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2015 Siro Pacenti Brunello di Montalcino Vecchie Vigne

Not Currently In Auction

Latest Sale Price

May 19, 2024 - $81



100James Suckling

...great depth, length and power. Sour cherries, flowers, dried fruit and bark. Full and layered with intense, polished tannins... Goes on for minutes.

96Vinous / IWC

Almond paste, milk chocolate, cinnamon and nutmeg complement ripe red cherry aromas and flavors. Closes long, creamy, nicely textured and multifaceted.

95Wine Spectator

A light touch of oak is well-integrated with the cherry, plum and wild herb flavors in this powerful yet balanced red. A distinctive saline quality plays out on the long finish.

94The Wine Advocate

...offers hints of exotic spice, savory tobacco and even a touch of talc powder or buttered popcorn... Indeed, this wine's lactic signature remains strong. This adds to the distinctively creamy, viscous and rich nature of the full-bodied mouthfeel.

94Wine Enthusiast

Menthol, pine resin and forest-floor aromas mix with whiff of iris. Firmly structured...palate offers dried black cherry, licorice and black tea alongside assertive, fine-grained tannins. It closes on a coffee-bean note. .

17.5Jancis Robinson

Minty cherry nose and minty cherry fruit palate with zesty acidity. A real charmer with bags of crunchy tannins.


Siro Pacenti

Siro Pacenti is an estate just below the town of Montalcino, in Tuscany. The 50 acres of Sangiovese vineyards produce about 80,000 bottles a year. The family estate is now run by Giancarlo Pacenti, who took over from his father Siro, who founded the estate in 1970. The estate’s signature wine is Brunello di Montalcino though there is also a Rosso di Montalcino which is also Sangiovese. Gambero Rosso, Italy’s leading wine journal, notes that Pacenti in the 1990s “became emblematic of the trend towards a less austere Brunello…Their grapes are blended to create highly concentrated, fruit-forward wines.”


Italy, Tuscany, Brunello di Montalcino

Brunello di Montalcino is regarded as one of Italy’s best appellations. Located in south central Tuscany below Chianti, the wines of Brunello di Montalcino DOCG are made of a Sangiovese clone called “brunello,” which means “little dark one,” a reference to the brown tones in the skin of the grape. Unlike some Tuscan appellations that allow other grapes to be blended with Sangiovese, Brunello di Montalcino is entirely Sangiovese. Montalcino itself is a picturesque, hill-top town not especially well known for wine production until the mid-19th century, when a local vineyard owner isolated the brunello clone and planted it. Other growers followed suit. Nevertheless it wasn’t until 1970s that wine enthusiasts started paying attention to Brunello di Montalcino, which by then was becoming an outstanding wine. Today there are 120 estates in the DOCG, up from about 25 estates in 1975. Brunellos in general are bigger, darker, more tannic and more powerful wines than Chiantis or most other Sangioveses. By law they must be aged for four years, and two of those years must be in wooden barrels.