Pio Cesare Barolo 2006

  • wa94
  • st91-93
  • we92
  • ws91
Pio Cesare Barolo 2006

SKU 00736


This is a classic Barolo, with excellent structure and harmony, mild tannins and balanced fruit. It is immediately approachable, but it has a very long ageing potential.
Category Red Wine
Region Italy, Piedmont, Barolo
Brand Pio Cesare
Alcohol/vol 14%
  • wa94

Wine AdvocateThe 2006 Barolo offers up a super-classic profile of tar, roses, raspberries and licorice, all wrapped around a firm core of tannins. Fresh and vibrant throughout, the Barolo impresses for its superb balance and poise. Deceptively medium in body, the wine sneaks up on the mid-palate, gaining more and more volume through to the finish. There is the subtlest hint of French oak that points to the slightly updated style the estate is going for with this bottling, but not enough to detract from the classic feel. This is a magnificent, impeccable Barolo from Pio Cesare, but it will be even better in a few years. The estate's Barolo is made from a number of vineyards in Serralunga, Grinzane Cavour, La Morra, Novello and other villages. The wine is aged mostly in cask, although 30% sees French oak. Anticipated maturity: 2016-2031.

Antonio Galloni, December 2010
  • st91-93

International Wine CellarGood deep red. Sweet but lower-toned aromas of mocha and nuts. Powerful, broad and rich, with a plush texture to the flavors of plum, coffee and mocha. There's something distinctly old school about this wine and yet there's a pliancy to the middle palate. Finishes with suave, building tannins that reach the front teeth.

Stephen Tanzer, December 2009
  • we92

Wine EnthusiastHere is a classic expression of Barolo from a very good vintage that opens with bright fruit aromas that are embellished by carefully measured oak tones. You'll recognize blackberry, cassis, tobacco, mineral, cola and humus. The tannins are young and this wine requires more years of bottle aging.

Monica Larner, December 1, 2010
  • ws91

Wine SpectatorSweet and spicy, displaying a viscous texture that envelops the cherry, menthol and allspice notes. Firm, upright tannins on the finish keep this honest, and the spice lingers, along with notes of mineral. Needs time. Best from 2013 through 2030.

Bruce Sanderson, March 31, 2011