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Pio Cesare Barolo 2011

Pio Cesare Barolo 2011

Sku: 012585

The nebbiolo grapes used to produce the classical Barolo come from family vineyards around the village of Serralunga dí Alba. This Barolo is produced through careful blending of grapes from different vineyards. Pio Boffa (Pio Cesare's great grandson) believes that the union of grapes from different vineyards makes their Barolo unique. The grapes from Serralunga give a full body, the ones from Castiglion Falletto offer an ethereal and tempting nose, and those from Monforte provide class and a refined nature. This produces a unique and inimitable wine. The grapes are soft pressed and fermented at 25 to 26 degrees, in contact with the skins for 20 to 25 days. There is a long maturation in Slovenian oak, well beyond the terms imposed by the D.O.C.

Tasting notes
Color: Glossy garnet red, with faint, vanished orange reflections Nose: Elegant scents of blackberry jam and spices. Palate: Dry, and generous with a clear background of roasted almonds.

Vintage 2009
The Wine Advocate, 93 Points:
Pio Cesare offers two very distinct expressions of Barolo. The first, the 2009 Barolo, shows classic lines and elegant characteristics of mild spice and forest berry backed by dried ginger, blue flower and anise seed. Its tight, crisp and finely textured mouthfeel appeal to those with a preference for traditional Barolo. Again, this producer has done a good job managing the warmer vintage conditions. Anticipated maturity: 2015-2028.

Other text
I drank a bottle of this last Thursday night, and came away very impressed. It's still a baby, and will develop for another decade at least, but it's delicious now. The nose is classic violets and tar, with a dose of oak. On the palate, it tastes of black fruit, with a note of bitterness that I like. The tannins are powerful, but ripe enough that they aren't excessively astringent. I decanted for about an hour, and the wine continued to open up in the glass.

I gave this bottle as part of a wedding gift to good friends, and told them not to touch it for at least 5 years. I know now that if they jump the gun, they still have a wonderful wine.

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