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| Community Tasting History |
| Community Tasting Notes (average 95.9 pts. and median of 96 pts. in 72 notes) - hiding notes with no text | | | Tasted by BradE on 3/24/2024: Decanted for three hours, and drunk over five. Good to very good, but never moved into the great zone. A friend, asked for decanting advice, advised me to “open the 1993 and save the 1999 for another decade”. That was good advice. (895 views) | | | Tasted by johnh1001 on 12/24/2023 & rated 95 points: Drank over two days. Quite dense and somewhat closed. But budged a little bit on day 2. Loads of dark fruit and asphalt. Great depth and symmetry. I expect this needs many more years to open. (1124 views) | | | Tasted by Robmcl920 on 11/4/2023 & rated 98 points: Conterno vs Rinaldi; 11/4/2023-11/5/2023: The ‘99 Monfortino is a wine for the ages. It remains very youthful, and kept getting better throughout the evening with air. The best days are ahead, but I found this bottle more expressive than my last in 2020.
While initially reserved, with air, the nose was explosive with dark red to black cherry and plum fruits, dark red floral tones, roasted meats, tar, and sweet spices. On the palate, the wine is massively concentrated and high in acidity, while the tannins are quite finessed and integrated. I found dark red and black fruit, tar, dark red florals, tobacco, roasted meat and sweet spices, so dense but super expressive later in the evening.
This seems like a wine that could go for several decades if well stored, but with air, it was beautiful right now. This is an old school wine with a bit less finesse and precision than the ‘08 Monfortino served alongside it, but if you like classic Barolo this is about as good as it gets.
This bottle was opened at 2PM and quickly double decanted, served around 8 PM, and continued to improve throughout the night. (1602 views) | | | Tasted by David Paris (dbp) on 11/1/2023 & rated 95 points: E&R's Prequal to 25: Nebbiolo: The only one of the older bottles I have that I was looking to checkin with that was actually in tact... thank god! The aromas here are super elegant and massive, showing so many layers of beauty... the expression is full, rich and round, and very typically Monfortino. The palate texture was soft, round, and very elegant, showing beautiful composure and richness. On the nose and palate, this wine is pure bliss, and shows the kind of elegance, fruit and earth balance, and weight that top Barolo can achieve. Not to be missed, though, is the tannin profile which remains very strong on the palate. Similar on the finish, we still have a massive wall of tannins and much tighter here than the nose or palate offered. For me, the finish is where the wine still shows you its on its climb up its evolution, not yet at the plateau. Wonderful to check in with, but I'll hold mine for at least another decade. 95+ (1170 views) | | | Tasted by KeithAkers on 11/1/2023 & rated 97 points: Prelude 25-an E&R Nebbiolo joint (E&R Wines, Portland OR): Yes Yes Yes. Oh glory be. This is a Monfortino in full flight showing off why it has the pedigree it does. The nose is so layered and complex that it is the nasal version of Alice in Wonderland as it fills the painfully small glass with beautiful tones of cinnamon, sour red cherries, raspberries, some balsamico notes, violets, spices, roasted herbs, licorice, crushed rocks, earth notes, sweet tobacco, tar, and a touch of juniper berries. The Full bodied feel is seamless and layered with tart, high acidity and silky, high tannins that have begun to really integrate. I only wish I had a full bottle in front of me and my own little private space to just let this be. Can it age longer? Of course it can. Does it need to? Honestly, not really. It will need some air, but this is what I came for and it's firing on every cylinder I can ask for. (1293 views) | | | Tasted by 5laton on 11/1/2023: E&R Prequel 25 - Mostly older nebbiolo (Portland, OR): This had a very pretty balsamic fruit nose that became moderately kaleidoscopic with air. The palate was fairly closed and moderately astringent, but it was clearly a beauty. The wine became less approachable with air and needs another 10 to 15 years for my preferences. Strong hold (1078 views) | | | Tasted by dream on 10/6/2023 & rated 95 points: This was the one wine in the triumvirate 99-01 that was a bit shy while the other two were bursting with flavor and complexity. More streamlined with great depth and incredible mouthfeel, the '99 is very structured and youthful without any tertiary development despite an 8-hour double-decant! It's so fine and deep that I can't help but think it may surpass the other two vintages in time. More on the black fruit side with layers of charcoal minerals, licorice, dark cherry-wood and deep spice-box notes. At Lucciola, NYC. 95+ (1172 views) | | | Tasted by jamesabdavis on 9/6/2023: From magnum, double decanted 8 hours before drinking. Definitely the right choice.
