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| Community Tasting History |
| Community Tasting Notes (average 94.4 pts. and median of 94 pts. in 71 notes) - hiding notes with no text | | | Tasted by Robmcl920 on 2/2/2024 & rated 96 points: Vinous Monfortino Dinner with Roberto Conterno; 2/1/2024-2/2/2024 (Legacy Records, NYC): The 2000 seems like it is just starting to enter its drinking window, but the best is likely yet to come. While it shows the ripeness of the 2000 vintage, it feels to me very much like an older school Monfortino, with more in common with older vintages than the vintages since 2004. On the nose, I found pure red cherry fruit, iron, red florals, dried herbs, and sweet spices, with the aromatics initially a bit reserved but opening up more with air. On the palate, I found an expression that struck me as a younger version of some of the older wines in the tasting like the '71. I found smoky red fruit, iron, leather, sweet spices, and dried red florals, a beautiful mix of sweet red fruit and savory complexity. The tannins have largely resolved, making it quite drinkable today, but another 5-10 years may be helpful for the wine to further open up. (920 views) | | | Tasted by Papies on 12/8/2023 & rated 93 points: 2023 Athens Wine Event; 12/8/2023-12/9/2023 (Athens, Greece): From magnum, tasted blind in 2 formats , half decanted for an hour and half just from the bottle served in 2 glasses side by side blind. A fascinating play on one’s mid ( maybe touch cruel) as the wines were so different and definitely tells us this wine needs to be decanted for a good hour. It was not as impressive as when we had this from bottle 4 years ago ( again blind and papacies 98) so maybe the magnum is ever so slower to develop. Was even difficult to place it as a barolo for the non decanted one. It was only a couple of hours later that it got going and showing barolo feel. A very slow burner. 93 on this time but with lots of life ahead. (1014 views) | | | Tasted by Arsene on 11/1/2023 & rated 96 points: Mørk mursteinsrød i kjærnen. Lysere mot en stripe orange rand.
Sur søte modne kirsebær. Tjære og lær. Senere søtere uttrykk på duft, vanilje. Nype. Penicillin.
Mektig Barolo. Røde, mørke bær. Kaffe, kakao og sjokolade. Lakris. Fin tørr stripe til slutt. Hint av karamell helt til slutt. (844 views) | | | Tasted by dream on 10/6/2023 & rated 96 points: This was the one wine in the triumvirate 99-01 that was fully ready at least after an 8-hour double-decant. Not as deep or as fine as the '01 but so incredibly pure and seductive in a dark forest under a full-moon kind of way. The flavor profile was fabulous with notes of tar, forest floor, cherry-wood and a fine floral lift. The finish was so complex and uplifting with this great cherry/mineral crunch plus hints of licorice and an endless array of spices. Wowza! At Lucciola, NYC. (1019 views) | | | Tasted by dcwino on 3/17/2022 & rated 96 points: Jamie's DC visit Barolo and Barbaresco: Nother incredibly youthful nose displaying concentrated black fruit, blackberry concentrated, black cherry, fruit cake, strong licorice, dark caramel, strong iron, leather, sweet spices and earth. Excellent concentration, layers upon layers of youthful concentrated black fruit, rich and unctuous but also silky, bright acidity and strong iron mineral, and a long concentrated black fruit driven finish with licorice and dark spices at the end. Although it is drinking well, it remains incredibly youthful. (3117 views) | | | Tasted by The Vines That Bind on 5/21/2021 & rated 93 points: Initially dark and concentrated and somewhat inexpressive. Decanted but not for long. Nose stats to develop pine resin and dark spice detail along with some dried rose petal sort of florals. Aromatics are dried and dusty. Definitely see a bit of creosote and tar mixed in with the black and red fruits. Palate is darker and has very grippy tannin. Striking and textures but also has a softer edge to it. I am not very experienced with these wines, but this was quite nice. Fine to drink now but I’d imagine in another ten years this would be every bit as sound and would have gained a bit more Burgundian aromatic detail and elegance. (3778 views) | | | Tasted by MauriceE on 1/1/2021: Stunning bottle. Decanted hours before drinking, but a small glass on the table to follow the wine. It went through several phases, still a lot of potential. At first: brooding, black fruit, leather, tobacco. When it opened up: red berries, spices, minty. Formidable length and balance. Great wine. (3831 views) | | | Tasted