Three hour decant. Ruby, fading at the edges. Nose of red fruit, cigar box and earth. Palate of dried red cherries, tobacco and dusty earth. Medium bodied lacking density mid-palate that filled in with subsequent glasses. Grippy tannins and a long finish. Paired reasonably well with meat sauce spaghetti. Will hold remaining bottle a few years.
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This wine is still incredibly tannic. It softened up with time and was better with food but it still needs time. I have 2 more bottles and I'm going to cellar another 5 years.
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This was quite harsh on opening but smoothed out after about 20 minutes and hit full stride after about an hour. Sweet cherry pipe tobacco, roses a touch of cinnamon and violets. Pallet reflected the nose with a good mouthfeel and long finish. The nose was fairly subdued but also very nice. This will age for many year. 92 -- 93
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E guessed right on our Butchers Table blind-taste session, Nebbiolo and a classical one too - I guessed Pinot!
Wonderful bottle, and the unanimous WOTN (wine of the night) thanks to WMK for bringing this along - Wonderful vintage, with feminity and elegance, but has some integrated complexity as well. Ripe blackberries and some cola comes through beautifully.
The body is full, and some mild sweetness with luscious tannins. Oak does not over-power but creates the balance in this Barolo. Not the easiest varietal in my opinion, and I have had as many good as average Barolos!
I agree with Robert Parker that this is a memorable vintage - Growing season was cooler, and the end product is both fresh as well as bright.
Butchers Table, Hartamas, Malaysia - 2 Jun 2022
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👀 Pale garnet 👃Uncorked, double decanted, re-corked and left for 3 hours in the chiller. The 2013 readily opens up to typical classic Barolo notes like florals; rose and red fruits like strawberry, raspberry and cherry. Swirling and introducing more air reveals woody notes like cedar and pine and herbal notes like sage and rosemary at mid palate. Finishing with minerals and salinity. 👅 Fresh, vibrant acidity despite being 9 years old. Light bodied, with medium plus intensity. Well rounded tannins. Well structured . Long and elegant finish. Can hold or drink now.
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Absolutely needed 3/4 hours decanting - sip taken on opening v disappointing but thankfully it opened up - light brick red colour, cherry, floral scents and mushrooms on the nose, the palate long with noticeable but soft tannins, some would call chalky I think, ie not silky or harsh, cherry fruit and more complex flavours in mid palate - spices and nuts. Not sure I’m a fan and prefer the two B’s from France.
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Day one this was fairly closed with not much of a nose. Day two was better and day three the best. Tar, smoke leather and Rose's. Teath coating tannins. Good mouthfeel and long finish. Give it a long decant or more years. 92 -- 93 Would buy again. Fairly priced
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Très décevant encore une fois, simple et mince. Il est encore une fois apparu fané et dilué. Sur la terre et les champignons, le fruit est déficient et en arrière-plan. Pas aimé du tout.
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Drinking very well today after an hour in the decanter. Violet, rose, orange peel, hints of menthol—a beautiful bouquet. A real classic.
Enjoyed with agnolotti and raised a glass to honor our dear friend Pio Boffa, who left us far too soon at 66 years old. During his 40 year run, Pio was instrumental in elevating the status of his family’s (largely négoce) house to that of an acclaimed boutique estate winery. From acquiring exceptional vineyards and parcels in different communes to eliminating the use of all chemicals in its viticulture, Pio Cesare is a regional icon for its traditional wines and long-term vision.
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Jumps right out of the glass. Tart and foresty with cola, plum, and floral notes. Edgy mouthfeel. And . . . wait a minute . . . is that coconut? Seriously, I seem to get some of it on the nose, wrapped in a billow of alcohol. It's a new-wave Barolo. I'm not sure if that's my style -- I've had too few in my life to know -- but it's pleasing.
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eems to be in unfortcoming phase. Plenty of nice fruit, but still plenty of acid across the tongue. I think a Barolo that will need waiting for perhaps another 4-5 years.
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Supper (Dario and Maria's place, North Strathfield): Compared to the other nebbiolo on the night this proved to be a polished, well made, smooth and rather elegant wine; none of the coarseness of the giornata or the brutishness of the frescobaldi brunello. Still a very nice wine with plummy fruit, a little dried orange peel on the nose as well as some new oak with the palate featuring more of the same - the acidity refreshing and the tannnins considerably silkier though still very present. Plenty of sweet oak spice here as well.
