Pio Cesare Il Bricco Barbaresco 2015

  • 97 James
    Suckling
  • 94 Jeb
    Dunnuck
  • 93 Wine
    Spectator
  • 93 Robert
    Parker
  • 93 Decanter
  • 92 Wine &
    Spirits
  • 91 Wine
    Enthusiast
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Pio Cesare Il Bricco Barbaresco 2015  Front Bottle Shot
Pio Cesare Il Bricco Barbaresco 2015  Front Bottle Shot Pio Cesare Il Bricco Barbaresco 2015  Front Label

Product Details


Varietal

Region

Producer

Vintage
2015

Size
750ML

Features
Collectible

Boutique

Your Rating

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Somm Note

Winemaker Notes

Big, powerful structure, rich with ripe fruit. Soft and spicy. Sweet and ripe tannins. Very long life. Very small quantity produced.

Professional Ratings

  • 97
    This shows phenomenal structure to it with fantastic linear tannins that take this wine deep and long on the palate. It’s buttressed by a beautiful balance of ripe fruit characterized by strawberry and orange-peel undertones. Chewy and focused. Needs four or five years to soften and show its true greatness. Available in February 2019. Try in 2022.
  • 94
    The 2015 Barbaresco Il Bricco is a more structured, concentrated effort that’s going to reward bottle age. Lots of ripe red and black berry fruits, crushed violets, licorice, and spicy notes give way to a medium to full-bodied Barbaresco with plenty of angular yet ripe tannins, good acidity, abundant mid-palate depth, and a great finish. It shows the ripe, warmer style of the vintage yet still needs 4-6 years of cellaring.
    Rating: 94+
  • 93
    Rich and spicy, featuring cherry, plum and tar flavors, accented by vanilla and toasty oak notes. Firm and compact, yet balanced, this will need time for all the components to harmonize and find equilibrium. Best from 2021 through 2038.
  • 93
    From the Bricco di Treiso MGA, the 2015 Barbaresco Il Bricco is a rich and nicely layered red wine that shows the warm characteristics of the vintage with dark berry fruit, cherry and light touches of exotic spice. I paired this wine with lightly aged salami that worked beautifully, thanks to the oily nature of the food and the fresh nature of the wine.
  • 93
    The Bricco vineyard in Treiso is known for producing solid, ageworthy wines. Combined with Pio Cesare's use of stainless steel for vinification and then botti and barrique for maturation, the result is an elegant, fresh yet structured wine with hidden power. The broad palate has a chocolate edge to it, with oak astringency and plummy hedgerow fruit in tow. The fine, delicate tannins give grip but there's a lovely juicy character just waiting to break out. If you need to drink this right away it deserves decanting. Approximately 5,000 bottles produced. Drinking Window 2019 - 2045
  • 92

    A blend of fruit from three estate-owned plots in the Bricco di Treiso cru, this aged for 30 months in large oak botti, with a small portion in French oak for 18 months. It shows the imprint of 2015’s warm, dry growing season in its flavors of baked plum and cherry liqueur, yet finds lift in notes of menthol and cinchona bark. §

  • 91
    Subtle aromas of coconut and exotic spice mingle with iris and menthol. The full-bodied palate offers mature cherry, espresso and star anise framed in close-grained tannins. Best 2021–2027.

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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.

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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.

SWS935868_2015 Item# 549621

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