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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 95 pts. in 98 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 11/26/2023: Piemonte: Truffles instead of Turkey; 11/23/2023-12/2/2023 (Barolo, Barbaresco, Alto Piemonte and of course Alba): We opened and decanted this for sediment and gave it some time and then gave it even more time when we were spending time with friends which was perhaps the wrong call because I think I saw the ‘peak’ of it just as we were starting to pour red wines (only after it had spend maybe 5 mins in the glass) and by the time we got back around to it it had unfortunately fallen off quite a bit. In the ‘good’ version it is light on its feet and past the must and into a bit of the red fruits and a bit light and easy drinking even if just a hint of the tomato paste. (1204 views) | | | Tasted by Hugo Hilde on 10/15/2023 & rated 95 points: Top drawer Barolo (Tøyen, Oslo): PnP as I was afraid of over aerating it. This was, however, one of the wines of the dinner that fared best during the night, a growing sweetness to the fruit became increasingly prominent, balancing the mature notes perfectly.
The nose featured blackberry, leather, marzipan, earth.
Palate was so round with candied strawberries and raspberries, liqorice, and five spice. So long finish, what a wonderful bottle of wine. (1059 views) | | | Tasted by Goodwine4ever on 5/1/2023 & rated 93 points: Dégustation des années 40's
Ohh yes superbe bouteille !
Orange tuilé, petit fruit acidulé avec une bonne longueur, acidité a point, tannin encore légèrement asséchant en fin de bouche. Niveau saveur, c'est dur d'identifier le Nebbiolo mais le vin est vraiment agréable dans l'état. Belle expérience (1867 views) | | | Tasted by ledwards on 1/29/2023 & rated 96 points: Remarkable wine. The importance of preparation and handling can’t be understated. Sat for 1 month upright, double-decanted and left last inch in bottle to pour out. Was full of masses of sediment. Left open for 2 hours.
Little bricking, slight bit of attic dust on nose but otherwise drank like a 40 year old wine. Medium bodied. Red, slightly stewed fruit, rose, strawberry liquor. (2043 views) | | | Tasted by ShadowIII on 1/21/2023 & rated 93 points: initially a little musty, which dissipated over 30 minutes revealing a classic Barolo with cherry, sous bois, cedar, tar, definite floral notes, silky tannins, long finish (1917 views) | | | Tasted by dbg on 12/26/2022: This was the second of 2 bottles purchased in 2016. They are original release, non-reconditioned bottles with the red capsules. The first was drunk 5 years ago for a 70th birthday celebration. This bottle was for the 75th.
Stood up for 4 months in the cellar after finding some fine sediment remaining suspended in the previous bottle after standing for “only” 4 weeks. Fill within 1" of the cork, which easily came out in 1 piece with the Durand. The cork was remarkably intact, soft and spongy only along the bottom 1/3. Carefully decanted off of the sediment, then replaced in the cleaned bottle for transport to the restaurant.
Initial pours about 1 hour later showed moderate bricking and no sediment, an old dusty nose reminiscent of grandma’s unattended clothes closet, and a medium body with not much going on on the palate.
Let it sit for a while and about 2 hours after opening it began to come alive. By 4 hours after opening the color had surprisingly deepened and the nose was fully open with a complex melange of cherry, roses, tar, violets, and mushroomy moist earth. The palate was medium bodied and full of sweet aged complexity with a nice balance between the delicate fruit and acidity. Tannins fully resolved. Complexity persisted through the medium-long finish. Still going strong at the end of the evening, 6 hours after opening. Outstanding. (1748 views) | | | Tasted by forceberry on 11/15/2022 & rated 91 points: 13,5% alcohol.
