smooth. Had with Ben and Pace. (1006 views) | | | Tasted by canan on 6/3/2023 & rated 90 points: The wine seemed very old and have lost all its fruit. I did not find it defective in any way and it just felt boring and irrelevant. Quite a disappointing experience! (957 views) | | | Tasted by Vinnut on 5/19/2023 & rated 93 points: Dark garnet in color with slight clearing at the edges. Full, forward & fragrant nose of ripe fruit aromas of dark cherries, blackberries & plums with overtones of floral notes of violets & earthy/dusty notes, herbs, anise, spices, sandalwood, iron, leather, mushroom, minerals & a hint of cedar in the background. Full bodied with a very good concentration of well balanced & smooth textured, ripe fruit flavors of dark cherries, blackberries & plums with spices, coffee/cocoa, herbs, mushrooms, minerals & oak/vanilla. Long lingering finish. Drinks well at present with decanting & extended airing but at 22 years of age, it is close to its peak of development although it should hold here for several more years. However, I doubt any further significant development would occur. Fill level was in lower neck; cork was clean & intact. (1046 views) | | | Tasted by thesternowl on 5/5/2023 & rated 92 points: Presented double blind, the wine appears a garnet color with a slightly orange/browning rim with a translucent core. Medium+ viscosity; no obvious signs of sediment, though it does appear like there may be a slight haze. There is some rim variation which could indicate some age. On the nose, the wine is intense. Vinous. Notes of red and dark fruit: dried cherries, desiccated strawberry, bergamot, leather and baking spices. On the palate, the wine is dry with medium+ tannin and I would nearly categorize as high acid. Confirming the notes on the nose although there is a sort of dried green herb note. Finish is medium. I called this Sangiovese, from Italy, from a modern producer in Brunello di Montalcino with 10-15 years of age…from a warmer vintage…went with 2007. I’ll be damned. I was told afterward that this had been opened and decanted for 30 minutes before pouring back into the bottle and served four hours later. You could hold for longer but I would just drink now. (1020 views) | | | Tasted by Terroir59 on 3/18/2023 & rated 93 points: Was a bit concerned upon opening as initial aromas were showing lots of age and some raisin notes, but after 1-2 hours of air (no decant), the wine freshened considerably. Definitely a more modern style Brunello, with some lingering oak and chocolate notes, but still had good fruit carried on smooth tannins. Overall, balanced and very enjoyable, though for me, wish this bottle had a bit more acid. (803 views) | | | Tasted by MuddyBoots on 2/25/2023: A modern style. The oak shows its presence still. But the wine also has the attributes of well made Brunello - some sour cherry fruit, some leather notes, some gentle smokiness. Full of flavor on the mid palate. Good length. Just not strikingly complex - which i find can be a limitation of Sangiovese. This bottle is drinking young for a Brunello of twenty years - a testimony to a fine storage environment and the quality of the 2001 vintage. If you like the more modern style this will surely provide a lot of pleasure. But for me, even setting aside its modernity, it reasserts my concern that Sangiovese among grape varieties perhaps does not age in a way that yields the highest rewards in terms of greater complexity. The grape behaves more like cabernet in its evolution than nebbiolo or pinot noir. Will keep a good while yet. Bought on release. (751 views) | | | Tasted by redknife on 1/12/2023 & rated 93 points: Brief decant and off to the old Red fish Grill
No formal tasting notes but wine was superb with complexity and depth in a very nice spot. No rush to drink (919 views) | | | Tasted by ataraxy on 9/24/2022 & rated 92 points: As ready to drink as it's going to get. Needs an hour of decant. Very smooth, not super concentrated but lovely. (1200 views) | | | Tasted by reesq on 7/31/2022 & rated 93 points: Had it a dinner with 1997 Tignanello. The Tig was better for the evening, being right in its drinking window, but the Siro seemed so much more youthful, much more than would be expected. Still very well integrated with a great nose. I suspect the Siro is holding another point or so in reserve. Can't wait to try again in a few years. (1373 views) | | | Tasted by Dickdoc49 on 6/24/2022: Won’t get any better very nice (1444 views) | | | Tasted by R2-D2 on 3/22/2022 & rated 93 points: Unanimous Wine of the Night from a larger wine tasting group. As noted, slight bricking on the edges, perhaps a tad "rusty" in color. Nothing off about the nose, clean, showing dried black cherry, blackberry, some prune and dried herbs and flowers, and some leathery, savory earth notes. Flavors confirmed on the palate; still plentiful fruit to go with incredibly velvety tannins and ripe acidity. Lingering.
Perhaps not as concentrated or complex as the very best Brunellos I have had, but a damn fine 21 year old Brunello. Fully mature, and would expect to drink very well for next 5 years. (1739 views) | | | Tasted by Bluespolo on 12/9/2021 & rated 95 points: Aperto circa 2 ore e mezza prima di servirlo. Impressionante freschezza giovanile, così come impressiona la progressione in termini di complessità che gli hanno regalato gli anni di bottiglia. Frutto ancora maturo e polposo. Prugna ciliegia di Vignola, ribes e bacche nere. gentili fiori essiccati, Poi una trama fine di elicriso, tabacco, cuoio e spezie. dove c'era una certa sfacciataggine, ora emerge eleganza, ed equilibrio, che ritroviamo anche in bocca con una dinamica notevole regalata dalla freschezza giovanile e da tannini settori integrati e senza asperità ma che bilanciano la struttura ampia. Lungo e piacevole. Maturità perfetta. (1972 views) | | | Tasted by Francois & Stéphanie on 6/7/2021 & rated 91 points: Était à la limite de vieillissement à mon goût. Très bon et apprécié. Je me demande si je ne l’aurais pas préféré 2-3 ans plus tôt. Pourtant, j’aime les vieux vins, mais surtout ceux de la france (Bourgogne principalement). (2243 views) | | | Tasted by joshabramson on 10/26/2020 & rated 94 points: Ripe, juicy, fine tannins that are well integrated. Starting to express some mature notes, drinking very well but still vibrant and youthful. (2932 views) | | | Tasted by Ara Kafafian on 6/16/2020 & rated 92 points: Blind, slight brick rim, mocha, sweet, ripe, vanilla, still tannic ending on a slight bitter note. Slightly angular yet has enough on the bones to last another decade, perhaps longer. (2927 views) | | | Tasted by canan on 4/22/2020 & rated 93 points: Lots of dark cherry fruit but also some prune-style fruit.
