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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 45 notes) - hiding notes with no text | | | Tasted by R Z on 3/31/2022 & rated 90 points: Dense, somewhat overwrought. Did not decant. This had moderate fruit, noticeable oak, chocolate, but a little heavy on the palate. (1138 views) | | | Tasted by Krassens on 8/9/2021 & rated 90 points: On the maturer side. Deep and intense dark cherry on the nose; on the palate initially a bit muted, gaining in energy with time decanted. Low tannins but bitter cherry pips quite in the forefront. Medium+ length. Second day more of leather, cedar and strawberry has developed on the nose; a bit elusive on the palate, though lingering heat. Overall a good but not great showing. (1439 views) | | | Tasted by havarhar on 3/7/2020 & rated 90 points: Mursteinsrød fargesterk, lett orange i kantene.
Lukt: Mørke bær. Godt modne. Litt alderspreg.
Smaksrik. Mørke bær, men ikke veldig fruktig.
En god del tanniner som sitter igjen i kinnene.
En god vin, på ingen måte sliten. (2065 views) | | | Tasted by Guy Des Rosiers on 11/24/2019 & rated 87 points: Decanted for over four hours. Medium to dark garnet. Lovely nose of peach pit, amaretto, dark cherry and roses, showing some age (dried leaves). Dry, medium-bodied, with high (but balanced) acidity and unresolved, slightly astringent tannins. While the palate is elegant, it does not quite live up to the nose, and seems a bit thin on fruit. Also, the wine is showing a bit of age for a relatively young Barolo. Overall, I find this is enjoyable now. While the wine should continue to drink well for many years, I am not convinced it will improve much. (2221 views) | | | Tasted by WoodieBayArea on 1/31/2018 & rated 92 points: super performance, still early and so the structure is very present (both acidity and tannin in quantity), nonetheless this had really nice red fruit, black licorice and spice... great QPR at the $40 price I paid... would love to see what this bottle would be like in 15 years or so (3429 views) | | | Tasted by riesnut on 7/2/2017 & rated 92 points: Nice concentrated fruit. Plum, prunes and a bit of licorice. Round tannins, high acidity and a chocolaty bitterness in the finish. Very nice! (3695 views) | | | Tasted by DanielN on 6/5/2017 flawed bottle: Flawed, oxidized and corked. (3542 views) | | | Tasted by tooch on 5/22/2017 & rated 75 points: Day 1 in Piedmont (Vietti, Prunotto, & Bartolo Mascarello) (Piedmont, Italy): I was not too enamored with this wine. This was the final year that Prunotto used barrique and it was abundantly clear. Lots of espresso and charcoal notes on the nose with some lingering plum notes. The palate was tannic...and it was probably oak tannins as they were bitter and very drying. (4096 views) | | | Tasted by Patrick_from_champagne on 5/6/2017 & rated 92 points: Red color showing some good sign of evolution.
Very expressive nose in the dar cherries, plum and liquor.
Very smooth and a bit creamy texture with and finish a bit dry.
In the palate, it's very fruity, with ripped fruit, jam... still a little touch of liquor.
Very long finish.
Complex, deep, pleasant and elegant.
Have sufficient potential to be enjoy in 5 more years. (2841 views) | | | Tasted by Thomas@certezza.net on 2/3/2017: Qwse tghu ukkk (2274 views) | | | Tasted by Hadrianus on 5/21/2016 & rated 90 points: Very dark brownish color. Very nice bouquet and taste. Fills the mouth very nicely. Raisin is dominating. (2717 views) | | | Tasted by Argrath on 5/15/2016 & rated 87 points: Full, mature nose with dried fruit. Savoury. Dark cocoa and a meaty soy note. Not very elegant.
Mature palate on the verge of over-mature. Sour cherries, soy and dark chocolate. Refreshing acidity but lacking elegance. A bit robust. Dry tannic finish. Tasty, fairly typical but a bit too mature for my palate. (1861 views) | | | Tasted by Rexel on 5/13/2016 & rated 91 points: Warm cherry and dark berries. A little peppery, leather, really good.
