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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by similia on 8/4/2023 & rated 93 points: Curry plant dried roses, Black cherries, plum, soft tannins just enough acidity and good length. This was great pop an pour developed even more complexity over the next 2 hours, next day it was still very pleasant but on its way to disintegration. Maybe there's a bit of heat due to the vintage but the surprising acidity holds it together gracefully. Definitely a positive surprise, as I heard not so good things of the 2003 vintage in Piemonte. (655 views) | | | Tasted by Tony Ling on 12/19/2020 & rated 94 points: Slow-oxed for 14 hours prior to serving into SY le Subtil glass for Burgundy (“Flower” day): Pale ruby with very fine deposits.
Rose petals, flora, red berry fruits. Fresh white spices, powdery cosmetics. Pure and ethereal.
Just love the acidity-tannin structure of this wine. Texturally perfect for a Barolo at this stage for me. Saline minerality. Lingering finish. Amazing quality.
Clearly one of if not the best 2003 ever, but what a showcase of the ability of this producer. 94 points easy.
2 hours into serving (19 hours upon first uncorked): Secondary aromas and a lot of great mature red fruits emerged, the structure softened and really adds to the hedonistic quality of this bottle. Wow wine for its vintage but not unexpected from this producer. Incredible wine here. More like 94-95 points.
2.5 hours, last few pours: A little ashy / very slightly mossy. (2284 views) | | | Tasted by kwl on 4/17/2020: Unfortunately, this bottle seems to have aged badly, somewhat like a cantankerous, sour old man and was a far cry from the gorgeous bottle I had at a Cappellano dinner a few months ago. Sharp and sour fruits on the nose blended with leather and old tea. Was somewhat unbalanced on the palate with minimal tannins and sharp acidity. (2042 views) | | | Tasted by SARED on 9/28/2019 & rated 93 points: Double decant in the AM, consumed 8 hours later. Bottle was stood up for a few weeks and decanted with decent amount of chunky and fine sediment being left in the bottle. Nice nose. On the palate this reminded me of gunpowder and cherries and I loved it (95). But as it warmed up and received more air it was more ripe with burnt molasses. Not grapey ripe, but heavy caramel notes and oxidative notes. Elegant and powerful, but a bit of a cloying palate. Wanted to love it, the caramel notes lower the score for me. 92-93 (2530 views) | | | Tasted by drwine2001 on 9/24/2019: Eclectic Older Wines from the Rare Wine Company with Mannie Berk (The Morris, San Francisco): Lighter red with a brownish tint. Forward licorice drop. Much bigger than the Accomasso. Ripe but not overly so. Lively, roundly tannic, and young. Impressive if not quintessentially elegant Nebbiolo. It has the guts to go another decade plus. (3057 views) | | | Tasted by S. Connery on 3/24/2019 & rated 92 points: Pepper, sitron, kompleks, mye syre, lang avslutning, mye bunnfall (bør dekanteres). (2821 views) | | | Tasted by aagrawal on 6/24/2018: Neapolitan Pizza (Dan's House): More garnet that ruby, more aged color than expected; nose is aromatic, small cluster delicate berries, a bit of mulch and more savory; palate is light bodied, still a lot of drying structured tannins, some fruit but not as much much as needed with the tannins; gripping finish. Enjoyable with food, but the fruit may not ever balance tannins.