There is plenty of acidity to keep the wine in balance and the tannins are still a bit harsh.
The flavors are clearly to the sweet side and this is the only things that seems to throw off the wine a bit.
Well, the sweetness and the prune-like fruit which I am not a big fan of but the fruit seemed to mellow out a bit with more air so it could improve with time.
Still, a solid and impressive wine but clearly a special style of Brunello. (2920 views) | | | Tasted by Warren23 on 3/28/2020 & rated 93 points: Very fine, still a little early. Needs more time. Will get better with a few years. Rich for a Brunello,with notes of blackberry, liquorice, mocha with a fine sweetness. Great depth, with layers. 92-93. (2622 views) | | | Tasted by oldwines on 2/27/2020 & rated 95 points: In my cellar since release. Double decanted at 5 pm to bring to a Siro Pacenti dinner at Fiorino Ristorante in Summit, NJ. Labeled 14% ABV. The color is translucent, medium garnet with little to no bricking. Nose has red florals, licorice, leather, red cherry and a hint of mint. Palate has bright acidity and moderate, mostly integrated tannin and a medium bodied texture. Flavors reflect the nose with the addition of some game meat and a moderately long finish that leaves a smooth and silky feel. Very nice and in the heart of its drinking window. Notes to this point were taken during the first half hour while the wine was still in the decanter.
Later in the evening This was even a shade darker with no visible bricking. The nose was very fragrant and aromatic with a very long finish and a complex and layered palate centered around more black fruit. Finish had a good deal of chocolate and dried plum. Nearly everyone at the dinner who tasted it (save one who who thought it tasted a touch "sweet") enjoyed this immensely including Christian Maddalena the Export Manager of the Estate. I scored this 93 at the earlier point, raised to 95. Probably at or near peak.
As I learned this evening, Giancarlo Pacenti who has run the estate since 1988 after taking over from his father, Siro, learned about wine-making as a young man in Bordeaux after attending school there and working at Chateau Margaux among others. He is dedicated to clean, modern wine making, including temperature controlled fermentation in steel with innoculated native yeast and uses exclusively French barriques, some of the wines are given exposure to as much as 80% new oak. This bottling/cru is which was labeled at the time like a normale but in fact is the equivalent of the Vecchie Vigne bottling today which is made from 42-68 year old vines (23-49 years old then). (2722 views) | | | Tasted by winelover1808 on 2/11/2020 & rated 93 points: really enjoyed this. decanted about 45 minutes. stewed plum, some tobacco. mellow not intense dark red fruit. but good acidity with a medium body. while its past its peak in terms of fruit, i really enjoyed this. (1942 views) | | | Tasted by Erik R. on 12/24/2019: in great shape. singing. (1888 views) | | | Tasted by oldwines on 10/2/2019 & rated 93 points: Decanted at 4pm and tasted over 6 hours. Not as forward when first opened as my last bottle almost 2 years ago. It is a slightly translucent medium to dark garnet. Nose is minty, cherry, forest floor, leather and a touch of chocolate and anise on the finish. Nice acidity but very smooth integrated tannins. Very easy to drink with a fairly long finish. Still has a reasonable amount of life left, certainly a few more years at least. (2211 views) | | | Tasted by jonboy74 on 9/29/2019 & rated 92 points: No decant needed on this one. Cork still perfect. Tannins still very present, and quite pleasant, great body and all around a fantastic wine. Although there is no bricking, I think this one will peak in the next 1-2 yrs, and will start to decline in 2021 onwards. Paid $70, great QPR. Looking forward to the last 5 bottles.
16NOV19 UPDATE: Bottle 2 - still lovely but a little more faded than the first. Will open another soon to see if these are getting closer to end of life...
15DEC19 UPDATE: Bottle 3 - 1 hr slow-ox, this one is absolutely shining. I dont think these will improve anymore but I think it has another year or two of life in it. (1926 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By James Suckling
JamesSuckling.com (6/16/2022)
(Siro Pacenti Brunello di Montalcino, Italy) Subscribe to see review text. | By Eric Guido
Vinous, In the Sweet Spot: 2001 Brunello di Montalcino (Mar 2021) (3/1/2021)
(Siro Pacenti Brunello di Montalcino (Magnum) Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2001 Brunello Vintage (Aug 2006)
(Siro Pacenti Brunello Di Montalcino) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2006, IWC Issue #127
(Siro Pacenti Brunello di Montalcino) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/19/2006)
(Siro Pacenti Brunello di Montalcino Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/28/2015)
(Siro Pacenti Brunello di Montalcino) Bricking dark red violet color; mature, boysenberry, black cherry, berry compote, vanilla nose; rich, boysenberry, dried cherry, berry compote, blackberry liqueur palate; long finish 93+ points 93 points | By Richard Jennings
RJonWine.com (8/19/2006)
(Siro Pacenti Brunello di Montalcino) Lovely raspberry nose with kirsch notes and sandalwood; very tasty, solid, berries, tart cherry and plum palate; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of JamesSuckling.com and Vinous and JancisRobinson.com and RJonWine.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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