Rich brooding dark-fruited nose, lots of herbal menthol licqorice complexity.
Gorgeous soft rich fresh integrated palate.
Massive acidity and tannin but the latter are so fine.
This is magnificent, superbly integrated, great power but the balance is absolutely seamless. Just at the very beginning of its drinking window. (1218 views) | | | Tasted by devraj on 5/22/2023 & rated 98 points: Dark red with no signs of aging. Incredibly perfumed with classic aromas of black cherries, plums, dried rose petals, tar and just a hint of anise. Huge, structured and completely coating the mouth with waves of sweet black fruits, present tannins, medium acidity and a very long floral and smoky finish. Monumental. (1482 views) | | | Tasted by kenv on 4/2/2022 & rated 96 points: 1999 Barolo Dinner (Chez Goldberg, Greenwich Village, NYC): [Double-decanted around 2:30pm for 3 hours.] Muted black fruit nose. Huge in the mouth. Long and juicy, but still so backward. Will this ever be ready in my lifetime? 96-??? (3997 views) | | | Tasted by WildeMeeuw on 12/26/2021 & rated 91 points: Kleur: Fluwelig licht oranjerood. Aroma / bouquet: Niet uitbundig expressief, verfijnde tonen van teer, leer en een hint van stalgeur en zoetige kruiderij. Smaak / Afdronk: Zachte zuurgraad. Zelfs na 22 jaar zijn de tannines nog vitaal, krachtig en stoer. Lange afdronk met een bittertje in de finale. Algemeen / potentieel: Barolo blijft voor mij een 'eetwijn' die zelden of nooit een 'open haard wijn' wordt… 50 + Kleur: 5 + Aroma / bouquet: 11 + Smaak / Afdronk: 17 + Algemeen / potentieel: 8 = 91/100
Colour: Velvety light orange-red. Aroma / bouquet: Not overly expressive, refined notes of tar, leather and a hint of stable scent and sweet spice. Taste / Aftertaste: Soft acidity. Even after 22 years, the tannins are still vital, powerful and tough. Long finish with a bit of bitterness in the final. General / potential: Barolo remains for me a 'food wine' that rarely if ever becomes a 'fireplace wine'… 50 + Colour: 5 + Aroma / bouquet: 11 + Taste / Aftertaste: 17 + General / potential: 8 = 91/100 (3717 views) | | | Tasted by joshabramson on 11/8/2021 & rated 98 points: My favorite wine next to 90' Giacosa riserva and 96' Bartalo Mascarello. The 99' Monfortino was drinking so well! (4138 views) | | | Tasted by overkloud on 3/28/2021 & rated 94 points: Opened 6 hrs in bottle (no decanting) in advance, drank over the course of 8 hours. about 1-2 hours into the drinking, the wine starts to soften up on the palate however still backwards. On the nose, it is restrained with red fruit, spice and hints of mint and minerality.
Unquestionably a wine of huge potential however it is broodingly backwards at this stage. It was shadowed by the 97 Mascarello Ca D Morissio on the same night (see my notes there). I would wait on opening my other bottles for at least another 5 years if not more.
It is (5040 views) | | | Tasted by Outplaying on 12/13/2020: Thanks Bob H for sharing this. Elegant, complex and a nice pairing with a piece of filet in a Vietti Barolo reduction sauce and shaved white truffles. (4976 views) | | | Tasted by Dave Mosko on 12/12/2020: Initially tight and ungiving as if I was anosmic. Ten minutes in the glass with lots of coaxing I got a little reassurance this was opening a bit. This was paired with a dry aged filet in a reduction of a barolo (Vietti) that I consider one of the best normales in my house. Good to live well once in a while.
