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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 43 notes) - hiding notes with no text | | | Tasted by Neecies on 3/22/2024: Paired with, and shown up by, a 1988 Pertimali Brunello. Plummy nose, modest red in color with good balance and length. Unfortunately, no competition for the Pertimali. (99 views) | | | Tasted by MuddyBoots on 11/22/2021: The second of two - three months apart. Markedly brown at the rim. A lot of brown baking spice on the nose. Very mature indeed. Some way already on its journey downward. Not ultimately pleasant to drink. Disappointing. Bought on release this has been well stored for 24 years. So much for Brunello aging well.... (1185 views) | | | Tasted by MuddyBoots on 8/28/2021: Super tight cork. Barely damp. Bought on release and very well stored but this was either badly corked or on its way to vinegar. Not presentable to our guests. Shame. I really am hesitant about storing Sangiovese a long time, even Brunello, and this does nothing to change that view. But this may just have been corked. The first bottle of two. (1179 views) | | | Tasted by JonnyG on 12/18/2020 & rated 93 points: Another winner from a case i don't draw from nearly often enough, though the wine would seem to have another decade+ ahead of it. High-toned red cherry, raspberry and mocha notes along with some well-integrated, spicy oak and a touch of roasted meat. Relatively structured, taking on weight as it aerated. (1437 views) | | | Tasted by srh on 5/10/2019: Friday Tasting Group: In HONOR of 1 of the Group's Mentors (Vintage Wines Ltd., San Diego, CA): "The Pianrosso Vyd covers 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 to 360 m. Fermented n s/s & glass concrete vats, temp-controlled via cooling plates and jackets. Aged roughly 36 mos in 20-62 hl Slavonian oak protected from both extremes & changes in barrels, followed by > 8 mos in bottle."
N: Cherries with additional berries & spices, with undertones of spice? Intensity lurking
P: LM body; LOVELY, almost swtish frt fairly quickly met by astringent pucker which evolves into a LONG, balanced finish with an attractive bitter/swtness to the still notable, DUSTY tannins. Approachable now with food, this very traditionally styles Brunello DESERVES another 3 yrs or so, then for __ more? 14% ABV; My EXC+, more down the line? 90 pts WA & 84 WS. (2422 views) | | | Tasted by JonnyG on 2/16/2019 & rated 93 points: A Fine Set of Wines with Friends, Both Old and New (Los Olivos, CA): My first from a nearly forgotten set of ten bought at auction a few years back. I feared from CT TNs that this would be tired. To the contrary, the wine showed beautifully, especially as it aerated, taking on weight. High-toned red cherry, raspberry and mocha notes along with some well-integrated, spicy oak and a touch of roasted meat. Surprisingly structured. I look forward to the remainder of my stash, no evident rush. (2296 views) | | | Tasted by JonnyG on 12/23/2018 & rated 92 points: My first from a case. The CT notes seem to divide between a tired wine and a well-aged Brunello. I guess my predecessor owner had good storage, good luck, or both. It went so fast I barely got a taste, but what I did have matched with others' comments: fully mature but not fading, with a dark cherry core complemented by leather and sweet spice. I'll try another and report back soon. (1369 views) | | | Tasted by hsacks on 7/28/2017 & rated 91 points: Deep red color with a clear rim. Aromas of black cherries, cocoa and wood spices. Ripe, fully integrated silky fruit in the mouth with very good depth and length. Although the wine has not lost any of its fruit , the chocolate in the mid palate belies its advancing age. Drink up! (2790 views) | | | Tasted by VU83 on 12/24/2016 & rated 92 points: Still a beautiful wine 20+ years in. Perhaps a bit more fruit a few years (and bottles) ago, but still an excellent bottle of wine if you have any stashed away. This, regrettably, is my last. (2916 views) | | | Tasted by Nanda on 8/4/2016 flawed bottle: Sangio night (Osteria Langhe): Soy bomb. Perhaps a hurt bottle. (3122 views) | | | Tasted by cct on 5/21/2016 & rated 94 points: lovely perfume. Strawberry and cherry fruit, a sense of stoniness, with asian spices, and oddly some menthol./eucalyptus. It's full bodied but not heavy with beautiful balance and showing on the early side of peak. Structured but supple and giving. Layers of complexity here but when taken as a whole, this is a beautiful wine of harmony, power and grace. Outstanding stuff. 94+ (3135 views) | | | Tasted by baroloboy55 on 10/21/2015 & rated 94 points: Perhaps an inventory problem, because this bottle was a riserva and a glorious one at that. A faint hint of new oak remains, and I think I preferred a 95 Pertimali Riserva recently, but this wine is glorious and not yet at peak. Patience will definitely be rewarded. (3636 views) | | | Tasted by beatles on 10/27/2014 & rated 92 points: Expensive Winos for dinner (Frederiksberg): Ripe plumbs, tobacco, cocoa, some hints of oak a rich style of brunello, in a good spot right now, and far from heading downhill. This will please you, if you like the more modern style of brunello. (3459 views) | | | Tasted by Wine Canuck on 11/9/2013 & rated 94 points: Super Tasting 6 of 6 - Brunello di Montalcino with Greg (Greg's Place): (Tasted Blind) Loads of brown spice, brown sugar, mushroom. Enters sweet and turns very savory on the finish. Some tomatoey elements and roasted meats. So savory. Palate is so pure, vibrant, and complex. Long finish. (4056 views) | | | Tasted by alittle on 11/9/2013 & rated 93 points: Tasting Dinner Series (6 of 6); Greg does Montalcino (Greg's House): Tasted blind. Garnet in the glass, with a light brick. On the nose, strong cedar aromatics, accented by black cherry, florals, brown sugar, leather, baking spice, earth, a touch of mushroom, crushed rocks, balsamic glaze and smoked meats. On the palate, exhibiting a great richness still, moderate acidity, and touch of grip from unresolved tannin on the long finish. Very nice wine, with tremendous complexity. (3453 views) | | | Tasted by Dave Canada on 11/9/2013 & rated 94 points: Super Tasting 6 of 6 - Greg's Brunello Dinner (Greg's House - Kitchener, ON): Tasted Blind
Wow…this was spectacular.