Clear, luminous and rather translucent reddish-maroon color. Evolved, quite tertiary and subtly sweet-toned nose with aromas of meat stew and syrupy richness, some tomato purée, a little bit of old leather, light notes of smoke and tobacco, a hint of dried dates, a touch of dried roses and an oxidative whiff of rancio. The wine is dry, very evolved and quite savory on the palate with a rather full body and layered flavors of meat stew and beef jerky, some cranberry tones, a little bit of wild strawberries, light notes of dried tobacco, a hint of salty liquorice and a pungent touch of rancio. The wine still retains good sense of balance and structure, thanks to its high acidity and firm yet rather resolved medium tannins. The finish is long, dry and crunchy with flavors of cranberries, some salty liquorice, a little bit of oxidative rancio character, light sweet flavors of dried dark fruits and raisins, a hint of gravelly minerality and a touch of wild strawberry.
A beautiful, harmonious and thoroughly delicious old Barolo at full maturity. The wine might be a tad oxidative - especially if contrasted with the wonderfully vibrant vintages of Barbaresco Riserva from the 1970's and 1960's we tasted right before this - but the wine still performed magnificently, considering its 75 years of age! After all, we had wines in this tasting that were only half as old, yet they were already flat and dead whereas this wine was still packing wonderful depth, complexity and vibrancy of fruit. I'd say the wine has taken its first steps downhill, but it is yet to fall apart. As the wine won't benefit from any additional aging, I'd say it is high time to drink up any remaining bottles. I'm happy we had this wine now when it still had lots of stuff to offer! (2054 views) | | | Tasted by Hugo Hilde on 3/22/2022 & rated 96 points: Cheval Blanc 1947 and company (Tøyen, Oslo): Wow, this was a lovely bottle.
First of all, the colour was amazing, completely transparent. Served with the Cheval Blanc 47, this wine held its own.
Fine complexity on the nose, definitely sweet red berries. Wild strawberries with balsamico was mentioned by one at the dinner, and I completely agree. Also the slightest hint of nail polish. Also leather, rose hip, rose petals and "old" scents like an aged book or an old style library.
Much of the same on the palate, it persevered admirably throughout the dinner, just a thrill to enjoy this wine. 96 points experience, maybe the technical score would be slightly lower, but hey, who cares (2370 views) | | | Tasted by GuWin on 3/15/2022 & rated 95 points: Meget lys mursteinsrød. Veldig delikat duft med markjordbær, balsamico, sort te og hint av nype - men på den riktige siden. Etterhvert kamfer. Svært kompleks duft med lyse, delikate dufttoner. Utrolig ren, lys frukt på smak. Erketypisk moden barolo. Slank men allikevel med stor kraft og konsentrasjon. Brer seg utover i munnen og er delikat på alle måter. Fullkommen harmoni - svært lang og uten en eneste unote. Fantastisk vin drukket rett før Cheval Blanc fra samme årgang. Utrolig kult å få smake så ulike viner fra samme årgang hvor begge har holdt seg fabelaktig godt i løpet av 75 år! (1519 views) | | | Tasted by tcarter on 2/23/2022 & rated 94 points: No doubt these wines are long in the tooth, but when cared for properly, they can still be well alive. This was one of those bottles. Bought from a cellar sale, supposedly good provenance (but who really knows after 75 years!)... left it standing for about 5 days in cool temp. Opened carefully with Durand--cork intact. Decanter into a narrow bottom decanter about 2 hours before dinner. Served at approx. 65 degrees. The wine showed beautifully. Still had all the fruits and tertiary flavors you'd want with just a hint of that old Barolo raisin thing--just a hint, that helped reinforce it was actually 75 years old. Well done, Borgogno! Thanks for making my Dad really happy on his 75th birthday! (1613 views) | | | Tasted by Robmcl920 on 6/27/2021 & rated 90 points: This bottle of ‘47 Borgogno was noticeably more advanced than a bottle from a few years ago, although the structural elements of the wine still read quite young. On the nose, I found very mature, autumnal aromatics of smoky, sour red cherry fruit, earth, soy, and mint. On the palate, the wine stood out for the contrast between the mature flavor profile and the almost youthful structural elements. The high acidity level of the wine overwhelmed what remains of the fruit, with a flavor profile of smoke, dried cherry, and earth. However, the wine remains concentrated with plenty of rustic tannin remaining.
