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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 58 notes) - hiding notes with no text | | | Tasted by Bob H on 5/21/2023: Almost a year since my last note, and this bottle is consistent with the last one - a fully mature Barolo that is drinking well, but doesn’t possess much in the way of future upside. More red fruits than black, with decent acidity. If you have this in the cellar and haven’t revisited it lately, I would recommend checking out a bottle soon. (534 views) | | | Tasted by Grape_ape on 12/8/2022: Agree with Bob H's note - this isn't getting any better, so drink up. A little porty on the nose initially, but that abated. Richer mouthfeel as tannins receding a bit, dark red fruits, some tar, a little cinnamon. Nice depth of flavor, but drinks a little heavy and a bit out of balance. Still quite nice and a great value for what I paid. (570 views) | | | Tasted by Bob H on 7/12/2022: Very nice - IMO, fully mature at this point, so I would call this "drink or hold", as I don't see the likelihood of additional upside, but I also don't envision this falling off a cliff either.
Good acidity, really spreads out on the palate - just a lot to like here. (744 views) | | | Tasted by Bob H on 8/19/2020: Lovely - nicely focused on the palate, with sweet & sour cherry fruit, good acidity and persistence. This has time in front of it as well. (1277 views) | | | Tasted by prof b on 6/16/2020 & rated 95 points: Purchased on release. Decanted two hours and consumed over the next three. This is a really nice wine. It had a balsamic and soy component that complemented the red fruits nicely. A long finish with solid acidity resulted in a wine that went well with fresh pasta with black truffles and poached eggs. This wine will continue to evolve but I'm not sure it will really improve, only change. Great now. (1194 views) | | | Tasted by joebigwig on 3/27/2020: Wow. At 16 years this wine is in a great place. No decant. Let the glass breathe for 30 minutes and it changed quickly over that time. Settled right down. Beautiful menthol and cherry on the nose. There is sweet cherry as it hits the tongue. Nice bright acidity. Mildly tannic and dry. Medium body and a beautiful long dry finish. Very pleasant. Will follow up with notes on day 2.
Day 2 - declining today. The nice bright acidity has faded so it is falling flat. Still some nice cherry and pleasant tannin. If you have some, finish on day 1. (1037 views) | | | Tasted by Bob H on 9/21/2019: Just had a glass of the '05, and this is clearly the better bottle (I guess not overly surprising given the vintages). More substantive on the palate, although the house style still tends to produce understated wines.
The nose here is more focused, with menthol, balsamico and ripe cherry fruit. Very nice, and a wine that should have no troubles at all evolving for another 10-15 years. (1185 views) | | | Tasted by cliffo41 on 4/25/2019 & rated 84 points: An '04 to celebrate Cellartracker's 15th Anniversary! Wine collecting wouldn't be the same without it. This particular '04 Barolo still has lots of life left ahead of it. Representative of the region and type; long finish. Really noticeable acidity. It's not amazing but it is good. Certainly worth the $28 I paid for in back in 2012. (1047 views) | | | Tasted by swapdoc on 2/1/2019: A beauty. Lively, fresh and unoaked fruit, lots of roses, sweet cherry. Residual tannins add extra complexity to the fruit, not cover it up. Fully blossomed. What a delicious barolo should be all about. (736 views) | | | Tasted by Bob H on 1/20/2019: A cold & windy day here in the Delaware Valley - perfect time for some fresh bread with olive oil, washed down with a glass of Barolo ;^)
Mostly red fruit on the nose, with a note of tar as well.
Delicious! Still some unresolved tannin here in what is a fairly youthful wine, but it goes down easy, with good acidity for lift and decent length on the finish. Very good. (980 views) | | | Tasted by BURGHen Boy on 7/27/2018 & rated 91 points: Light to start, building depth with some air. An aged tinge of light camphor, subtle dark underlying fruit. Nicely balanced (955 views) | | | Tasted by Bob H on 4/27/2018: From a bottle opened last night.
A darker translucent ruby in the glass, with roasted red and black fruit and a hit of menthol at the tail end.
Nice - sweet and sour cherries, good framing acidity, decent persistence, very likable. I usually consider Porro to be comparable to Cavallotto - an honest Nebbiolo that generally won't blow you away, but also seldom disappoints. (1133 views) | | | Tasted by Barnaby33 on 11/28/2017: Here's where things get a bit meta. Was this barolo amazing, no! Was it enjoyable, yes! Is it worth the price currently quoted on cellartracker, absolutely!
