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. Since the 1995 vintage, Giancarlo Pacenti's Brunello has annually won Gambero Rosso's most prestigious Tre Bicchieri (Three Glass) award. These are quintessential Sangioveses that are wonderfully aromatic, opulently rich and powerfully structured. Giancarlo is considered to be one of the top Brunello pruducers. The 2001 bottling promises to be a coveted vintage for a wine that is proving to be at the absolute top of its class.
100% Sangiovese Grosso, matured in new French-oak barriques.
Siro Pacenti Brunello di Montalcino 2001, # 12 in Wine Spectators 2006 top 100 list
Fairly deep color. Rich and satisfying nose showing lots of spice, oak, and sexy dark berry fruit. Follows through brilliantly on the palate; big, complex, powerful, with gobs of sweet, delicious fruit. This wine was made in the modern style with plenty of toasty oak. Yet, there are more dimensions to this Brunello than others, as this wine has plenty of grip, texture, and overall structure to balance against the fruit and wood. It is perfectly balanced, powerful yet silky, and has a very long finish. Like the proverbial porridge that's just right, this wine was the easy favorite of the modernists, yet was also loved by the traditionalist faction. Brilliant winemaking here and easily the best wine of the tasting.
97 rating Robert Parker
Brunello di Montalcino
Brunello di Montalcino is a red wine produced in the vineyards surrounding the town of Montalcino, Italy. Brunello is a local name for Sangiovese in Italian, and is one of the best-known wines of Italy. Well-made Brunellos are capable of aging.
Brunello must be made from 100% Brunello clones of the sangiovese. It is released no sooner than the fifth year after harvest (i.e. 2001 Brunello is released in early 2006). Brunello currently must be aged in wood for 2 years and at least 4 months in a bottle before release. Traditionally, the wines are aged 3 years or so in "botte," large oak casks that impart little oak flavor but allow for the controlled softening of the wine.
In Montalcino there are examples of obviously ‘modern’ wines that are very
competently made, a pleasure to drink and will appeal to those whose palate
and brains are uncluttered by any notion of great traditional archetype.
Among these, Siro Pacenti is a fine example. Nowadays, the wines only have to spend two years in wood, which has resulted in fruitier Brunellos. Some traditionalists are unhappy about this, especially if new French oak is involved. They argue that Brunellos that taste of new oak and are as deeply coloured as Bordeaux are a betrayal of the region's traditions. The response of one ultra modernist, Giancarlo Pacenti of Siro Pacenti, is a verbal middle finger: 'Does Brunello have to be orange to be any good? It's possible to have too much wood in old barrels too.'