Siro Pacenti Brunello di Montalcino 2008
Sangiovese from Tuscany, Italy
The Siro Pacenti Brunello di Montalcino is a 100% Sangiovese from vineyards of over 35 years or older vines. The wine is structured and elegant, with silky tannins and a long finish.
Vinous / Antonio Galloni - "The 2008 Brunello di Montalcino is deep, textured and impeccably balanced. Dark cherries, plums, tobacco, crushed rocks and spices blossom in the glass. Here, too, the overall sense of harmony is utterly captivating. A gorgeous wine, the 2008 stands out for its exceptional polish. The style is a bit deeper, richer and more layered than the Pelagrilli, but at the same time remains deeply marked by the prevalence of fruit from the northern side of Montalcino. In 2008 Pacenti lost about a third of his production from the south, which means this is a vintage in which the Brunello incorporated more fruit from the north than the south, roughly a 60/40 split. This is a fabulous effort in a vintage that proved to be full of challenges."
Wine Spectator - "Violet, black currant and cherry aromas and flavors define this supple, harmonious Brunello, which is elegant and intense, with dusty yet ripe tannins lending support. It all comes together on the lingering, spice- and mineral-tinged aftertaste."
Wine Enthusiast - "Siro Pacenti hits the nail on the head with a wine that is concentrated and rich, but elegant and fresh at the same time. Fleshy extraction is supported by black cherry, licorice, rum cake, leather and spice. The wine’s natural freshness offsets that fruity richness and drives a long, smooth finish."
International Wine Cellar - "Good full ruby-red. Expressive scents of strawberry, mocha, truffle, minerals and dried flowers. Then sweet and refined on the palate, with a strong spicy character that's currently cut off by big, youthfully aggressive northern Montalcino tannins. This is still very closed today and will require patience, but its pure delivery of fruit and concentration bode well for the future."
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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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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.