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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 93 pts. in 9 notes) - hiding notes with no text | | | Tasted by KingsleyZissou on 1/3/2024 & rated 93 points: Classic young Barolo that was delicious with sun-dried tomato Gnudi.
Prototypical nose of ripe red cherries, roofing tar, crushed rose, and leather.
Palate showed a beautiful balance of rich tannin and bright acidity.
Quite pretty. (1513 views) | | | Tasted by BradA on 11/25/2023 & rated 92 points: A beautiful wine with seductive aromas of rose petals. While on the drier side, we all enjoyed the wine and it was excellent with lasagna. Leave for 3-5 years to soften and gain more depth. (1354 views) | | | Tasted by ricard on 3/22/2023 & rated 95 points: Isn't this just super! Monstrous nose of leather and sweaty hairy mammal and cloves. Sweet, luscious and illuminating wine of cascading love and caresses. This is a fantastic and deliciously seductive Barolo. (1456 views) | | | Tasted by GuanYu on 12/23/2022 & rated 93 points: Pinkish/brick red rim, and ruby center. Dried red fruits, strawberry, and rose water. More voluptuous and fleshy than 2016 Barolo Bussia. Medium high acidity and silky tannin. Long finish. We opened the Bussia together with Cannubi. At time of drinking, I preferred the Bussia. (1689 views) | | | Tasted by Ryan Haus on 2/14/2022 & rated 93 points: Red Cherries, dried cherries, red plum, sweet floral - roses? violets?, cream
This Barolo is more round and polished than I would expect from this young age. It's lacking the tannins that tend to bite back with younger Nebbiolo wines. I'm a fan, though.
Dry, high tannins, medium (+) acidity, medium(+) body, high alcohol, long finish (2463 views) | | | Tasted by MAXIMUM SATISFACTION on 1/6/2022 & rated 93 points: Texturally smooth, round and creamy but just lacking bite/grip. Moderate acid and tannin but needing time for the flavors to emerge. Dried cherry, leather and mineral. Not giving much so either needs a long decant or 10 year (guessing the latter). I would not have guessed this as a Cru.
*some juicy cherry does emerge after several hours. Just needs time. (2165 views) | | | Tasted by Rixon on 8/15/2020 & rated 95 points: Jämfört med Bussia upplever jag denna mera tillgänglig vid ung ålder. Öppnar upp efter en kort stund i glaset och uppvisar både balans, längd och intensitet. En gnutta mandel och mörka körsbär i förgrunden, och en viss sötfruktighet i eftersmaken. Helt underbar och jag älskar tanken att jag har åtta flaskor till att konsumera i olika mognadsfaser. (4044 views) |
| By Stephen Brook
Decanter, Barolo & Barbaresco MGAs (12/15/2020)
(Poderi Luigi Einaudi, Cannubi, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (7/21/2020)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (5/19/2020)
(Poderi Luigi Einaudi Barolo Cannubi) Subscribe to see review text. | By Michael Godel
WineAlign (5/17/2020)
(Poderi Luigi Einaudi Barolo Cannubi, Docg red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (5/16/2020)
(Luigi Einaudi Barolo Cannubi, Red, Italy) Subscribe to see review text. | By Antonio Galloni
Vinous, 2016 Barolo: Right Place, Right Time (Feb 2020) (2/1/2020)
(Poderi Luigi Einaudi Barolo Cannubi Red) Subscribe to see review text. | By Stephen Brook
Decanter, Barolo 2016 Nebbiolo Prima (1/26/2020)
(Poderi Luigi Einaudi, Cannubi, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Alistair Cooper MW
JancisRobinson.com (10/7/2019)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and The WINEFRONT and WineAlign and JamesSuckling.com and Vinous. (manage subscription channels) |
| Poderi Luigi Einaudi Producer websitePoderi Luigi Einaudi Barolo CannubiThere has been some confusion about the names "Nei Cannubi" and "Cannubi".
According to the producer it is the same wine, but in 2009 they chose to leave the "Nei" out of the name.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 CellarTrackerCannubiVineyard:
Grapes grown in the municipality of Barolo – sub-area of Cannubi, one of the very top Barolo crus. Harvested in October. Vines are between 30 and 50 years. Average altitude of the vineyard is 300 metres. Main exposure is to the south. Type of soil is limestone and clay with a high percentage of sand. Yield of grapes about 4-5 tons per hectare.
Exact position and outline on weinlagen.info
Italy 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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