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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2032 (based on 3 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 21 notes) - hiding notes with no text | | | Tasted by Tim Heaton on 5/29/2020: (decanted for sediment) A thrilling bottle that confirms my admiration for all things 1996 in Barbaresco. OK, maybe not all, but the majority of those I've tasted in the past 20+ years. Long, sinewy, and firmly in a secondary position where it seems it'll stay for some time. Great fill. highly recommended
https://www.ItalianWine.blog (1320 views) | | | Tasted by Eric Guido on 6/24/2016 & rated 94 points: The nose showed dusty florals up front, with ripe cherry, exotic spice, menthol and sweet floral tones. On the palate, it was vibrant with silky textures that caressed the senses, as dark red fruits and inner floral tones persisted well into the long finish. Its structure loomed, along with a coating of minerals and a hint of herbs. This may not be quite as moving as the last bottle I tasted, but it was still an amazing experience. (2144 views) | | | Tasted by kenv on 6/15/2016 & rated 96 points: 1996 Barolo & Barbaresco Blind (L'Apicio, NYC): [Double decanted at 11am.] Same nose as the Asili Riserva (so I thought it might be the Giacosa SS). Iron and rich fruit in the mouth (so again I thought it might be the Giacosa SS). Very long. A terrific wine with a long future. 95-97 (2622 views) | | | Tasted by Eric Guido on 12/15/2015 & rated 95 points: I’ve had the pleasure of tasting this twice this year, and both times it was truly stunning, but tonight there was a vibrancy that the last bottle lacked. The nose was alive with dark, ripe red fruits, dusty spice, undergrowth, fresh pine and hints of cedar. On the palate, I found alluring dark ripe fruit, silky textures, and stunning inner floral tones. It lasted long on the finish, displaying a juicy, dark and ripe fruit profile. (2215 views) | | | Tasted by kenv on 12/15/2015 & rated 94 points: Cappellano Vertical (Lusardi’s Restaurant, NYC): [Double-decanted at 11am.] Soft, elegant. Still has acid and tannin, but quite drinkable now and for at least 10 more years. Long finish of licorice and sour cherries. WOTN for some. (2900 views) | | | Tasted by Eric Guido on 2/12/2015: !996 Barolo (Blind Tasting) (Afghan kebab house): As I read my notes and think back to this wine, it’s interesting to think how many descriptors can sound negative, yet were truly enjoyable all the same. The ’96 Cappellano Barbaresco showed green herbaceous notes up front with notes of parchment, yet somehow came to life to reveal dried fruits, potpourri and mineral tones. On the palate, it was pleasantly rustic with dried fruits, herbs, minerals, and a hint of old barrel. It was long on the finish, showing tart fruit and earth tones, leaving the impression of a wine beyond its 18 years of maturity—yet still quite enjoyable. (2686 views) | | | Tasted by gwkozar on 7/20/2014 & rated 90 points: double decanted and let breath for 1 hour. Nose was quite subdued (especialy compared to previous bottle but i decanted that 8 hours ahead of time). Palate was cherries with some acidity, mid-short finish, soft tannins, less depth than previous. Lost of a bit of acidity compared to bottle i had 2 years ago. Served with a Ribeye (rosemary & garlic). Nice wine but a bit of a disppontment (1239 views) | | | Tasted by chefj79 on 5/22/2014: opened ~3hrs before drinking; decanted immediately before drinking. still rather fresh, probably has many more years on it. drank well; no detailed notes. consumed w/italian meal w/pizza, meat, etc. (1239 views) | | | Tasted by Pknut on 11/18/2013: Another bottle from a cache bought from Crush back in around 2006, and also showing some heat damage. This was better after a few nights of air, but something was still off. (1509 views) | | | Tasted by Pknut on 1/31/2013: Over three years since my last bottle. From a recurring purchase back in ‘06 or ‘07 when Cappellano wines were being sold off at discount. This bottle didn’t make it. Palate shows heat damage. Harsh, little pleasure. No better overnight. (1699 views) | | | Tasted by gwkozar on 10/6/2012 & rated 92 points: Italian Wine dinner at Piccolo