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Second Sunday Group: 2013 Barolo (Neil's): Double blind. Similar to E, a bit shy at first, showing generic dark fruit and spice notes. Plummy red fruit on the palate, with a lingering finish, but dominant tannins as well. Becomes more floral and pretty as it opens. More elegant and red fruit dominant. 92+ pts.
My #2, Domino's #4 Group #2, 44 pts
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Beautiful Barolo. Love you lots loads of plums and berries. A bit closed in the beginning but opens up after a while with more tannin creating a good balance
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Impressive vintage. Rich and decadent with rose pedal, root stock, truffle and earthy notes. Long and smooth. Perfect balance and so much luscious fruit. So clean and fresh you can just smell this through to the finish. Really well done. Drink now-2030.
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This is a top notch wine from what I think is the greatest of the modern style barolo viintages. And I am fine with drinking it now since I like my wines a bit more bracing rather than perfectly balanced - a bit more acid, a bid more tannin - on the gloriously ffruit bomby side, not for me. Well you are a neophite I guess is the response. You basically make it clear that you know nothing about wine.To fully appreciate this wine as everyoine who knows anything about wine knows, , you have to wait fifteen years or so. Really? And even if that is your taste, you don't know anything about wine. Well, actually, read my tasting notes all the way back. 1990 Dujac's,1971 Burgundies etc. etc. etc. My point is, once you go through all of this over many years, don't let the prevailing opinion dismiss how you like your wines. Will I enjoy this wine plenty in fifteen years? Yes. But do I fully enjoy it now? Yes. Will it be wine infanticide to me if I drink all my bottles in the next twelve months? No, not a chance.
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Bu avec les FOUDUVIN du chapitre de Sherbrooke, Bulle, Meursault MikeLm et FrançoisD au resto AVV La Suite! Leur petite cuvée de Barolo. Le nez est funky, fermier, carton mouillé et cuir…pas clean mais ça se dissipe. En bouche, étrangement souple et fin, tanins assez fins et finale courte. Assez décevant.
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Annual Coravin blitz - day two (My place, Kent Street): From Coravin. Plums tending to prunes, cedar, sweet spice, a little potpourri. The palate is like a porty version of a young Barolo. Mouth watering acidity, massive drying and persistent tannins married to plummy and alcoholically warm fruit. Time required here.
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2013 really proves to be a great vintage for Piemonte...This 2013 Barolo was outshined however by the 2013 Barbaresco from Pio Cesare which I tasted alongside with it!
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WS Grand Tour in NYC (Marriott Marquis): Interesting contrast to the Aldo Conterno. This too is a bit on the light and much too young side, but there were a few flavors poking through that boded well for development. It’s got just a touch of cherry. A bit more precision. Still the strong tannic structure. Could become an interesting wine.
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Still a bit sharp, but starting to show complexity. Classic style, still quite fruity and floral, but enriched by tobacco, tar, cloves. Firm structure. Vanilla hint in the aftertaste. Already accessible.
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Decanted for two hours. Tannins are still dominating the scene, but already very interesting. All the elements of a classic Barolo are there. Needs another 3-5 years of cellaring.
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Excellent “base” level Barolo form a solid producer. Loads of clove, menthol, leather, moist tobacco, and rustic dark fruits. Paired perfectly with...you guessed it: Italian.
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Clear med- garnet. Nose of sour cherry, tart red fruits and anise. Some darker fruits and a savory quality setting in with time. Lot's of tannins and grip, but structured and not drying. There is also good acid there to balance out the wine. Med- body with a long finish. I opened the bottle and let it settle over night. It's rare that a barolo is this approachable at such a young age. Enjoy now or wait a decade.
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Fantastic! Already drinking well now after 30 min. of decanting. Classic Barolo flavor profile, with an almost sweet cinnamon spice finish. The finish powers through the grippy tannin, making this approachable now. Just make sure to drink it with food. Paired well with Braised Short Rib Tagliatelle pasta dish. I will be buying more.
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This is a delicious Barolo. It already shows the maturity and palate of a great wine. I really enjoyed having it, but I know laying it down for 5 years would create an even better experience.
