External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2015 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 42 notes) - hiding notes with no text | | | Tasted by prospero on 2/6/2018: Still very good+. Evolved in the glass over 45 minutes or so. Bravo Giorgio. (2117 views) | | | Tasted by Italiana on 5/15/2017: Worth opening, even at this far from the vintage. Fresh looking cork. Deep color. Fruit fading a bit, unobtrusive tannin, signature acidity. (2565 views) | | | Tasted by NO SPIT on 9/9/2013: Showing a little age, but that's fine with me. A really good producer of Barbera. Still very solid. (6333 views) | | | Tasted by Tim Heaton on 3/28/2013: consistent with prior bottles, aerated 30 minutes in decanter. Excellent with meat and veg pizza. Last glass was the best. 13,5% abv, solid for the next 3-4 years (6912 views) | | | Tasted by benny on 11/17/2012 & rated 91 points: Popped and poured. This is an outstanding Barbera. Dense and juicy with a long finish. (6951 views) | | | Tasted by Tim Heaton on 11/16/2012: consistent tn's. Very enjoyable with just the right mix of new and old world (with old world dominating). With just 30 minutes aeration, this is positively singing, with each glass outshining the one before it. 13,5% abv, drink thru 2015 (5594 views) | | | Tasted by boodra on 8/26/2012 & rated 90 points: Drinkin beautiful now. (5218 views) | | | Tasted by silton on 8/10/2012 & rated 91 points: Great after 1+ hour decant. (2583 views) | | | Tasted by benny on 7/31/2012 & rated 90 points: Maybe giving the wine more air will help. (2209 views) | | | Tasted by Tim Heaton on 7/19/2012: Consistent with prior bottles, very enjoyable. Gains complexity with airtime. Medium toward full bodied with a very full mid-palate offering plenty of dark red and black berries, sweet oak and a medium+ finish. Drink thru 2015, 13,5% abv, recommended. (2064 views) | | | Tasted by spo on 5/15/2012 & rated 88 points: Sour cherries and funky earth. (2155 views) | | | Tasted by Tim Heaton on 4/22/2012: Aerated in decanter 30 minutes. Very dark ruby core, no sign of age. Upon opening, this was as primary as any of Giorgio's wines I've ever had. Lovely earth, minerals; a barrel sample that finished secondary by a day or so. Loved it. By the second day, a more modern edge had appeared, all that lovely earthy goodness having sailed far, far away, replaced by creamy black and red fruits, cherry skin. Still, a lovely purity of fruit and plenty of fresh acids to support this rather weighty Barbera. highly recommended, 13,5% abv
https://italianwine.blog/ (2289 views) | | | Tasted by Loli on 4/8/2012 & rated 89 points: Hmm..quite faint nose but a rich dark ruby color. On the palate very ripe cherries, blackberry, other berryish elements and some overall quite nice spicyness. Nicest thing is the velvety strong texture of the wine, really smooth with softened tannins and a bitterish but leathery feel. Very nice wine with pork stew and potatos. This wine will improve with cellaring, but is certainly drinkable already now. (2557 views) | | | Tasted by mjlgrd on 2/23/2012 & rated 91 points: I drank a bottle of this '07 Piani exactly one year ago and today i decided to crack open another. The reason: Just received a case of the '09 which are getting stellar professional reviews (93 RR, 91 IWC). I am so looking forward to tasting the '09 after retasting the '07 again today. The '07 is coming together perfectly - i think it will be peaking next year - and I can’t think of many Barbera’s I rather be drinking than this little gem by Pelissero. At this QPR it’s just about stocking up! (2603 views) | | | Tasted by Amerique on 12/20/2011 & rated 91 points: Full-bodied blackberry/bosenberry fruit with spice, coffee, plum, and earth flavors, good structure, chewy, medium finish, well balance (2944 views) | | | Tasted by boodra on 12/6/2011 & rated 88 points: Very good modern barbera.. Dark fruit, sweet oak and good juicy acid (3002 views) | | | Tasted by drdebs on 10/30/2011 & rated 91 points: Delicious and rich, a steal for $20, this delivered pure brambly red and black fruit, nice spice, and a creamy, silky texture. (3683 views) | | | Tasted by Tim Heaton on 10/22/2011: consitent tn's. This begs for food and continues to show excellent varietal character and regional typicity. Medium-bodied, and bright, with ample acidity and balancing tannins. recommended, drink thru 2016, 13,5% abv, score: B+/A-
https://italianwine.blog/ (3302 views) | | | Tasted by Tim Heaton on 9/2/2011: Decanted 30 minutes. Another standout performance. Dark ruby core, aromas of dark cherry, bitter chocolate, red floral and hot stones. A chewy, yet lifted palate that shows solid form and depth. Medium toward long finish, with solid purity and balance. More modern than traditional, and certainly not rustic, my friends lapped it up. Terrific food wine. 13,5% abv, drink thru 2015.
