Aromas of brambles, almonds, and dried lavender, followed by thyme, balsamic, and toasty undertones. Medium body, refreshing acidity with firm and solid tannins. A vibrant and energetic wine with piquant layers. Give this more time to come around. Try after 2026.

The 2018 Brunello di Montalcino is redolent of oak spice and toast on first nose and parched fruit in a second phase. The oak is delivered as Spanish cedar, cinnamon and cardamon, yet the fruit recalls sun-dried cassis or fig. If you consider those two sides of the wine, the oak-driven tones take an upper hand. There is nice freshness on a lean-bodied close. This is a production of 11,088 bottles.

The Patrizia Cencioni 2017 Brunello di Montalcino shows dry and dusty fruit with cassis and cherry skin. The wine exhibits a medium build, and the fruit aromas are a bit faded in this hot and dry vintage. Tar, smoke and campfire ash fill in the rear. The tannins are tightly coiled and on the bitter side. Time could soften up this 22,000-bottle release.

Dark, rich and layered, the 2015 Brunello di Montalcino Patrizia Cencioni delivers a textbook rendition of a warm-vintage Sangiovese to enjoy with a liver paté spread over crostini. The bouquet releases aromas of dark cherry, black plum, leather and gardening soil, and there is a point of raisin or dried plum as well. You also get a lot of oak spice and cinnamon. Some 20,000 bottles were made.

The 2014 Brunello di Montalcino Patrizia Cencioni opens to a dark garnet color with medium to lean color intensity. This is a classic expression of the vintage, with fruit that is slighter riper and more pronounced compared to many of its peers. Dark cherry and dried blackberry come forth with generous appeal, followed by tarry spice, black licorice and campfire ash. Some 9,000 bottles were produced.