Ceretto - Barolo Bussia 2016 (Pre-arrival) (750ml)
This item is available for pre-arrival.
Wine Advocate: 97 Points
This is the second vintage created after Ceretto started farming in Monforte d'Alba. Specifically, the 2016 Barolo Bussia sees fruit sourced from Bussia Soprana, one of the various subdivisions of the larger Bussia cru. I loved the inaugural 2015 vintage, and my initial impression of 2016 evokes that same excitement. This is a worthy addition to the Ceretto portfolio; it's a wine that offers enormous silkiness and textural finesse. Those beautiful Nebbiolo aromas are all there—the wild cherry, licorice and rust—but I am particularly impressed by the soft elegance of the mouthfeel, which gives equal space to fruity sweetness, acidity and structure. It's not as long as the outstanding Bricco Rocche (from Castiglione Falletto), but almost.
James Suckling: 95 Points
Lots of ripe, focused fruit here with dried-strawberry, floral and spice aromas. Hints of crushed stones. It’s medium-to full-bodied with a balance of ripe tannins and a savory finish. Needs time to come together, but already so attractiv
Vinous: 94 Points
The 2016 Barolo Bussia is explosive, vibrant and full of energy. Bright saline notes give the Barolo Bussia great tension and sheer drive. Deceptively medium in body the Bussia is also incredibly distinctive. Its rich, vivid flavors are so finely sculpted. Inthis range, the Bussia is distinguished by its mid-palate sweetness and that creaminess that is so common in the best Bussia Barolos. I love the vibrancy here.
Wine Spectator: 92 Points
Ripe plum and cherry fruit is graced with toasty, baking spice and wild herb accents in this sinewy Barolo. There is harmony here, with a lasting impression of fruit to match the refined tannins.
Wine Enthusiast: 92 Points
Aromas of scorched earth, French oak and menthol lead the way along with a whiff of blue flower. On the structured palate, notes of cocoa, vanilla and licorice accent a core of dried black cherry before an espresso finish. Assertive close-grained tannins provide the backbone a firm, mouth-drying finish.
