Brunello di Montalcino Pelagrilli Siro Pacenti 2016 (750ML)

94 Points, Monica Larner, Robert Parker's Wine Advocate: "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." 11/20

96 Points, James 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." 11/20

97 points, Bruce Sanderson, Wine Spectator: “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.” 03/21

96 Points, Raffaele Vecchione, International Wine Review: "Very sweet on the nose it shows notes of black plums, red plums, ripe strawberries, and lots of vanilla. In the background, there is a lot of quality in the power of raspberries and currant notes. Medium-full body, velvety tannins well integrated into the matrix, and a finish of medium-long persistence. Better from 2022. "

97+ Points, Luca Gardini, Gardini Notes: "Excellent 2016 version also for Pelagrilli. Spicy nose, thyme, alcohol-infused </br>cherry. The attack in the mouth is mentholated; the sip is taut, crunchy and dense combined with an extraordinarily long persistence." 10/20