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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 46 notes) - hiding notes with no text | | | Tasted by VINNICK on 1/20/2024 & rated 93 points: First bottle of 2024, this is drinking great. Nice structure, plenty of tertiary notes, dark red fruit, leather, dried leaves. Excellent bottle. (219 views) | | | Tasted by David J Cooper on 4/2/2022 & rated 92 points: Clear dark red with clear edges. Mid weight aged Sangiovese nose, plums, black cherry, dried mushrooms and a hint of spice. Dry black cherry flavours and a dry resolved finish. (1126 views) | | | Tasted by VINNICK on 12/31/2019 & rated 91 points: Lovely Brunello, perhaps a little over the hill as all the elements are fully integrated but still a nice experience. 90-91 in this night. (1612 views) | | | Tasted by VINNICK on 8/17/2019 & rated 91 points: This was full of bright red fruit. The age has taken a toll and perhaps drinking past its prime. I had the 99 two weeks ago and that was outstanding with much more Brunello finesse and tighter structure. This just tasted much more mature as if it was a bottle with 10 more years of age. Furthermore, that tasted like an elegant Brunello. This was like a Barbaresco with age. I suppose that’s what makes it all fun! Lovely wine regardless. (1594 views) | | | Tasted by Easter Everywhere on 1/1/2018: Drinking well, bright red fruit, w/firm structure, no hurry on this (2246 views) | | | Tasted by Bluespolo on 6/3/2016 & rated 93 points: Aperto e servito dopo solo circa mezz'ora. Naso di notevole intensità solo parzialmente terziario: confettura di prugne, salsa di frutti di bosco, potpourri di viola rosa e lavanda, note tostate di caffè e vaniglia. Sottofondo di spezie e umido di muschio e terra. Al palato tutta imponente, con tannini risolti, nobilitati dall'affinamento e buona acidità a sgrassare una carica alcolica decisamente avvolgente. Finale di bello e persistente. Ancora nella piena maturità; se ben conservato penso possa dare soddisfazioni ancora per vari anni. (3572 views) | | | Tasted by liber on 3/28/2016 & rated 92 points: 11th of 12, pnp, perfect cork and level - dark, dense red, little development; black cherry and earth, some spice and nuance for Brunello; fullish, long, nice fruit, used to be a blockbuster but nuance developed 3 or 4 years ago, now quite complex for this type of wine, though underlying vigour beginning to diminish. F (17.5). (3312 views) | | | Tasted by Vinoevelo on 10/21/2014: underwhelming. made for good chianti. Expected more from past experience with this producer. (3962 views) | | | Tasted by mcromain1021 on 4/17/2014: This was past it's prime. Not drinkable. Too bad. I had this 4-5 years ago and it was spectacular. Not sure why I waited. (4273 views) | | | Tasted by Christian B on 9/27/2013 & rated 91 points: Complex nose still with lots of dark fruits, fine balance with oak. Savoury harmonies and 'leather' making the wine truly rounded. Drink now. (4187 views) | | | Tasted by kenmmm on 5/9/2013 & rated 93 points: smells like a bowl of smashed cherries; follows through on palate (3465 views) | | | Tasted by awineo on 12/27/2012 & rated 93 points: Solid brunello. Held up well. Good fruit and nicely balanced tannins. (3583 views) | | | Tasted by Dokken on 12/8/2012 & rated 91 points: Garnet with a tawny rim leading to a fully developed earthy, mushroomy nose offering black fruit, leather and some oak. Savoury with integrated tannis and medium full body. Moderately complex with ripe fruit lifted by bright acidity. (2667 views) | | | Tasted by awineo on 10/11/2012 & rated 94 points: Great Brunello. Still had good solid fruit and tannins, but was well integrated and a little softer. (2645 views) | | | Tasted by Double E on 5/27/2012 & rated 94 points: This is a wonderful bottle especially for the price. It had incredible earthy tones with a hint of berries. Probably only has a few more years of quality left. (2572 views) | | | Tasted by Counselor Chris on 2/3/2011 & rated 91 points: The last of my bottles of this beautiful wine. I would drink up this year, even though it will be good for at least a few more years. I think this was a bit more vibrant in the last few years. (3054 views) | | | Tasted by Jeffyboy on 9/3/2010 & rated 92 points: decanted for 1 hour - colour: dark bricky, lghter on rims, not clearwith long legs. nose: cherries, honey, some cellar smell, violets behind with some tart accents. taste: sweet tannins perfectly integrated but still very lively, a lot of sweet accents with some accidity in the finish (unstoned cherries), when developing some vanilla and rotting wood appears. Becomes very velvety. I think was still a right time to open this brunello, recomed decanting for at least 2 hours and you will not be disappointed. (3400 views) | | | Tasted by JBVino on 8/12/2010: ok but nothin special...nose was almost mute which did not start of well; palate was pleasant enough (nothing like prior bottle that was stewed), mouthfeel was decent but there was just nothing compelling; a simple wine that paired fine with pasta with tomato meat sauce (3503 views) | | | Tasted by rwstorer on 11/17/2009 & rated 94 points: Dark red in color with aromas of must and sried cranberry. Flavors of dried cherry. Lots of acid and very lively. Tasty. (3797 views) | | | Tasted by Ibetian on 11/5/2009 & rated 89 points: Dark ruby, maybe just a