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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 138 notes) - hiding notes with no text | | | Tasted by pdxwinefan on 12/29/2023: Based on long-ago experience and other tasters’ notes, I gave this one a long decant. At 4 hours this had menthol, cherry, leather, and some savory notes. At the 7 hour mark this is singing—luscious and smooth, an interesting dried meat aroma, bright cherry. In a great spot, but doesn’t seem to be in a hurry for opening either. (733 views) | | | Tasted by carlsport on 10/16/2023 & rated 92 points: Opened two hours before serving (but not decanted). Was not ready (heavy and a bit medicinal). Gave it another hour in glass, and it started to open up, but still lacking. Finally, after about another hour it really started to sing. (1096 views) | | | Tasted by Vinogan(s) on 1/5/2023 & rated 91 points: Given my experiences with the previous bottle, I did not have much hope for this last bottle (see my other tns on this wine). To my big surprise, this wine showed extremely well, compared to my other bottles. This was aged nicely, elegant and nice red fruit showing. Showing as a typical brunello. Not the best brunello I ever had, but solid. That was more than I hoped for. I couldn't believe it! But I will not buy again (1657 views) | | | Tasted by Aravind Asok on 11/13/2022 flawed bottle: Sadly, corked. You can see the material on the palate, but the nose was wet cardboard. Also, cork fell apart at open. (1648 views) | | | Tasted by Dtrain100 on 9/1/2022: OWW
9.1.2022
16 needed a few years still to smooth out the tanins but they weren't too bad.
97 was certainly smoother. def a little past it's prime.
06 had the best of both - smooth tannins and some fruit left in the bottle. (1825 views) | | | Tasted by devraj on 5/4/2022 & rated 92 points: Dark ruby red with light bricking. Very shy on the nose and took a good 2+h after a double decant to show aromas of dried cherries, leather, violets and tilled soil. Medium bodied palate shows sweet-sour dried cherries and figs, succulent acidity, slightly grippy tannins and a herbal & leather note on the finish. This made an excellent pairing with bucatini and tomato/meat ragu sauce. (1671 views) | | | Tasted by VlgJeff on 1/2/2022 & rated 89 points: Decanted for 20 minutes with some sediment. Definitely showing its age as the fruit began to fade after about an hour and a half.
A clean medium violet color. The nose showed a bit of mustiness that blew off yielding red fruits and cedar. The medium bodied palate showed the red fruits, but they were outdone by the cedar and the aggressive acidity.
Based on many recent TNs, it seems our bottle was showing more age than theirs. (2191 views) | | | Tasted by talbot61 on 12/28/2021 & rated 90 points: This has held together much better than the 2007s we have had in the past year, though it has still lost a lot of the oomph that it had in its youth. Drink soon. (1633 views) | | | Tasted by CHINACAT on 11/20/2021 & rated 91 points: Red and dark fruit, earthy and minerally, with decent length and sufficient acidity. Drinking well now. Has some more time, but not sure it will improve. (1500 views) | | | Tasted by knorthrip on 6/6/2021 & rated 92 points: Dried and fresh red fruit with baking spice, cocoa, coffee, basil, dried violets, olive, wood, and dry earth. Med+ fine tannin, Med+ acidity, high alcohol. Elegant and well balanced wine. Drinking well now. (1879 views) | | | Tasted by Bluespolo on 4/5/2021 & rated 94 points: Marasca, viola, ribes, echi tostati, caffè e cioccolato, intenso e fragrante ma fine e molto preciso. Al palato non presenta asperità, setoso e armonico, con tannini nobili la giusta freschezza ed una lunghezza davvero rimarchevole. Penso che continuerà a regalare gioia ancora per più di un lustro. (1671 views) | | | Tasted by VAGentleman on 3/28/2021 & rated 91 points: Seems to be in prime. Smooth sinewy black fruit w currant and just hint of strawberry. Some olives in background to keep it interesting. (1563 views) | | | Tasted by nywine68 on 1/12/2021 & rated 92 points: Easy drinking smooth BdM. Great acidity left combined with red cherries, leather and meaty notes, and lovely earthiness. Well balanced and just very enjoyable (1937 views) | | | Tasted by Eye Drink Reds on 10/24/2020 & rated 94 points: Very funky nose of mushroom, damp earth, warn leather, so much that I thought this might have been slightly corked, but the palate didn't suffer the same fate. Decanted for 1 hour, which was just right as PnP palate was a bit tart and closed.