Community Average Value: $28.52
Auction (Wine Market Journal): $32.67 (1103 views) | | | Tasted by wine&roses on 2/2/2017 & rated 91 points: Delicious stuff, even P&P, in a pinch. (1301 views) | | | Tasted by wine&roses on 2/1/2017 & rated 91 points: Lovely. Nose of cherries and licorice, & palate to match. Gets more complex with air, and wants at least an hour in the decanter before dinner. Serious old-world wine. (1304 views) | | | Tasted by brujazz on 1/12/2017 & rated 90 points: Actually needed som time to open even though it was aerated and decanted. Medium body with a pretty bouquet and a faintly elegant, complex finish. By the end of dinner a great compliment to Chicken Scarparella. Not an old line, big and bold Barolo. More like a Gatinera or Barbaresco. Truly enjoyable. (1158 views) | | | Tasted by mwneil on 10/9/2016 & rated 92 points: Has developed nicely, medium bodied, ok bouquet,balanced, lots of flavor, a big wine but no alcohol taste, lots of sediment so decant, drank with veal scalloppine, will drink again as I have another's bottle, not bad for a 12 year old wine. (1302 views) | | | Tasted by wine&roses on 9/22/2016 & rated 88 points: Very ordinary. Not worth the wait. (1231 views) | | | Tasted by swapdoc on 10/22/2015: Carmine red, with a tinge of rust on the rim. Both the color and the taste deepen on the second day. Sweet dark cherry taste right out of the gate. Exceptionally smooth silky texture, with just a hint of tannins in the finish. Floral aromatics, that later also revealed some earthy and sappy notes. Easy and pleasant drinking now. My bottle was not properly cellared and is probably more advanced -- a cellared bottle should be ready to drink in the near future. (1910 views) | | | Tasted by Eric Guido on 10/17/2015 & rated 94 points: Deep and expressive with dark red fruits on the nose, with licorice, pine undergrowth and subtle spice. Structured with tart black cherry, spice, dark soil and gripping tannin on the palate. Youthfully restrained with tart berry and minerals through the finish. Very nice. (2545 views) | | | Tasted by Pknut on 10/8/2015: Bob gets cocoa. Greg says this is tight. I note the dark fruited palate, definitely more dark fruit of the plum and berry sort rather than traditional Nebbiolo cherry red. I'm told that this is from 40 year old vines, but to me, some sloppy barrique is evident. With air, very tight still, palate showing some dark cherry fruit, very dry on the sides of mouth, needs more time. "Opulent", per Greg. "Solid stuffing" per Bob. I don't know about Guido Porro wines. Some people whose palates I respect tell me that the wines are great. To me, they are modern and big, which is how this wine came across. Sure, one can age this and perhaps a butterfly may develop. Afghan Kebab House. (2056 views) | | | Tasted by redman77 on 3/6/2015: Still tight. Needed a day to open up. No rating (2490 views) | | | Tasted by swapdoc on 5/2/2014: Color of a dark cherry juice; tastes of sweet cherry as well. Mineral and somewhat closed now, the wine drinks well now and hints at additional complexity with further cellaring. Not enough aromatic complexity now for me to want to buy more. (3315 views) | | | Tasted by studleytrey on 3/29/2014 & rated 92 points: Really nice on day one w/ 1 hr. in the decanter; fantastic on day two. Tannins are still a bit drying without food. Gonna leave my other bottle for another year or two, but it really is lovely now. Transparent crimson with moderate bricking. It's like checking off a list of textbook nebbiolo aromas with cherry, mint, licorice, tar, black tea, rose petal, and leather. Fantastic. Medium body, medium+ acid and finish. Flavors of cherry, black tea, licorice, and earthy, leathery notes. At sub $30, I really wish I'd bought more than 2. I could drink this once a week with Arturo's pizza! (2800 views) | | | Tasted by BernieMSY on 3/25/2014 & rated 93 points: After an hour or so in the decanter, it blossomed beautifully. Just after opening, it was a big overly perfumed, but the air eliminated that flaw and it became balanced and delicious. Still full of tannins. Must resist the urge to drink the remaining bottles for awhile. (2096 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Guido Porro 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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