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|Drinking Windows and Values|
|Drinking window: Drink between 2015 and 2024 (based on 5 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 50 notes) - and median of 90 pts. in hiding notes with no text
| ||Tasted by Rich S on 10/25/2015 & rated 89 points: Popped and slow ox'd for around 45 mins. Medium garnet color with hints of brick. Nose of red cherry, a bit of black tea, licorice and balsamic. Similar flavors on the palate with dark cherry and roasted plum flavors, licorice and a bit of toasted oak. High acid and tannins but drinking well, especially with food. Moderate finish. Solid barolo for the price paid. (942 views)|
| ||Tasted by Alexroy on 8/16/2015 & rated 89 points: Nice bright red fruit nose. Punchy red fruit, nice length, savoury flavours. Attractive wine. (1090 views)|
| ||Tasted by jrrosenberg on 12/25/2014 & rated 86 points: Light, dry, drank with a roast. Seemed very Pinot like. Still with big tannins as fruit has receeded. Not a bad wine but I'm unsure how this will develop. (1973 views)|
| ||Tasted by fanglangzhe on 11/27/2014 & rated 90 points: Red & dark fruits. Spices. Nice acidity. Good overall balance and complexity. (2042 views)|
| ||Tasted by Weston3220 on 11/22/2014: Slowly opened up, still not super exciting but a bigger rich body, (2059 views)|
| ||Tasted by Herschel Krustofski on 9/22/2014 & rated 84 points: After a disappointing previous experience, this second and last bottle is going into the beef stew.|
A small sample (not decanted but intermittently swirled in the glass for a couple of hours) does not seem to represent any noticeable improvement.
It may be OK in a few years, but I am not going to bother find out: I stand by the decision to designate it for cooking.
At present the wine is tight and comes across as unbalanced (even considering the tender age) and despite an initially promising nose, it does not deliver. I'd rate it 82 now with the potential to reach 86 if kept sufficiently long (say 2019+). I doubt it very much if this is ever going to be a balanced and elegant wine. (2146 views)
| ||Tasted by SCMeyer on 6/21/2014 & rated 91 points: Great nose with bright fruit and subtle licorice and forrest floor notes. Big drying tannins still, but the expressive, vivid fruit balances the overall package. Interesting secondary notes emerge over time and add to the enjoyment over the long finish. (2314 views)|
| ||Tasted by Maddognc on 4/5/2014 & rated 90 points: Complex, full body, good fruit. Young, will wait a couple of years before I open another. (2035 views)|
| ||Tasted by Weston3220 on 2/24/2014: do not drink now, wait or keep bottle open for 3 days|
very simple palate and nose, nothing to get excited about
day 3: for some reason I kept this bottle on the counter and well its actually smelling like a Barolo its kinda of sexy tonight (2264 views)
| ||Tasted by scott w on 10/24/2013 & rated 88 points: I think this bottling is improving a little bit but the tannin is bitter on the finish, the nose is weak but after being open for a few hours some strong cherry, leather and tar are coming through. (2959 views)|
| ||Tasted by dransford on 10/7/2013: Excellent value. Decanted about an hour, could have handled more. drying tannins on the finish. Should improve. (2679 views)|
| ||Tasted by Jonnysul on 9/28/2013 & rated 92 points: Really enjoyed this wine, nice all the way through, good finish, ripe red raspberries. A great buy for $35. (2381 views)|
| ||Tasted by Robert Pavlovich on 8/2/2013 & rated 92 points: Medium bodied, sour cherry and cranberry palate. Grippy, gritty tannins, just as would be expected from a young Barolo but this is enjoyable from the start. The chalky, drying finish has medium+ intensity and with good length. (2640 views)|
| ||Tasted by sancor20 on 7/22/2013 & rated 90 points: Very nice. Aromas of wild flowers, cherries, licorice and herbs. Light to medium body with mellowed soft tannins. A nice dry and smooth finish. (2282 views)|