The structure of the ‘47 Borgogno is likely to never fully soften and seems like it could endure for decades. However, in this bottle, the flavor profile was past peak with the acidity profile a bit overbearing. (2963 views) | | | Tasted by dchain on 12/24/2020 & rated 91 points: Pale ruby. Fading glory. Old vine nose, black tea, leather, sweet light fruit, almost like old vintage port without the alcohol. Interesting and impressed that it was still drinking. Won’t get better but it will be hit or miss with these old Barolos. (3149 views) | | | Tasted by sharonandroland on 11/8/2020 & rated 93 points: Etherial (2847 views) | | | Tasted by Boone's Farm on 10/24/2020 & rated 95 points: Stunningly youthful. Decanted about 3 hours in advance. Fully mature but lively. Big wine. Tar, rose petals, leather, red and black fruit as we; as wet earth . Nice minerality. First rate wine. (2690 views) | | | Tasted by sdsull on 9/23/2020 & rated 90 points: Really a special bottle of wine. Last of 3 bottles..... Tertiary characteristics now..... but still has the powerful Barolo nose and an interesting mouth feel. (2933 views) | | | Tasted by sharonandroland on 8/31/2020 & rated 90 points: Cloudy, not in top shape. (2360 views) | | | Tasted by SARED on 6/21/2020 & rated 94 points: Stood up for 3 months, decanted in AM and drank in evening. Birth year wine for my father and father-in-law. And it was very good. I find old barolo to be very hit or miss, but this one was one point. Cherry fruit is still present with fully resolved/mature everything else. The nose has that musty library book smell I can get off old wine, but here it was not as strong/offputting and the lively palate superseded anything musty about the nose. (2427 views) | | | Tasted by JCGuthrie on 1/4/2020: Gift to my Dad for his birthday (birth year wine for him). This was, in a word, magnificent. My expectations were quite low given the 72 years of age; I was hoping for something drinkable just for the experience of it. Instead, what we found was not just a wine that was great for its age, but one that was great, period. The wine poured a very light, slightly cloudy pink color. Gorgeous notes of mushrooms and garrique on the nose. Same on the palate, plus some hints of anise and cedar. Acidity still alive and well. An amazing bottle of wine, that I would absolutely roll the dice on again (assuming I could find one). Hard to score something like this, but certainly 94+, and even higher based on the experience. (2978 views) | | | Tasted by Jonathanmustang on 11/29/2019 & rated 94 points: Crazy bottle, very open and alive (2886 views) | | | Tasted by Robmcl920 on 9/21/2019 & rated 94 points: The '47 Borgogno (original release) is a revelation and seems to be defying gravity. It is considerably more youthful than most Barolo I have tasted from the 60s-70s period. There is still beautiful red cherry fruit on the nose along with balsamic notes and smoke. On the palate, it retains considerable structure and even tannin along with its high acidity. It is a distinctly rustic wine but the depth at this age is mindblowing. (3664 views) | | | Tasted by La Flama Blanca on 5/15/2019 & rated 95 points: Fate would have it that we would pop a bottle of '47 Borgogno Barolo Riserva mere hours before the announcement of Robert Parker’s retirement from @wine_advocate
This wine is on 🔥🔥🔥 Wow - 72 Years YOUNG! Very alive with red fruits, Piedmont rose petals and a hint of menthol. I am confident well stored bottles of this wine will hit the century mark gracefully.
