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Pio Cesare Barbaresco 2013

  • JS93
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  • RP91
750ML / 14% ABV
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4.7 6 Ratings
750ML / 14% ABV

Winemaker Notes

A very classic Barbaresco, it is elegant with ripe and spicy fruit, great depth and complexity. The mild and ripe tannins provide this wine with gentleness and finesse, but also strength and opulence. It shows very long ageing potential.

Critical Acclaim

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JS 93
James Suckling
I love the blueberry, rose and strawberry aromas. Floral. Medium to full body, very fine tannins and a beautifully fruity finish. Such balance. Spent slightly less time in wooden cask and barrel than usual. Drink or hold.
D 92
Decanter
A late harvest year after a hot and warm summer which followed an unusually cool, wet spring. The length of the growing season enabled the grapes to reach full phenolic ripeness which shows in the structure and ageing potential of the wine. The result is a modern and classical wine with a gorgeous, luscious freshness, an impressive sour cherry sweetness with a savoury twist, and a pleasing bitter note on the finish. The texture is deceptively silky, supple and approachable. And whilst this feels quite forward, there’s little doubt it will also age well and improve for the next five years and more. Drinking Window 2017 - 2029
RP 91
Robert Parker's Wine Advocate
The 2013 Barbaresco sees fruit sourced from four separate vineyard sites across the appellation. The wine is aged in a combination of small and large oak barrel and is released one year later than its peers. Those extra 12 months of bottle aging have done a lot to improve the wine's integration and elegance. It also gives the wine more immediate appeal. In fact, this Barbaresco is ready to drink pretty much out of the gate. The mouthfeel is silky and soft and the bouquet offers a continuous stream of small fruit, cherry and licorice aromas.
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Pio Cesare

Pio Cesare

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Pio Cesare, Italy
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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.

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A wine that most perfectly conveys the spirit and essence of its place, Barbaresco is true reflection of terroir. Its star grape, like that in the neighboring Barolo region, is Nebbiolo. Four townships within the Barbaresco zone can produce Barbaresco: the actual village of Barbaresco, as well as Neive, Treiso and San Rocco Seno d'Elvio.

Broadly speaking there are more similarities in the soils of Barbaresco and Barolo than there are differences. Barbaresco’s soils are approximately of the same two major soil types as Barolo: blue-grey marl of the Tortonion epoch, producing more fragile and aromatic characteristics, and Helvetian white yellow marl, which produces wines with more structure and tannins.

Nebbiolo ripens earlier in Barbaresco than in Barolo, primarily due to the vineyards’ proximity to the Tanaro River and lower elevations. While the wines here are still powerful, Barbaresco expresses a more feminine side of Nebbiolo, often with softer tannins, delicate fruit and an elegant perfume. Typical in a well-made Barbaresco are expressions of rose petal, cherry, strawberry, violets, smoke and spice. These wines need a few years before they reach their peak, the best of which need over a decade or longer. Bottle aging adds more savory characteristics, such as earth, iron and dried fruit.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

SOU479688_2013 Item# 371769

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