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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 12 notes) - hiding notes with no text | | | Tasted by bugdoced on 2/11/2024 & rated 92 points: rated this high for the ethereal excellence that occurred at the 30 minute mark. age on the nose but for a brief period of time there was that perfect aged nebbiolo flavors that if you experience twice a year it is a great year.
one down and one to go!
faded quickly and still enjoyed to the sediment at the end (250 views) | | | Tasted by Jd6725 on 9/1/2023 flawed bottle: A fairly clean barolo, except for the overpowering VA that just never blew off. Sad, as this could have been a great bottle. It had everything else. (474 views) | | | Tasted by sharonandroland on 9/4/2022 & rated 96 points: In exceptional condition. Pio Cesare from the 50s never disappoints and 58 even more so. Super alive and complex. (1266 views) | | | Tasted by remyworldpeace on 9/3/2022 & rated 95 points: My highlight from the evening of aged Barolos.
Still so vibrant and fresh with an excellent balance and acidity. On palate plum, prune and a touch of soy sauce (not something I usually like so much but this was lovely). Earthy undertones along with a touch of gamey meat.
If you can find a bottle in such excellent condition this will wow. (1171 views) | | | Tasted by RayOB on 6/25/2022 & rated 93 points: Drank in London
Alive and well, glorious vintage (1232 views) | | | Tasted by sharonandroland on 9/27/2019 & rated 95 points: Pio Cesare vs Borgogno tasting 58 to 74
4/12 (2362 views) | | | Tasted by oldwines on 3/29/2018 & rated 98 points: Purchased in 2015 from an internet based retailer who deals in wines from other people's cellars... Double Decanted at 4:45 pm and tasted from about 7pm through 8pm at a birthday dinner for my wife's 50th and my 60th as a gift from and with friends at Ninety Acres Restaurant in Far Hills, NJ. On decanting I was amazed that this was hardly bricked at all and looked very much the color of mature Burgundy. There was a massive amount of sediment and the cork while damp did break coming out. This wine just "floored" us all. Several from our party along with the Somm at the restaurant and co-incidently the winemaker from Lingua Franca who was also at the restaurant last evening used the same word to describe the first taste..."WOW". The nose was incredibly complex and very different than the flavor profile with soy, dried morel mushroom, fresh mushroom, balsamic, shoe leather, rose petals and white flowers as a little tar and game meat. On the palate there was a surprisingly unexpected explosion of fruit given the advanced age of the wine. It was velvety soft on the tongue yet still a little tart on the finish from some bright acidity. The fruit was a distinctive Luxardo cherry along with licorice, chocolate, an echo of the mushroom in the bouquet and a multitude of nuances which revealed themselves in layers over the time in the glass. This had amazing finesse and elegance and a very long, complex finish. This was perfectly paired with a porcini mushroom risotto. A truly amazing bottle of wine. (3428 views) | | | Tasted by Vinomane on 1/12/2018 & rated 94 points: What a grand bottle. Even Durand could not grasp cork bottom, which fell into wine, but decanted through fine strainer funnel, it made no difference. Excellent condition and fill for age. Shining through the many funks on the nose was a powerful fruit core. At this age, could as well have been Pinot as Nebbiolo. Simply blooming on the palate and early finish, beautiful, and not even a Riserva. Good sign for all the other 1958 Baroli and Spanne to be opened in this 60th anniversary year! (2563 views) | | | Tasted by Pancreatitis on 12/8/2017 & rated 92 points: 11 hours slow ox.
Pale terracotta. Soft and gentle, but with a muscular grip and great persistence, this is a lovely old Barolo with citrus, confection, tar, rose, leather and bone. (2546 views) | | | Tasted by fcxj on 7/27/2016 & rated 90 points: Quite delicate. Turpentine nose, which developed into rose hints. Completely resolved. (3347 views) | | | Tasted by Burgnick on 12/29/2014 & rated 88 points: Had a glass of this an hour after the wine was opened. The leather taste was so overwhelming with not much fruit left on the palate. Clearly passed its peak but still drinkable if the bottle is in a good condition. (3354 views) | | | Tasted by DrT999 on 12/4/2010 & rated 86 points: On opening, light reddish near dark pink, violets and barnyard. Upfront, violets, sweet strawberry, and leather, with the leather hanging on for about a minute. Jut a hint of menthol and light tannins at the transition to the finish.
+30 minutes in the decanter -- much as on opening, wih a shorter finish
+60 minutes -- less barnyard. The leather has lessened, the fruit is a little tarter, and stronger florals. The length of the finish remains modest with the violets now stronger than the leather, the tannins remain light at the end.
+120 -- nose slightly muted compared to earlier, mostly the barnyard mostly blown off. The acidity, not really noticable earlier, more pronounced. The rest similar to earlier.
+180 -- nose remains much as it was at +120. The acidity and violets dominate the opening, with the strawberry now pretty well gone, the fruit is now a light cranberry. The leather has transmuted more towards mushroom. Tannins still present, and still light. The color has dulled to that of flat birch beer.
+240 -- The mushroom has moved to the nose but out of the taste profile, with some violet and a bit of dark fruit. The light cranberry fruit remain along with the violets, although the finish is now fairly short with some odd minerality under the mushroom.
+300 -- No nose at this point. The violet and cranberries remain upfront, but then it's a quick ending.
+360 -- Pretty bland, even flat, at this point, not quite dead, but dying.
Summary -- this was probably best the first 15 minutes after decanting. (3962 views) |
| 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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