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P: Med, poss LM, body; NICE almost swtish frt QUICKLY met by very, VERY finely tannic pucker which pretty much extends into the LONG, very, VERY finely tannic, ALMOST puckerish finish yet with glimpses of the future's swtness. VERY nicely made, but NEEDS until '21/'22 min. My EXC- with the potential for more! 95 pts ea WA, Suckling, & WE, 93 WS, and 90 Vinous. [This vendor's $56.95 is right @ the border of wine-searcher's top quartile of U.S. sources.]
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Cinnamon and spices on the nose. Owns 70 acres that he produces from including all varietials. With structure on the back. Very soft palate entry. I;m guessing my palate is a bit shot out but this thing is rather boring. 7 different vineyards that he blends from.
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(Decanter Fine Wine 2017) :: N: Tight, unyielding but balanced and broad. Signature Nebbiolo. P: Fine tannin, big acidity, med+ finish. Sleeper. Wait a decade. Needs to come together.
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Pio Cesare (Bel & Brio, Barangaroo): Savoury fruit, quite earthy as well as some orange peel. The new oak is more reined in that some of the earlier vintages I've had though it's still present. Juicy, exceedingly young. Huge grippy ripe tannins that carry a little savoury plum and earthy spice on the long finish. Yeah. Kind of lovely.
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Still very young, I'd give it a few more years. Beautiful wine that took a while to warm up - a good couple of hours decanting to overcome initial acidity. Once it did, amazing. Paired well with eye fillet, roast cauliflower and roasted garlic. Will be a ten out of ten once it's aged correctly.
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The bouquet was dark and moody with wood tones, savory herbs, dried raspberry, and hints of herbal tea. On the palate I found tart red fruit, infused with savory herbs, dark chocolate, tense acidity, and grainy fine tannin that saturated the senses. It finished long with bitter dark red fruit and lingering tannin.
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3/24/2024 - mvande21 wrote: 92 Points
Three hour decant. Ruby, fading at the edges. Nose of red fruit, cigar box and earth. Palate of dried red cherries, tobacco and dusty earth. Medium bodied lacking density mid-palate that filled in with subsequent glasses. Grippy tannins and a long finish. Paired reasonably well with meat sauce spaghetti. Will hold remaining bottle a few years.
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11/9/2023 - tk54 wrote: 90 Points
This wine is still incredibly tannic. It softened up with time and was better with food but it still needs time. I have 2 more bottles and I'm going to cellar another 5 years.
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10/19/2023 - pgartner Likes this wine: 92 Points
Very smooth and pleasant.
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5/18/2023 - up4wine wrote: 93 Points
A beauty still in its youth.
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4/30/2023 - Viking10 Likes this wine: 93 Points
Bottle drinks well now, full body, complex with a nice finish.
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2/2/2023 - Plabella wrote:
hospice
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1/15/2023 - americanstorm Likes this wine: 92 Points
This was quite harsh on opening but smoothed out after about 20 minutes and hit full stride after about an hour. Sweet cherry pipe tobacco, roses a touch of cinnamon and violets. Pallet reflected the nose with a good mouthfeel and long finish. The nose was fairly subdued but also very nice. This will age for many year. 92 -- 93
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10/8/2022 - happy712 Likes this wine: 90 Points
Decanted 6 hours. Not the most complex Barolo. Light fruit and licorice. Goes with bacon and risotto.
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6/2/2022 - Juliansi Likes this wine: 93 Points
E guessed right on our Butchers Table blind-taste session, Nebbiolo and a classical one too - I guessed Pinot!
Wonderful bottle, and the unanimous WOTN (wine of the night) thanks to WMK for bringing this along - Wonderful vintage, with feminity and elegance, but has some integrated complexity as well. Ripe blackberries and some cola comes through beautifully.
The body is full, and some mild sweetness with luscious tannins. Oak does not over-power but creates the balance in this Barolo. Not the easiest varietal in my opinion, and I have had as many good as average Barolos!
I agree with Robert Parker that this is a memorable vintage - Growing season was cooler, and the end product is both fresh as well as bright.
