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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by timothynbond on 9/7/2020 & rated 92 points: Decanted 3 hours before tasting, and then consumed over 2 hours. Translucent garnet with short legs. The nose was fairly forthcoming with aromas of red cherry syrup, vanilla, and tobacco. Medium bodied with intially strong grippy tannins that faded with time. Very fresh with good acidity. Hit the palate with juicy fresh strawberries, red current, and a bit of clay towards the back on a medium-plus length finish. My wife loved this and I concurred. My hunch is that it is fading a bit, but still delicious today. Paired excellently with braised short ribs and polenta. (666 views) | | | Tasted by PULLO on 10/1/2014 & rated 94 points: Opened today a bottle acquired from the cellar of Ristorante Barolo in NY City which closed in 2013. Excellent wine, well preserved, of the old Barolo school. Light brilliant ruby color, only the nose showed the age. No sediments. A hint of tobacco. (2715 views) | | | Tasted by SteveHyde on 5/28/2014 & rated 91 points: A mid-weight wine that showed pleasantly enough as a mature Nebbiolo from a mid-tier producer. On day 2, however, there were bursts of tobacco on the nose and mouth that I really enjoyed. Lifted the wine from an 89 to a 91. (2740 views) | | | Tasted by the godfather on 2/6/2010 & rated 93 points: nicely aged and definitely seems to have some life, nose was muted, palate was extremely silky and classic and went great with food (4080 views) | | | Tasted by AndrewSGHall on 12/15/2007: Still fairly young and brawny. Decanted. Unwound with a good balance to smokey tea notes and still contnuing fruit. Some power, but pretty light and well-balanced. Nice. (4441 views) | | | Tasted by vpoms on 12/25/2006 & rated 91 points: a light to medium body, smooth and easy drinking (4284 views) | | | Tasted by pwm on 7/26/2006: With ossobuco; smoky, tarry, aromatic right from the cork. Decanted, drank half;rebottled; recorked. We'll see how it holds up overnight. (2485 views) | | | Tasted by SteveHyde on 11/7/2005: Sunday evening decided it was time for a taste of aged nebbiolo. I wasn't up for opening a top tier bottle, but had a few of these in the celllar that I figured ought to be at peak. I bought them knowing the quality of the Cerequio vineyard, and figuring that even a less well known producer might have done something worth tasting in that vintage from that site. As it turns out, I was right! Opened the bottle at 3:30 pm, poured half into a split and put it into the fridge, let the other half sit in the bottle in the cellar. A light-to-medium bodied wine, soft dusty garnet in color, nose not very revealing at first, giving up a lot of tar and spice and herbs and rose after a bit. In the mouth it didn't have the complexity or depth of a Conterno or Giacosa, but it nonetheless delivered a lot: delicious tanins, sweet fruit with a lasting finish, brambly notes of tea, crushed roses, and tar. A well made wine that held its own and continued to improve on the second night. By the last glass, it was showing all it had and was, perhaps, a bit tired. But a nice reminder of the pleasures of a well-aged barolo, and what even a less prominent winemaker can do in good years. (2441 views) |
| Giuseppe Contratto 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 CellarTrackerCerequio singel vineyard near BaroloItaly 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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