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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 32 notes) - hiding notes with no text | | | Tasted by CHINACAT on 2/22/2023 & rated 93 points: From a magnum. Ruby color, with no cloudiness. Earthy and floral notes in the bouquet. Ripe red cherries and strawberries, some dry forest floor, silky and elegant, good length and no signs of fading. A terrific bottle that was still in the peak zone. (457 views) | | | Tasted by skurtz on 7/23/2022 & rated 92 points: From one of my favorite producers, the VdR is the most austere cru and in this vintage it really shows. Decanted for 2-3h, sampling throughout, it was pretty consistent after an hour in the decanter. The nose is impressive, rose garden, cinnamon, and other baking spices. The palate expression is soft, almost washed out compared with younger barolos. Tart cherries, cranberries, and tar is there, a memory of tannins too, in the acid finish, with a touch of pepper. Very cerebral and interesting. Tonight with grilled chicken. While it is unlikely to improve with further cellaring, this may have reached a plateau. Who knows? I agree with a previous reviewer that it is time to drink up. 91/92 (805 views) | | | Tasted by CWilliam on 11/9/2020 & rated 92 points: last of 4 bottles. Left upright all day (tons of sediment), opened 15 minutes before dinner. Brownish / red color with a clear meniscus. On nose, soy, tar, tobacco, sour cherry and whiff of alcohol. On palate, medium+ body, medium+ acidity and medium+ tannins. Tart cherry, dried cherry and rosemary on palate. Drink up. 92 today. (1283 views) | | | Tasted by MindMuse on 4/18/2020 & rated 92 points: Have you ever had aged Barolo with street style soft tortilla chicken tacos and blistered Shishito peppers? Yeah, me neither.
But these are strange times, and if Coronavirus can be novel, so can my wine pairings. Really wanted some Barolo, and no time for preparing a meal to especially fit it, but this seemed serviceable, and it was indeed just fine.
The RdM Vigna d'la Roul had been upright to let sediment settle and I did not decant, although I did need to filter the last 4-5 ounce pour. Ready for business in a Burg glass after about 15 minutes, this was enrapturing nose with roses and smoky chocolate cherries. The texture could put you in a meditative state as well. The flavor seemed to live more in my head than my mouth. That being said, I cannot rate it as highly on its actual taste as on its aromas and mouthfeel. But I have several more offsite that I want to retrieve and start drinking up, as I think its probably latter part of peak maturity. (1376 views) | | | Tasted by ND05 on 10/11/2019 & rated 92 points: PnP, beautiful for about an hour, then the cherries and roses disappeared. Never tasted oxidized but never opened back up. Strange. (1470 views) | | | Tasted by spillwine on 1/5/2018 & rated 88 points: Bouteille juste encore agréable à boire, mais le vin est passé quelque peu (2108 views) | | | Tasted by MindMuse on 6/22/2017: With a veal scaloppini, porcini mushroom, Arneis wine sauce, and - for the extra $20 - shaved black truffles (should have saved up for the white truffle season). Lots of sweet tar, charcoal smoke, cigar, and lesser amounts of red florals and smoked red fruit. Very good, but falling just a bit short on each measure. More masculine style expression. 90-91 (2392 views) | | | Tasted by devraj on 3/29/2017 & rated 92 points: Vertical of 1999, 2000 and 2001. Deep ruby in color. Aromas of ripe tobacco, leather, crushed dark cherries and violets. Masculine and structured in the mouth with sweet crushed berries, licorice, medium (=) acidity, firm but fine tannins and a long tobacco tinged finish. Best of the three years as it showed today. (1836 views) | | | Tasted by CHINACAT on 1/14/2017 & rated 91 points: Dark red color and rather cloudy. Expressive nose with pungent earthiness. On the palate, dark ripe fruits, somewhat faded, good complexity, moderate acidity and a silky texture. This bottle was more advanced than I expected, but I suspect there may have been storage issues. Although a bit faded, the wine was still very good. (1902 views) | | | Tasted by devraj on 10/14/2016 & rated 92 points: Double decanted 5 h. Fabulous and vivid aromas of dried rose petals, morello cherries and plums, leather, tobacco and tree bark on the nose. Medium bodied and silky palate showing good depth to the sweet red fruits, medium (+) acidity, ripe tobacco, fine grainy tannins and a long perfumed finish redolent of dried flowers. (1959 views) | | | Tasted by MindMuse on 4/27/2016: A lesser showing than previous bottles, though still good. Maybe a bit reductive. (1602 views) | | | Tasted by glou.sf on 4/16/2016 & rated 94 points: Stunning nose of dried plums, graphite, wet asphalt, and red fruit. Pronounced tannins with notes of red berries on the palate. Long finish. (1107 views) | | | Tasted by RichardP on 3/9/2016 & rated 88 points: Decanted for four hours. Classic roses on the nose, with a hint of camphor. On the palate, sweet cherry, roses, weak black tea/earth, and a bitter tar/tobacco note on the medium finish, with