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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 35 notes) - hiding notes with no text | | | Tasted by pzakhour on 12/23/2023 & rated 79 points: Still drinking wonderfully. Only needed to breathe in the glass for a few minutes. I would say drink now. (274 views) | | | Tasted by danibus on 9/3/2018 & rated 92 points: Darker than I expected. Ripe, but not over-ripe. Plum, dark cherries, menthol, leather, earth. Excellent but not quite to that level of greatness that Barolo can get to. (2615 views) | | | Tasted by Papies on 10/14/2017 & rated 92 points: 2017 Piemonte trip for Thuy's 40th!; 10/12/2017-10/15/2017 (Piemonte, Italy): Tasted blind. Guessed 2007 ( we knew it was Barolo )
Still very much spirited and alive, bright, not textbook Barolo aromatics, light liquorice, dark fruited. Menthol touches and herbs. A good Barolo and a nice 92 (4086 views) | | | Tasted by edjBoca on 9/25/2016 & rated 92 points: I decanted this for 90 minutes and that did the job. This is finally drinking well. I'm glad to have a couple left... (4113 views) | | | Tasted by thebonnydooner on 12/13/2015 & rated 92 points: Nuanced and ripe. Intense and fragrant on the nose with dark plum and cherry and notes of leather, earth and tobacco. Lots of dry currant and cherry fruit with lots of plummy acidity. Nice long finish. Drinking well. (4193 views) | | | Tasted by Loren Sonkin on 10/4/2015 & rated 92 points: Mike G and Berto visit Cleveland (Italian wines)+ (Willoughby, Ohio): This is young with plenty of upside. The nose has cherries, raspberries, floral notes and even the slightest menthol note. Very good. There is a lot going on here, but it is tightly packed. Firm tannins. Lush texture. Great acidity. Long finish. I go to this later in the evening and it seemed to be opening but I would still hold for a while or give it lots of air. (5304 views) | | | Tasted by Uglypinga on 10/3/2015: Some cheese rind and rasberries on the nose. Some mint there too. Cherries, smoke and cinnamon on the attack with some herbs on the back end. Like it! (3222 views) | | | Tasted by miadelt on 9/13/2015 & rated 91 points: Flavors still seem muted. Dry, tannic Barolo. Lots of life still ahead and so open next 2017. (2514 views) | | | Tasted by oldwines on 7/22/2015 & rated 92 points: Medium to dark ruby. Nice fragrant nose after an hour in the decanter. Much better than other bottle I had. Not very tannic, fairly smooth with cherry, pepper, plum, and a little licorice. Finish very smooth and moderately long. (2285 views) | | | Tasted by Andrew67 on 6/27/2015 & rated 94 points: Definitely got prunes and licorice with some savoury notes on the palate. Wine was nicely concentrated with great length, though the nose was quite muted. Tannins were still very evident, and working well to balance the fruit. Every mouthful was different which made the experience interesting. Found it hard to tell whether this at its peak or will get better. In the end decided that the acidity, tannin structure and fruit will mean it will continue to improve for 3 to 5 more years, but what would I know? Overall a very good wine, though perhaps just short of a great wine. (1911 views) | | | Tasted by edjBoca on 1/25/2015 & rated 91 points: This is still tight and tanic TNT keep these in the cellar for a couple of more years before trying again. (1905 views) | | | Tasted by andtheodor on 12/5/2014 flawed bottle: Corked. (2341 views) | | | Tasted by Yagil on 11/10/2014 & rated 88 points: Prunotto visit (Prunotto, Alba): opaque dark red-brown, intense jammy cherris aroma, full bodied, firm tannins, savoury fruity flavours, good harmony, very ripe at this stage. (2359 views) | | | Tasted by thebonnydooner on 10/11/2014 & rated 94 points: Fantastic wine (1974 views) | | | Tasted by HowardNZ on 2/26/2014: Tasted blind against mainly red Burgundies, on bouquet clearly Nebbiolo, big aromas of tar, black tea, Indian spices, licorice and roses. Very primary on palate, with relatively sweet black fruited flavours and good texture. Huge structure, intensity and tannins, yet to settle, needs at least another 5-10 years. Acids still quite prominent. Huge depth, concentration and power. It needed the venison accompaniment to wrestle it to the ground, and bring it together. On the reveal, a surprise it was 13 years old. 92, but would hopefully earn a higher score in the future. (2557 views) | | | Tasted by miadelt on 11/14/2013 & rated 92 points: This wine still needs a few more years. Drink next 2015. Fun bouquet, everytime I inhaled I smelled something different. Good body but the flavors seemed muted. In a few more years this will open up and could be outstanding. (2389 views) | | | Tasted by Food Daddy on 4/7/2013 & rated 91 points: Held this since release. Cellared @55. Pleasant violet nose. Light bricking around rim. Tannins have softened cherry and meat mouthfeel even a little licorice. Decent acidity still. Aging gracefully. 5th of 6th bottle. 2-3 more years left at this stage. (3004 views) | | | Tasted by oldwines on 1/7/2013 & rated 89 points: Nice dark garnet color, youthful in appearance. Nose somewhat stunted. A little floral, licorice and vanilla, along with was our cherry. Palate bold but not overpowering and a bit unstructured. Flavors of cherry mint licorice and a medicinal quality. It seemed on the verge of being much better but never quite came around. Probably best at around the 2 hour point after decanting. Good with grilled venison chops. (3196 views) | | | Tasted by mellison on 2/15/2012 & rated 85 points: What a disappointment! Had for Valentines at a local restaurant. Decanted but the wine was thin green tasting with no character. No nose or finish to speak of. Did absolutely nothing to open or get better as the evening wore on. Just a complete disappointment. (3906 views) | | | Tasted by Rodenbach99 on 7/28/2010 & rated 86 points: Passablement décevant, unidimensionnel, la robe commence à tourner vers le brique. Le nez est fermé malgré le passage en carafe d'une heure. La bouche est soyeuse, de moyenne-courte longueur. (4857 views) | | | Tasted by 911SCracer on 6/14/2009 & rated 89 points: Light in color, dusty. Needs some time in the bottle (5148 views) | | | Tasted by SoCal on 12/31/2008 & rated 88 points: Translucent ruby color. Nose of dried red fruit, crushed flowers, leather, and touch if toasty oak. Palate of sour cherries, cranberries, and sour cherry. The finish is medium in length with decent tannin and acidity. Overall a well structured medium bodied wine with some very interesting elements. For me it needs a bit of air and food at this stage to reveal the fruit. (4503 views) | | | Tasted by Xavier Auerbach on 4/19/2008 & rated 89 points: Académie des Cinquante Piemonte tasting (Restaurant Woods, Leiden, Netherlands): Tight, powerful, depth, vegetal, yet another difficult wine to assess. Needs time. (3218 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Piedmont Report: Checking in on the 2001 Baroli (Apr 2012)
(Prunotto Barolo Bussia) Subscribe to see review text. | By Antonio Galloni
Vinous, Italy’s 2001 Barolo and 2001 and 2003 Barbaresco vintages (Oct 2006)
(Prunotto Barolo Bussia) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2004, IWC Issue #117
(Prunotto Barolo Bussia) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Prunotto 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 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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