Butchers Table, Hartamas, Malaysia - 2 Jun 2022
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4/24/2022 - itsallaboutvinum Likes this wine: 98 Points
👀 Pale garnet
👃Uncorked, double decanted, re-corked and left for 3 hours in the chiller. The 2013 readily opens up to typical classic Barolo notes like florals; rose and red fruits like strawberry, raspberry and cherry. Swirling and introducing more air reveals woody notes like cedar and pine and herbal notes like sage and rosemary at mid palate. Finishing with minerals and salinity.
👅 Fresh, vibrant acidity despite being 9 years old. Light bodied, with medium plus intensity. Well rounded tannins. Well structured . Long and elegant finish. Can hold or drink now.
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3/28/2022 - Zazzaman Likes this wine: 90 Points
Absolutely needed 3/4 hours decanting - sip taken on opening v disappointing but thankfully it opened up - light brick red colour, cherry, floral scents and mushrooms on the nose, the palate long with noticeable but soft tannins, some would call chalky I think, ie not silky or harsh, cherry fruit and more complex flavours in mid palate - spices and nuts. Not sure I’m a fan and prefer the two B’s from France.
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1/17/2022 - HHerr Likes this wine: 91 Points
Good now but I would wait another 5 years at least. Not the best QPR.
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12/22/2021 - americanstorm Likes this wine: 92 Points
Day one this was fairly closed with not much of a nose. Day two was better and day three the best. Tar, smoke leather and Rose's. Teath coating tannins. Good mouthfeel and long finish. Give it a long decant or more years. 92 -- 93
Would buy again. Fairly priced
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12/6/2021 - maxima wrote: 81 Points
Très décevant encore une fois, simple et mince.
Il est encore une fois apparu fané et dilué.
Sur la terre et les champignons, le fruit est déficient et
en arrière-plan.
Pas aimé du tout.
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6/25/2021 - marcellonegro wrote: 89 Points
Rose and violet on nose. Smooth tannins and good balance.
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4/21/2021 - Blue Jay wrote: 91 Points
Rather dry and more tobacco than berries
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4/17/2021 - c.roy90 wrote: 92 Points
Drinking very well today after an hour in the decanter. Violet, rose, orange peel, hints of menthol—a beautiful bouquet. A real classic.
Enjoyed with agnolotti and raised a glass to honor our dear friend Pio Boffa, who left us far too soon at 66 years old. During his 40 year run, Pio was instrumental in elevating the status of his family’s (largely négoce) house to that of an acclaimed boutique estate winery. From acquiring exceptional vineyards and parcels in different communes to eliminating the use of all chemicals in its viticulture, Pio Cesare is a regional icon for its traditional wines and long-term vision.
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12/4/2020 - HorstPeak Likes this wine: 90 Points
Still a young wine, loaded with tannins, can wait
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11/28/2020 - Stephan O wrote: 92 Points
Jumps right out of the glass. Tart and foresty with cola, plum, and floral notes. Edgy mouthfeel. And . . . wait a minute . . . is that coconut? Seriously, I seem to get some of it on the nose, wrapped in a billow of alcohol. It's a new-wave Barolo. I'm not sure if that's my style -- I've had too few in my life to know -- but it's pleasing.
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10/15/2020 - theusualsuspect wrote: 90 Points
eems to be in unfortcoming phase. Plenty of nice fruit, but still plenty of acid across the tongue. I think a Barolo that will need waiting for perhaps another 4-5 years.
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7/3/2020 - chatters wrote:
Supper (Dario and Maria's place, North Strathfield): Compared to the other nebbiolo on the night this proved to be a polished, well made, smooth and rather elegant wine; none of the coarseness of the giornata or the brutishness of the frescobaldi brunello. Still a very nice wine with plummy fruit, a little dried orange peel on the nose as well as some new oak with the palate featuring more of the same - the acidity refreshing and the tannnins considerably silkier though still very present. Plenty of sweet oak spice here as well.
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3/19/2020 - pawasa Likes this wine: 89 Points
Nice barollo, good balnce between tanins and accidity.
Little bit alcoholic...
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2/24/2020 - Herschel Krustofski Likes this wine: 94 Points
Needs time, air, and a rich beef stew.
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2/9/2020 - AllRed wrote: 92 Points
Second Sunday Group: 2013 Barolo (Neil's): Double blind. Similar to E, a bit shy at first, showing generic dark fruit and spice notes. Plummy red fruit on the palate, with a lingering finish, but dominant tannins as well. Becomes more floral and pretty as it opens. More elegant and red fruit dominant. 92+ pts.
