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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 68 notes) - hiding notes with no text | | | Tasted by bablues on 5/4/2024 & rated 94 points: An excellent Barolo, but considering the vineyard (and my past experience with other vintages), I must say that I was a little disappointed. Brought to Il Molino, which was fabulous. The captain/server was very excited that we brought this, and I offered a taste and while initially declined, we convinced him to try some. Amazing service. Back to the wine. Had all the characteristics of a classic Barolo, black tar, rose peddles, black currant, dark cherries, it just seemed a little basic. The tannins were present at first, but over time, it was just all fruit. Looking forward to the '08 and '10 (514 views) | | | Tasted by melvinyeowq on 4/5/2024 & rated 93 points: Piedmont night: I knew the identity of this wine but would have thought modern if blinded because of the savoury, tarry notes. Decadent wine with rich, creamy dark fruit; usually not my preferred style but wasn't offended by this. (1065 views) | | | Tasted by cvst on 1/12/2024 & rated 93 points: Drank in restaurant, pre opened and decanted a couple of hours ahead. Lively nose of red cherry, rose and new leather. On the palate cherry, red currant, autumn leaves, fresh herbs, anise, licorice, leather and earth. Surprisingly young, lingering tannins yet to be integrated. Great balance, delicious, but would rather wait a few more years (1153 views) | | | Tasted by Wineallover on 11/25/2023 & rated 94 points: Really hitting the sweet spot and has time to evolve. No sharp edges, velvety, simply delicious! (1176 views) | | | Tasted by Condrieu82 on 10/21/2022 & rated 95 points: Light ruby color. Nose let’s out tons of cherries and roses/flowers. A lot of secondary notes - tar, wet leaves… great balance with fantastic acidity and chalky tannins. Tons of fruits - cherries, black currants - then pour pourri, tarry notes, tobacco leaves… the ending has nice oaky notes and it goes on and on for ages. A great Barolo - with further aging potential indeed! (2473 views) | | | Tasted by swade on 10/13/2022: I prepped by pulling out fresh crackers and Sartori black pepper world champion Wisconsin cheese. I'm betting this is going to need food. A little lightening of the wine color at the disc. Picking up light rose water aromas. Classic road tar flavor. Grip and tear after. Mouth feel of grit, raspy tannins and uber drying finish. My bottle tag note says Wine Spectator 97. Sweet sixteen and not ready. Typical. Hold. Time for cheese. I'll score the next. - I've written over a thousand notes and I was just reviewing the scale description below. I can't recall how many descriptions which sound like average or worse and get a 90 when it sounds like it ought to be in the upper 70s. Or lower... My two cents. (2271 views) | | | Tasted by bucktooth22 on 9/16/2022 & rated 95 points: Decanted 3 hr. Dark ruby, medium legs, 👃 amazingly balance with rose petals, prunes, ripe strawberries, honey, leather, dry forest floor, light peppercorns. Dry, full milky structure , highly acidic , ultra strong frontal tannins with medium throat burning, ripe strawberries finish. Good 👃 & 👅 now but can age longer. (2305 views) | | | Tasted by culater on 4/16/2022 & rated 92 points: Dark, deep, tar, dry burned sand roses. In a good spot. Decant for 3h, drink at 17-18 C. Cheese n serrano first while making lasagne. Also good with that. Will take next in 2-4 years. (2561 views) | | | Tasted by Nanda on 3/26/2022: Pop n' pour -- this had excellent richness of fruit with silky structure that is already nicely integrated. Fairly classic flavors that are just starting to delineate. Very good and much better than some problematically oaky wines from this producer in 2011+. (2790 views) | | | Tasted by paul195 on 12/3/2021 & rated 93 points: This was one of 20+ wines poured at a early holiday lunch upstairs at Dominick’s on Arthur Ave.
