Brunello di Montalcino Pelagrilli 2014

SIRO PACENTI

Brunello di Montalcino Pelagrilli
2014

  • Agriculture bio / En conversion
Pays
Italie
Désignation réglementée
Denominazione di origine controllata e garantita (DOCG)
Région
Toscane
Appellation
Brunello di Montalcino
Cépage(s)
Sangiovese 100 %
Pourcentage d'alcool
14.5%
Couleur
Rouge
Sucre
Sec
Acidité totale
6 g/l
PH
3.5
Site web du producteur

Information sur le domaine

Le domaine Siro Pacenti a été fondé en 1971, mais son histoire moderne a débuté en 1988, au moment où Giancarlo Pacenti (le fils de Siro) a décidé de se consacrer entièrement à l’exploitation du domaine familial. C’est au début des années 1990 que Giancarlo, qui était alors en visite à Bordeaux, a commencé à acquérir sa profonde compréhension du terroir de Montalcino. Giancarlo et le professeur Yves Glories, directeur de la Faculté d’œnologie de l’Université de...

Consultez la page de SIRO PACENTI pour plus d’information

Revues de presse

Wine Spectator

- 97 points -

(Millésime 2016)

A pure and focused version, with cherry, strawberry and currant fruit shaded by mineral and tobacco accents. Vibrant and harmonious, this is all about the fruit, with a well-integrated structure and terrific length on the finish. Best from 2024 through 2045. 2,000 cases made, 750 cases imported. — BS

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James Suckling

- 96 points -

(Millésime 2016)

Wow. This is really rich and layered with velvety tannins that coat the palate. It’s full-bodied with ripe tannins and a finish of black cherries, cedar, walnuts, dried mushrooms and dried leaves. Needs time to soften. Better after 2024.

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Wine Advocate

- 94 points -

Monica Larner, (Millésime 2016)

Siro Pacenti is the estate behind some of the most contemporary and fruit-froward wines made in Montalcino. That said, the wines can sometimes feel a bit monotone and lacking in nuance because of the very powerful oak (especially when tasted this young). For sure, the Siro Pacenti 2016 Brunello di Montalcino Pelagrilli is decidedly more focused on black fruit aromas rather than red fruit brightness, and it follows through with a healthy delivery of cedar, toasted spice, pencil shaving and campfire ash. Blackberry, fresh prune and plum cede to those oak-driven aromas. Like the other wines from this producer, I found that the oak tannins are not approachable in the near term. You really need to give this wine more time in the bottle. Siro Pacenti farms beautiful and carefully manicured vineyards on the north side of Montalcino. This is a 25,000-bottle production.

Voir la revue de presse détaillée
James Suckling

- 94 points -

(Millésime 2017)

Beautiful aromas of cherries, plums and fresh flowers with some oranges follow through to a full body with round and chewy tannins that are polished and refined for the hot 2017 vintage. Flavorful and fresh finish. Remains in check and toned. Drink in 2023 and onwards.

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Vinous

- 93 points -

Antonio Galloni, (Millésime 2016)

The 2016 Rosso di Montalcino is fresh, vibrant and explosive, with tremendous energy from start to finish. Macerated dark cherry, mocha, tobacco, mint, dried flowers, licorice and spice all run through this rich, sumptuous Rosso. The darker side of Sangiovese comes through in a virile, imposing Rosso endowed with tons of structure and sheer depth. Drink it over the next handful of years.

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Vinous

- 92 points -

Ian D'Agata, (Millésime 2014)

Vivid ruby-red. Clean fresh notes of redcurrant, balsamic oils, flint and violet on the nose and in the mouth. Vibrant and juicy, with a very lithe mouthfeel, excellent clarity and cut and a long finish. Made from roughly 25-35 year old vines.

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Decanter

- 92 points -

Michaela Morris, (Millésime 2016)

Pelagrilli takes its name from the locale in the northern sector of Montalcino where Siro Pacenti purchased property in 1970. It is made from 25- to 35-year-old vines and includes a small percentage of fruit from the estate's Piancornello vineyard in the south. Dark brambly aromas make way for fragrant bay laurel and eucalyptus. There's lovely purity of juicy black currants at this wine’s nucleus, and grainy, grippy tannins give textural drama.

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Wine Spectator

- 91 points -

Bruce Sanderson, Juin 2019 (Millésime 2014)

This red shows complexity and depth to the plum, cherry, almond, graphite and tobacco flavors. Offers good grip and fine balance overall. Firms up on the finish, but lingers nicely. Best from 2020 through 2032. 

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Vinous

- 91 points -

(Millésime 2017)

Balsam herbs, macerated black cherries, mocha, pine shavings and a cooling whiff of mint make the 2017 Brunello di Montalcino Pelagrilli impossible to ignore. This is soft-textured and vibrant in character, with tart wild berries and savory spices energized by zesty acids and hints of sour citrus. It leaves a concentration of violet and lavender-tinged black fruits to resonate over a coating of sweet tannins, finishing incredibly long and structured. While the 2017 may not possess the contours and concentration that I’ve come to know from Pelagrilli, I can’t help but admire it for its verve and balance.

 

 

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Wine Spectator

- 91 points -

(Millésime 2017)

This is taut and chewy, with beefy tannins putting a strong grip on the black cherry, plum, earth and spice flavors. Feels more fruity than savory, ending with assertive tannins. Best from 2025 through 2042. 2,000 cases made, 750 cases imported. 

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Jancis Robinson

- 16 points -

(Millésime 2016)

Mid to deep ruby. Subdued but rich cherry and dark-fruit nose with touches of sweet oak. Embryonic sour-cherry fruit followed by a layer of drying tannins, which need more time to integrate. Right now this ends a little dry. (WS)

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