2006 Bressan Pinot Nero

Community Tasting Notes (20) Avg Score: 91.0 points

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  10/31/2021 - loloFR Likes this wine: 92 Points

  Bressan style but super balanced and at its peak

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  2/4/2019 - kronfeld wrote:

  Cherry candy and menthol nose; bizarre herbal taste. More interesting than pleasurable.

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  11/12/2016 - oldcorke Likes this wine: 94 Points

  Opaque purple black to the rim with faint brown edges. Seductive, subtle aromatic hints of earth, deep dark black fruits, rose hips, subtle dry cured beef, and a touch of port like ripeness. Powerful black, tarry fruit flavors with a sincere flinty edge of minerality, well balanced with substantial tannin. This has an extraordinary concentration and is yet lithe, and agile. There is a ferocious, electric acidity that almost requires food with some fat to properly enjoy. Quite neutral oak leaving no distraction from the wine's important qualities. This 06 is maybe a half step behind the 04 but is very very good. Recommend 2 hour decant.

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  9/10/2016 - Finare Vinare wrote: 93 Points

  Even better now than a few years ago. Fabulous complexity on the distinctly un-fruity nose. Stemmy geranium, green herbal notes, ground pepper and brown spice, meat stock, pipe tobacco, earth and leather, old cedar wood, balsamico, tomato purée, dried sour cherries... there's a lot going on here really, every note coming through with great lift and definition. The palate packs impressive density and structure for a pinot noir, with big chewy tannins and high acidity driving the long finish. Highly enjoyable as a food companion (reindeer, funnel chanterelles, chard, cream) and very Bressan in style. Can go for several years more.

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  8/15/2015 - palbe Likes this wine: 88 Points

  This is still quite deeply coloured with a nose dominated by slightly stewed cherries, ink and wood. The oak is a bit protruding on the palate, but there is plenty of stuffing here to buffer it. Comes off as rather rich and deep for a Pinot, and clearly from a warmer climate, but not overtly sweet and with a distinct Italian signature. Ideally I'd wait another five years for the wood to calm down.

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