My #2, Domino's #4
Group #2, 44 pts
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2/8/2020 - Dines1979 Likes this wine: 93 Points
Beautiful Barolo. Love you lots loads of plums and berries. A bit closed in the beginning but opens up after a while with more tannin creating a good balance
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12/27/2019 - mydi Likes this wine: 89 Points
Nice Barolo. Very dry with nice finish. Went well with a grilled prime strip steak.
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10/19/2019 - Poisey wrote: 94 Points
Impressive vintage. Rich and decadent with rose pedal, root stock, truffle and earthy notes. Long and smooth. Perfect balance and so much luscious fruit. So clean and fresh you can just smell this through to the finish. Really well done. Drink now-2030.
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4/3/2019 - theusualsuspect wrote: 92 Points
This is a top notch wine from what I think is the greatest of the modern style barolo viintages. And I am fine with drinking it now since I like my wines a bit more bracing rather than perfectly balanced - a bit more acid, a bid more tannin - on the gloriously ffruit bomby side, not for me. Well you are a neophite I guess is the response. You basically make it clear that you know nothing about wine.To fully appreciate this wine as everyoine who knows anything about wine knows, , you have to wait fifteen years or so. Really? And even if that is your taste, you don't know anything about wine. Well, actually, read my tasting notes all the way back. 1990 Dujac's,1971 Burgundies etc. etc. etc. My point is, once you go through all of this over many years, don't let the prevailing opinion dismiss how you like your wines. Will I enjoy this wine plenty in fifteen years? Yes. But do I fully enjoy it now? Yes. Will it be wine infanticide to me if I drink all my bottles in the next twelve months? No, not a chance.
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3/22/2019 - maxima wrote: 84 Points
Bu avec les FOUDUVIN du chapitre de Sherbrooke, Bulle, Meursault MikeLm et FrançoisD au resto AVV La Suite!
Leur petite cuvée de Barolo.
Le nez est funky, fermier, carton mouillé et cuir…pas clean mais ça se dissipe.
En bouche, étrangement souple et fin, tanins assez fins et finale courte.
Assez décevant.
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2/1/2019 - chatters wrote:
Annual Coravin blitz - day two (My place, Kent Street): From Coravin. Plums tending to prunes, cedar, sweet spice, a little potpourri. The palate is like a porty version of a young Barolo. Mouth watering acidity, massive drying and persistent tannins married to plummy and alcoholically warm fruit. Time required here.
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10/6/2018 - GranadaPedroAlarcon Likes this wine: 94 Points
My father and I just tried and wish had another bottle. This bottle just got better after an hour.
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8/9/2018 - dvansteenderen Likes this wine: 91 Points
2013 really proves to be a great vintage for Piemonte...This 2013 Barolo was outshined however by the 2013 Barbaresco from Pio Cesare which I tasted alongside with it!
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6/5/2018 - kenv Likes this wine: 87 Points
Indigena World Tour Day 2 Morning: The Langhe (Il Buco Alimentari & Vineria, NYC): More sweet fruit in the nose. More fruit in the nose and on the attack than the previous ones. Still, mostly tannin on the finish. Shows how much better 2013 is compared to 2014.
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4/24/2018 - MC2 Wines Likes this wine:
WS Grand Tour in NYC (Marriott Marquis): Interesting contrast to the Aldo Conterno. This too is a bit on the light and much too young side, but there were a few flavors poking through that boded well for development. It’s got just a touch of cherry. A bit more precision. Still the strong tannic structure. Could become an interesting wine.
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4/17/2018 - The years of the grape wrote: 91 Points
Still a bit sharp, but starting to show complexity. Classic style, still quite fruity and floral, but enriched by tobacco, tar, cloves. Firm structure. Vanilla hint in the aftertaste.
Already accessible.
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3/24/2018 - Tony T Likes this wine: 92 Points
Decanted for two hours. Tannins are still dominating the scene, but already very interesting. All the elements of a classic Barolo are there. Needs another 3-5 years of cellaring.
