Ciacci Piccolomini d’ Aragona Brunello di Montalcino
Reviews for 2011 Ciacci Piccolomini d’ Aragona Brunello di Montalcino
93 Point Brunello di Montalcino
The 2011 Brunello di Montalcino is fabulous. In 2011, proprietor Paolo Bianchini bottled just one Brunello. That commitment to quality comes through loud and clear. Dark cherry, plum, smoke, tobacco and licorice all flesh out in an effortless, incredibly inviting wine. The warmth of the vintage and the natural generosity of these vineyards in Castelnuovo is evident, yet the 2011 possesses remarkable balance to match all of that intensity. I don’t expect the 2011 to make old bones, but is gorgeous today. Readers should expect a flamboyant, decadently full throttle wine built on voluptuousness and generous, racy fruit. For all Brunello lovers this is a great buy and worth every penny.
James Suckling 94 Points!!!
The aromas of wet earth, sliced mushroom and blueberry are very pretty. Full body, firm tannins. Structured and firm. Excellent. One of the wines of the vintage. Drink now or hold
Wine Enthusiast: 93 Points
Earthy and structured, this opens with aromas suggesting underbrush, grilled porcini, sunbaked earth, wild berry and dried aromatic herb. The big, bold palate doles out layers of mature black cherry, raspberry jam, licorice, sage, tobacco and black tea. Firm, velvety tannins provide structure and finesse. Drink 2019-2029.
Wine Advocate 93 Points!!!
The 2011 Brunello di Montalcino is a very beautiful wine that shows a fraction of good things to come. Very fruit driven at the moment, it should flesh out further with time. Evident fruit underlines the warm growing conditions of this vintage. You get dark cherry, raspberry, dried strawberry and plum. The bouquet doesn’t feel overripe per se, but you definitely get a taste of the warm growing season. Delve deeper, and this Brunello begins to reveal spice, herb, cola, tar and black licorice. These elements form the base of the wine’s budding complexity. As nice as this wine is to drink now, I look forward to trying it five years from now.