Dark core, initial nose of bright red fruit with coaxing, opened up quite a bit after an hour in a decanter. Quite approachable for a 15 yo Barolo. Lovely nose of tart cherry, spice, hints of tar and earth. A middle weight with fine tannins, elegant texture with good acidity and balance. This wine shows impressive depth through to a persistent finish. (2361 views) | | | Tasted by dream on 9/3/2021 & rated 93 points: A gorgeous Barolo texturally and it has lively dark cherry fruit along with loads of intense acidity. It's very structured but comes alive with spaghetti bolognese. The finish is tightly wound and quite crunchy with notes of dark spices, cherry tree bark and vivid minerals. Needs time. 93+ (2795 views) | | | Tasted by dream on 3/29/2021 & rated 91 points: Richly fruited with excellent depth of dark cherry fruit along with strong notes of eucalyptus, forest floor and brett. Intense and still quite tannic with a layered complexity and a great spice-driven finish. This is authentic and high-class Nebbiolo that still needs a decade but the brett level in this bottle is on the edge. 91? (3184 views) | | | Tasted by SMagowan on 12/12/2020 & rated 94 points: Huge nose of black currants, dark cherry and wet leaves. A sense of power on the palate without dampening the multi-layered tastes of fruit and Piedmont sense of place. Remarkable. (2839 views) | | | Tasted by rosenst1 on 5/13/2020 & rated 93 points: Perfect cork and fill. Decanted 2 hours prior to lunch. Dark red with browning overtones (odd color but perhaps not for Barolo). Deep flavors and very clear tannins on the finish at first. After another hour or two the tannins softened and the wine integrated nicely. Very good and in need of another few years in the cellar or a longer decant. (3638 views) | | | Tasted by rraaffaa on 5/2/2020 & rated 95 points: Already smelled beautiful out of the bottle but needed a 2-hour decant to really show up. Perfect example of Barolo in a good point in its drinking window (although should still get better!) (3133 views) | | | Tasted by DrZett on 4/17/2020 & rated 94 points: Beautiful nose with ripe cherries, spices and a little tar. On the palate cherries, licorice, pepper and some dark chocolate notes. Beautifully balanced with a soft acidity and firm but nicely integrated tannins. Full bodied, very complex and a long finish.
Great in the moment but it will easily last another decade.
4,800 bottles produced. (2771 views) | | | Tasted by P257pax on 1/17/2020 & rated 93 points: Cherry on the nose. Lots of red fruit on the palate. A lovely wine in a very nice place right now. (3462 views) | | | Tasted by adipovino on 11/9/2019 & rated 95 points: Developing beautifully. Classic barolo nose of tar and flower perfume. Superb balance and focus, with the red fruit acid and spice in harmony. Complex and very long on the finish. Outstanding bottle with potential to improve further. (3226 views) | | | Tasted by MWiking on 9/17/2018 & rated 95 points: Så kul att prova denna igen och återigen. En näsa helt magisk och vilket jäkla vin! Stort (4463 views) | | | Tasted by BillyT on 5/13/2018 & rated 94 points: Previous notes apply. However, apparently birthdays have become a tradition for this wine. We celebrated again my wife's birthday at Tosca in DC and this wine has improved tremendously since 2012 and showed it has many more years left. While in a good place today with great nose of cherries, some smoke and leather, structured beautiful legs, almost no resting at the rim with deep garnet color this wine showed youthful still with many years left so happy I have 4 more. At dinner the Sommelier was absolutely head over heals saying this wine was a real GEM and classic 'first growth' Barolo. He explained that the grapes for the Romirasco were from the top of the vine exposed mostly to the son and while the alcohol was present it was not over powering and the wine was fully balanced with silky mouth feel broad shoulders with deep dark fruit mid palette. Again, the Burgundian references are reasonable but it is still Barolo and you know it. Sorry there isn't more but again, dinner with friends and both wive's birthdays.