by Nanda on 3/5/2020 & rated 95 points: La Paulée Zachy's Auction - Thursday (Le Bernardin Privé): Hugely aromatic with earthy red cherry, licorice and violets. Wow, so much concentration on the palate. Delicious now, even with the grippy tannin, but will be so much better in another decade or two. (4820 views) | | | Tasted by Francophile1 on 2/13/2020 & rated 94 points: What a treat to taste this wine tonight. Super clean and pure red fruit with sandalwood and tar. Great expression of Nebbiolo with a long finish. Just now entering its maturity window. (4162 views) | | | Tasted by Nanda on 11/2/2019 & rated 95 points: White Truffles & Nebbiolo (Chez Nanda): Sure, this is delicious and a lot of fun to drink now with massive proportions. It also sports an array of flavors with lots of spice. But the best is definitely yet to come. Needs 10-15+ years to really unfold and shine. (3977 views) | | | Tasted by acyso on 11/2/2019 & rated 95 points: Nebbiolos, white truffles, Volume IV (Chicago, IL): This is a bottle of pure upside. A very structural and muscular wine on the black-fruit side of the spectrum. There's a really intense black cherry flavour here, and the sweetness of that fruit helps to disguise how much structure this wine actually has. That's what makes this wine already drinkable, despite the reputation, but I think the true reward lies a decade or two from now. (4045 views) | | | Tasted by Papies on 10/19/2019 & rated 98 points: Annual Pilgrimage to Piedmont - 2019 Edition; 10/17/2019-10/20/2019 (Piedmont, Italy): Tasted blind.We guessed early 2000s classic Barolo.
What a wine this is really as far as Baroli go not sure what more we could have expected. Bright and energetic , full of charm and elegance, dark cherries, floral, balance and devout of the strength of the 2008 we had a couple of days ago. Big but not full of muscle or heavy just a perfectly ripe and effortless class wine. 98-99 and the sky is the limit in terms where this goes and how long it ages. (3726 views) | | | Tasted by rlove on 8/30/2019 & rated 95 points: A Monfortino for lovers of classic Barolo, the savory perfume of balsamico, black tea, medicinal herb, and rose is exotic and gorgeous. Flavors of cherry and medicinal herb. My third bottle, the 2000 is now open for business, yet has decades to go. Drink now through 2040. (2522 views) | | | Tasted by hprphf on 5/15/2019 & rated 94 points: Acker 2019/05 (Zuma): Lovely balance and synergy. Need time to tell if it integrates. 94+ (2933 views) | | | Tasted by Keith Levenberg on 12/14/2018 & rated 93 points: A Burgundy lover's Barolo, not the muscled powerhouse you would expect if you were going by its name or reputation. It still has vividly youthful berry fruit and a texture that's about as silken as Barolo ever gets - there is nothing about this that punishes you for opening it a few decades too soon other than its insane current price tag, which is around $1K and up. This bottle was from a restaurant list well below the retail mark so I was able to congratulate myself for my keen eye instead of sitting there stewing that $1K should buy some more personality. It gives the sensation of being a multi-layered wine, but at the moment all the voices are singing the same tune, which is an exceptionally pretty one but short of grandeur. (4802 views) | | | Tasted by dcwino on 12/12/2018 & rated 97 points: Eric's visit to DC - Champagne, White Burgundy, Rhone, Piedmont and etc. (Officina - Washington D.C.): Incredibly youthful nose displaying intense black fruits, blackberry jam, black cherry, fruitcake, strong iron, licorice, tar, balsamico, caramel, leather, baking spices and earth. Exceptional concentration, layers upon layers of concentrated black fruit, unctuous yet silky and polished, bright acidity, strong iron mineral and a long concentrated black fruit driven finish with dark spices and licorices at the end. This very youthful wine has entered the early stage of peak and drinking beautifully. However, it can easily improve for another decade or two. (3353 views) | | | Tasted by rlove on 4/29/2018 & rated 94 points: Translucent ruby. Shy but pretty nose of balsamico, cedar, black tea, and red cherry. Well structured with softening tannins, ripe acidity, silky texture. Flavors of cherry coat the mouth before a balsamic finish that also shows evident alcohol. Drink now through 2035. (3564 views) | | | Tasted by xzwine on 1/25/2018: Complex and expressive, fresh fruit, dry rose and matured nose. Tamed tannins, well structured, balanced. Lingering finish. Overall a great Barolo.