moderate tannins and good acidity. The bitterness on the finish is offputting; I think it may be oak that is still integrating, based on a bottle I had several years ago that was quite oaky, so a few more years may help. Average to a bit below average value for the price (a bit under $40). (1040 views) | | | Tasted by Rob MacKay on 4/6/2015: Better then the last bottle. Not nearly as pruney on the nose which tells me that the prior bottle must have seen some heat along the way. This was a little better but still generally underperformed my expectations. (1555 views) | | | Tasted by Rob MacKay on 2/24/2015: Slightly 'pruney' on the nose. Seems much older than a '99. Bottle may have been exposed to heat at some point. There's some black licorice notes as well which also show on the palate. I have another bottle so we'll see what that one is like for comparison and update this note accordingly. (1470 views) | | | Tasted by WoodieBayArea on 2/12/2015 & rated 91 points: drank over two nights, really nice wine, darker than many of my older barolos, nose was a bit fruit and a bit alcohol -- not inspiring but nice, palate was med+ bodied while having nice balance and structure, med+ cherry/strawberry and tea, feels like this wine will benefit from more time in bottles… may have to buy some more based on QPR which i think is really good at $55 a btl (1153 views) | | | Tasted by CWilliam on 1/3/2015 & rated 94 points: Barolo Tasting for D. Renn's Birthday (Renn House): Opened at 3pm, decanted at 4pm and poured back in bottle at ~ 6pm. Consumed over next 2-3 hours. Dark red color and throwing lots of sediment. On nose, rose petals / floral, tar, menthol, sour cherry. On palate, high acidity, sour cherry, cherry, black cherry fruit profile with medium+ body, well integrated tannins and a very long finish. If I had rated this after the 2 hour decant it would have been 91+. This really needed airtime and was the opposite of my note from 7/2013! Just entering peak drinking window. My favorite Barolo of the night. (1701 views) | | | Tasted by CWilliam on 7/19/2013: consistent with my noe from 7/2011 and surprisingly approachable with 45 minutes of air. 93+
Throwing lots of sediment. (2160 views) | | | Tasted by MindMuse on 3/1/2013 & rated 93 points: Popped and decanted at a restaurant while deciding and waiting on dinner. Quite good to start, but needed 40 minutes to blossom and 80 to be in full glorious bloom. Stellar with black truffle di Norcia beef tenderloin, even though not in an ideal glass. Such a great nose. Still, this is probably 2-3 years from even entering its peak drinking period. 93++ (2061 views) | | | Tasted by oldwines on 12/31/2012 & rated 94 points: Decanted several hours before drinking this wine kept getting better and better for another 2 hours and was gone probably before its peak. Expansive nose of flowers, truffles, earth and cherry. Fairly tannic but not overwhelming and by hour 4 or so it was smooth as silk. Deep and dark with little sign of age this is a pleasure to drink. Flavor profile seemed to change with what you ate with it. Exquisite with a filet and goat cheese crostini. Complex and layered with red fruit, truffles, a hint of oak and bing cherries. (2255 views) | | | Tasted by KimchiCash on 12/29/2011 & rated 98 points: I almost cried as I drank this wine. Such a lovely Barolo. Typical Barolo with long finish w high tannins. Pair with game, and decant for minimum 1 hour. Heavy sediment. Love it. (2163 views) | | | Tasted by toddmk on 10/21/2011 & rated 91 points: In addition to pretty large tannings, this was kicking out a ton of sediment so be sure to decant. Despite the large tannins, very well balanced with nice earthy tar and dark fruit flavors that are typical of a good Barolo. Recommended highly at the $40 price tag. (2758 views) | | | Tasted by CWilliam on 7/27/2011 & rated 93 points: Good to go from pop & pour (tasting notes are with 1 hours time in a decanter). Still very primary, but menthol / medicinal, , sour cherry / black cherry on nose - verybig. Palate similar but there is a huge wall of tannin & high acidity. Tannins make this taste full bodied but its a balanced wine with a long finish. Excellent with grilled lamb. I loved this wine and would buy again. As prior tasters noted, this has years to go and is just beginning its prime drinking window (or it may need a few years for some palates). (2104 views) | | | Tasted by MindMuse on 6/16/2011 & rated 91 points: Not as ready to go as the 98 St. Stefano. Still, nice. (2011 views) | | | Tasted by RussK on 2/13/2011 & rated 91 points: RUSSK WSW at Pablo's. Jim brought. Great nose, nice taste and texture. A touch austere. Would buy under $30 (1907 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Barolo 1999: The Forgotten Vintage (May 2006)
(Rocche Dei Manzoni Barolo Vigna D'la Rou) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Valentino Rocche dei Manzoni Barolo Vigna d'la Roul) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Podere Rocche dei Manzoni Producer WebsiteNebbioloNebbiolo 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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