Pio Cesare Piodilei Langhe 2011

Pio Cesare, Chardonnay, Piodilei, DOC Langhe, Piemonte, Italy, 2011

About Langhe DOC
The Langhe DOC requires a wine labelled as chardonnay, to be based upon at least 85% chardonnay grapes.

This wine: varietal chardonnay, barrel fermented, then aged on the lees for 8 months, natural cork closure, 13.5% abv, Portland Wine, £35 (03/17)

Consumer tasting note: a fresh nose of citrus with underpinning but not overly done oak, a bit spicy, some dessert apple, and hints of nuts and honey; medium bodied, a smooth palate of citrus, underpinning oak and a touch of floral broom on the end of the long length. Decant for 30 minutes.

WSET style tasting note
Appearance: clear and bright, medium (just) intensity lemon, showing tears.

Nose: clean, medium (+) intensity, developing, with aromas as they come, of very low-key struck match, hint of sweat (could be construed as woody, but may be caused by a strain of lactic acid bacteria (1), (2)), spicy edge, low-key oak, hint of lemon zest, lemon pith, hint of lime, touch of bees-wax, touch of perfumed dessert apple, a hint of nuttiness, and after some time a hint of honey.

Palate: dry, medium (+) acidity, medium (+) alcohol, medium body, medium (+) intensity, a low-key grip from time in not new or large format oak, and a smooth texture from time on the lees, with flavours of sweet lemon drops, touch of lemon zest, grapefruit, and a light touch of oak in the background, with more than a hint of broom on the end. A long length with a clean yellow citrus finish and a low-key grip.

Quality: very good, well-balanced fresh seeming acidity with alcohol, showing good intensity throughout, similar concentration and moderate complexity, with evidence of time spent in well-integrated oak and in bottle, with an oaky note and low-key grip, and bees-wax, nuts and honey, respectively. Decent concentration, follows into a solid long length.

Drinking readiness/ageing potential: can drink now, but has potential for ageing, over say 2-4 years – a sound structure and indicative length, there is room to develop, to give perhaps a more certain nutty honeyed character.

References:

  1. Gawel, R. An introduction to malolactic fermentation in wine. [online]. Accessed 06/07/17.
  2. Dharmadhikari, M. Some issues in malolactic fermentation acid reduction and flavor. [online]. Accessed 06/07/17.

About citbp

I am interested in everything about wine, from site selection to tasting.
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