Cavallotto, 'Bricco Boschis' Barolo 2005

For generations, the Cavallotto family has been turning out naturally grown, traditionally made Barolo from historic vineyard sites within the small village of Castiglione Falletto. Their vines are old and their soils are uniquely light and fine– without nerding out too much, this makes a wine that is full-bodied and powerful, but more floral, elegant, and approachable than more rustic styles. We’re hardly the first people to say this, but Cavallotto may be the greatest Barolo producer very few people have ever heard of. Their pride and joy is the ‘Bricco Boschis’ vineyard - a choice plot that’s as inseparable from their reputation as tissues are to Kleenex. These are their fanciest wines, but the truth is even their everyday, under $30 bottles are much better than they need to be and worth a look.

2005 may have been a hot year for music (‘We be Burnin’ by Sean Paul) but it was a pretty cold, rainy vintage in Barolo. Even still, Cavallotto made a pretty remarkable wine. Their 2005 ‘Bricco Boschis’ is medium-bodied, crisp with acidity, and full of the kind of flavors that inspire us to reach for a thesaurus. It will be in the zone for at least the next 5-10 years.

Source: Private Cellar
Notes on the Vintage: 2005 in Piedmont is not the same thing as 2005 in Bordeaux. The wines aren’t blockbusters, they’re a little more subtle. Honestly, that’s why we like them.
*Opening old wine can be tricky. Many corks are fragile, and if you’re not careful, can break. Just because a cork crumbles doesn't mean the wine’s off. If you're new to buying old wine or curious about the condition, just reach out. 

Please note: we aren’t able to take returns of any corked or damaged bottles.

Unfortunately this item is sold out - but we recommend this wine:
Dom Pérignon, 2012

Ships from: American Flag Icon New York, NY, USA

Please note that currently we only ship within the United States.

Need help? Text +1 (870) 600-3096 or call (212) 258-0722.

Questions about shipping & returns? See our FAQ.