2006 Brunello di Montalcino
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Tasting notes
Fresh as a daisy, the 2006 Brunello di Montalcino Vecchie Vigne shows no fear of decline as notes of tobacco and dried roses combine with balsamic-laced black cherries and a dusting of spice. It feels wonderfully elegant and polished, with sleek red berry fruits underscored by crisp mineral tones and a hint of citrus, all guided by vibrant acidity. The wine is long and staining yet remarkably fresh, with a sour cherry resonance that pinches at the cheeks as adolescent tannins frame the finish. The evolution here is marvelous. Collectors with the 2006 in their cellar should be smiling from ear to ear.
Critic scores
Average Score
Antonio Galloni, Vinous
James Suckling
More reviews and scores
The estate began making Pelagrilli in 2006, so this was its predecessor as a classic expression from them. The 2006 Brunello Di Montalcino is a bright red/garnet color, and the nose shows maturity but maintains elegance and purity, with notes of fresh fig, dried cherries, graham cracker, brown sugar, and fresh leather. The palate is fresh and showing very well today, with refined, velvety, focused tannins, refreshing acidity, and fabulous length. It's showing some maturity, but I can also see it remaining at its current plateau for another 8-10 years. The wines for this report were tasted with Giancarlo Pacenti, who remains one of the most meticulous and quality-driven producers in Montalcino. The estate works from two distinct zones, with vineyards on the cooler north side of the appellation as well as in Piancornello, in the warmer southern sector near Sant’Angelo in Colle, and the blends often reflect that balance of freshness and depth. The Rosso comes from younger vines and is raised one year in French barrique, while the Brunello spends two years in barrique followed by three years in bottle, and the Riserva sees an additional year in bottle. Pacenti’s attention to detail in both the vineyard and cellar consistently translates into wines with polish and depth, yet they retained clarity and lift at this tasting.
At this moment in its evolution, the 2006 Brunello di Montalcino is a little closed in terms of aromas. The wine shows restraint on the bouquet, but with a little coxing you can suss out notes of black fruit, plum, tar, licorice and spice. There's a petrol or resin-like note buried within. The tannins show full integration, now tasted 13 years later, but the fruity integrity and core of the wine is well-preserved, almost too well I would say at this point. It's sealed tight. Let's come back to this wine in another five to ten years.
Giancarlo Pacenti’s 2006 Brunello di Montalcino impressed for its balance, harmony and sense of proportion. The combination of fruit from Montalcino’s northern and southern districts yields a Brunello of incomparable finesse. A slight bit of dryness from the oak was a distraction.