Cavallotto Barolo Bricco Boschis 2013 - Stone Gate Wine & Spirits

Cavallotto Barolo Bricco Boschis 2013

  • wa96+
  • we96
Cavallotto Barolo Bricco Boschis 2013



Barolo Bricco Boschis 2013 shows all the characteristics of this cool, classic growing season from the first perfumes to the finish. The nose is floral, with rose, violet and hibiscus elements framing dark cherry and raspberry notes. In the mouth, the calm, linear mouthfeel allows all the wines complex characteristics of reveal themselves: ripe, fresh cherries, licorice, mineral notes, sweet tannins and a long, precise and fresh finish. This will requires some patience for consumers, but will be worth the wait. The wine is best with second courses of red meat, simply grilled or roasted. Also good with hard and aged cheeses.
Category Red Wine
Region Italy, Piedmont, Barolo
Brand Cavallotto
Alcohol/vol 14.5%
  • wa96+

Wine AdvocateCavallotto is on a roll with some very impressive new releases. The 2013 Barolo Bricco Boschis is a tremendous effort that has an edge on the excellent 2010 vintage in my view. The wine shows a beautifully exuberant but elegant bouquet with the ethereal and undertone fruit and spice aromas you get with Nebbiolo. Although the wine is never overdone, it does show silky persistence and a long finish that comes from the noble nature of the tannins and the wine's textural finesse. Yet, it is playfully deceiving in a way because behind that polished grace, it delivers impressive depth and power.

Monica Larner, June 30, 2017
  • we96

Wine EnthusiastNew leather, menthol, woodland berry, dark spice and a whiff of pressed rose petal are just some of the scents you'll find on this radiant red. Vibrant and loaded with finesse, the structured palate delivers juicy Maraca cherry, cranberry, white pepper, star anise and a hint of pipe tobacco while youthfully taut noble tannins and firm acidity provide an age-worthy framework. It's already stunning but needs time to develop to its full potential. Drink 2023-2043.

Kerin O'Keefe, September 1, 2017