Strada (with Matt, David) - double decanted this at 6am then recorked until 6pm. Chilled slightly before dinner. Fantasitic nose of bright dried cherry, tobacco, tar, earth (would be a 95+ on the nose). BUT the palate would not live up to the nose. Pallate was very good acidty with tart cherries, sharp but not heavy tannins, mid-short finish, not enough depth. Definately required heavier food. Matched well with Osso Buco. (1379 views) | | | Tasted by gordoyflaca on 10/13/2010 & rated 92 points: This is really nice. drinkable now with a long decant; can go for years to come. Doesn't start singing until 4.5+ hours in the decanter. You steeped a harvest of mushrooms in cherry liquor with freshly peeled red apple skins while chewing a black licorice candy and then some damp earth blew on there, and some cocoa powder in your mouth making your tongue stick dry. (1589 views) | | | Tasted by Pknut on 11/21/2009: At first, this wine exhibits an exterior that is smoother and more evolved than past bottles, yet the underlying palate is chunky and chewy. For the first couple of hours, this is a good Barbaresco but not an exceptional one. Floral notes on the nose. Sour cherry, some leather and earth on the palate. Still plenty of tannin here, plus a lot of vibrant acidity, this wine can still be cellared, and as Deb notes, it's a wine that really calls for food. To me, what distinguishes great Nebbiolo from merely average Nebbiolo is a core of sweet fruit in the center. In this wine, sweet red fruit does emerge with enough air time, backed by juicy acidity, but the wine is somewhat muddled and lacking in clarity. The sweet fruit takes the wine to B+ level, but the wine doesn't do enough for me to bring it into A- territory. May develop the finesse it needs with some additional cellaring; then again, perhaps fundamentally, this wine is just good but not great. (1610 views) | | | Tasted by gwkozar on 7/4/2009 & rated 90 points: dried, sour-cherry, leather, good acidity. sweet, soft, tannins. (1498 views) | | | Tasted by baroloboy55 on 1/12/2009 & rated 92 points: See my Parker note. This wine showed terrific and was a veritable kaleidoscope of the notes of earth, terroir, and dried roses and violets you experience in different Barbaresco crus. I tasted shortly before a massive tasting of Produttori crus, and preferred this bottle to many. It's a pretty compelling value for a Barbaresco with some age on it. (1712 views) | | | Tasted by ckucic on 5/31/2008 & rated 91 points: Perfect time to drink. (1734 views) | | | Tasted by mightykwan on 2/11/2008 & rated 89 points: Very nice wine, cherry and red fruits, leather and earthiness with some good acidity. Think this is on a downward arc from here, so I would drink up. Fruit was fading and the tannins are softened. (1909 views) | | | Tasted by randalleron on 12/29/2007: upon opening much leather on nose, sour cherry on palate. long finish. after 3 hours of air, nose began showing more fruit, cherry softened. as flavorful--perhaps a touch gamey--on day 2. (1878 views) | | | Tasted by Keith Levenberg on 10/25/2007: The flavor is starting to advance but the structure remains formidable. It's attractive red fruit with leathery nuances that becomes sweeter and more cinnamon-spiced with air. In fact the wine handles a lot of air and the remains in the decanter are far more accessible the next day. No hint of oxidation, sweeter, more caramelized fruit, and lighter tannin that's turned from cotton to cashmere. (2387 views) | | | Tasted by Pknut on 10/18/2007: With Bruce and Avi. Roses and light perfume on the nose. While the nose is appealing, the strength of this wine is on its palate. This is a very full bodied, meaty wine. Lots of tar on the palate, with moss and red clay notes. Lots of red cherry Nebbiolo fruit also. Quite a thick texture, a lot to chew on. The tannins have softened, yet the structure is still thick. Very pleasurable now, but years of life to come as the wine further resolves. A- (1880 views) |
| Cappellano 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)Barbaresco Geographical details of the DOCG down to single vineyards. The vineyards belonging to the comune Barbaresco can be found here |
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