To be fair the Sommilier and I are good friends. So, whenever we go to the restaurant I always ask him to choose a wine because the chef creates our dinner we don't order off the menu. This time he chose a Tenuta Friggiali 1997 Brunello di Montalcino. Wow, wow, such life remaining in this wine and barely some rusting at the rim. No notes at all other than a GREAT experience with a classic Brunnelo (93pts). (4664 views) | | | Tasted by up4wine on 4/5/2018 & rated 91 points: Used in Mature Barolo Tasting. Whereas the base Conterno '06 Barolo was a big positive surprise, this Romirasco was a bit of a disappointment relative to expectations. When the bottle was first opened, it seemed to carry a slight oaky nose that suggested a more serious effort compared to the base Barolo. After the 1/2 hour decant and a little time in the glass, it had a good fruit middle and a pretty easy finish with tannins at a comfortable level and good length. It started with great promise, but did not sustain the excitement that some of the other wines did, including its little brother. This wine actually was the lowest rated wine of the evening by the group, although I had it ranked 6th. (4481 views) | | | Tasted by Tim Heaton on 2/1/2018: Far, far too young, but I wanted to check in. In its way, it's got the same stuffing as the 2004, if not quite as bright, and penetrating. Granted, this was a PnP, and no doubt would have benefited from an hour of air in decanter. But really, this needs to sleep for 15+ years. Med>full body, vg acidity, firm, fine tannins and good>vg length, but now the tannins and acids slightly overwhelm the fruit rendering it a little out of balance. Thru 2044. recommended
https://www.ItalianWine.blog (6192 views) | | | Tasted by Seth Rosenberg on 2/1/2018: young. Lots of oak. Sweet. Needs decades. Some spices and red minerality. Clearly a lot of potential. (5676 views) | | | Tasted by Derek Darth Taster on 1/24/2018 & rated 95 points: AWE Barolo Tasting (Extra Space): Appearance is clear, medium intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of sweet black cherries, blackberries, black licorice, earth, tar. Developing.
On the palate, dry, high acidity, medium+ alcohol (14.5%), fine high tannins, full body. Medium+ flavour intensity, with flavours of sweet black cherries, blackberries, sour red cherries, savoury earth, spice, black licorice, slight umami. Long finish.
Very very good quality. Feels like a good marriage of modern techniques with some traditional style. Lots of fruits, power and depth framed with fine tannins. Balanced. Will only get better with more age. Another 5-6 years should be good.
So apparently Aldo goes for shorter maceration times, and pumps over instead of the usual submerged cap method. Aged for 36 months in large Slavonian oak casks.
Romirasco is supposedly the best vineyard in the Bussia Cru in the commune of Monforte d'Alba. It is the highest part of Bussia, but has a sheltered position. Faces South-east. (5156 views) | | | Tasted by vinorsk on 11/25/2017 & rated 92 points: A delicious wine. Decanted three hours and drank with a ny strip. Bright black cherries, balanced but strong acidity, and big tannins. Awesome wine drinking very well I. November 2017. Lots of life left left. (3462 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Ian D'Agata
Decanter, Top Barolos and Barbarescos: Ian D'Agata's best buys (12/1/2014)
(Aldo Conterno, Bussia Romirasco, Barolo, Monforte d’Alba, Piedmont, Italy, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/4/2011)
(Aldo Conterno, Bussia Romirasco Barolo Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (1/11/2011)
(Aldo Conterno, Romirasco Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2006 Barolo: A Modern-Day Classic in the Making (Feb 2010)
(Poderi Aldo Conterno Barolo Romirasco) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Aldo Conterno Barolo Romirasco) Subscribe to see review text. | Decanter
(Aldo Conterno, Romirasco, Barolo, Piedmont, Italy, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and Vinous. (manage subscription channels) |
| Poderi Aldo Conterno Producer website
U.S. Importer/DistributorPoderi Aldo Conterno Barolo RomirascoThe Romirasco vineyard is high on the Bussia Soprana hill. It is 55 years old, facing south/south-west on calcareous clay soil, rich in calcium carbonate and iron. The higher concentration of iron and limestone in the soil gives a powerful wine. Conterno owns 100% of Romirasco, which is their most important single vineyard Barolo. Fruit from Romirasco also makes up 70% of the Gran Bussia blend. The vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
Aldo Conterno once produced the Romirasco Barolo only in vintages that the estate felt weren’t ideal enough for its famed Granbussia: however, since 2004, the estate has made it a yearly occurrence. Deriving from the same Bussia vineyard that lends its grapes to Aldo Conterno’s famed Granbussia Riserva, Vigna Romirasco spends an extra two or three months in cask before bottling.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 CellarTrackerRomirasco 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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