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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 22 notes) - hiding notes with no text | | | Tasted by drwine2001 on 1/25/2024: Cavallotto Dinner (Acquerello, San Francisco): Good youthful light ruby without fading. A pretty mixed up nose of funk, fennel, VA, and perhaps a touch of oxidation-not very pleasing. Lovely medium weight with a strong foundation of soil. Generally cooler in style. Subtle black cherry, and once again a bitter chocolate note. Surprisingly, some prune comes out later. More complex and lacy than the 2011 but still disappointing after a beautiful, harmonious bottle of this last year. (888 views) | | | Tasted by drwine2001 on 10/26/2022: Decanted 4 hours before serving, tasted next to the 2004. Deep red core, noticeably lighter and less saturated than the older wine-this looks like aging Nebbiolo. Immediately seductive aromas of mint, cherry, and orange peel with a more integrated impression and less assertive than the 2004. Light to medium body, flowing, supple feel with excellent acidity and earth but much less remaining tannin than its compatriot. A beautiful, classic wine which stole the show for me, but to be fair, 3 out of 4 people at our table preferred the 2004. (1739 views) | | | Tasted by Collector1855 on 7/2/2022 & rated 95 points: From DMG poured into decanters. Had this with my team during an apero with casual Italian food. Took a moment to open up and then displayed the beautiful Nebbiolo aromas of dark cherry, raspberries, intermixed with rose petals, some herbal notes like anise and leather on the finish. Still quite tannic but not overly drying, perfect with Pizza where we needed that structure. Early maturity. This will surely add a point or two once fully mature. 94-96 (2013 views) | | | Tasted by Goldstone on 6/9/2022 & rated 89 points: Boy's Long Lunch with Greg (Otto Y Mezzo, Alexander House, Landmark, Central, Hong Kong): From magnum from the Otto Y Mezzo winelist as I remember. Totally transparent lambs blood colour. Nose is Iron Bru, iron filings. Quite tannic. Medium length. Iron and tannin are the main components. Probably an example of 'a bottle opened more than we needed' at the end of a long lunch. (1470 views) | | | Tasted by Dionysos 1920 on 12/11/2020 & rated 92 points: Nez chocolat, rond en bouche, fruité, plus sur le plaisir que sur la puissance, prêt à boire (2615 views) | | | Tasted by whits on 5/19/2020 & rated 92 points: decanted and drank over 5 hours, the bouquet really opened up showing notes of licorice, coccoa and dried rose petals on the nose, good amount of body and structure, masculine in character, elegant in style, dusty tannin, perfumed in the mouth, there is a passive move of complexity over the tongue, showing nuances of red berries, dried cherry, leather, hibiscus, rose oils, fine minerals and spices, will be long lived, but enjoyable now with decanting, needs some meat to accompany it but strait from the producer website, I like this view on consuming a fine Barolo; " 'vino da meditazione' (a wine for meditiation) by iteslf." . (2637 views) | | | Tasted by ubercuvee on 5/8/2019: A very big wine ... opened with some 2012 Brovia cru Baroli and this was more backward. Plenty of fruit, tannin, structure and balance. A glorious future awaits but realistically not before 2025, likely even 2030. (3052 views) | | | Tasted by BillyT on 11/13/2018 & rated 92 points: Unfortunately, once again at dinner and I try NOT to focus on taking notes but rather drinking great wine with good food and great company...my wife. It did require a decant to open more quickly. The key for me were the well integrated tannins, silky mouth feel and great balance of fruit and structure. Beyond that you have to buy and try :-). I'll seek more (3335 views) | | | Tasted by JonnyG on 1/25/2018 & rated 93 points: Far too early, and din't budge with a 2-hour decant. Baked raspberry, spice, dried flowers, proverbial teeth-staining, chewy tannins, a surprising amount of structure. Leave for 5+ years. (4031 views) | | | Tasted by fcs@macsimsllc.com on 7/27/2017 flawed bottle: it was corked! Smelled like a dark, dank, musty wine cellar. (4279 views) | | | Tasted by Rezy13 on 6/6/2017: Tuesday Night Double Blind $60+ (Alpharetta, GA): Crimson core with orange rim; a lot of the same characteristics as previous wines, medium age Nebbiolo, medicinal cherry, roses, cedar, great nose; high acid, bright, focused, sour red fruit; good potential, still very young. (4664 views) | | | Tasted by MAXIMUM SATISFACTION on 10/30/2016 & rated 94 points: Decanted 5 hours but really needy to be cellared for 7 plus years. Nose is showing great with baked raspberry, toasted vanilla, and truffle. Palate is more restrained by thick tannin and iron/blood notes. Still a good amount fresh red fruit and herbaceousness coming through. So much buried structure that needs years to fully emerge. (4673 views) | | | Tasted by Sixchips600 on 11/29/2015 & rated 94 points: Decanted for 4 hours at which time there was some subtle sweet complex fruit underlying big but satiny texture. Beautiful wine now but needs years for this to blossom. (5122 views) | | | Tasted by NostraBacchus on 9/28/2015 & rated 96 points: At lunch at Castello di Grinzane (Marc Lanteri). Still slightly muted, but complex notes of dark berries, spices, tobacco, tar, flowers and some dried fruits. It's full-bodied but feels weightless, has high acidity providing a lot of tension and high tannin that is super silky. Long and complex finish. The texture is really impressive at the moment, while the aromatics will still develop more over the next 20+ years. What a stunning Barolo! (5251 views) | | | Tasted by Rikito on 9/11/2015 & rated 85 points: Okay wine. Not sure barrolo is my style. Need to further experiment with barrolo's. (1709 views) | | | Tasted by tsimpson on 6/3/2015: Lay down or decant 5-6 hours (3850 views) | | | Tasted by coremill on 3/7/2015: Ordered BTG, from a magnum that had been decanted. Gorgeous nose, very ripe for an 08 with deep black/blue berry/licoricey fruit, lots of violets, truffles, herbs and earth. Really lovely. The palate is predictably dominated by its structure right now, with the tannic structure outweighing the fruit concentration and lots of acid. But I expect this will be wonderful in 20 years. (4103 views) | | | Tasted by yofog on 8/6/2014: Quite ripe...I don't detect anything overripe but it must be close. Big and expansive, mouthfilling, full, you know, and very very tannic. I'm only half-worried about those tannins, because they don't seem at all tough, in fact they're delicious. (1861 views) |
| By Walter Speller
JancisRobinson.com (1/20/2015)
(Cavallotto, Bricco Boschis Vigna San Giuseppe Riserva Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2010 Barolo: Flying High Again, Part 2 (Sep 2014) (8/1/2014)
(Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/14/2014)
(Cavallotto, Bricco Boschis Vigna San Giuseppe Riserva Barolo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2013, IWC Issue #171
(Fratelli Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and 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 CellarTrackerBricco Boschis Vigna San Giuseppe 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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