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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2020 (based on 227 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by Martyl9 on 6/19/2020 & rated 80 points: wine is done. forgot i had previous bottles. no fruit and bit off. no improvement with addition air. (1034 views) | | | Tasted by LWI on 10/11/2019 & rated 91 points: Actually the Rocche di Castiglione. Typicity in producer and vintage -- in every way. Thrived with a rich mushroom risotto and duck leg confit. Balancing dangerously on the mountain edge between tannin and fruit on each side. OK now. As for the future, I am not sure about the art of balancing here. (1315 views) | | | Tasted by djarcara on 8/24/2019: Lots of sulphur. A flawed bottle or just way past its prime?? (1195 views) | | | Tasted by CHINACAT on 4/7/2017 & rated 91 points: This bottle showed well. Dark red color. Initially some barnyard on the nose, but that was soon replaced by some floral tones. Ripe red and dark fruits, earthy and round, with modest acidity. An enjoyable basic cuvee in late maturity. (2106 views) | | | Tasted by whybuyone on 10/19/2014 & rated 80 points: Definitely past its prime. Came to life a bit after two hours in a decanter but probably a far stretch from what it was at its best. Drink now if you own it. It's on the downslope. Still very drinkable. (3550 views) | | | Tasted by Martyl9 on 2/13/2014 & rated 91 points: 375 ml, tannin remains even though 25 years old. brown edges but wine still has some life. nice glass of wine. (3105 views) | | | Tasted by RussK on 6/1/2013 & rated 91 points: Russk. Mature. Drinking nicely now. 91+ (3238 views) | | | Tasted by Martyl9 on 12/16/2012 & rated 88 points: 375 size, a bit thin, little fruit; some tanin. too soon? (3466 views) | | | Tasted by nlassow on 5/4/2010 & rated 86 points: Seemed a little thin, but this was the first Barolo we have ever had. Double decanted. Was not as big of a wine as I thought Barolos were supposed to be. Brick-like watery edge as other reviews have said. Went well with a fatty pot roast. (3823 views) | | | Tasted by Tim Heaton on 11/8/2008: Drinking well right now. Medium ruby with bricking toward the watery edge. A nose of cedar, forest floor, violets, mushrooms, red berries, spicebox and resin. Medium toward full body with an elegant mid-palate and good persistence. Very traditional, and very pretty. Drink now through 2019 for best enjoyment.
https://italianwine.blog/ (2845 views) | | | Tasted by Chadwick on 5/16/2008 & rated 87 points: We had this bottle at a local restaurant. The nose out of the bottle was initially intense, with floral, dark fruit and cedar aromas. Tannins were light in the mouth while a slate character prevailed. Time gave way to a distinctly sharp cheese aroma. The finish was very long with concentrated cherry and plum. (2623 views) | | | Tasted by aof on 12/9/2007 & rated 90 points: Quite fragrant off the bat; earth, violets, plum, cedar. Initially thin and tart, but 2hrs after decanting, it began to gain weight and fruit concentration..still tannic (chewy) but in balance. No discernible finish. It paired well with pork in mushroom sauce. Needs additional cellaring..2-5 years perhaps. Solid, if not a spectacular effort. (2638 views) | | | Tasted by ParkHill on 4/30/2007 & rated 90 points: Contradicting my first experience with this wine.... This is a really good, solid 90-point wine. Not spectacular/over-the-top, nor elegant, nor fruit-bomb; just a straight-ahead good barolo. Fruit is balanced on the cherry-plum-tar, without the rose-violet, and that's fine because we aren't talking about an aromatic-floral subliminal experience. The special thing about this sub-$40 wine is that it is ready-to-drink. The tannins are mild, the fuit is present, the acids just-so. I have all these barolos that are spectacular, but need more time; and it is so hard to let them rest... (2239 views) | | | Tasted by ParkHill on 3/8/2007 & rated 84 points: Disappointing. Could be off. Lo tannins, flat, watery, lack of fruit, a bit of a grassy taste. Let's see if it opens at all over 24 hours. [Edit] Upgraded from 74 to 83. Well, this ended up a lot more interesting. Put it on the shelf and didn't get back for 48 hours, and the fruit finally came out to play. This is a brooding, purple leather-bound wine, rather than a red-cherry fruit-bomb like I prefer. It is an interesting experience to have a wine go from nothing to something so dramatically. It probably suggests this wine needs a lot more age before the fruits start to open, but that is beyond my experience. (2210 views) | | | Tasted by Mlermontov on 7/16/2005 & rated 91 points: Roy and The NYC Gang do Italy (La Grolla): lighter that the others. delicious and will probably be ready earlier. difficult to judge after the blockbusters before it. still its an excellent wine. (3604 views) |
| Oddero 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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