Pio Cesare Barbaresco, Piedmont, Italy

皮歐酒莊巴巴萊斯科紅葡萄酒

點擊次數：23477

The 2004 Barbaresco is a beautiful wine endowed with expressive aromatics and an attractive core of ripe red fruit. Subtle notes of spices, smoke, tar and licorice add complexity. The wine possesses outstanding length and refined tannins that will only become more elegant with further bottle age. The Barbaresco is made from various estate-owned vineyards in Treiso. Roughly 30% of the wine was aged in French oak, which gives this Barbaresco a slightly modern accent without compromising what is a mostly traditional interpretation of Nebbiolo. Anticipated maturity: 2009-2024. Proprietor Pio Boffa has fashioned some of the finest wines of his career with his 2004 Barbarescos and Barolos. These 2004s are remarkably open even at this early stage. When I asked Boffa if he thought the 2004s would shut down in bottle Boffa responded that it was unlikely because the wines would have already begun to clamp down at this stage if they were indeed headed for a stubborn period. Boffa continued to say he had never seen a vintage with such quality and quantity, echoing a refrain heard throughout Piedmont when discussing the 2004 vintage. Like so many producers, Boffa has backed off the French oak, a move that has benefitted his wines to a huge degree. Importer: Maison Marques & Domaines, Oakland, CA; tel. (510) 587-2000

Bright and fruity, with plum, flowers and fresh mushroom on the nose. Full-bodied, with soft, round tannins and lots of stylish fruit. Pretty and refined. Has wonderful balance and richness. Best after 2010. 2,500 cases made, 500 cases imported.??–JS??Region: Italy / Piedmont / Barbaresco Select to Add

Pio Cesare was founded in 1881 and has consistently represented the best of Piedmont winemaking tradition over its many years in existence. This pretty Barbaresco offers a potpourri of aromas from dried rose petal to pressed violets, spice, cinnamon stick and vanilla bean. It’s an elegant and harmonious wine with extraordinary intensity and complexity and it ends with firm, drying tannins.——M.L.(4/1/2009)—— 92