2009 Cavallotto Piemonte Pinot Nero Bianco di Pinot Nero

Community Tasting Notes (6) Avg Score: 89.9 points

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  7/10/2015 - Seafoam Manor wrote:

  I'm not certain how to rate this, hence the lack of score. I've never barrel tasted Champagne after primary fermentation, but I imagine this is about as close as you can get while still on your couch. In that spirit, this wouldn't suffer from being blended. This is the chalkiest wine I have ever tasted and second place would be a pretty far distance behind. The acidity is extremely high, to the point of being tooth enamel threatening, but there are also nice citrus notes and spiciness. At the end of the day, it seems either a little disjointed or maybe incomplete. The answer could be as simple as the fruit has faded over the past few years. Interesting wine, but more in an academic sense.

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  12/2/2012 - Tim Heaton Likes this wine:

  Sadly, the last of the bottles I brought back to the states. Upon cork removal, all apple skin and cherry pit on the nose. From there, straight to the decanter for 30 minutes aeration. Notwithstanding the extra aeration, the best this had to offer came at nearly the 2 hour mark - that's when it distinguished itself as more than just a food wine, and became a complex food wine. Aromas spanned from quince paste to chalk and apple butter. Medium straw quite, brilliant reflections. Lovely tension, medium-bodied but with excellent lift to keep it all quite fresh. Looking forward to trying the '10s in just a few months when I'm there. 14,5% abv, drink thru 2014

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  6/11/2012 - JohGyl wrote: 89 Points

  Wonderful wine. Champagne tones, of course, with high but pleasant acidity, nice "old" tones and plenty of flavour. Had it with smoked salmon which was not a bad choice, however this wine should be enjoyed on its own, perhaps with some light sallad.

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  7/15/2011 - Tim Heaton Likes this wine:

  Consistent notes. 90 minute aeration in decanter, served just below cellar temp. Really gained complexity and weight with airtime, all of it well received. Served with fennel dusted baked Halibut. Lovely.

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  6/19/2011 - Tim Heaton Likes this wine:

  Tasted twice at the Cantine with Giuseppe (no food) and twice more while traveling through Liguria (with food). Having never had a Pinot Nero Bianco before, I was curious, and quickly found that I enjoyed the style. The alcohol noted in the other tn was not an issue in any of the bottles I had, so I think it's fair to say it's been integrated. Or, at a minimum, it has for my tastes. In fact, the reason I liked it so much was for the acidity. While the 14,5% might suggest a more robust offering, the wine is actually quite balanced, and on the leaner side of medium bodied, as one would expect. An excellent food wine, I look forward to drinking this each year during my visits to the Langhe. As with most Pinot, this too will benefit from 45 minutes in a decanter. Drink thru 2014.
  
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