| ||Tasted by Herschel Krustofski on 5/11/2013: Decanted, sampled over 3.5 hours. Closed in the first hour. It is borderline approachable after 2-3 hours of breathing, with food (Beef stew 'peposo'). Still very dusty texture! Drank alongside the 2004 (the 2007 got extra 30 min breathing time). 3/4 guests preferred the more mature 2004. Both vintages need more time. Once the dust settles this could be a very good wine. It is more balanced on the second evening. It is just a baby; give it extra 4-7 years. |
BTW, the cork was 1/3 soaked. I was wondering if this one will have a shorter life as a result of this. I imagine it was standing on the supermarket shelf for a few months. (1914 views)
| ||Tasted by KyleMittskus on 5/4/2013 & rated 87 points: Pretty tight at this point. It's either closed down or just never comin around. Red fruits, nice structure but really tough at this point. I don't get any floral notes which is disappointing. My other bottle will sleep for at least 3 years and we'll see where it goes. I wouldn't open 'me if you have 'em at this point. YMMV. (1801 views)|
| ||Tasted by Rich S on 4/7/2013 & rated 88 points: Decanted for about an hour. Dark garnet color. Aromatically challenged on the nose with hints of dried cherry and black tea in the background. Tart red fruit flavors on the palate with some dried cherry and menthol along with some oak flavors on the back end. Medium+ acidity and tannins with a very dry and somewhat short finish. I will chalk this up to being too young perhaps and will give the remaining bottle a few more years but I have had better 07 barolos so far. (1908 views)|
| ||Tasted by pimpdaddy2kool on 3/8/2013 & rated 91 points: Really needs about 2 hours to decant then it's ready to rock! Excellent Barolo for the price. (1836 views)|
| ||Tasted by wine strategies on 2/14/2013: 90 minutes in decanter, consumed over the following 2 hours. While not a complete as a Cru wine might be, this is nonetheless an excellent effort. Considering the price, this is crazy good. A very good effort, notwithstanding the limitations of the vintage. highly recommended, drink thru 2018 (2031 views)|
| ||Tasted by wine strategies on 2/2/2013: Good to go with just two hours aeration in decanter. Pretty aromatics give way to a nicely textured, classically styled Barolo that makes no pretenses regarding what's in the bottle. Pure, well lifted, with an above-average finish and more complexity than the price-point would suggest. Well composed. recommended, drink thru 2019 (1838 views)|
| ||Tasted by wine strategies on 2/2/2013: consistent with the other bottle opened on the same night, this is drinking nicely with just 2 hours in decanter. The finish begins to tire at the 4 hour (after opening) mark. Best for short-mid term cellaring. Drink thru 2018 (1937 views)|
| ||Tasted by Weston3220 on 11/18/2012: Closed Tight Nose, not a lot of Nebbiolo Floral notes coming through, day 2 open a lil more will see for dinner tonight if it comes together some more (2439 views)|
| ||Tasted by wineglas on 11/11/2012 & rated 91 points: I Nonni Fall Tasting: Rustic in style and old world. Raspberries, spice and oak. Medium finish and tannic. Needs time in the cellar. 91-93. (2707 views)|
| ||Tasted by rocknroller on 11/11/2012 & rated 89 points: Osteria I Nonni Fall Italian Tasting (I Nonni, St. Paul, MN): Very oaky currently, gripping tannins, very spicy, tight on the nose. Dense and tough at present. (2562 views)|
| ||Tasted by iWineReport on 10/14/2012 & rated 92 points: Shows lots of class and elegance with lovely aromas of ripe strawberries, raspberry, tar, smoke along with notes of some fresh cut flowers and mineral. This has a refined structure with fine-grained tannins and a tight gripping finish that really lasts. (Best 2013-2022) (2369 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
Oddero Producer website
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.
Varietal character (Appellation America) | Nebbiolo on CellarTracker
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor
Piedmont Vignaioli Piemontesi (Italian only)
Langhe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)
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.