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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by americanstorm on 7/23/2018 & rated 91 points: This was an extremely good barolo, especially considering it's under 30 price point. Great nose, fairly complex and a nice mouthfeel. Drank over 4 days and it held up very well. Exceptional qpr! (1171 views) | | | Tasted by Bellissimo on 11/11/2015: Served with dinner, spouse finished next day. Nothing special at all, nose had some red rose petals but that was pretty much it. Disappointed. (2091 views) | | | Tasted by wirelesswine on 8/14/2014 & rated 92 points: Wow, this bottle showed really well. The nose was super expressive with red fruit, spice, and balsamic. Very intense flavors and balanced mouthfeel! (2933 views) | | | Tasted by Jonclark99 on 1/11/2014 & rated 88 points: Stiff tannins. Great with risotto. (2824 views) | | | Tasted by Xfactor on 9/21/2013 & rated 92 points: Was intrigued by the reviews mentioning soda-like notes, but I got it too, fascinating. Mixed cherry, crushed green rosebud, cola, hints of cardamon and vanilla. Blackberry compote finish. (3637 views) | | | Tasted by Bellissimo on 8/5/2013: Poured a glass and came back to it 2 hours later--bottle was finished 5 hours after being opened. Note comes from different points throughout the night. Rose pedal, dark cherries, sandalwood, Dr. Pepper on the nose. Black cherry, boysenberry, clove all peak through at points throughout the night. Dominant characteristic though is the firm tannins. Doubt I'll be able to hang on to my last bottle to see if this settles down, but at this price-point, I'm not worried. (2831 views) | | | Tasted by Rcorrao on 4/14/2013 & rated 90 points: Needs to open up - min 1 hr in decanter. Nice cherry notes, tannins need some smoothing...but pairs well with meat pastas. (2251 views) | | | Tasted by jeremypjoseph on 3/1/2013 & rated 90 points: Needs to breathe for at least one hour. Tart cherry with lots of tannins (1755 views) | | | Tasted by Bellissimo on 12/24/2012: Opened in the bottle, let stand for 60+ minutes then served with dinner and finished later that night. Like the nose after 2+ hours of being opened. Rose pedals, bright black cherry, light cola/oak influences. On the palate this needs years to really show any secondary or tertiary characteristics. Right now you are hit with bright black cherry up front followed by a bit of stemminess and then it is all about the tannins. Don't know how this will evolve but with the right food it is enjoyable though not a deep thinker. Best thing going for it now is the nose and the price. (1718 views) | | | Tasted by IconeWino on 10/8/2012 & rated 90 points: Opened up nicely in the glass. Needs time or a long decant. (1615 views) |
| 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 CellarTrackerItaly 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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