External search Google (images) Wine Advocate Wine Spectator Burghound Wine-Searcher
Vintages 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 Show more
From this producer Show all wines All tasting notes
|
Drinking Windows and Values |
Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | Tasted by LenzWine on 1/2/2023: Bad bottle or vintage is in a weird spot. Closed down, muted and linear even after multiple hours of air. (483 views) | | Tasted by AllRed on 3/26/2022 & rated 90 points: 4th Saturday Brown Bagger (M&R's): Double blind. Lighter garnet red color with aromas of smoked ham, spice and red berry fruit. Darker fruit on the palate, along with smoked meat and spice. (R&D) (1117 views) | | Tasted by talbot61 on 7/24/2021: Lots of sediment. I was expecting this to be entering its prime, but it seemed rather to be rushing out the exit. No tannin, low acidity, advanced flavors of marzipan and plum-pudding, with some underlay of the heavy muskiness of roses. If you have any of these, drink them soon.
Todd French, I believe, has introduced the concept of 'avocado wines' -- those that move too quickly from underripeness to overripeness -- and the pre-2010 Brunellos that we have had recently fit disconcertingly into this category. They should have a much longer prime than they seem to have (especially since there haven't, as far as I know, been any storage problems). (1252 views) | | Tasted by AllRed on 6/18/2021 & rated 90 points: Friday Night Brown Bagger (J&J's): Double blind. Looks older, with a light meniscus. Leads with a vegetal aroma followed by red berry fruit, florals and spice. Soft tannins. Red berry compote flavors. Medium finish. A bit perplexing, I had no guess on this one- I think all of us were stumped. At least the color made sense once it was unveiled, but BdM never came up during group discussion. (R&D) (1356 views) | | Tasted by KeithAkers on 11/19/2020 & rated 91 points: Dinner at Greenwood (Greenwood, Highland Park, IL): Nose: The nose is wide open and plush with sour red cherries, raspberries, roasted herbs, tobacco licorice, leather notes, roses, and earth notes. There is good depth and balance but it does lack some savoriness.
Taste: The feel is Full bodied with crisp, medium+ acidity and silky, medium+ tannins. The structure has pulled back with the feel showing excellent balance and poise with sour red cherries, raspberries, tobacco, leather, roasted herbs, and earth notes.
Overall: This is in a great place right now and it feels like it should hold here for a bit. There is good depth and balance with searching, dark red fruits though it lacks some savoriness that would take it to another level. (1513 views) | | Tasted by bethel31 on 10/24/2019 & rated 90 points: Garnet color. On the nose, a bit of spice, vanilla and berries. Taste sweet with medium tannins. Finish reasonably Long. (1391 views) | | Tasted by Mackall817 on 3/7/2018 & rated 92 points: Outstanding bottle of wine. Long finish, blackberry and cassis with a very nice garnet color. Long legs......a wine to savor every time. (1948 views) | | Tasted by Mackall817 on 12/31/2017 & rated 93 points: The wine looks garnet colored. The legs are slow. There is light sediment in the bottle. It smells like blackberry and black currant (cassis). It tastes like blackberry, plum, and black currant jam without the sweetness. The body is medium/full. The wine has silky texture. The wine finishes long. The wine has medium acidity. (1719 views) | | Tasted by jkvedar on 1/8/2017 & rated 89 points: Floral character plus a touch of Brett on the nose. As it opens up, more Brett, less floral. Dried fruits. Overall, great aromas. Just slightly off-balance on the palate. Acidity predominates in a way that is slightly unpleasant. The finish is unremarkable. This sounds like a bad review, but with the right food (e.eg., a fresh marinara sauce) I think this wine would shine! I wouldn't age it any longer. (2715 views) | | Tasted by Al-Vino on 8/31/2016 & rated 92 points: Very nice! Hits all the right notes. One hour decant required. (2720 views) | | Tasted by Collector1855 on 11/16/2014 & rated 90 points: Tasted at Wine Advocat event - A matter of taste. Medium ruby. Aroma of dark fruit with some vanilla. Very fruit forward oaky palate with some heat. This is also too commercial and cannot keep up with the better Sangioveses that offer more typicity and aroma. (4401 views) | | Tasted by MattMauldin on 4/30/2013 & rated 92 points: Wine Spectator Grand Tasting- SF April 24; 4/29/2013-5/1/2013: Aromas of leather, toffee, floral and tea. Big earthy fruit, mineral and floral on the palate with velvety juicy big tannins and a full finish. (5783 views) |
| By James Suckling JamesSuckling.com (6/12/2016) (Siro Pacenti Brunello di Montalcino, Italy) Subscribe to see review text. | By Antonio Galloni Vinous, 2008 Brunello di Montalcino: A Consumer's Vintage (Sep 2013) (Siro Pacenti Brunello Di Montalcino) Subscribe to see review text. | By John Szabo, MS WineAlign (7/7/2013) (Siro Pacenti, Docg Brunello Di Montalcino red) Subscribe to see review text. | By Ian D'Agata Vinous, July/August 2013, IWC Issue #169 (Siro Pacenti Brunello di Montalcino) Subscribe to see review text. | By Walter Speller JancisRobinson.com (1/7/2013) (Siro Pacenti Brunello di Montalcino Red) Subscribe to see review text. | NOTE: Scores and reviews are the property of JamesSuckling.com and Vinous and WineAlign 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) |
|