Smacks your palate with red licorice, dark cherries, black plum, and LOTS of backing spices. Great depth and long, spicy finish. Full-bodied, with medium tannins, medium+ acidity will allow this to age for another 5 years easily, although I really like where this is at right now. If the nose was more precise, it would rate even higher. (1977 views) | | | Tasted by ILarsen on 7/3/2020 & rated 93 points: Not a very open nose - you get some cherries - on the palette the wine gives you both red and dark cherries and some mature plums - you also get leather and tobacco and some dark chocolate. Medium acidity and tannins - this is clearly a complex wine with a decent aftertaste. This is a great wine that drinks well - we are ending at very solid 93 after discussing 94. (2060 views) | | | Tasted by winemaker on 5/6/2020 & rated 91 points: Fully mature. Harmonious. Cherry. Kind of floral. (2146 views) | | | Tasted by SLOFred on 4/20/2020 & rated 80 points: Never again. There is nothing going for this wine. (2202 views) | | | Tasted by SLOFred on 4/16/2020 & rated 80 points: I cannot believe I paid $50 for this wine. Undrinkable. No body, no fruit, even the tannins are now gone. I do not understand the high rating on this wine. (1955 views) | | | Tasted by VINNICK on 1/27/2020 & rated 92 points: Terrific Brunello! Paid retail and worth it. Ciacci seemingly never fails. This one has enough structure to drink well for another 10 years. Spicy elegant and full bodied Brunello. Had with dad. Perfect pairing with pasta. Maybe 93 (2165 views) | | | Tasted by BrunelloBob on 1/23/2020 & rated 92 points: Auction purchase.Premier Cru label FWIW. PnP, which is how I'd play it again. Nice nose. Complex palate with good length. Red and black cherry. Mineral, graphite. Changeable throughout the evening. Respected but under-rated producer. (1841 views) | | | Tasted by Vinogan(s) on 1/3/2020 & rated 89 points: OK, typical ripe Ciacci style from the southern part of the zone. Some heft and heat present. I tend to gravitate away from this style lately. (1760 views) | | | Tasted by RichardP on 10/4/2019 & rated 93 points: Beautiful nose of sweet red fruit and plum. On the palate, red and black cherry, rhubarb, strawberry, and notes of earth, savory spice, leather, and something floral on the long finish, with moderate tannins and strong acidity. This is complex and interesting, and it has room to improve. It was an excellent value at a little under $60. The Cellartracker drinking window looks too short. (2134 views) | | | Tasted by Bluespolo on 9/28/2019 & rated 94 points: Molto più di quanto mi attendevo e ricordavo dalla degustazione in azienda di qualche anno fa. Naso potente ed elegante, fine di frutti rossi, viola, ciliegia di vignola, sottofondo tostato di cacao ed elicriso. Vellutato ma di grande struttura al palato, con tannini nobili, setosi e discreta freschezza a conferire armonia. Polpa che si sente, nonostante gli anni di affinamento che hanno regalato ulteriore grazia. Finale lungo lungo e molto presente sugli aromi di frutti rossi. (1954 views) | | | Tasted by Vinnut on 6/12/2019 & rated 94 points: Deep, dark garnet in color with ever so slight clearing at the edges. Nose was initially reticent which eventually opened up with time to revel a full, forward & fragrant aromas of ripe fruit aromas of cherries, strawberries & plums with overtones of floral notes of violets & earthy/dusty, spices, sandalwood, cocoa, coffee, minerals, tar, leather & a hint of cedar wood in the background. Full bodied with a very good concentration of well balanced & smooth textured, ripe fruit flavors of sour cherries, cranberries & pomegranate with spices, herbs, dark cocoa, earthy, tar, minerals & a hint of oak. Long lingering finish. Drinks quite well at present with decanting & airing but at 13 years of age still has at the structure, fruit & depth to continue development with additional aging. If I had to estimate this wine's development trajectory (if cellared properly), then I would opine it is just slightly past its halfway point with another 8 to 10 years of potential. (2404 views) | | | Tasted by srh on 4/26/2019: Friday Tasting Group: Farewell to One of the Group's Stalwarts (Vintage Wines Ltd., San Diego, CA): "The Pianrosso Vyd covers 11,69 hectares (29,22 acres). The soil is medium grain with good levels of marl, dating from the Eocene period. The altitude of this large vyd varies from 240-360 m." Fermented "in s/s & glass concrete vats, temperature-controlled via cooling plates & jackets. Aged roughly 36 mos in 7.5-62 hl Slavonian oak barrels, followed by over 8 mos in bottle."
N: Closed; RIPE berries with notes of earth & vanilla
P: MF, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt met by astringent pucker which basically goes into & through the LONG finish with a bitter/swtness to the tannins. Still NEEDS a BUNCH of time, IMHO. 14.5% ABV; My EXC/EXC+, quite poss more... eventually. 15/20 Jancis Robinson (Speller), + numerous other solid reviews listed on wine-searcher's "Tasting Notes" pg. (2656 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| The World of Fine Wine, September 2011, Issue #33
(Ciacci Piccolomini d’Aragona Pianrosso) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2006 Brunello: The Emperor’s New Clothes or Historic Vintage? (May 2011)
(Ciacci Piccolomini D'aragona Brunello Di Montalcino Pianrosso) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (2/17/2011)
(Ciacci Piccolomini d'Aragona, Pianrosso Brunello di Montalcino Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and JancisRobinson.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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