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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 57 notes) - hiding notes with no text | | | Tasted by ILarsen on 3/6/2024 & rated 92 points: We experienced a very pronounced bitterness on the palette towards the end - something we liked - we good sour cherries, cranberries, rose petals and camphor - we are also getting some forrest floor - the wine has a great balance everything is well integrated but both tannins and acidity are still medium +. The wine is in its drinking window but will still develop further - we like the wine and are increasing our rating to 92. (370 views) | | | Tasted by maxima on 2/24/2024 & rated 89 points: Simple et assez fermé, restreint et peu bavard.
Sans défaut mais sans émotion aussi.
Bien, tout simplement. (516 views) | | | Tasted by ILarsen on 2/23/2024 & rated 91 points: I served it as a blind tasting rather late - it is a well balanced barolo with a good balance - for me the wine is still young I do like it but will start with 91 more to come no doubt about that. (339 views) | | | Tasted by jocelyng on 2/2/2024 & rated 91 points: 90-91. Excellent with osso bucco a la Milanaise with gremolata. Not a great wine for the price but interesting nonetheless. (478 views) | | | Tasted by mimik on 10/5/2023 & rated 90 points: This was simple nice well balanced but rathe lacklustre. I find it didn’t say much. Good but not great (913 views) | | | Tasted by ricard on 10/3/2023 & rated 96 points: From magnum. Mosconi not present here (vineyard was bought in 2014). What is immediate here is how harmonious the nose is between fruit, spice/pepper (and all those magnificent tertiaries such as truffles, leather, sandalwood), and lactic sensations/cream. This one is truly phenomenal. It is at the apex of its expression and Barolo-ness. Irresistible - you just want to die in this. (642 views) | | | Tasted by LEEJV123 on 3/5/2023 & rated 92 points: Medium full body, dusty, round, long. (1073 views) | | | Tasted by Tony T on 3/3/2023 & rated 91 points: Needs time to open. Almost requires food. (1025 views) | | | Tasted by mvande21 on 2/14/2023 & rated 93 points: Cherries, dark berries and toast. Medium body. Balanced, leaning acidic. Smooth, with soft tannins and a long finish. Paired well with spaghetti and ground pork meatballs. Many years left. (1055 views) | | | Tasted by wineshaman on 2/12/2023 & rated 92 points: This was quite good with a PNP, plum, cassis, cranberry, was hoping for more earthy, mineral nuances, but fun to drink nevertheless. (952 views) | | | Tasted by up4wine on 10/26/2022 & rated 94 points: Give it time to open up and you will be rewarded. (1282 views) | | | Tasted by Sanlucar on 6/19/2022 & rated 89 points: Slightly acidic; tastes like a mix of cherry and cranberry juices so it's noticeably tart. Quite light and lacking depth of flavor; it has very little sense of terroir nor the classic Nebbiolo flavors of black tea, spices, road tar and red roses. Decanted over 3 hours with minor improvement. (1331 views) | | | Tasted by bobbyhawks on 4/22/2022 & rated 94 points: Decanted for over an hour, drank over a few hours.
Nose: All spice, cinnamon, mushroom, forest floor, raspberry, orange zest, river rock, very subtle leather, cherry, lilac. The nose really leaves an impression.
Taste: Strawberry, cherry, high-ish acidity but very balanced, leather, and a follow through on the notes indicated in the nose section. Still tannins but I think this is terrific right now. It feels like a great expression of the terroir. Only oak presence is the resulting well-integrated flavors above.
It will probably reward for a few more years, but it can go longer if you are willing to lose some of the primary characteristics. I've little experience with older Barolo, so take that for what it's worth. (1408 views) | | | Tasted by iDrum4Wine on 4/13/2022 & rated 92 points: Garnet to Ruby rim hue that opens with hibiscus and black tea aromas. Raspberry and fig flavors are prominent up front while leather, clove and sweet tobacco lingers on a lasting finish. Tannins are integrated nicely and balance against the acidity and fruit. (1363 views) | | | Tasted by NCWW on 2/21/2021: Surprisingly good for the vintage. Decant for an hour and you're good with this one (2755 views) | | | Tasted by dfusina on 9/28/2020 & rated 92 points: Decant for 1 hour. (2892 views) | | | Tasted by tedcholl on 7/14/2020 & rated 92 points: 2012 was a tough weather year but this younger Barolo is full of acidity, accessible tannins, balance and freshness. Dusty red cherries, supple leather (the kind that hugs and gently caresses the body), an earthiness and forest floor supporting a new growth of fragrant rose . This wine demanded my attention and I was more than willing to obey. (3038 views) | | | Tasted by winedr on 1/22/2020 & rated 94 points: Loved it. Beautiful wine with wonderful fruit and silky tannins. (3650 views) | | | Tasted by Hi.its.Don.4.Wine on 12/13/2019 & rated 92 points: Sitting at my kitchen table ready to see how my pairing of this evenings wine and food prevails, I’m struck by the notion of “how am I going to write about this!” A glance at the bottle of wine and I see a notation at the bottom of the label, it reads: “e non chiametelo ‘base.’” Now the bottle interprets that as: “don’t call it regular.” Google agrees, mostly, as they translate it as: “and don't call it basic.” The only difference being the words base and regular.