Breathed for 5 hours. (3473 views) | | | Tasted by beatles on 12/6/2017 & rated 92 points: J50 (Copenhagen): Cool, firm, tight - slim almost in this set up. Not like the vintage at all, no abundance here, very vertical and serious - and closed. Needs time - a lot of time. Great concentration. 92+++ (3855 views) | | | Tasted by NYC_Maenad on 11/1/2016: Popped and gently poured. Color was a solid and completely clear deep red, with zero signs of dissipation, even around the edges. Beautifully seductive nose, aromatic richness you could almost feel. Layers of violets and leather and licorice and vibrant sweet young fruit, with a hint of smoke. Classic Barolo, unabashedly nebbiolo. In the mouth, its balance was what struck me first. Then its depth and power. There was nothing rough or awkward about this bottle - quite the opposite, it displayed elegance and refinement. While quite primary, and with firm structure, it was easy to drink and did not give the impression of being closed. In fact, the wine seemed delighted to be released and was eager to please. The first 30 minutes in the glass were the best, though, and it began to shut down after that, becoming harder and less friendly with the additional air. I definitely would not give this wine an extended decant at this point in its evolution. (5276 views) | | | Tasted by dcwino on 10/24/2016 & rated 96 points: Mostly Giacosa and Conterno dinner (RPM Italian, Washington D.C.): Intense decadent nose displaying ripe black fruits, black cherry, blackberry liqueur, strong balsamico, milk chocolate, baking spices and perfume dust. Excellent concentration, beautifully layered fruits, quite chewy yet polished, intense slightly dry dark fruit and licorice driven palate impression, perfectly amount of acidity, nicely integrated tannins and love long licorice and Balsamico driven finish. Exceptional showing and pleasant surprise! It is entering the youthful stage of the peak. (5452 views) | | | Tasted by Collector1855 on 9/20/2016 flawed bottle: Barolo Riserva Monfortino vertical 1995-2006: Unfortunately badly corked. The structure and acidity beyond the TCA suggest that this is another solid offering. For another day then. (5475 views) | | | Tasted by NostraBacchus on 9/7/2016 flawed bottle: Unfortunately corked. (4551 views) | | | Tasted by JulianSkeels on 5/27/2016 & rated 95 points: (Monfortino mag vertical 1970-2008)
Together with 2002, this was my most positive surprise of the vertical. Lots of defined mostly red fruit - black cherry, raspberry, strawberry. Especially high acidity and lovely fine tannins, this comes across as very fresh although it clearly has bags of further potential. Not dis-similar in style to the great 1999 (my WOTN) in profile but not quite as powerful and persistent... yet. This seems set to age wonderfully. A very under-rated Monfortino vintage IMHO. 95-96+ (4480 views) | | | Tasted by RayOB on 5/26/2016 & rated 93 points: Giacomo Conterno Montfortino, Barolo Reserva Magnum Dinner (67 Pall Mall): Very light and Burgundian in style with fresh fruit showing. Very different to the other vintages with some similarity to the '02. (3621 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Conterno Monfortino Magnum Vertical: 1970-2014 (Feb 2021) (2/1/2021)
(Giacomo Conterno Barolo Riserva Monfortino (Magnum) Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Giacomo Conterno Barolo Riserva Monfortino 1970-2006 [Magnum] (May 2014)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Antonio Galloni
Vinous, Checking in on Piedmont’s 2000 Vintage (Jun 2011)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Report (Oct 2007)
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2004, IWC Issue #117
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Giacomo Conterno Barolo Riserva Monfortino) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Giacomo Conterno Producer website
Ken Vastola's fabulous guide to G. Conterno labels
Praelum: “Arguably the King of Barolo. No wine journey is complete without the tasting of one of the great Conternos. ‘Only premium quality can bring prestige to the Langhe.’ Giovanni Conterno taught his two sons Giacomo and Roberto after World War I to ferment and age wines in Bottis with prolonged maceration and ageing. The brothers split in 1969 and Giacomo started investing in his own vineyards since 1974. The wines of Cascina Francia, Monfortino and recently, Ceretta from Serralunga d’Alba are amongst the finest expressions of Nebbiolo that the wine world has ever seen. 4-6 years ageing usually.”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 CellarTrackerRiserva MonfortinoPlease read this very important note from Ken Vastola. In each vintage, all Monfortino is from the same lot. Even if some bottles say "Riserva" while others say "Riserva Speciale" or "Stravecchio", these are all from the same cask and bottling. There was only one bottling of Monfortino in each vintage.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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