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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by t_moderne on 1/31/2024 flawed bottle: Opened and decanted
Ruby rust color.
Nose offers stewed fruits and cedar; touch of menthol.
Tastes better than it smells.
Dried fruit, plums/prunes and leaves with the menthol note.
The nose suggests it is cooked and suffered from heat damage.
Too bad as there was potential here. Disappointing.
Will mark as flawed. (165 views) | | | Tasted by NostraBacchus on 1/24/2020 & rated 95 points: What a great bottle of Vignolo. Explosive aromatics of ripe dark red cherries, plum, some red berries, smoke, menthol, leather, etc. It‘s medium-full bodied, dense and pretty structured, with medium-high acidity and medium+ tannin that is very good quality. Long finish with plenty of complexity. This is in a perfect place now with still vibrant fruit but tertiary notes starting to build up. What a beauty. (1465 views) | | | Tasted by sburtt on 12/18/2019 & rated 93 points: incredibly fruity given the age, fresh, clean, scents of cherry, red fruit, sous bois, mushroom, gentle tannin on the palate, and somewhat sweet on the end, very nice, lacking the wow effect (852 views) | | | Tasted by RichardP on 3/1/2018 & rated 92 points: Menthol on the nose; on the palate, rich cherry and red berry fruit with strong notes of iron and earth over lighter floral notes, and strong tannins and acidity on the medium to long finish. Although this was decanted for two hours and drunk over two more, it didn't fully open up; this needs several more years, and it should be decanted for sediment. This shows the "iron fist in velvet glove" side of Barolo. Very good value at about $60. (1315 views) | | | Tasted by pdicorpo on 8/7/2015 & rated 93 points: Fantastic bottle of wine! Ready to drink now. very smooth but still rich with flavor. (2660 views) | | | Tasted by ubercuvee on 2/25/2014: Distinct spearmint note. Lovely barolo, still plenty of tannin, starting to get the brick aromas mature baroli get, drink now to 2020. I still see the herbal/medicinal notes Tanzer talks about. It's good to be alive and own wine like this :-) (3219 views) | | | Tasted by Ultimatewinekick_Andreas on 8/30/2013 & rated 92 points: Nice classical Barolo. (2659 views) | | | Tasted by Paul S on 10/27/2010 & rated 93 points: Old Barolos and Riojas (Incontro, Robertson Quay): Still young, but this was clearly a really good wine, with plenty going on. Lovely nose for a start - dirty earth, meat, a hint of flowers, iron mineral - quite captivating really. Still rather tight on the palate though, where fine but firm tannins and high acid formed a firm backbone for otherwise really pleasant and open flavours of dark cherry fruit, a little tar, and a little spice playing alongside smoky, earthy notes at the finish. Nice depth, good length, lovely balance, great integration. I really liked this. What really stood out was the wonderful balance, structure and completeness, but one gets the feeling that there is just so much still coiled up tight. Nice now, but it needs time. When I came back to the wine at the end of dinner, a good two hours after it was poured, it was still going strong, opening up to show nice pure fruit tones to go along with all that structure. This certainly is one for the future. Excellent. (4867 views) | | | Tasted by TheFoodieTraveler on 8/21/2010 & rated 89 points: Great earthy complexity but too much tannic to fruit ratio (3677 views) | | | Tasted by bearsfan on 7/15/2008 & rated 93 points: Beautiful, smooth traditional expression of barolo from a fantastic producer. Can't wait to drink the sibling from the sister vineyard which should be stellar. (2700 views) |
| By Antonio Galloni
Vinous, 1999 Barolo: Brilliance, Intensity and Class (Aug 2014) (11/1/2012)
(Cavallotto Barolo Riserva Vignolo) Subscribe to see review text. | By Antonio Galloni
Vinous, Cavallotto: The Barolo Riservas (Apr 2005)
(Cavallotto Barolo Riserva Vignolo) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Fratelli Cavallotto Barolo Riserva Vigna Punta Vignolo) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Cavallotto 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 CellarTrackerVignoloFamily monopole. Clay soil, which retains water, and in summer it is very dry, so this soil is good for the vines (different from Boschis Cru). Aromatic is more fruity and less floral. 5- 6 yrs of aging in Slovenian oak. Vines are approximately 50 or more years of age.
On weinlagen.infoItaly 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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