Siro Pacenti Brunello

Siro Pacenti New Arrival!

A Master of Modern Brunello

pacenti-brunello“Giancarlo Pacenti is by far the leading exponent of the modern school of Brunello di Montalcino. No other producer has succeeded in crafting wines of this much textural beauty and refinement.” – Antonio Galloni

“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.” – James Suckling (Wine Spectator)

If you like modern-leaning Brunello (Altesino, Casanova di Neri, Caparzo, etc) we have the next wine for you to freak out over. The 2012 Siro Pacenti Pelagrilli has arrived and it looks to be a stunner. This is a Brunello that has power and richness but a deft hand with oak, so the elegance of the Sangiovese grape still comes through. We also have the best price in the country, so we should probably just cut to the chase:

Siro Pacenti PS Pelagrilli, Brunello di Montalcino DOCG 2012 750ML ($49.95) Buy Now: $38 special
Ian D’Agata–Vinous 92 points “Deep red with ruby tinges. Delicately flinty and herbal notes complicate sour red cherry, redcurrant and underbrush aromas. Fresh and juicy but with an almost austere quality to the crisp red berry and minty plum flavors. Finishes long and clean with a mineral nuance. The herbal note disappears with aeration, so it’s of paramount importance to give this wine plenty of air. Pacenti makes 20,000 bottles a year of this Brunello from 25 to 35 year old vines with roughly 75-80% of the grapes grown in the northern Pellagrilli estate vineyards and the rest from the Piancornello vineyards in the southern reaches Montalcino.”