Ciacci Piccolomini d'Aragona BRUNELLO RISERVA PIANROSSO 2012 750ml - Domaine Franey
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Ciacci Piccolomini d'Aragona BRUNELLO RISERVA PIANROSSO  2012 750ml
SKU: 04492

Ciacci Piccolomini d'Aragona BRUNELLO RISERVA PIANROSSO 2012

  • js97
  • we95
  • ws93
  • v92+

750ml

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The bouquet is intense, complex, fruit-forward and spicy with hints or ripe red berry fruits enriched by various spicy notes. Warm, soft and harmonic on the palate. Great balance among pronounced tannins, acidity and savouriness. This elegant wine has great potential for further cellar ageing. Great companion of stewed and roasted meat and game (such as hare, pheasant and wild boar). Excellent with mature cheeses.
James Suckling
  • js97

This is all about finesse and beauty with such great length and polish. It literally melts in your mouth. Full-bodied yet agile and vivid. So many undertones of cedar, berries, cream and light toffee. Fabulous. Contender for the wine of the vintage.

December 2016
Wine Enthusiast
  • we95

(Cellar Selection) Ripe black-skinned fruit, underbrush, truffle and dark spice aromas come together in this full-bodied red. The palate is firm and seamless, delivering mature black cherry, raspberry compote, licorice and pipe tobacco flavors with both power and finesse. Tightly knit, polished tannins provide structure. Drink 2022-2032.

Kerin O'Keefe, April 1, 2017
Wine Spectator
  • ws93

This red balances juicy cherry and plum fruit, tobacco and leather accents, and firm yet pliable tannins. As a result, this is vibrant and long, with earth and iron elements emerging on the aftertaste. Best from 2020 through 2033. 1,667 cases made.

Bruce Sanderson, June 15, 2017
Vinous
  • v92+

Good full red. Captivating nose combines dark red berries, sweet spices, botanical herbs and licorice. Sweet and sappy but still youthfully closed, his conveys a more powerful mouthfilling saline impression of extract than the Brunello classico. Finishes suave and rich, but with a strong underlying acid-tannin spine providing support.

Ian D'Agata, March 2017