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2006 Pio Cesare Barolo

Not Currently In Auction

Latest Sale Price

October 17, 2021 - $83

Estimate

RATINGS

94The Wine Advocate

...a super-classic profile of tar, roses, raspberries and licorice, all wrapped around a firm core of tannins. Fresh and vibrant throughout, the Barolo impresses for its superb balance and poise.

91Wine Spectator

Sweet and spicy, displaying a viscous texture that envelops the cherry, menthol and allspice notes. Firm, upright tannins on the finish keep this honest, and the spice lingers, along with notes of mineral.

91-93Stephen Tanzer

Sweet but lower-toned aromas of mocha and nuts. Powerful, broad and rich, with a plush texture to the flavors of plum, coffee and mocha. There's something distinctly old school about this wine and yet there's a pliancy to the middle palate.

91James Suckling

The nose is jam packed with strawberries, spice, and flowers. The palate is full and very soft with round tannins. Strawberries, dried flowers, and chocolate notes on the finish.

17Jancis Robinson

Alluring sweet violet aromas. Very dry finish. Painfully dry and tart at the moment – like pure walnut skin!...There is some purity here.

REGION

Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

TYPE

Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.