Pelissero Pasquale
Bricco San Giuliano Barbaresco Nebbiolo
Barbaresco, Cuneo, Piedmont, Italy
Did not heed my own advice to hold this longer. Give it 45 mins. Good but still in a bit of a dumb phase #barbareso
Did not heed my own advice to hold this longer. Give it 45 mins. Good but still in a bit of a dumb phase #barbareso
2 people found it helpfulMar 18th, 2016
Young Nebbiolo. Cherry, earthy, soft tannins. Went brilliantly with tri-tip. Who knew!
Young Nebbiolo. Cherry, earthy, soft tannins. Went brilliantly with tri-tip. Who knew!
2 people found it helpfulNov 17th, 2014Young and fresh but wound too tight. Hold. #nebbiolo
Young and fresh but wound too tight. Hold. #nebbiolo
1 person found it helpfulJan 30th, 2016
2011 Pasquale Pelliserro "Bricco San Giuliano" Barbaresco - decant for 2 hours. Lean and elegant with dried rose petal, saddle, mineral and cherry skins with moderate tannins and great acid. Should be left alone for at least 4 years but I couldn't wait. Great vintage in Barbaresco, Hold it.
2011 Pasquale Pelliserro "Bricco San Giuliano" Barbaresco - decant for 2 hours. Lean and elegant with dried rose petal, saddle, mineral and cherry skins with moderate tannins and great acid. Should be left alone for at least 4 years but I couldn't wait. Great vintage in Barbaresco, Hold it.
Dec 6th, 2015
Notwithstanding that I’m straying way out of my lane when it comes to Italian wine....this went comfortably with a cauliflower/spinach rigatoni pasta. Where the wine lands as a score...???
Notwithstanding that I’m straying way out of my lane when it comes to Italian wine....this went comfortably with a cauliflower/spinach rigatoni pasta. Where the wine lands as a score...???
Feb 6th, 2022
Too young from a tannic point of view, but acid is lacking. On the nose: classic tar, blood orange, and a touch of soft leather. On the palate, acidity seems low, then excellent ripe raspberry, spice and cranberry. Loads of coarse tannin on the rustic finish. Tannin could definitely soften, but not sure the acidity is there to balance.
Too young from a tannic point of view, but acid is lacking. On the nose: classic tar, blood orange, and a touch of soft leather. On the palate, acidity seems low, then excellent ripe raspberry, spice and cranberry. Loads of coarse tannin on the rustic finish. Tannin could definitely soften, but not sure the acidity is there to balance.
Jun 15th, 2020
[Tasted on March 6, 2020 at Home]
Purchased at the winery during our visit to Piemonte. Dried plum, cherry, rose petal, black licorice, leather, earth, sage, with dusty tannins and a hint of iron on the finish. Wine drank well after two hours and was at its best after 48 hours.
[Tasted on March 6, 2020 at Home]
Purchased at the winery during our visit to Piemonte. Dried plum, cherry, rose petal, black licorice, leather, earth, sage, with dusty tannins and a hint of iron on the finish. Wine drank well after two hours and was at its best after 48 hours.
A double-decant. In the fridge for 30 minutes. Another double-decant. About as beautifully polished a nicely aged Nebbiolo can get. BUT...its beauty is fleeting. Two hours in it's a clumsy dog that warrants perhaps an 8.5.
A double-decant. In the fridge for 30 minutes. Another double-decant. About as beautifully polished a nicely aged Nebbiolo can get. BUT...its beauty is fleeting. Two hours in it's a clumsy dog that warrants perhaps an 8.5.
Aug 23rd, 2018
Bounding nose. Dried cherries, chalky, soft tobacco, red and purple flowers. Soft edges, firm acidity and tannins down the middle of the palate. Finishes juicy with firm tannin. Open for 8+ hours prior to serving. You can sit on this for a couple more years.
Bounding nose. Dried cherries, chalky, soft tobacco, red and purple flowers. Soft edges, firm acidity and tannins down the middle of the palate. Finishes juicy with firm tannin. Open for 8+ hours prior to serving. You can sit on this for a couple more years.
Jan 1st, 2017
This is a behemoth. I would highly recommend decanting this for several hours before serving, or better yet not opening it for another 5 or 10 years. Extremely tight, and very tannic. Once it opens somewhat, you start to get some fruit, although it's like underripe blackberries. Some black pepper as well. If you insist on drinking now, enjoy this with a big fat steak to give those tannins something to grab onto.
This is a behemoth. I would highly recommend decanting this for several hours before serving, or better yet not opening it for another 5 or 10 years. Extremely tight, and very tannic. Once it opens somewhat, you start to get some fruit, although it's like underripe blackberries. Some black pepper as well. If you insist on drinking now, enjoy this with a big fat steak to give those tannins something to grab onto.
Dec 16th, 2016