Score: 100 PTS.
SIRO PACENTI BRUNELLO DI MONTALCINO VECCHIE VIGNE 2015 This is very intense on the nose with blue fruit, cool stones, brambleberries and blackberries. Wet earth, too. Full-bodied and extremely dense and powerful with a super center palate of fruit and ripe yet compact tannins. Lightly chewy and expressive. Superb transparency and integration. Goes on for minutes. One of the best Brunellos I have tasted in my career. Try after 2021, but already amazing.
Score: 96 PTS.
SIRO PACENTI BRUNELLO DI MONTALCINO PELAGRILLI 2015 Such lovely aromas of ﬂowers and red fruit with some cedar and spice. Hot terra cotta. Full-bodied, very round and soft textured with beautiful fruit and balance. Fresh and vivid. Such balance and beauty. Drink or hold.
Score: 96 PTS.
SIRO PACENTI BRUNELLO DI MONTALCINO PELAGRILLI 2013 A seriously floral Brunello that combines rose petals and raspberry essence with more intense dried strawberries, chocolate shavings, herbs and cedar. The palate doesn't hold back but is still extremely well balanced and refined with tight, grainy tannins and a long, succulent finish. Drink in 2020.
Score: 95 PTS.
SIRO PACENTI BRUNELLO DI MONTALCINO VECCHIE VIGNE 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. Rather chewy and needs time, but a beautiful follow-up to the 2012.
James Suckling: Brunello di Montalcino Vecchie Vigne 2010 Complex aromas of walnut, dark fruit, stone, oyster shell, chalk and dried fruits. This shows fabulous intensity and balance with layer upon layer of fruit and polished tannins. Builds on the palate. It goes on for minutes, better in 2019.
James Suckling: Brunello di Montalcino Pelagrilli 2010 Aromas of dark berry, stone, dried Chinese mushroom, and flowers. This is full bodied, with lots of ripe fruit and intense fruit. Layers of fruit and a long,long finish. Massive. Needs time to soften. Try in 2018.