brunello-di-montalcino_siro-pacenti

Brunello di Montalcino Vecchie Vigne 2013, Siro Pacenti

Land:
Italien
Servering:
15-17 °C
Område:
Toscana
Gemmepotentiale:
2018-2033
Alkohol:
14 %
Lagring: 
Små fade
Velegnet til: 
Lam, Løbende vildt og Oksekød
700,-
På lager
  • Beskrivelse

    Brunello di Montalcino Vecchie Vigne 2013, Siro Pacenti

    Hovedvinen fra Siro Pacenti; 100 % Sangiovese Grosso fra marker med gamle stokke (fra 2012 hedder vinen Brunello di Montalcino Vecchie Vigne - tidligere hed den bare Brunello di Montalcino). Frugten kommer både fra det nordlige og det sydlige Montalcino. Gæret på tanke af rustfrit stål og modnet 24 måneder på franske barriques - hovedsageligt nye.

    Tæt, intens og koncentreret med en enorm kompleksitet og alligevel helt klart defineret. Fyldig og imponerende balanceret med en uendelig eftersmag.

    Til de bedste retter med kød og den helt særlige lejlighed.

  • Producenten
    "Giancarlo Pacenti is by far the leading exponent of the modern school of Brunello di Montalcino" - Antonio Galloni

    Siro Pacenti er den førende eksponent for, hvad man kan kalde moderne Brunello; dvs tæt, koncentreret frugt og tydeligt fadpræg. Vinhuset blev etableret i 1970 af Siro Pacenti, der tilplantede marker i den nordlige del af Montalcino - Pelagrilli - men det var først med Giancarlos overtagelse i 1988 at man begyndte selv at flaske. Giancarlo kunne yderligere tilføje marker til ejendommen, som hans morfar havde plantet i det sydlige Brunello. Der er også senere tilplantet marker i det sydlige Læs mere

  • Kort
  • Anmeldelser

    95 p. Jamessuckling.com (årgang 2013)

    The nose is decadent but not overdone with plum liqueur, Christmas cake, cedar, Chinese spices, licorice, tea leaves, tar and hot stones. Full and very dense with mouth-coating tannins but also attractive fresh fruit, pretty acidity and a long finish.

    95 p. Wine Advocate (årgang 2013)

    Showing more oak definition, texture and overall fruity richness, the 2013 Brunello di Montalcino Vecchie Vigne benefits from the concentration and complexity you get with old vines. The wine wraps thickly over the palate, imparting luscious aromas of dried cherry, exotic spice, pressed rose and scorched earth along the way. This is a wine for the cellar. The bouquet has a lot to give, but this will require some extra time. All the elements are there for an excellent aging future. - Monica Larner

    93 p. Wine Enthusiast (årgang 2013)

    Forest floor, toasted oak, dark spice, new leather and tobacco aromas fill the glass along with a whiff of eucalyptus. The firmly structured concentrated palate shows power and finesse, offering dried black cherry, star anise, coffee bean and grilled sage alongside fresh acidity and close-grained tannins. It’s still youthfully austere and will benefit with several more years spent in the cellar.

    97 p. Jamessuckling.com (2011)

    A very muscular red with plum, blueberry, walnut and dried mushroom character on both the nose and palate. Full and chewy. Fabulous fruit and intensity. Amazing quality for the vintage. Wow.

    95 p. Vinous (2011)

    The 2011 Brunello di Montalcino Vecchie Vigne is deep, powerful and explosive. The gravitas of the old vines and the blend of fruit that incorporates fruit from the southern end of the zone in equal parts with the north comes through loud and clear. Macerated cherries, smoke, spices, leather, licorice and French oak flesh out in a dense, stylish Brunello that captures the essence of the Pacenti house style. Drink this creamy, voluptuous Brunello over the next decade or so. - Antonio Galloni

    94 p. Jamessuckling.com (2009)

    A pretty, flawless 2009 Brunello with dark-berry and cherry character, a full body and a silky texture. It's a wine that shows reserve and class for the vintage

    93 p. Wine Advocate (2009)

    The 2009 Brunello di Montalcino is comprised of fruit from the northern half of the appellation harvested between October 5 to the 10 and fruit from the southern half harvested the last week of September. This range proved essential in maintaining the balance – especially between sweet fruit and acidity – that defines this beautiful wine. The use of wood (24 months in barrique) has also been executed with care and restraint adding more to the overall texture and richness of the wine than it does to the nose per se. - Monica Larner

    17+ p. JancisRobinson.com (2009)

    Sweeter oak on the nose than their Pelagrilli. Really great fruit character and no sense of overoaking on the palate, but there is less discernible development. The structure is ready to drink, but the flavours need maturation - Richard Hemming MW

    92 p. Vinous (2009)

    The 2009 Brunello di Montalcino is richer, deeper and more structured than the Pelagrilli, but I am not sure it is a materially better or more complex wine. Dark red stone fruits, wild flowers, rose petals and sweet spices meld together in this very crafted Brunello from Giancarlo Pacenti. The flagship Brunello is a blend of fruit from both the north sector of Montalcino near the winery and the Piancornello district to the south, with a bit more fruit from the south in this vintage - Antonio Galloni

    95 p. Vinous og Wine Advocate (2008)

    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 - Antonio Galloni

    93 p. Jamessuckling.com (2008)

    A beautiful wine with lovely plum and cedar character. Full body, with velvety tannins and a chewy finish. Lots of cocoa powder too.

    97 p. Jamessuckling.com (2005)

    I can't believe how the nose changes from white truffle to berry and black cherry and then goes blueberries and citrus fruits. Full and soft and velvety. It is layered and massive with so much going on. Now sweet tobacco and berries. A wine that is in evolution every moment.

    96 p. Vinous og Wine Advocate (2006)

    The 2006 Brunello di Montalcino saturates the palate with deep layers of dark red fruit, violets, new leather and spices. The aromas and flavors grow beautifully with air, showing remarkable intensity all the way through to the expansive, textured finish. This is a brilliant effort from Giancarlo Pacenti. The Brunello saw 18-20 days on the skins, followed by malolactic fermentation and aging in French oak barrels, of which roughly 80% were new. The vineyard sources are approximately 4.5 hectares in Sant'Angelo and Piancornello (in the south of Montalcino) and 5 hectares in Pelagrilli (in the north). - Antonio Galloni