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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2023 (based on 17 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by Pelew on 7/29/2022 & rated 93 points: beautiful w. a stroganoff : strawberries. light acidity : bought 18 bottles 7-8 years ago in Italy a shop & a couple eating there proposed to take them in a car over the Alps instead of me taking them by train : it worked out ! (335 views) | | | Tasted by JWG on 5/11/2021 & rated 95 points: Perhaps the best Gattinara I've come across in the past decade. Nose was full of what good nebbiolo is -- tar and floral notes and minerality. The palate still had a big backbone of tannic structure but which was integrated into the dark flavors. A delicious acidity which played against fruit that was ripe and intense. (460 views) | | | Tasted by Rich.Herbs on 5/6/2019: Some of the nice components mentioned in other reviews, but I found it a bit sharp and narrow despite tasting it over a long enough period for it to open up. Perhaps past its prime or in some dormant phase. (586 views) | | | Tasted by rwthomps7 on 12/20/2017: 2 (854 views) | | | Tasted by bonedoc on 4/11/2017 & rated 90 points: delicious, bright, orange, acid, light and lively in style. paired well w/ homemade thin crust pizza. (1091 views) | | | Tasted by bonedoc on 4/19/2016 & rated 93 points: Showed great w cream/bacon/parm pasta, great fruit/acid balance. (1041 views) | | | Tasted by bonedoc on 1/17/2016 & rated 91 points: Ditto last note, (wine was cloudy, although still tasted good) (1061 views) | | | Tasted by cyak on 12/22/2015 & rated 84 points: Color ruby
Nose strawberries
Body light to moderate
Duration light to moderate
Predominant flavors are strawberries with fixing cranberry backdrop and some early candy flavors (993 views) | | | Tasted by bonedoc on 4/26/2015 & rated 91 points: elegant, pretty, sweet and acidic, like a burgundian pinot. (1129 views) | | | Tasted by yofog on 2/25/2015: Really gorgeous aromatics on this one, very mineral-driven red fruits and autumn scents, spice, etc. Broad and incisive on the palate. A second bottle showed a bit higher-toned. Should age well over the medium term. (1735 views) | | | Tasted by wormfarmer on 9/26/2014 & rated 94 points: This beauty was unleashed last night on an altogether unwitting soul. Ordered this at my local bottle shop/bar with the simple hope of finding an approachable Nebbiolo -- one that we could pop and enjoy immediately and over the course of the next two hours. (This would be akin to buying one of Hiroshi Iimura's bikes just because you needed to pop around the corner to get some milk, or grabbing a Bob Kramer knife because there was a package that needed opening.)
Gorgeous from the get go, as if it had an instant-on button: inhabits that incredible middle space that Nebbiolo can go to (i.e., between the filigreed quality of the most feminine Barbareschi and the brooding nature of your tarriest Baroli). People wishing to highlight nebbiolo's occasional similarity to pinot noir could do worse than to pick this bottle for proof.
Light-to-medium on the palate. At once lean and delicate and packed full of flavors -- light red florals, roasted herbs, spices I couldn't quite identify and can no longer recall. It demanded our attention. Midway through we ordered a stinky goat cheese to see what would happen, and the wine exploded appositely: vanilla suddenly seemed possible, amidst the other roots and spices in the mix.
Definitely among my favorites of this year. (1741 views) |
| 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-infoNorthern PiedmontRegional History:
The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese 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 French woman 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. Outside of the Langhe, the most prominent area of wine production in Piemonte is the chain of sub-alpine hills that run through the provinces of Novara and Vercelli. Here the Romans introduced spionia, an ancient variety that thrived in foggy climates. Whether this was in fact a genetic ancestor of Nebbiolo is unknown, but the derivation of its name, Spanna, is now how the locals refer to this noble grape. The Morainic soils, mostly deposited along the Sesia River, are of glacial origin and produce more medium-bodied, aromatically driven nebbiolo than in the Langhe. The appellations of note in Novara are Gattinara, Lessona and Bramaterra, and in Vercelli are Ghemme, Fara, Boca, and Szizzano.
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