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Brunello di Montalcino DOCG 2004 - Siro Pacenti
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Italy - Tuscany |
95/100 Wine Spectator
Available end of March 2009
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| About the wine |
This is a huge and powerfull wine from the Montalcino area, made of 100% Sangiovese from one of Italies greatest Brunello producers today: Siro Pacenti. Also Pacenti's Rosso di Montalcino is considered to be as one the finest in the area.
This wine is aged in small barrels for 32 months using new, very high quality new French oak. After aging the wine is refined in bottle for at least one year.
Pairs very well with seasoned stewes and roasted meats. Drinktemperature is 16-17° C.
Drink until 30-35 years after the year of production.
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Producer Information
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This wine estate was established in 1971. The wines distinguish
themselves in particular by their rich body and fruit. In 1988
Giancarlo Pacenti took over the farm and today he is one the leading
producers in the area. 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.
"Giancarlo Pacenti is the best winemaker in the appellation of Brunello
di Montalcino. Everything is done in the best possible way and at the
right time in his well-kept vineyards and the pristine small winery
under his house. His Brunellos are usually 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. Pacenti's
1997 is still a baby, and the 2001 will be his longest-lived vintage
yet." Form: The Wine Spectator, July 31, 2007
"Giancarlo Pacenti, 37, has been a bold exponent of the modern approach
to making Brunello di Montalcino since he took over his family's
50-acre estate, Siro Pacenti, in 1988. "I found that Brunello made in
the traditional way just didn't have enough color and structure to meet
the requirements of the international market," he says. He has been
fine-tuning his viticulture and winemaking ever since, reducing yields
in his vineyards and now aging the wine entirely in small French oak
barrels, having abandoned the use of large Slovenian oak casks. This
has given him richer, cleaner and fresher wines than his
predecessors...The results of his experiments are impressive." -- The
Wine Spectator
"Giancarlo Pacenti is widely considered to be one of the finest
owner-winemakers in the Brunello region. Like many producers here, he
owns two Brunello vineyards in the Montalcino area, totaling nearly 50
acres. Pacenti believes that his 17 acres in the cooler, northern part
of the area provide aromas and elegance, whereas his 32 acres farther
south give the wine its structure, power and fine tannins. 2,500 cases
made." -- The Wine Spectator, December 2006
"Giancarlo Pacenti is among the small number of producers who doesn’t
bottle single-vineyard wines, instead he prefers to blend the juice
from his holdings across the zone to make one Brunello, which he thinks
yields a wine with greater balance than single-vineyard wines are
capable of. Tasting his wines, the 2003 Brunello in particular, its
awfully hard to disagree with this approach. Pacenti believes his
long-standing collaboration with the University of Bordeaux paid huge
dividends in 2003. Pacenti reported that, as expected, his oldest
vineyards held up best during the scorching-hot vintage. Between the
small amount of juice the grapes contained and the burnt fruit that was
tossed at the sorting table, yields were down about 35%. Fermentation
was done at lower temperatures than normal in order to avoid extracting
astringent tannins. Pacenti also reduced the amount of new oak to
50-60% from the more typical 70-80%, using the higher percentages of
new oak for his oldest vineyards. The Brunello was aged in a cellar
kept to a lower temperature than normal in order to slow down the
wine’s development. As outstanding as the Brunello is, readers should
not ignore the 2006 Rosso." -- The Wine Advocate, May 2, 2008
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