The point they are trying to make, at least as I’ve conjured up, is they don’t want people referring to this wine as they’re regular bottling as distinguished from their single-vineyard wines. Maybe that’s why so many wineries strive to make “single-vineyard” wines or wines with unique names, to prevent folks from using names like regular or base or entry-level (I personally use that one a lot). We all like to keep up with proper facades.
So you know, I prepared a wonderful meal of Pork Tenderloin with Sage Sweet Potatoes and Broccoli. Yum. At first glance, maybe the Barolo would overpower the meal, not to be, it was a great fit. While I remember (thankfully at my age) at one time Barolo’s were a powerhouse type of wine, more recently they show a more refined and subtle side (at least in the more moderate price ranges). The Pio Cesare Barolo 2012 was wonderful with the Pork. Aromas of dried dark fruit that draw you to the wine where those same qualities coat your palate. The moderate tannins leading you down the path towards discerning acidity and a long spice-driven finish.
Being a challenging vintage, and having looked over some reviews from when the wine was released, I tend to believe that while the wine still has some time remaining, the fruit has taken on slightly less bright fruit in lieu of those earthy notes, leading me to think there may be only a few good years remaining.
For now, I’m content with my wine, my dinner, and this post, so to all I will say “addio!”
Cheers (3887 views) | | | Tasted by Otaku Oenophile on 3/26/2019 & rated 92 points: I think this is my first Barolo proper.
Wow, pretty much roses, a hint of petrol, pepper and cherry reduction and hints of leather. Both smooth and heavily tannic. (3203 views) | | | Tasted by ONEFIVE on 12/1/2018: Light color intensity with a clear edge and garnet core.
Nose of all things you want in approachable Barolo like this. Floral, tart cherry, and a bit of herbaciousness.
Medium body, palate coating tannin with tender grip, bright acidity and just a bit of heat.
This is a great wine for not being too serious. Has tons of time ahead of it but it’s deliciously bright at the moment.
Side note: cork game is strong here. Always nice when a winery doesn’t cheap out on a very important component for aging. (3390 views) | | | Tasted by Yagil on 11/25/2018 & rated 91 points: WSET course Level 3, 7th session: Clear, med garnet
Clean, med intensity of red fruity aromas
Developing
Primary strawberries cherries
Secondary earthy, dusty,
Tertiary
Off-Dry, high acidity, med+ tannins, med alc., med+ body, med+ intensity
Primary strawberries
Secondary smoked meat, oak
Tertiary leather, tar, earth
Med+ finish
B v
L v
I v
C v
Outstaning
Can drink now - suitable for ageing (2723 views) | | | Tasted by sshayfin on 11/25/2018 & rated 91 points: appearance: pale garnet
nose: med intense aromas of: tar, leather, earth. dried herbs, cedar, nutty, smoke, red cherry, rapsberry, roses, lavander.
developing
palate:
dry
high acidity
high alcohol
high tannins
med + body
med + finish
med + intense flavors of tar, leather, earth. dried herbs, cedar, nutty, smoke, red cherry, rapsberry, roses, lavander.
quality: outstanding
readiness for drinking: can drink now, but has potential for further aging (2552 views) | | | Tasted by JPPeterson on 10/22/2018 & rated 93 points: Decanted for over a hour and really a wonderful wine! Licorice up front with a leather finish. Nice rounded flavors and integrated tannin. No sediment. Served at 65F with a rich, cheesy, Italian-style dish. No where near a downhill slide but it's so good, why not drink up? (2508 views) | | | Tasted by mflesh on 10/14/2017: For a young Barolo, this one was showing well at dinner. Quite honestly, this one is too young. I was not all that sure that this was the right decision here to go with this one, but after about 30 minutes of air, it went very well with a rare rib-eye steak with Marsala and angel-hair pasta. Classic Barolo with good, medium+ mouthfeel from the start, good candied red cherry. The middle turned a little darker, showing a gravelly black cherry and black tea. The finish was a little more spicy, and was quite restricted for the first 30-40 minutes. This wine disappeared very quickly over dinner! (5094 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Pio Cesare Producer website |http://mmdusa.net/portfolio/pio-cesare Importer website]NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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