Pio Cesare Barbaresco 2011

  • 93 Wine
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  • 90 Robert
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Pio Cesare Barbaresco 2011 Front Bottle Shot
Pio Cesare Barbaresco 2011 Front Bottle Shot Pio Cesare Barbaresco 2011 Front Label

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

ABV
14.5%

Your Rating

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Somm Note

Winemaker Notes

A very classic Barbaresco, this wine 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 has a lengthy ageing potential.

Professional Ratings

  • 93
    Underbrush, tilled soil, violet, pressed rose petal and ripe berry aromas emerge on this polished, full-bodied red. The palate shows nice tension, offering juicy wild cherry, raspberry, ground clove, cinnamon and chopped herb framed by fine-grained tannins. A licorice note closes the firm finish
  • 92
    A red with beautiful clarity and purity plus dried strawberry, mushroom and dried flowers. Full body, fine tannins and beautiful fruit. Makes you want to drink it now.
  • 90
    Pio Cesare's 2011 Barbaresco is a tight and compact Nebbiolo that reveals an attractive level of aromatic intensity and energy. This is a well-composed wine that delivers wild berry, toasted almond and black licorice aromas. Softer fruit flavors appear on the finish. The wine is almost ready to drink now and in the medium-term.
  • 90
    Cherry, licorice, menthol and tar aromas and flavors mark this a pure, racy red. Tight and reticent now, with intensity and length for the medium term. Best from 2017 through 2026.
  • 90
    One-third of Pio Cesare's 2011 aged in French oak barriques, lending notes of vanilla, cinnamon and clove to the rich red fruit flavors. Layers of tobacco and herbs add complexity, but this will be better in two to three years, when the flavors have knit together.

Other Vintages

2019
  • 95 James
    Suckling
  • 93 Wine
    Spectator
  • 93 Robert
    Parker
  • 92 Jeb
    Dunnuck
2018
  • 94 James
    Suckling
  • 93 Robert
    Parker
  • 92 Wine
    Spectator
2017
  • 95 James
    Suckling
  • 94 Wine
    Enthusiast
  • 92 Robert
    Parker
  • 92 Wine &
    Spirits
2016
  • 95 James
    Suckling
  • 94 Jeb
    Dunnuck
  • 93 Wine
    Enthusiast
  • 93 Robert
    Parker
  • 92 Wilfred
    Wong
2015
  • 95 James
    Suckling
  • 92 Robert
    Parker
  • 91 Wine
    Spectator
  • 91 Wine
    Enthusiast
  • 90 Jeb
    Dunnuck
  • 90 Decanter
2014
  • 92 Wine
    Enthusiast
  • 92 James
    Suckling
  • 91 Wine
    Spectator
  • 90 Robert
    Parker
2013
  • 93 James
    Suckling
  • 92 Decanter
  • 91 Robert
    Parker
2012
  • 93 James
    Suckling
  • 92 Wine
    Spectator
2010
  • 94 Wine
    Enthusiast
  • 94 James
    Suckling
  • 91 Wine &
    Spirits
  • 90 Wine
    Spectator
2009
  • 93 Wine &
    Spirits
  • 90 Robert
    Parker
2008
  • 91 Robert
    Parker
  • 90 Wine
    Spectator
2007
  • 92 Wine
    Spectator
  • 92 Robert
    Parker
2006
  • 91 Robert
    Parker
2004
  • 93 Wine
    Enthusiast
  • 92 Robert
    Parker
  • 92 Wine
    Spectator
1999
  • 91 Wine
    Spectator
  • 91 Wine
    Enthusiast
1998
  • 90 Wine
    Spectator
Pio Cesare

Pio Cesare

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Pio Cesare, Italy
Pio Cesare Winery Image

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.

Image for Nebbiolo content section
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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 Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.

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Barbaresco

Piedmont, Italy

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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.

CGM29539_2011 Item# 152938

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