$64.99 on 6+ bottles

100 pts Luca Gardini

Prestigious cru, accompanied by a protocol aimed at preserving the tension of the raw material, with incisive juiciness. Black pepper in grains and red plum, then wild fennel, with minty and gardenia puffs. Rightly tannic, officinal and persistent sip.

97 pts Jeb Dunnuck
The 2021 Brunello Di Montalcino Pelagrilli pours a brighter shade than the 2020 and shows a more vertical, tension-driven profile. The nose reveals red cherries, salted orange, leather, cedar, dried flowers, and that classic touch of incense that feels so Pacenti. Medium to full-bodied, it has ripe tannins, brisk acidity, and a long, mouthwatering finish, and it’s hard not to keep coming back to it. Drink 2026-2040.

97 pts James Suckling
Gorgeous aromas of blackberries, black cherries, cedar, bark and spices follow through to a medium body with fine, integrated tannins and a succulent finish. Shows drive and intensity at the end. Give this three to four years in the bottle, but it’s already beautiful. Drink after 2028.

94 pts Vinous Media
Balsamic black cherries blend with nuances of mocha, brown spice and minty herbs as the 2021 Brunello di Montalcino Pelagrilli dominates the glass. It has the weight of velvet yet remains lifted and serene, with crisp red and black fruits that slowly penetrate, complemented by a twang of citrus. A bitter dark chocolate tinge adds tension through the close, further enhanced by edgy tannins, yet the 2021 leaves the mouth watering for more. Beautifully done.

93 pts Robert Parker's Wine Advocate
The Siro Pacenti 2021 Brunello di Montalcino Pelagrilli shows concentration with dark fruit flavors framed by powdery tannins that extend through a medium- to full-bodied finish. Following fermentation in stainless steel, the wine matures in French barrique, a choice that adds structure and polish to this bold expression. Sourced from 10 hectares of moisture-retaining clay soils in the northern part of the appellation at 330 meters above sea level, the wine delivers notable power and warmth, closing with an evident 15.5% alcohol. This is a release of 24,000 bottles.

Terroir
The “PS” Pelagrilli bottling comes exclusively from the estate’s Pelagrilli vineyard in the northern sector of Montalcino, an area known for producing Brunello with finesse, aromatic lift, and aging potential. The vines here average 25 years in age, rooted in a mix of clay and galestro soils, which provide both water retention for resilience during warm summers and mineral structure for elegance in the finished wine. Northern exposure tempers the ripening process, preserving fresh acidity and aromatic complexity even in warmer vintages, while cool breezes from the Apennines promote slow, even maturation.

Vinification
The 2020 vintage was hand-harvested in the second half of September. Grapes were sorted twice—once in the vineyard and again in the cellar—before gentle destemming. Fermentation occurred in temperature-controlled stainless steel tanks with a long maceration to extract fine tannins and depth of flavor. The wine was aged for 24 months in 225-liter French oak barriques, about one-third new, before resting further in bottle prior to release. This careful élevage enhances structure and complexity while allowing the purity of Sangiovese to shine.

Tasting Notes
The 2020 Pelagrilli is a vibrant, structured Brunello, displaying a brilliant garnet core with ruby highlights. The bouquet is finely detailed—ripe red cherry, raspberry, and wild strawberry interlace with rose petal, cedar, warm spice, and a faint undertone of forest floor. On the palate, it is medium to full-bodied with an elegant, vertical structure: precise acidity lifts ripe red fruit, while polished tannins provide backbone without harshness. Subtle notes of tobacco, balsamic, and crushed stone emerge toward the long, refined finish.

Serving & Pairing
Serve at 16–18 °C after decanting for an hour in its youth. The wine’s balance of concentration and finesse makes it an excellent partner for bistecca alla Fiorentina, roasted game birds, porcini mushroom risotto, or aged pecorino. With proper cellaring, it will develop further aromatic and textural complexity over 12–15 years.