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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 90 pts. in 18 notes) - hiding notes with no text | | | Tasted by christian.tellvik@limab.se on 4/2/2024 & rated 92 points: Dark red with clear ripeness. Delicious mature Barolo with clear aromas of barrel, rose and dark berries. Delicious slightly robust ripe taste of dark berries, barrel and mullet forest. Long rather deep with clear tannins. Nice (59 views) | | | Tasted by christian.tellvik@limab.se on 3/24/2022 & rated 91 points: Dark. Smell of violet, roses and cherries. Taste of cherries, roasted oak, butter karamell. Tight and delicios (370 views) | | | Tasted by eljocco on 1/25/2019 & rated 90 points: Sannolikt på sin topp nu. Fräsch frukt men saknar bredd. (814 views) | | | Tasted by Njalla on 3/24/2018 & rated 89 points: Still fruity but ready to be opened. (1123 views) | | | Tasted by majorburner on 2/4/2017 & rated 93 points: In the beginning bit closed.
Opened up after 2 hours of decanting! (1633 views) | | | Tasted by Steff on 12/4/2016 & rated 91 points: Heavy hot and powerful. Earthy with some lingering tannins. More herb and spice than expected. Very nice with read meat. Good (1748 views) | | | Tasted by Lilja on 12/7/2014 & rated 90 points: Very modern and fruit driven. Couldn't find any of the typical Barolo perfumes or candy notes. Tons of fruit, heavy almost dried fruits in the form of raisins and figs. There is a bit of dirt, earth, wood, roasted oak and sulfuric minerality as well.
Medium+ acidity with lots of fruit but a dry finish. Quite a lot of tannins. Had tough competition (Sperrs 1990 by it side) and consequently felt very voluptuous and slightly vulgar. (2815 views) | | | Tasted by Rexel on 10/25/2014 & rated 93 points: Doftar pepparmint, blommor, kakao,kummin?, dill?, hittar inte riktigt, men doftar djuvligt..
I munnen hetta, röda vinbär, lakrits och en viss dillton, lång eftersmak. Hög syra och ganska hårda tanniner..... Grymt gott, men behöver ligga till sig 2-3 år innan nästa flaska poppas, detta kan bli riktigt bra med ytterligare några år på rygg. 90P
Dag 3. Ett helt annat vin, tanninerna har mjuknat frukten kommer fram, eftersmaken är lång och fantastisk nu 93P (1807 views) | | | Tasted by WAndK on 1/5/2014 & rated 89 points: Samma upplevelse som förra flaskan. Vinet behöver definitivt öppnas i tid! Härlig doft. Kunde även ana rosmarin i doften. Kraftiga tanniner och lång eftersmak. (2169 views) | | | Tasted by Rexel on 6/21/2012 & rated 90 points: Provsmakade precis efter att jag öppnade, sträv, kantig. Luftade vinet i 3-4 timmar, öppnade upp mjukare, bärigt fantastiskt!! (2385 views) | | | Tasted by WAndK on 5/20/2012 & rated 89 points: En krafig doft av mörka bär, ek och läder. Balanserat nyfiket.
Vinet smakade tydligt av ek och stall, hallon och röda bär. Tanninerna är stora och lite kantiga, eftersmaken lång och faktiskt ganska kryddig/pepprig. Vinet skulle nog vinna ganska bra på ett par timmar i dekantern för att jämna av det något kantiga smakerna. (2419 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 CellarTrackerLa SerraLa Serra, or rather the other side of the Marcarini Barolo production, comes from a historic area of ancient origin whose soil,lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavorful but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air. The ripening occurs a bit later than in the Brunate area, resulting in very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets. The fermentation and all phases of maturation follow the same traditional methodology as the Brunate wine. The wine has a garnet-color and ruby-red reflections with a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, liquorice and sweet spices. In the mouth the flavor is long and intense. To be served in crystal glasses with very large bowls.
Variety: Nebbiolo
Rootstocks: Kober 5BB - 420A
Plantation Density: 4,000 rootstocks per hectare
Training System: Free-standing espalier with “Guyot” pruning
Average Altitude: 380 m above sea level
Exposure: South, Southwest
Soil: calcareous, argillaceous, with magnesium content
Plantation Date: 1991
Zone: La Morra
Cultivated Area: 3.5 hectares
Exact position and outline 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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