No better way to foreshadow Robert Parker's lasting legacy than to 'break' a bottle from his birth year. (1445 views) | | | Tasted by BarrelFermented on 12/25/2018 & rated 96 points: Alive and well, loads of fruit, tension and structure. The bottle was stood up for a few weeks and gently decanted for a few hours and didn’t show any signs of fading by the end. (3843 views) | | | Tasted by tcarter on 12/19/2018 & rated 95 points: Borgogno & Truffles Dinner (Marc's House): Incredibly light color--almost rose in color. But the fruit was alive and wonderful. WOTN for several people, though the 1939 topped it for me. (3732 views) | | | Tasted by DaleW on 12/6/2018: Soft, fragrant, pliant. Gentle older red but still good red fruit, some rose petal to indicate it’s Piedmontiness. B+/A- (3031 views) | | | Tasted by retired_and_roving on 9/30/2018: Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): 6/6 wines tasted blind. All tasters were encouraged to take a small taste of this on initial decanting so the evolution could be observed. On initial taste color was very pale almost like a rose - a bit shut down on the palate. When tasted about one hour later - the nose is full on mushroom and soy - clearly we have a very old barolo here. The color gains a little bit of depth but is still fairly translucent. The palate is obviously very mature, not much fruit, but leather, dried leaves mushroom and soy. More interesting than delicious at this point but really fun to try. I really have no idea how to think about scoring this. (3734 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (3/20/2011)
(Giacomo Borgogno & Figli Barolo Riserva) Light bricked rose color with 6 millimeter clear meniscus; lovely cigar box, autumnal, woodsy nose; tasty, autumnal, woodsy, tart orange, cigar box, very tart cherry palate with medium acidity; medium-plus finish 93+ points (still going strong after 90 minutes in the glass) 93 points | By Richard Jennings
RJonWine.com (12/30/2009)
(Giacomo Borgogno & Figli Barolo Riserva) Very light bricked red color with clear meniscus; coffee, mature, dried mushroom, mushroom tea nose; coffee, dried mushroom, beef jus palate with grip; long finish 94 points | By Richard Jennings
RJonWine.com (5/7/2009)
(Giacomo Borgogno & Figli Barolo Riserva) Bricking light orange red color with clear meniscus; earthy, dried mushroom, dried red fruit nose; tart, light-footed, dried red fruit, cranberry and tobacco palate with good lime acidity; medium-plus finish 92+ pts. 92 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| Giacomo Borgogno & Figli Producer website
Source: VinConnect (VinConnect.com)
The Borgogno name represents over 250 years of history in the Barolo region, its origins dating back to 1761 with the founding of the first winery by Bartolomeo Borgogno. One of the oldest cellars in all of Piedmont, Borgogno wines have enjoyed centuries of acclaim, its Barolo selected as the wine of choice at the official dinner celebration of the Italian Unification in 1861 and again in 1886 honoring the official visit of Nicola II Romanov, Czar of Russia.
After the end of WW1, under the direction of Cesare Borgogno, the wines began to make their way abroad, establishing important markets in South America and the United States. The winery was completely renovated in 1959, and in 1967 Cesare Borgogno transformed the organization of the company to assume its current name “Giacomo Borgogno & Figli.”
Today, Giacomo Borgogno & Figli continues its legacy of producing quality Barolo, uniting tradition with innovation, based on centuries of experience. The philosophy of winemaking follows a traditional approach, allowing the Barolo to age five years before its release, three in large Slavonian oak casks and two in bottle. Borgogno is one of the very few wineries in Piedmont to boast a library collection of classic vintages, spanning more than five decades, each bottle meticulously safeguarded in the historic cellar in Barolo.
The Borgogno winery farms approximately 20 hectares (49 acres) of vineyards, located in some of the most prestigious areas in Barolo such as Cannubi, Liste, Fossati and San Pietro. In addition to the Barolo wines (classic Barolo, Barolo Liste, and the Riserva), the winery produces traditional Piedmont red wines including Dolcetto d’Alba, Barbera d’Alba, Barbera d’Alba Superiore, Langhe Nebbiolo, Langhe Freisa, and Barolo Chinato. All of the wines are produced from 100% estate-owned vineyards.
In 2008, Giacomo Borgogno & Figli was acquired by the Farinetti family. An extensive renovation of the historical cellar in Barolo was completed in 2009, and included the addition of a charming tasting room and wine shop in the heart of the famed village to welcome visitors and wine enthusiasts from around the world.
“Being slow in ones actions means having the time to truly understand things and to do them in the right way. We’ve applied this philosophy to our vineyards and our wines since 1761.”
– Elogio della LentezzaNebbioloNebbiolo 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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