The reputation of this wine was evident in it's class, body, texture and presence. "Awesome" escaped my lips. Among the accompaniment of really decent wines, everything else in the room paled, and bowed down to the wine in my glass. The mouthfeel was regal, with layers of silky classic fruit and mineral elements. The flavors hung forever, the duration was an amazing experience. Still a baby I would surmise as the wine stayed a bit tight throughout the 2 hours. By far the best wine I've had in 2020 and a nice way to celebrate the holiday season.
Got to love your friends and value the time spent with them. (3682 views) | | | Tasted by Bob H on 12/12/2020: I decanted this for 20+ hours; still a young wine, but with the extended decant, this drinks well. Complex nose - hold if you only have one or two, but this is worth taking a look at now if you have more than a couple. (3370 views) | | | Tasted by Burgundy Al on 10/10/2020 & rated 95 points: The Last Dance Magnum Dinner (The Krengels - Bannockburn IL): Magnum. Opened hours earlier and decanted, but still somewhat shy and reticent. Yet clearly also so much here- red and black cherry, licorice, roses, black pepper, and thyme. This kept unfolding in new and enticing ways, with charming balance and grace. This will keep getting better and drink well for decades to come. (4842 views) | | | Tasted by Robmcl920 on 6/6/2020 & rated 96 points: Deep, dark, and cool in tone on the nose, with black cherry and blueberry fruit, roses, menthol, baking spices, and anise. The aromatics are attractive but remain largely primary and the nose was a bit muted at first, but opened up later in the evening with air. On the palate, the wine is very primary with mostly a mass of dark red and black fruit, licorice, menthol, and some balsamic at the back end. While the aromatics and flavor profile of the wine remains very youthful, the tannins are beginning to resolve and the texture showcases both significant concentration and also great elegance, making it surprisingly easy to drink at this stage. Compared to an '02 Monfortino tasted a month ago, I found this bottle of the '99 to be less expressive aromatically and a bit less evolved, but smoother and more resolved on the palate, despite possessing a similar level of power/concentration.
The '99 Monfortino is a beautifully balanced wine but remains very young, and for this bottle at least, a bit austere, but has a great combination of power and elegance that suggests once the aromatics and flavor profile becomes a bit more expressive, this may be a profound wine. (3861 views) | | | Tasted by dcwino on 12/4/2019 & rated 99 points: Holiday Dinner - Champ, Keller, Hermitage Blanc, Barolo and Bordeaux (Bourbon Steak, Washington D.C.): En magnum. Surprisingly expressive nose displaying perfectly ripe black fruit, black cherry, blackberry, licorice, dark caramel, balsamico, lavender, tar, baking spices and earth. The palate to die for, layers upon layers of intense pure black fruit, silky and sensual, perfect amount of acidity and mineral, nicely integrated tannins and a seamless long black fruit driven finish with baking spices and licorice at the end. Despite being incredibly youthful, this is open for business. (4832 views) | | | Tasted by CamWheeler on 11/30/2019 & rated 95 points: PR 1969 Extravaganza: Liquorice, red currant, blood, iron and spice on the nose. Palate is extremely tightly coiled, this is power incarnate just waiting to be unleashed. Primary, with depth and savoury spice throughout. Give it time! (3765 views) | | | Tasted by dream on 10/11/2019 & rated 97 points: Decanted for 6 hours which really helped. Such a deeply concentrated and complex wine with still searing tannins. Delicious flavors of black fruits and spices with great intensity and verve. Thickly-textured yet so fine and lithe with great purity underneath the power. The finish is so complex already with notes of minerals and dark chocolate evident before the wall of tannins crushes the tongue. Still primary but drinkable with a very long decant. In ten years, this will approach perfection. 97+ (3959 views) | | | Tasted by Bob H on 9/11/2019: Young, young, young.
I decanted this about 3 1/2 hours ago, but this is still a baby.