Nose of pretty sweet flowers, spice, cherry, cedar, leather, pipe tobacco. The palate shows brown sugar, cinnamon, lifted florals, and transitions to savoury notes of mushroom, cured meat and other sanguine notes. Very pretty.
The finish shows great length with superb balance, concentration and integration. There are no edges and the sweet fruit and flower notes mix with a savoury richness that is just so appealing. Great wine. 94+…almost classic (3426 views) | | | Tasted by gr8claret on 10/20/2013 & rated 92 points: Clear dark ruby color. Closed at first with little nose. Worried wine was past it at first but opened up very nicely after about an hour and even more over the course of the evening. Very typical Brunello to me with loads of ripe plums and cherries on the nose, with a little spice. Rich palate of cherries, dark fruits and herbs, beautifully soft round tannins and very long in the mouth. Good bit of life remaining here in my view. (2366 views) | | | Tasted by Dr.Scott on 10/13/2013 & rated 93 points: Revisited again last night. Decanted 90 minutes and consumed over next 2 hours. Another delicious showing. Consistent note to last year. Lots of life remaining. (2128 views) | | | Tasted by Dr.Scott on 11/29/2012 & rated 94 points: Bought on release and perfect cork and bottle. Closed upon opening. Decanted for 90 minutes and consumed over the next 3 hours. Tannins obscured the fruit early, but after an hour or so the wine settled into a beautiful balance. Well stored bottles should be going strong and have easily 5 more years. (1889 views) | | | Tasted by 83AJ on 11/22/2012 & rated 80 points: Oops, third try this ones DOA. Prunes...bad wood. Great way to ruin your night. (1839 views) | | | Tasted by beej on 9/10/2012 & rated 88 points: Last bottle a charm. Not much nose, Candied dark fruit upon initial taste, and a long lasting well coated finish. And the jets managed a win. Who'd a thunk?!?!?!?!?? (2325 views) | | | Tasted by Pknut on 8/9/2012: 3.5 years since my last bottle, which was amazing. Opened this, my last bottle, for the twins' 8th birthday, to go with dinner from Mother Kelly's. Palate shows red fruits and a little bit of spice, light tobacco and some dark liqorice, good acidity. It's at a mid-point in its evolution, where it still shows red fruit, though somewhat tapered, and a feeling that this is just slightly tired. No degradation of the half bottle that remained overnight. Drink now, as I don't see this getting better with additional cellar time, I see it getting more tired. (2337 views) | | | Tasted by JBVino on 8/25/2011: Consistent w other notes still quite young ...more prominent dark fruit than expected; also more one dimensional w little secondary flavors. Good but not great. (2244 views) | | | Tasted by cct on 4/4/2011 & rated 91 points: deep ruby. Dark strawberry and stones. Brooding and dark on the nose with some anise and stony fruits. There is excellent purity and depth here, but overall this is backward, quite muscular and brooding. A lot of stoniness, with some herbal savory notes, and really on the black side of Sangiovese. Still very tannic and almost backwards at age 15. This is early peak and quite enjoyable, but at this point more about potential. I do believe the potential is here, and I will hold my next blle for at least 3 probably 5 years in faith. Outstanding. 91+ pts (2538 views) | | | Tasted by mwellington on 8/29/2010 & rated 90 points: Decanted and consumed over ensuing 2 hours. Didn't open up until after 60 minutes, then nice spicebox and dark chocolate flavors. Tannins are still strong but the fruit is waning. (1674 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, January/February 2000, IWC Issue #88
(Ciacci Piccolomini d'Aragona Brunello di Montalcino Vigna di Pianrosso) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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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