2005 Siro Pacenti Brunello di Montalcino

SKU #1060478 92 points James Suckling

 A solid wine, with blueberry and toasted oak character. Full, with polished tannins and a long finish. The center palate needs to fill in now with bottle age. But there is plenty there. Not the 2004 but seriously good for the vintage. Give it a year or two more of bottle to fully realize the quality of this wine.  (12/2010)

92 points Robert Parker's Wine Advocate

 The 2005 Brunello di Montalcino is a pretty wine laced with generous, plummy red berries, flowers and spices. Medium in body, this approachable Brunello is commendable for its soft, forward fruit and refined finish. This is a relatively slender, lithe vintage, and the 2005 Brunello is best enjoyed on the young side. In 2005 the fruit is 60% Piancornello, in the southern part of Montalcino, and 40% Pelagrilli, next to the winery itself. The single-vineyard PS was not produced in 2005. Anticipated maturity: 2010-2020. (AG)  (4/2010)

92 points Wine Enthusiast

 Attractive aromas of black fruit, plum, coffee and cola emerge elegantly from the nose of this solid Brunello di Montalcino. Siro Pacenti is one of the area’s most historic estates and this expression offers endurance, persistency and silky tannins.  (10/2010)

92 points Wine Spectator

 Displays notes of blueberry and light toasty oak, with coffee bean undertones. Full-bodied, with supersilky tannins and a gorgeous aftertaste of chocolate and dark berry. Hard not to drink this now. Best after 2011.  (6/2010)

90 points Stephen Tanzer's International Wine Cellar

 Bright full red. Smoky and herbal aromas complicate sour red cherry and spicy plum on the nose Then sweeter and riper on the palate, with plum and dark cherry flavors intermingling with strong hints of tobacco, leather and dried herbs. Finishes very long, smooth and balanced. This serious Brunello will need a few years in the cellar.  (7/2010)

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Price: $59.99
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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:

Brunello di Montalcino

- Made from 100% Sangiovese grapes from a specific clone called "Brunello" in the town of Montalcino. Situated in the southwestern part of Tuscany the town of Montalcino sits on a ridge about 400 feet above the Eastern plain. This ridge divides the region into three diverse growing areas. The northeastern part produces wines with brighter fruit, more cherry and high tone notes and somewhat leaner body. The southeastern portion often referred to, as the "Golden Triangle" is the home of Biondi Santi, the family who invented Brunello and championed its production for half a century before anyone else. This region produces wines with rich body, deep ripe cherry to plum fruit with lots of earth and spice. The third portion is the southwesterly facing slope which is the warmest (hence the ripest grapes), consistently producing wines with more breadth and richness. At the turn of this century, there were more than 150 growers who produce the 233,000 cases annually from the 2863 acres inscribed to Brunello.