Brunello di Montalcino Pelagrilli 2016

Siro Pacenti

Brunello di Montalcino Pelagrilli 2016

seidig & aromatisch
pikant & würzig
Sangiovese 100%
14,5% Vol.
Trinkreife: 2023–2043
Verpackt in: 6er
Lobenberg: 96/100
Winespectator: 97/100
Suckling: 96/100
International Wine Report: 96/100
Jeb Dunnuck: 95/100
Weinwisser: 18,5/20
Parker: 94/100
Italien, Toscana, Montalcino
Allergene: Sulfite, Abfüllerinformation

Heiner Lobenberg über:
Brunello di Montalcino Pelagrilli 2016


Lobenberg: Fast schwarz. Satte Brombeernase mit feiner Zartbitterschokolade, etwas an Barolo erinnernder Touch von Teer. Im Mund kommt ergänzend schönste Schwarzkirsche, auch Sauerkirsche und schwarze Johannisbeere. Die Frucht ist so satt und die Frische so präsent, dass der noch starke Holzeinfluss des neuen Barriques in drei bis vier Jahren perfekt integriert sein wird. Ein großer, tiefer und auch moderner Brunello. 96/100


Winespectator über: Brunello di Montalcino Pelagrilli

-- Winespectator: 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. 97/100


Suckling über: Brunello di Montalcino Pelagrilli

-- Suckling: 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. 96/100


International Wine Report über: Brunello di Montalcino Pelagrilli

-- International Wine Report: Molto dolce al naso mostra note di prugne nere, prugne rosse, fragole mature e tanta vaniglia. In sottofondo c’è tanta qualità nella potenza dei lamponi e delle note di ribes. Corpo medio-pieno, tannini vellutati ben integrati nella matrice ed un finale di media-lunga persistenza. Meglio dal 2022. 96/100


Jeb Dunnuck über: Brunello di Montalcino Pelagrilli

-- Jeb Dunnuck: The aromatics of the 2016 Pelagrilli are dark fruited and luxurious, with supple oak, warm baking spice, vanilla, and fresh black plum. The palate is consistent and inviting, with silky tannin and a rounded mouthfeel, with notes of cocoa and dried black cherry. Modern styled, it displays generous wood tones that are polished and which I believe will be well-integrated with some time. Enjoy over the next 15 years. 95/100


Parker über: Brunello di Montalcino Pelagrilli

-- Parker: Having tasted this wine in a preview capacity a few years back, it's exciting to compare my past impressions to the current ones. In the case of the Siro Pacenti 2015 Brunello di Montalcino Riserva PS, I found that the oak signature was very strong back then and that it remains very strong, even too strong today. There's beauty here, no doubt, but the stylistic preference for 100% new oak on Sangiovese is forever controversial and debatable. I find that it no longer jibes with my palate, although from an intellectual point of view it's impossible not to is set forth by a gradually increasing grain and toast regimen with custom barrels ordered from tonnellerie Taransaud. The wine is aged in new oak for two years and racked every three months for the first year of aging. Detail-oriented farming translates into an impressive 600 to 700 hours of manual work per hectare. The wine's appearance is almost impenetrable, and the bouquet is well-integrated with black fruit, spice and balsam notes, but those tannins are just too much. This wine was not produced in 2013 or 2014, and this 2015 release counts 1,000 bottles and 200 magnums. In 2013, all the fruit went to the Brunello Vecchie Vigne instead. My big-picture takeaway is that I'd like to see more Sangiovese purity, but hats-off to the impeccable winemaking. 94/100

Mein Winzer

Siro Pacenti

Giancarlo Pacentis Miniweingut in Montalcino umfasst weniger als 15 Hektar und gehört zu der kleinen Elite qualitätsbesessener Winzer wie Valdicava, Giulio Salvioni und Poggio di Sotto.