Great, but at least IMO, better in 10-20-30 years (assuming I am still around to know)! (3956 views) | | | Tasted by Eric Guido on 2/15/2019 & rated 96 points: Having the opportunity to taste the ‘99 Monfortino twice in the same week was an honor. This night I found a dark, floral expression, rich in its showing of brown spices, as zesty black fruits, wild herbs, exotic spice and minerals emerged. On the palate, I found a rich, almost pliant expression, as ripe dark fruits seemed to soak the senses in a combination of minerals, acid and fine tannin, yet through it all a mix of wild mountain herbs and earth tones resonated. The finish was long with notes of balsamic spice, herbal tones and a twang of spice, acid and tannin. This was a different expression from the last bottle I tasted, yet equally appealing. (5290 views) | | | Tasted by reichken on 2/3/2019 & rated 96 points: deep dark almost black in color, showed a lot of fruit on the nose and although having a lot of tanin too it , this mag drank very nicely , dark fruits and a bit meaty, it was very long and very well balanced. it has a lot of developing to do but was a good young drink and a good bridge between old style barolo and slightly more modern (4074 views) | | | Tasted by Eric Guido on 1/22/2019 & rated 96 points: The nose on the ‘99 Monfortino was gorgeous, displaying a mix of black earth, crushed strawberry, savory cherry sauce, dried roses, sweet herbal tea leaves and lifting minerality. On the palate, I found unbelievably soft textures for a young Monfortino, with zesty notes of cherry, spiced orange, and minerals, before its acids and tannin began to set in, slowly clenching the senses. The finish seemed to bring the wine back to life, as its acids made the mouth water, giving vibrancy to the wine’s spicy cherry, strawberry and citrus components, along with lingering inner-rose florals. It was so beautiful, but also still so young. (4482 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Conterno Monfortino Magnum Vertical: 1970-2014 (Feb 2021) (2/1/2021)
(Giacomo Conterno Barolo Riserva Monfortino (Magnum) Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Giacomo Conterno Barolo Riserva Monfortino 1970-2006 [Magnum] (May 2014)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Antonio Galloni
Vinous, La Festa del Barolo 2013 Gala Dinner (Mar 2014)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (2/10/2013)
(Giacomo Conterno, Monfortino Riserva Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 1999 Barolo: Brilliance, Intensity and Class (Aug 2014) (11/1/2012)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Antonio Galloni
Vinous, Haiti Charity Dinner (Jun 2010) (6/1/2010)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By John Gilman
View From the Cellar, Sep/Oct 2008, Issue #17, Cantine Giacomo Conterno: Piemonte Pillar of Excellence and Tradition
(Barolo “Monfortino” Riserva Speciale - Giacomo Conterno) Login and sign up and see review text. | By John Kapon
Vintage Tastings, The Doctor is Still In (4/18/2007)
(G. Conterno Barolo Monfortino Riserva) Login and sign up and see review text. | By Antonio Galloni
Vinous, Italy’s 2001 Barolo and 2001 and 2003 Barbaresco vintages (Oct 2006)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 1999: The Forgotten Vintage (May 2006)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and View From the Cellar and Vintage Tastings. (manage subscription channels) |
| Giacomo Conterno Producer website
Ken Vastola's fabulous guide to G. Conterno labels
Praelum: “Arguably the King of Barolo. No wine journey is complete without the tasting of one of the great Conternos. ‘Only premium quality can bring prestige to the Langhe.’ Giovanni Conterno taught his two sons Giacomo and Roberto after World War I to ferment and age wines in Bottis with prolonged maceration and ageing. The brothers split in 1969 and Giacomo started investing in his own vineyards since 1974. The wines of Cascina Francia, Monfortino and recently, Ceretta from Serralunga d’Alba are amongst the finest expressions of Nebbiolo that the wine world has ever seen. 4-6 years ageing usually.”NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerRiserva MonfortinoPlease read this very important note from Ken Vastola. In each vintage, all Monfortino is from the same lot. Even if some bottles say "Riserva" while others say "Riserva Speciale" or "Stravecchio", these are all from the same cask and bottling. There was only one bottling of Monfortino in each vintage.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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