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Pio Cesare Barolo Ornato 2006

Nebbiolo from Barolo, Piedmont, Italy
  • WE94
  • JS93
  • WS93
14.5% ABV
  • JS98
  • V93
  • WS92
  • JS97
  • WS93
  • RP93
  • JS96
  • RP94
  • WS94
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5.0 1 Ratings
14.5% ABV

Winemaker Notes

This is a very rich Barolo, dense, with supple tannins, full concentrated ripe fruit, elegant and powerful, with an extremely long life. Produced in small quantities and only in excellent vintages.

Critical Acclaim

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WE 94
Wine Enthusiast
Barolo Ornato is a beautiful wine: rich in flavor, intensity and personality. You can taste the quality of the fruit here thanks to the pristine notes of cherry, wild berry, spice and ginger that emerge from the nose. Oak notes of vanilla and cinnamon are nicely integrated and folded within the wine's dense, supple texture.
JS 93
James Suckling
This is earthy and decadent, with ripe plums, berries and vanilla bean character. Full and velvety. So yummy. So much going on here.
WS 93
Wine Spectator
A touch of wood adds warmth and spice, with vanilla and smoke notes accenting black cherry, licorice and leather flavors. The muscular tannins add power to this Barolo's well-toned profile. Best from 2014 through 2030.
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Pio Cesare

Pio Cesare

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Pio Cesare, , Italy
Pio Cesare
Pio Cesare has been producing wine for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts.

At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery's output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.

Today, the estate is managed by Pio Boffa, great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world. Great strides have been made in quality, and single vineyard offerings have dazzled the wine press.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs from the San Pablo Bay to the Mendocino County border. The region can actually be divided into two sections—the “true” Sonoma Coast, marked by high rainfall, marine soils, cool temperatures, and saline ocean breezes, from which one can actually see the ocean—and the warmer, drier vineyards further inland, creating a diversity of wine styles. Contained within the appellation is the much smaller and more focused Fort Ross-Seaview AVA.

Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah, with high acidity, moderate alcohol, firm tannin, and fruit that is rarely overripe. One of the most favorable sites within the region is the Petaluma Gap, where a break in the coastal mountain range allows Pacific winds and fog to funnel through and cool the vineyards.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

WWH120110_2006 Item# 109292

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