Winemaker Notes
Professional Ratings
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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.
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Robert Parker's 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.
Among Italy's elite red grape varieties, Sangiovese has the perfect intersection of bright red fruit and savory earthiness and is responsible for the best red wines of Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Somm Secret—Sangiovese doubles under the alias, Nielluccio, on the French island of Corsica where it produces distinctly floral and refreshing reds and rosés.
Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.
The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.
Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.