Pio Cesare Barolo Mosconi 2015
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James
Suckling -
The Somm
Journal -
Wine
Spectator -
Jeb
Dunnuck
Product Details
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Somm Note
Winemaker Notes
Produced in very small quantities since the 2015 vintage.
Sourced from the last acquisition of 10 hectares at the Mosconi appellation in Monforte d’Alba, made by the 4th generation of our Family, Pio Boffa, for his 60th birthday. Supple, ripe fruit, complexity, soft tannins. May be appreciated immediately, but with a very long life.
Professional Ratings
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James Suckling
Incredibly perfumed with unique aromas of white truffles, peaches, dark berries and dried flowers. Fresh and bright. Full body, very silky tannins and a long and gorgeous finish. So progressive and seamless. Magnificent. First vintage of this single vineyard wine. Only 5,000. Starting drinking in 2023.
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The Somm Journal
Made with fruit from the oldest vines on the property, it’s only Pio Cesare’s second single-vineyard release in 30 years. “Mosconi is thought to be one of the true ‘Grand Crus’ of Monforte d’Alba,” explains proprietor Pio Boffa. “Its soils and micro climates allow Nebbiolo to grow exceptionally well and produce Barolo with great structure.” We found distinctive aromas and flavors of rosebuds, tilled earth, tart cherries, and cinnamon, with opulent tannins.
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Wine Spectator
The cherry and strawberry flavors pick up eucalyptus and tar accents as this evolves on the palate. Lean and muscular, with vivid acidity and dense tannins plying the lingering finish. Austere now. Best from 2023 through 2040.
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Jeb Dunnuck
The first vintage for this new cuvée, the 2015 Barolo Mosconi comes from the Monforte d’Alba vineyard and there are just over 400 cases produced, with 300 magnums. Burgundian ripe red currants, flowers, spice, and loamy earth characteristics give way to a medium-bodied, beautifully textured Barolo that has grippy tannins, solid mid-palate depth, and a medium-bodied, silky mouthfeel. Give it 2-4 years and enjoy over the following two decades.
Rating: 93+
Other Vintages
2019-
James
Suckling -
Wine
Enthusiast -
Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator -
Wine &
Spirits
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James
Suckling -
Robert
Parker -
Wine
Spectator
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James
Suckling -
Robert
Parker -
Jeb
Dunnuck -
Wine
Enthusiast
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.
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.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.