Soft tannins, high acidity, really good. (2694 views) | | | Tasted by PourSomeRed on 5/9/2016 & rated 91 points: From a less than stellar vintage, I really like this. 4 hour decant. Ripe fruit with some herbal notes as well. (2558 views) | | | Tasted by Skrutt (Formerly RotHead) on 5/6/2016 & rated 91 points: Excellent sniffing and very good drinking. Bit of heat at the end but the marmelade- and licorice like fruit is very charming. (2353 views) | | | Tasted by Roentgen Ray on 8/28/2015 & rated 91 points: Vibrant red fruit and medium structured. (2644 views) | | | Tasted by vinus_operandi on 4/9/2015 & rated 93 points: This is a medium dark barolo that shows an orange hue around the rim of the glass. The wine boasts a huge nose of tar and balsamic along with wet earth. On the palate, the wine is balanced with dried cherries, mint, licorice, and balsamic notes. The finish was slightly bitter but smoothed out nicely with some time in the glass. This bottle drank slightly better than my last bottle from this vintage which was a nice surprise. This Barolo from the Bussia was a real pleasure to drink and expressed both the varietal and sub-region nicely. The wine paired well with grilled lamb chops (2558 views) | | | Tasted by WoodieBayArea on 2/5/2015 & rated 90 points: made a mistake, chk'd the CT notes about a year ago and made a note to drink soon as all said this was aging fast, on PnP it was clear that assessment was off and then i looked at recent notes which could have saved me from the infanticide -- lesson learned, drank over four notes, nice wine, great structure, almost feels l like the structure might outlast the fruit as it was hidden a bit, big tannin, good acid, but enough fruit? i put a new note on my last bottle -- Drink in 2025 (2287 views) | | | Tasted by mflesh on 12/18/2014 & rated 92 points: Enjoyed for 10th anniversary at Del Frisco's Fort Worth. This wine took about 30 minutes to blow off. After it did, it was a rather nice steak wine. Unpopped to a wine with dark notes before decanting. In the decanter was rose petal, a hint of herbaceous jasmine, and cranberries. Poured a deep dirty red velvet into the glass. The entry was more black cherry although the floral note was here in the front and a little bit of crushed rock. The middle is where this one showed its elegance, mostly with black cherry and luden's cough drop. The finish was not very acidic, but was a little gritty with earth and pepper spice. Several of the dishes we enjoyed had jalapenos, and the jalaps when in tandem with the wine really set off the peppery aspect in both. This wine is powerful enough to be enjoyed alone, although its true colors come out with food (as the Italians want it to be!!). This one has a LONG LIFE ahead -- probably not done until 2026, but I think it's ready now.................barely. (2482 views) | | | Tasted by vinus_operandi on 11/5/2014 & rated 91 points: The Prunotto Barolo Bussia 2005 opens with a beautiful nose of tar,cedar, dark berries, and dried cherries along with a hint of wet earth. The wine is dark and has good depth of color opening on the palate with licorice, dried cherries and plum. The wine is a bit closed at first but starts to open up nicely 1 to 2 hours later. The tannins are soft but not velvetty. the fruit comes forth nicely followed by hints of menthol and a little spice box and tar. This is a classic full bodied barolo that is built to age. My guess is that I will open the next bottle in 6 or 7 years to see how it develops. Nicely balanced and well built, This barolo left me somewhat unfulfilled as I expected more personality and complexity from this Bussia cru. (2594 views) | | | Tasted by Ben Christiansen on 8/20/2014: Tar and cinnamon and roses. A bit hollow in the mid but just opened as well. (2096 views) | | | Tasted by astroman on 8/20/2014: Barolo Tasting (Milwaukee): More advance on the nose but youthful palate. Slight herbal notes. (2461 views) | | | Tasted by christ80 on 12/31/2013 & rated 93 points: this wine will only get better but it was already fabulous. opened it and let it sit for an hour. depth, cherries, hints of tobacco, good fruit and some umami. delicious with home made family style meatballs and pasta, tomato sauce.
new years eve close-knit evening with special bottle. (2478 views) | | | Tasted by PourSomeRed on 5/27/2013 & rated 89 points: This wine needs about 2 hours to open up. After that it's really nice. (3345 views) | | | Tasted by PourSomeRed on 5/20/2013 & rated 89 points: Opened and left in bottle for 2 hours. A full bodied Barolo. Nice balance of fruit and earth. Good finish. (2913 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Prunotto Barolo Bussia) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Comes Of Age (Oct 2009)
(Prunotto Barolo Bussia) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Prunotto Producer Website2005 Prunotto Barolo BussiaFrom Prunotto's site:
Grapes: Nebbiolo 100%
Origin & Soil: From the Bussia vineyards in Monforte. Height 350 m. South exposed.
Origins go back to the Tortonian era. Calcareous compact clay alternated with sandy layers.
Taste: Intense garne colour with ruby reflexes. On the nose, intense perfume of plum and ripe cherry with hints of flowers and spicy aromas. On the palate, intense with soft tannins and a long final taste. Due to its structure and body, it is a perfect match for meat and game dishes, and cheeses. Ideal serving temperature 17°C.
Climate Vintage: The 2005 vintage has an irregular climate but to sum up it is satisfying. After a relatively mild winter, with scarce precipitations, there is a fresh but poor in rains spring. At the start of summer, there is an heavy thermic rise with some fresh periods but without rains.
September starts with some rainy days. Then the climate has stabilized and it comes back summer until the end of the month, with large temperature ranges, useful to exalt the sugar and the aromatic substances stored in the grapes.
Vintage: The selected grapes were destemmed and pressed. Maceration lasted 12 days at a maximum temperature of 30°C in Austrian 53Hl vats. Malolactic fermentation was carried out before the end of the winter.
Ageing took place in 50 Hl French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in the Prunotto cellars before shipping.
Alcohol 14 %vol.
Total Acidity 5,60 g/l
Dry extract 30,60 g/l NebbioloNebbiolo 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 CellarTrackerBussia 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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