2007 Siro Pacenti Brunello di Montalcino

Community Tasting Notes (37) Avg Score: 91.4 points

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  4/16/2023 - cmartinelli wrote:

  Stood up for a few hours, then tasted a small pour before decanting for an hour. Decanting may have been a mistake, as whatever fruit was in that first taste was gone by the time I poured the first glasses. Showing signs of bricking at the outer edge. Aromas of dried cherries, soy and some deep barnyard/woodsy funk. Not much fruit to speak of, some pretty lively acid and still some tannic grip which suggests this can hold on a while longer, but I'm not sure to what end. There is a nice, lingering finish.

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  9/21/2022 - peous wrote:

  100% Sangiovese (as are all Brunello’s) from just northeast of Montalcino. Tobacco infused with smoke flavors. A solid choice for a classic Brunello.

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  3/19/2022 - oldwines Likes this wine: 92 Points

  Better than the last bottle. Decanted at 4pm and tasted from 7-10pm. Somewhat muted nose at first, more open later. Rose petals, red cherry, licorice and a little spice on the nose and the palate. Soft mouthfeel. Well integrated tannins and fairly bright acidity. Long complex finish which may have been the best aspect of the wine. Nice with NY Strip Steak. Totally ready but not getting better. Drink up IMO.

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  1/28/2022 - AllRed wrote: 90 Points

  Friday Night Brown Bagger (R&R's): Double blind. Aromas of pine and dark berry fruit with a sandalwood overtone. The palate shows more red fruit than black, with a nice herbal edge. Easy to pick out as another Brunello. (R&D)

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  10/16/2021 - pavel_p Likes this wine: 92 Points

  In general am not a big fan of Pacenti’s very modern styled Brunello, but in the context of the difficult 2007 vintage I think this is an excellent effort that does not show any of the heat of the vintage many others struggled with.
  Pnp. In the glass this is showing a clear garnet with no browning but a fairly wide clear rim. Very smooth and balanced medium body. a bit sweeter than most other BdM, the fruit goes more into dark berries here and I might have guessed Cab blend blind, it’s the higher but well integrated acidity that is hinting at Sangiovese. Fine to medium tannins.
  Very impressive how Pacenti manages to produce his typical style in such an extreme vintage, but then I always found the 07 Riserva’s much better than the Annatas. Seems like the additional exposure to (new) oak, takes away the less pleasant edges of the vintage. This will not improve but unlike most other 07 Annatas, I feel this should provide another 5-10 years of good drinking
  
  PS: with more air the fruit starts to fade a bit and the profile becomes more typical Sangiovese. Personally I would not decant but Pnp and drink slowly so you see the wine evolve

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