https://italianwine.blog/ (3476 views) | | | Tasted by GreatLibations on 8/16/2011 & rated 91 points: Saturated in color and aroma. Deep and brooding this wine smells of chocolate, cranberries, toasted oak, coffee and crayola. Rich and with depth I taste prosciutto, olives, cranberry preserve and mocha. A bit of acid around the edges creates a lively disposition. The finish lingers with images. (3457 views) | | | Tasted by silton on 5/29/2011 & rated 91 points: eclectic spring tasting (Scott & Todd's): nose of black jellybeans, palate of black currant, cedar spice, plum and leather. Awesome value wine. I thought this was showing better than the wines with higher pedigrees. 90+ and even better on day 2. (4423 views) | | | Tasted by benny on 4/13/2011 & rated 90 points: Needs more time in the bottle or long decant. (4087 views) | | | Tasted by mjlgrd on 4/12/2011 & rated 89 points: Great wine, great price - still to young to reach the full potential, but decanting makes it shine a bit already. I will add a couple of cases more of this to my cellar after tasting it today. (4126 views) | | | Tasted by rjonwine@gmail.com on 2/15/2011 & rated 87 points: 2011 Gambero Rosso Tre Bicchieri Tasting; 2/15/2011-2/16/2011 (Beltramo's in Menlo Park, California, and Fort Mason, San Francisco, California): Dark cherry red color; baked cherry, baked raspberry, oak nose with an herbal note; concentrated, tart red fruit, green herbs, very tart cherry, herbaceous palate; medium-plus finish (7430 views) | | | Tasted by curtispomeroy on 1/30/2011 & rated 88 points: Agree with others that this still needs several more years in order to reach its full potential. (4446 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Pelissero Barbera d'Alba Piani) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Comes Of Age (Oct 2009)
(Giorgio Pelissero Barbera D'alba Piani) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/15/2011)
(Giorgio Pelissero Barbera d'Alba Piani) Dark cherry red color; baked cherry, baked raspberry, oak nose with an herbal note; concentrated, tart red fruit, green herbs, very tart cherry, herbaceous palate; medium-plus finish 87 points | By Richard Jennings
RJonWine.com (6/25/2010)
(Giorgio Pelissero Barbera d'Alba Piani) Black red violet color; tart red fruit, red pepper nose; dense, tight, red pepper, mineral, green bean, herbal palate; medium-plus finish (needs 4-5 years) 87 points | By Jon Rimmerman
Garagiste (3/1/2010)
(PELISSERO Barbera Piani) Pelissero Dear Friends, When it comes to traditional and indigenous varietals, Piedmont is overflowing with them. The problem is that modernity has crept in to such an extent that few even remember what Dolcetto (or Barbera) tasted like 40 years ago? In the year 2010, there has to be a middle ground where the freshness and historic character of a particular grape can be preserved while still using a small amount of here and now technique. Enter Pelissero with one of the more successful examples of Barbera I've tasted in quite a while. If you could harness the dual yin-yang of old and new/feminine and masculine it would be this 2007 from Giorgio Pelissero - a Barbera that will serve as a modern introduction to a grape too often associated with shrill acidity and little more. Barbera is the grape (and wine) or choice for locals in Piedmont and a vast majority of Piedmontese drink Barbera almost everyday (several times per week at the minimum). It cuts through the rich local food and provides an often economical alternative to the more expensive (and usually contemplative) Nebbiolo. If you grew up drinking high-acid Barbera, most examples would appear tame but what about the rest of us - those that certainly enjoy acidity but also enjoy a deeper framework of fruit and tannins without sacrificing the indigenous and graceful nuances of the grape? Pelissero, well aware of Barbera's fledgling reputation on our shores, set out to redefine what it means to vinify this grape in the year 2010. He disdains the overdone roto-fermentor modern style but also believes many hyper-traditional examples are just too