Top 10 wines in the US press20th June, 2013 by Andy Young
2006 Pio Cesare Barolo
According to Irene Virbila in the LA Times, “when looking for a special bottle to bring to a dinner party, you can’t go wrong with a Barolo — unless, that is, the main course is fish. But for anything else, especially braised meats or roasts, a Barolo can hold its own with the best of California, France or Australia.”
In writing about this wine, she added: “This one comes from the grand old house of Pio Cesare, founded way back in 1881, one of the first to bottle in Piedmont, Italy. The firm is now run by Cesare’s great-grandson Pio Boffa.
It’s a fine example of classic Barolo and at a very good price for the quality. Fresh and round, it has a chiseled structure and wonderful balance. No need to wait on this one unless you want to: It’s drinking beautifully now, superb with a roast duck or brasato (beef braised in red wine).”