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3/24/2018 - Ryan.Vento Likes this wine: 92 Points
Excellent “base” level Barolo form a solid producer. Loads of clove, menthol, leather, moist tobacco, and rustic dark fruits. Paired perfectly with...you guessed it: Italian.
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3/17/2018 - akim_hobo Likes this wine: 92 Points
Clear med- garnet. Nose of sour cherry, tart red fruits and anise. Some darker fruits and a savory quality setting in with time. Lot's of tannins and grip, but structured and not drying. There is also good acid there to balance out the wine. Med- body with a long finish. I opened the bottle and let it settle over night. It's rare that a barolo is this approachable at such a young age. Enjoy now or wait a decade.
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3/11/2018 - RajivAyyangar wrote: 88 Points
James Suckling - Great Wines of Italy III - 2018 (The Presidio, SF): Bitter but floral with notable red cherry. Hint of spice (indeed - 70% new French oak). Well integrated.
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3/2/2018 - Francophile1 Likes this wine: 93 Points
Fantastic! Already drinking well now after 30 min. of decanting. Classic Barolo flavor profile, with an almost sweet cinnamon spice finish. The finish powers through the grippy tannin, making this approachable now. Just make sure to drink it with food. Paired well with Braised Short Rib Tagliatelle pasta dish. I will be buying more.
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2/12/2018 - nschmidt Likes this wine: 94 Points
Elegance in the glass. Adrianne and I both loved it. I was surprised at how approachable the wine was at a young age. Drink up and enjoy.
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1/28/2018 - thh18731 Likes this wine: 92 Points
This is a delicious Barolo. It already shows the maturity and palate of a great wine. I really enjoyed having it, but I know laying it down for 5 years would create an even better experience.
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1/27/2018 - srh Likes this wine:
Winebar [4 Whts & 8 Reds] from 1/26/18 (Vintage Wines Ltd., San Diego, CA): N: Closed; vanilla, poss violets?
P: Med, poss LM, body; NICE almost swtish frt QUICKLY met by very, VERY finely tannic pucker which pretty much extends into the LONG, very, VERY finely tannic, ALMOST puckerish finish yet with glimpses of the future's swtness. VERY nicely made, but NEEDS until '21/'22 min. My EXC- with the potential for more! 95 pts ea WA, Suckling, & WE, 93 WS, and 90 Vinous. [This vendor's $56.95 is right @ the border of wine-searcher's top quartile of U.S. sources.]
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1/18/2018 - Ben Christiansen wrote:
Cinnamon and spices on the nose. Owns 70 acres that he produces from including all varietials. With structure on the back. Very soft palate entry. I;m guessing my palate is a bit shot out but this thing is rather boring. 7 different vineyards that he blends from.
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12/9/2017 - Phenol73 Likes this wine: 91 Points
(Decanter Fine Wine 2017) :: N: Tight, unyielding but balanced and broad. Signature Nebbiolo. P: Fine tannin, big acidity, med+ finish. Sleeper. Wait a decade. Needs to come together.
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12/1/2017 - Emnell Likes this wine: 85 Points
För tidig konsumption
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7/26/2017 - chatters wrote:
Pio Cesare (Bel & Brio, Barangaroo): Savoury fruit, quite earthy as well as some orange peel. The new oak is more reined in that some of the earlier vintages I've had though it's still present. Juicy, exceedingly young. Huge grippy ripe tannins that carry a little savoury plum and earthy spice on the long finish. Yeah. Kind of lovely.
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6/23/2017 - Benolo Likes this wine: 92 Points
Still very young, I'd give it a few more years. Beautiful wine that took a while to warm up - a good couple of hours decanting to overcome initial acidity. Once it did, amazing. Paired well with eye fillet, roast cauliflower and roasted garlic. Will be a ten out of ten once it's aged correctly.
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5/1/2017 - Eric Guido Likes this wine: 92 Points
The bouquet was dark and moody with wood tones, savory herbs, dried raspberry, and hints of herbal tea. On the palate I found tart red fruit, infused with savory herbs, dark chocolate, tense acidity, and grainy fine tannin that saturated the senses. It finished long with bitter dark red fruit and lingering tannin.
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3/10/2017 - S_Kaaria Likes this wine:
Pio Cesare tasting. Strong fresh dark fruity nose. Stringend, powerful on the palate. Very young overall but shows great potential.
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