focused on their acidity. Somewhere in the middle, Pelissero knew a wonderful wine was laying in wait...he was right. His 2007 version of this wine may be the finest Barbera you've tasted - especially under $20. It has many virtues that blossom with air and each seems to be defined in just the right way. There is beautiful fruit, noble tannins, a layer of elegant minerality and a long afterglow of balance and harmony left on the palate - all told, this is a very complete wine that drinks like a $40 entrant for much less. It may be overkill, but I'm including both the Tanzer and Galloni reviews as they are very different but I can see how each of them had a unique experience that was enticing (my guess is that Tanzer tasted the wine right out of the bottle and for the next 1-2 hours and Galloni's impression is one compiled over a few days. My own experience is that the wine appears brooding at first but gains a regal elegance as it sits open, closer to Antonio's impression): VERY HIGHLY RECOMMENDED as a wonderful expression of "traditional meets modern" at a very fair price ONE SHIPMENT ONLY at this price - about the same as in Italy: 2007 Pelissero Barbera d'Alba DOC (Piani) Thank you, Jon Rimmerman Garagiste Seattle, WA Italy4566 |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com and Garagiste. (manage subscription channels) |
| Giorgio Pelissero Producer website
Source: VinConnect (VinConnect.com)
The Pelissero family has been cultivating vineyards in Treiso, in the heart of the Barbaresco DOCG appellation, for three generations, but it was Luigi who first started bottling the estate grapes and selling the wines under the family label in 1960. Today, Luigi’s son and oenologist Giorgio runs the business, continuing to place the utmost importance on the family’s personal involvement in each step, from the vineyards and cellar to the commercialization of the wine in more than fifty countries worldwide.
The newly-expanded Pelissero winery lies on a hilltop in the area of Treiso known as Augenta, surrounded by 38 hectares (94 acres) of vineyards planted to traditional red and white grape varieties in the villages of Treiso, Neive, Barbresco and Neviglie.
Pelissero’s internationally distinguished Barbaresco wines (Vanotu, Tulin and Nubiola) are at the top of a range of traditional reds including two Dolcetto d’Alba wines, Barbera d’Alba, Nebbiolo d’Alba, Long Now (a blend of Barbera and Nebbiolo named in honor of the Long Now Foundation), Freisa and two white wines, Favorita and Moscato d’Asti.
“Years of looking Nature in the eye with respect, planning, tending to, observing, and learning that no amount of planning, care or observation is able to capture the essence, the magic. The hands of a producer are great, but the vitality of wine is greater.” – Giorgio PelisseroBarbera Varietal character (Appellation America)
Varietal character (Wikipedia German)
Varietal character (Wikipedia English)
Barbera is a red wine variety, originally from Italy, which is best known as the second-most important Piedmontese variety after Nebbiolo. The wines made of this grape are mainly the everyday drinking wines of the region. The main appellations producing Barbera are Asti and Alba.
Barbera - The most widely grown red wine grape of Piedmont and Southern Lombardy, most famously around the towns of Asti and Alba, and Pavia. The wines of Barbera were once simply "what you drank while waiting for the Barolo to be ready." With a new generation of wine makers, this is no longer the case. The wines are now meticulously vinified, aged Barbera gets the name "Barbera Superiore" (Superior Barbera), sometimes aged in French barrique becoming "Barbera Barricato", and intended for the international market. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoAlba Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero
Alba is a town and comune of Piedmont, Italy, in the province of Cuneo. It is considered the capital of the hilly area of Langhe, and is famous for the white truffle, peach and wine production. Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well. |
|