With some air and on retaste, this is actually a very nice wine. Complex, certainly a lot of tannin to the fruit but a very enjoyable wine. Good for the vintage, but still a bit short of other vintages like the 2011. Cappellano, always an interesting wine. (2080 views) | | | Tasted by MC2 Wines on 10/16/2017: Very tannic and almost drying in the mouth. This has some black fruits. Maybe a bit of leather. It feels really a lot younger than even the 2005 did. Still had the double-decant and 5 hours of air. I think just needs a bit more time. But nice. (1794 views) | | | Tasted by kevinacohn on 9/24/2016: Double-decanted five hours before serving. We drank this alongside Brovia’s 2003 Ca’mia, and at first everyone agreed that the Cappellano had less freshness and showed more of the vintage. But with more time in the glass, instead of fading and becoming lethargic, this became spry. Intense aromas of baking spices, tobacco, and herbs. In the mouth, a dense core of black fruits and licorice. Delicious and will improve. I’ll hold my Pie Franco for a few years. Not rated. (2679 views) | | | Tasted by DrakkarNoir on 10/20/2015: Ruby with orange hue. Complex nose of leather, wet soil, strawberries. Medium bodied, with grippy tannins still and mouth watering acidity. Slight bit of sweetness in the mouth, cherries and blood orange on the finish. Long. Doesn't seem to have the stewed fruit nor overt alcohol of the vintage... 14% abv. (2665 views) | | | Tasted by cct on 10/28/2014 & rated 92 points: Ripe but not overripe. Lovely primary nose of roses, tar, deeper pitched Serralunga fruit, with some menthol. Round and giving, deep and balanced, albeit baroque. No overripeness or stewed- pruniness. I'm picking nits, but it is lacking a little finesse compared to the pie Franco, but the fruit seems fresher. It is a beautiful wine nonetheless, and a success in 2003. This is a wine that comes at you rather than draws you in, and is a very pleasurable drink. Early peak and lovely. 92 (1490 views) | | | Tasted by Sycamore on 5/10/2014: Bigger than the Pie Franco, showing slightly more vintage effect, but excellent nonetheless. No bricking as yet. Wide range aromatically. Very well-balanced. Should hold for a good number of years. (3496 views) | | | Tasted by mattias_hansen@hotmail.com on 4/16/2014 & rated 86 points: 4 hr decant. brick in colour, slight browning. From the getgo, i knew this was not going to perform to the level of my expectation. Initially the nose is tight, but unfurls and reveals some dried roses, ripe plums, sweet licorice, and most dominating of all; prunes/dried plums. with time also cool mint and eucalyptys. Palate is certainly impacted by the heat, the prune and plum flavor as well as the licorice is carried onwards, but it is ultimately quite simple in flavor. Tannins are fully resolved, and acid is not high. Hate to say it, but this does not seem to be able to improve from here on. 55+11+13+7 (3528 views) | | | Tasted by Magno on 6/12/2013: Ficou o dia todo no decanter e estava bem perfumado no jantar, com aquele mix delicado de rosas, couro, cereja suja de terra. ainda novo, com final de boca bem adstringente. (4201 views) | | | Tasted by Allaboda on 12/25/2012: Relatively bold wine with sweet dark forest fruits. Classic Nebbiolo notes of rose petals and tar. Tannins soon fully resolved, give it a year or so more. No problems at all with VA! (4328 views) | | | Tasted by cardsandwine on 1/23/2011: Delicious. The essence of old world Barolo. A completely round wine with a great sense of place. Opened 3 hours prior to drinking. Totally pure and balanced on the palate with an elegant finish. (4908 views) | | | Tasted by asgerG on 12/3/2010 & rated 86 points: Mature brick red colour, 4. Mature wine but dominated by too much volatile acidity. Drink now! I have tasted this wine three times this year and all are more or less dominated by volatile acidity. If not too much it is really a super Barolo. (4005 views) | | | Tasted by FredrikL on 10/3/2010: Gott. Bättre än förra flaskan. Tjära och fällning, syra och tanniner - dock i fin balans. (4287 views) | | | Tasted by FredrikL on 7/27/2010: En übertraditionalist i en svår årgång. Snabbmognande eller inte, syran och tanninerna släpper inte någon över bron. Rött transparent som börjar dra mot brunt med ganska mycket fällning. Målarlådan är öppen och vinet penslar på ytterligare med tjära och en parfymdoft av rosor och läder. Mörkröd söt och varm frukt med rejält tanningrepp och en stramt avslut med en behaglig söt lakritston. Jag tvivlar på att vinet kommer att utveckla den harmoni som kännetecknar ett bra år. Det känns åldrat och lite oxderat. Drucket under en kväll. Öppnad dagen innan. Nästa flaska skall provas under fler dagar. (3864 views) | | | Tasted by asgerG on 3/1/2010 & rated 91 points: Heavy sediment. Garnet red. Quite mature with mellow fruit and sweetness of the ageing. Some volatile acidity, but ok. Howevr, it should be consumed in 2010. (3396 views) | | | Tasted by Jcwl on 1/9/2010 & rated 88 points: A devote and admiring fan of Cappellano but this wine suffers from the heat of the vintage big time. I opened this expecting it to be young, however, it had typical signs of oxidiation and I dount whether it will be pleasant to drink in only 2-3 years time. Otherwise a nice wine with warm fruit, some leather and tar in the nose, but again, compared to the normal standards of Cappellano this is an under-achiever. (3416 views) | | | Tasted by Keith Levenberg on 11/15/2008: Rougher and more black-fruited in comparison to the Giacomo Conterno. No stamp of the vintage here. Brutish but delicious. (4135 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 CellarTrackerOtin Fiorin (Gabutti) 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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