Pio Cesare Il Bricco Barbaresco 2017
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Suckling
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Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
Dried strawberries, ash, tar and dried flowers, such as roses, on the nose. Full-bodied and very tannic with powerful tannins and a savory finish. It’s spicy and intense at the end. A very structured red. Imposing tannins. Drink in 2024.
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Wine & Spirits
Fruit chosen from three high-elevation plots in the Bricco di Treiso cru yielded a fresh and vibrant wine even in the hot and dry 2017 growing season. Notes of tobacco leaf, mortared herbs and licorice weave through the wine, balancing the taut red-berry and cherry flavors. The lively acidity and cool herbal notes carry the wine to a bright and vertical finish and indicate good aging potential.
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Robert Parker's Wine Advocate
With fruit from the village of Treiso, the Pio Cesare 2017 Barbaresco Il Bricco shows a delicate and fine embroidery of small berry fruit, wild blueberry, blue flower, smoky ash and licorice. There is a tarry note in this vintage that is spurred on, I am sure, by the heat and drought of the summer season. Despite that extreme weather, the wine is gracefully contained and never too ripe or heavy.
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Wine Spectator
Solidly built and expressive, featuring plum, eucalyptus, tar and iron flavors. Firms up on the finish, remaining fresh and well defined, with accents of wild herbs. Best from 2024.
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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.
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.
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.