Source: End of November 2020, The Wine Advocate; Issue Date: 30th Nov 2020 (RP-97)

This single-vineyard Riserva delivers a generous, abundant and determined personality. This is Brunello with a capital B. The 2015 Brunello di Montalcino Riserva Vigna Paganelli benefits from a warm and sun-soaked microclimate that is shielded from cold winter winds. You can taste the good health of the grapes thanks to those very direct aromas of black cherry, plum, tar, campfire ash and chalky mineral. The Paganelli vineyard is 12 hectares in size, with vines planted in 1964. The last time this wine was made was in 2012. Fruit from those old vines shape complex aromas, elegant tannins and bright freshness. Despite that handsome DNA, this is another new release from Il Poggione that will require more cellarage. I’d suggest drinking a bottle from this 40,000-bottle release after the 10-year mark.
Drink Date 2024 – 2050

Source: jamessuckling.com. Issue Date: November 11, 2020 (JS-96)

Blackberry and blueberry aromas with black truffle and lavender that follow through to a full body with a very fine, compact palate of ripe, refined tannins. It is a lovely wine to taste now but will be even better in a year or two. Excellence here. Drink or hold.

Source: Winemaker

Brunello di Montalcino Riserva Vigna Paganelli is produced only in the best vintages and in limited quantity.
This wine comes exclusively from “I Paganelli” vineyard, the oldest ones in the estate, planted in 1964. Its vines, used as a clonal reference when planting new vineyards, produce high-quality grapes which are picked by the individual selection of the best and ripest bunches.
After the manual harvest, the must ferment at a controlled temperature. Subsequently, the wine spends a long time in large French oak casks and it is then aged in the bottle.

Alcohol: 15%
Source: Vigna Paganelli – planted in 1964.
Vine training system: Doppio capovolto
Harvest: By hand
Vinification: 20 days “submerged cap” fermentation in stainless steel tanks with indigenous yeasts at a controlled temperature 25/28 ?C (77/82 F). Malolactic fermentation in stainless steel.
Ageing: Long ageing in large French oak barrels followed by a long bottle ageing.
Tasting Notes: Intense ruby red, elegant nose with notes of red fruit, leather and spices; persistent, balanced flavour, with a long and seductive finish.