hint of bricking at the rim. Nose of red fruit, with a little smoke and spice. Slightly sweet on the palate, medium body, fairly short finish. Nice wine, but not a long-term ager. (3892 views) | | | Tasted by vinojones on 9/14/2009 & rated 92 points: Garnet red;pleasant cherry/plummy nose, hint of coffee; tart red cherry and santa rosa plum flavors, full bodied, tannins still there but softening; med finish, lively acidity makes wine a good choice for hearty pasta dishes and lighter meats. (3907 views) | | | Tasted by TannicBeast on 5/12/2009 & rated 93 points: WS 93 Big and very elegant. Seems ready to drink in 2007. (4063 views) | | | Tasted by igaf on 3/30/2009: Dark ruby, hardly showing any age. Started earthy on the nose, but quickly opened to become much fruitier and sweeter, with chocolate and lots of sweet cherry. Full body, sweetish on the palate with splashes of somewhat apple acidity and hiding red berry flavours. Rich, but hardly elegant. Fruity, hot aftertaste. (4580 views) | | | Tasted by cct on 2/8/2009 & rated 92 points: Dark rub yin color with a nose of dark stony strawberry preserves. Not sweet, just deep and dark. On the palate full bodied and really well balanced. Meaty and virile and running a fine balance between rusticty and poise. Meaty notes, more dark strawberries, anise, herbs and great palate presence. A fine glass of Brunello that is early peak. (4184 views) | | | Tasted by JBVino on 11/1/2008: ok brunello but a bit ripe, stewed on the palate...bottles purchased from reputable retailer so could be bottle specific but not obvious. disappointing given producer (4293 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, September/October 2003, IWC Issue #110
(Ciacci Piccolomini d'Aragona Brunello di Montalcino Vigna di Pianrosso) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/20/2004)
(Ciacci Piccolomini d'Aragona Brunello di Montalcino Vigna di Pianrosso) Vanilla, red fruit nose; spicy, tasty, tangy entry; big, ripe red and black fruits, chocolate, vanilla, mint and cinnamon palate; long finish 96 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Ciacci Piccolomini d'Aragona Producer website
U.S. Importer (Addt'l Info)
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The estate of Ciacci Piccolomini d’Aragona dates back to the 17th century and boasts a fascinating history. The oldest part of the estate is the Palazzo (Palace), erected by Bishop Fabius de’ Vecchis of Sant’ Antimo Abbey and positioned in the heart of the charming hilltop village of Castelnuovo dell’Abate. The Palazzo was auctioned by the church to Francesco Ciacci in 1877 and after the marriage between count Alberto Piccolomini d’Aragona (a direct descendent of Pope Pius II) and Elda Ciacci in the mid-1900s, the structure became known as the Palazzo Ciacci Piccolomini d’Aragona.
Countess Ciacci Piccolomini passed away in 1985, and having no direct heirs, left the entire estate to Giuseppe Bianchini, who had managed the property for many years with his family and oversaw the day-to-day operations of agricultural production. Under the direction of the Countess, the estate had only produced wine for personal and local consumption, but Giuseppe had always dreamed of producing a great Brunello. After selling a portion of the estate to pay the inheritance taxes, he dedicated himself to selecting and planting the most ideally situated plots of land for classic Brunello production. Giuseppe passed away in 2004, but his children, Paolo and Lucia, continue to devote meticulous care to the vineyards, cellar and commercial operations, carrying forward the endeavor with incredible results.
Of the 170 estate hectares (420 acres), about 40 (100 acres) are planted to vine, the majority to Sangiovese Grosso, the typical Tuscany varietal from which esteemed wines such as Brunello di Montalcino and Rosso di Montalcino are produced. Additional vineyards are planted to international grape varieties including Merlot, Cabernet Sauvignon and Syrah. In the vineyards, Paolo and Lucia strive for as little chemical and mechanical intervention as possible, utilizing organic fertilizers and cover crops, favoring low yields, and working the vines manually.
In order to adapt to advancements in winemaking and the expansion of the property, the estate now owns three separate wine cellars. Vinification, bottling and stocking of all wines takes place in the new state-of-the-art estate headquarters at the Molinello cellar just outside the center of Castelnuovo dell’Abate, while the charming and historic Palazzo is now used for aging the Brunello wines in cask. The S. Stefano cellar was recently acquired in Montenero (province of Grossetto) and is exclusively used for the production of Montecucco DOC.
In the cellar, the Sangiovese-based wines are produced in the classical style, employing large cement tanks and oak casks to allow the variety to fully express the place and nobility of Sangiovese. The international grape varieties are vinified in stainless steel or cement temperature-controlled tanks and age in French and American oak barriques.
Though the estate has no plans to expand current production, the winery is at the forefront of innovation and creativity in all aspects, exhibiting an exemplary professionalism and foresight for the entire region.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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