Siro Pacenti Brunello di Montalcino 1999
Sangiovese from Tuscany, Italy
This Brunello is a blend of different vineyards from both the south and north sides of the Montalcino hill, giving them great richness and structure as well as freshness. They are aged in French oak barrels yet show very little wood character, and their crystal clear style is one that ages extremely well.
Wine Spectator - "Offers mushroom and blackberry, with hints of prune and spices. Full and soft, with dense fruit and a soft, velvety tannin structure. Caresses every inch of the palate. Beautiful all around. So good now.—'99 Brunello blind retrospective (2009). Drink now. 2,000 cases made."
The Wine Advocate - "The 1999 Brunello di Montalcino is Pacenti’s best to date, quite dark in its ruby-garnet tonality and with ample sensations of cloves, vanilla, and sandalwood, though better integrated with the plum and raspberry fruit than in the past. The intense and powerful palate, concentrated, solid, and dense, is sweet and richly fruity and the depth and energy of the flavors indicate a significant life span ahead, a good fifteen years. Only a rise in the level of the oak on the finish keeps the score from going higher."
International Wine Cellar - "Good medium ruby. Slightly high-toned aromas of dark berries, nuts and menthol. Dense, thick and powerful, with a lovely penetrating sweetness. Still a bit dominated by its structure and showing limited complexity today. Finishes with big tannins that are chewy, lush and sweet. I'd give this one six years in the cellar, at which point it may well merit an even higher score.
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Siro Pacenti Winery
Giancarlo Pacenti is one of the leaders of the younger generation of innovative Montalcinesi who take inspiration and new ideas from outside of the zone and often beyond Italian borders. His two vineyards lie in two very different areas of Montalcino: one to the northeast of the town, where the wines develop full, ripe qualities; and one to the hotter southwest area near Sant’Angelo in Colle, which produces a more powerful, minerally wine. The Rosso is considered to be one of the very best, with the fruit’s inherent structure delicately enhanced by a brief passage in barriques (the 2006 vintage has just received 90 points from Parker). Since the 1995 vintage, his Brunello has repeatedly won Gambero Rosso's most prestigious Tre Bicchieri (Three Glass) award in addition to 90+ scores from all the major international publications. View all Siro Pacenti Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Fruity
- Red wines that are more fruit-forward and lighter in tannin and body.
Smooth & Supple
- Medium bodied reds that go down easy, with smooth tannins and supple fruit.
Earthy & Spicy
- Wines where earthy and/or spicy dominate the flavors – typically medium to full body.
Big & Bold
- Full bodied wines that have concentrated fruit and are higher in alcohol and/or tannins. Some need age.