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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 22 notes) - hiding notes with no text | | | Tasted by t.c.green on 12/30/2017 & rated 89 points: An excellent wine for my birthday at Assiago with family and friends. This is medium bodied for a Barolo and is at the height of it's life. I will drink the next 5 over the next 10 years. (1778 views) | | | Tasted by guchl on 6/18/2014 & rated 91 points: Nice... Classic notes - tar, roses, mint. Fruit tasted of plums in one glass and ranier cherries in another. Medium long finish. Mature and enjoyable (3805 views) | | | Tasted by Vinomane on 1/11/2014 & rated 82 points: More evidence of Vietti's ill-timed lacuna during the great Barolo vintage run of 1996-2001. You can tell it's Barolo and not much else. Pruny and stillborn on day one; no better on day two. No upper register aromatics, no grip on the palate, nothing singing on the finish: a failure. (3931 views) | | | Tasted by ghostofgotham on 9/22/2012 & rated 84 points: The bottle we poured was on the wrong side of the hill at this point, but you could still pick up some of the iodine and red berries that I think of when this producer comes to mind. (4981 views) | | | Tasted by WineDoctors on 7/28/2012 & rated 91 points: nose is red licorice, a little animale that moves to barnyard; fine tannins, dark fruit, medium bodied with foraged mushrooms in duck jus. drink now it seems (5023 views) | | | Tasted by winemo on 6/7/2012 & rated 91 points: - Ruby color. (4069 views) | | | Tasted by lab_rat on 11/9/2011 & rated 91 points: Leather, anise on the nose. Delightfully earthy. Took a couple of hours after opening for that pleasant Nebbiolo astringency to be apparent, but after 2.5 hours, the full structure was there. (3041 views) | | | Tasted by pmarlo on 11/7/2011: Cork stained dark and not much of a bouquet. Muddy red, almost dirty, then poured though Vinturi. Earthy taste. Nice, smooth, a slight alcohol sting. Fruit subdued but nice flavor just the same. Port-like flavor and smell. Evolved as more time in glass like most Barolos. Soft, almost feminine and good. Fruit came out more. Sediment deposits on side of bottle due to extended cellaring. Friend liked it from first sip and said 'I could drink this,' which I took as drinking on regular basis. Last glass saw fine sediment but never detracted. Kept wanting to drink another sip. Was so ready now but could go 3-5 years more. 92. (2723 views) | | | Tasted by W2WineGuy on 8/2/2011 & rated 89 points: Solid wine. Opened and decanted for nearly 4 hours. Still solid tanins, slightly "ozidized" color. Bright cherry taste, tar, still a slight bitter taste, but very yummy. Having with Chicken parm, looking forward to it! (1995 views) | | | Tasted by pc1981 on 3/20/2010: Very light ruby in color with a thin appearance in the glass. On the nose I picked up hints of preserved fruit and licorice as well as pleasurable barnyard smells. I agree that this wine is tasting a bit pruney, but it's far from dead. The tannins remain firm and leave you wondering whether they are expanding and falling out or maybe recombining with other components and actually getting smaller. I noted only a slight amount of deposit at the bottom of the decanter, and know for a fact that the wine had been cellared at 55 degrees since purchase. It is definitely an interesting wine. (2589 views) | | | Tasted by Richard M on 2/28/2010 & rated 85 points: Tasting tired when opened, over-mature and pruney. After 24 hours, definitely better, but not sure that even a 2-day 'Audoze' will bring this back to life. Consistent with a bottle had 6 months ago, all stored at a controlled 55 degrees since purchase (2442 views) | | | Tasted by ksmith on 7/2/2009 & rated 89 points: Ruby-orange in color. Nose includes caramel, stewed fruit and cedar. Red fruits, cherries and licorice on the palate. Dusty tannins, but smooth on the finish. This has been cellared at 65- 70 degrees for five years. (2590 views) | | | Tasted by thebonnydooner on 11/2/2008 & rated 89 points: Very nice, but lacks enough interest to merit an outstanding score. Pretty typical with light cherry and strawberry fruit, notes of tar and flowers - juicy with light tannins on the finish. Balanced and pretty tasty. (3039 views) | | | Tasted by David Paris (dbp) on 3/6/2008 & rated 90 points: Decanted two hours. Very light color, but pretty. Lots of gravel, spices, dirt, briar, figs, licorice, kiwi (with the skins) on the nose. Very mouthwatering on the nose with great diversity. Mouthfeel is light, with strawberries and gravel dust. Finish is moderately dry with lots of earth, gravel dust, and strawberry, winding up with some sour cranberry after 4 hours decanting. A bit disjointed on the finish, and not too long. This is good, but mostly wins on the nose and mouthfeel. Wish the finish was better. (2945 views) | | | Tasted by pmarlo on 11/22/2007 & rated 90 points: When first opened and tasted, thought this was about an 87. But left to breathe and it developed into a 90 point wine. Pinot like in appearance as color was not intense. Nice purple stain on the cork. I agree with the community regarding licorice and tar flavors, decanting for 1.5 hours, and having a very slight bitterness. Did not detect any heat which made this pleasant. Wife thought this was a strong wine, even 5 days later. It seemed stronger than its rated 13.5% alcohol content but not overwhelming. I feel these wines (nebbiolo) benefit the most with additional bottle age. Barolos continue to impress me. They seem to develope and change as they react with air and only make me want to try more. Will try the next within 5 years.
11/7/11-With Greg watching bears vs. Eagles (they won.) Cork stained dark and not much of a bouquet. But earthy. Muddy red, almost dirty, then poured though Vinturi. Nice, smooth, a alcohol sting. Fruit subdued buy nice flavor just the same. Evolved as more time in glass like most Barolos. Soft, almost feminine and good. Fruit came out more. Sediment deposits on side of bottle due to extended cellaring. Greg liked it from first sip and said 'I could drink this,' which i took as drinking on regular basis. Kept wanting to drink another sip. Was so ready now but could go 3-5 years more. 92. (3215 views) | | | Tasted by br on 2/26/2007: cherries and black licorice with nice texture but a slightly "dirty" flavor. not a huge amount of depth or complexity, but pleasant. a bit short on the finish. not much else on the second day. (3096 views) | | | Tasted by T G F on 10/9/2006 & rated 88 points: Bottle was open about an hour before serving. I suggested giving it about 1.5 hours of air before serving. (3429 views) | | | Tasted by thebonnydooner on 9/12/2004 & rated 89 points: Light in colour, lots of light cherry and garnet/brick. Nice forward nose, showing cherry, plum, strawberry fruit as well as rose, tar and mature notes. Slightly bitter on the palate, with plum cherry fruit, dry tannins and a racy cherry acidity. Nice smooth dryn finish. Went beautifully with Osso Buco. Drinking well but another year or two would not hurt. (4497 views) | | | Tasted by ErikK on 3/9/2004: (Dinner at Purple Cafe). Wine was very light, more Pinot in appearance. Good nose with cherry, licorice and some earth. Quite light on the palate and thin through the middle. Lingering finish with a touch of heat and a carmel component. After 2 hours in the decanter, the wine picked up some weight and the finish began to really lengthen. The last glass was far better than the first. (4327 views) |
| Vietti Producer website
U.S. Importer (Addt'l Info)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 CellarTrackerItaly 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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