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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 12 notes) - hiding notes with no text | | | Tasted by Old Vino on 3/14/2023 & rated 94 points: Having tried '96 vintage, this bottle stood out too. Still in need of air time of few hours. Could not tell it was Barolo from nose only as we waited for that hint of tar but none after 2 1/2 hours air time. Chewy and meaty, very pleasant on palate. excellent. (419 views) | | | Tasted by nstow on 6/3/2017 & rated 90 points: 10th of 12. Initially quite austere and stony but opened up in time. Could do with a few hours of decanting. Tar, plum, black cherry. Drunk with pesto pasta and was a good match. 4/5 (1672 views) | | | Tasted by nstow on 10/17/2016 & rated 90 points: 9th of 12. Medium deep plum robe with brown/orange rim. Lovely nose blackcurrant, cherry, tar and even a hint eucalyptus. More austere on palate with noticeable tannins and detracting from fruit initially but balance improved as it opened up. Medium length. Matched with spaghetti and pesto and was perfect. 4/5 (1907 views) | | | Tasted by WinoRick on 5/19/2015 & rated 93 points: Cork was a little dry, so I used a Durand opener. Medium garnet with just a slight browning on the edge. Floral, tarry and delicious aromas. The wine was balanced with minimal if any tannin. Drinking beautifully and I'd guess that as time passes it will lose a tad of fruit and gain an even better bouquet. (2793 views) | | | Tasted by Jozefs on 5/27/2012 & rated 94 points: This is finally starting to drink well. The wood has gone, the tannins are as resolved as they'll ever be, the berry fruit is now the star of this wine, combined with savory spices and a hint of minerals. Great balance, not a power wine, but powerful nonetheless. Great expression of the vintage and the vineyard. This was the debut vintage for Percristina if I'm not mistaking. And what a debut it is. (Opened in the bottle about ten hours before tasting and tasted again the next day, with barely a hint of decline. So it'll probably keep for several more years, but I think it is now at peak. Drink it while the fruit is still there, but do not pop and pour, let it breath a few hours before drinking it.) (4486 views) | | | Tasted by markjanes on 11/11/2010: Drank with the 97 Scavino Fiasc... the wine was a lot more savory and has done a better job than the fiasc at absorbing new barrique influence... this is a very aromatic, acidic, slightly unripe tannin kind of wine that is at or near its peak. Could use some more power in its flavor punches but is quite finesseful in its complexity. For me on the 'excellent' 'outstanding' border. (4771 views) | | | Tasted by overthetop on 7/2/2010 & rated 92 points: Drunk at Quince on 7/1/10. Drinking very well now. Wonderful nose and smooth tannins, and a tiny bit of fruit remains. (3833 views) | | | Tasted by stevetimko on 10/10/2009: I have poor luck with nebbiolo that I basically want to give up up trying and then a wine like this Clerico comes along and makes me want to get back in the hunt. This is an elegant wine. Great balance, length and great mouthfeel. There's nice depth and complexity and the wine transitions seamlessly from the attack to midpalate to the finish. It shows a lot of power but it still seems tight.
The nose is less evolved than the palate. There's olive (maybe because I'm eating it with pasta), charcoal, mint and some vanilla I suspect is from the barrel. No tell-tale tar I could pick up. The palate was dark fruits, like plum and darker raspberry flavors, with some licorice. Tannins are smooth and add a nice kick to the finish. The palate is elegant but intense.
If I owned any of this I wouldn't touch it for another five years at least. A Marc de Grazia Selection imported by Vin Divino Ltd. (3761 views) | | | Tasted by Yagil on 7/7/2008 & rated 96 points: by Chanoch at La Plancha (3411 views) | | | Tasted by Jozefs on 9/29/2006 & rated 92 points: Rico Thompson on the Squires BB: "Decanted four hours and consumed over the next five. The ’95 Percristina remains tight, compact, and mostly unevolved. Even the last glass, poured some nine hours after initial decanting, was thick as a brick. Showing a similar hue to its sibling Ginestra but sans orange rim, it reveals nary a hint of age in its deep ruby russet cast. Crammed with red cherries and raspberries, a powerful menthol note underpins its convincing minerality and hints of cedar and tar move to back up the aromatic assault. The overall impression is of power and structure, but a distracting oaky note rears its woody head, clouding the purity of Nebbiolo fruit. With additional cellaring this should resolve nicely. The overall balance is excellent, but the tannins hold a bit of a hard drying edge at the finish. For current drinking the Ginestra has it hands down (assuming most bottles will be even better than the one I had), but I expect this will eventually move to the front. The least evolved of the three, try again in 2011-2013? ***+/5 (92)" (2468 views) | | | Tasted by vulgar little monkey on 1/4/2006: Never really shed the wood nor became the beautiful wine I would have hoped for, even following over two days it never really shed it's stunted quality. Coaxing revealed a nice depth of fruit, but it was never profound. (2702 views) |
| Domenico Clerico Producer website
U.S. Importer (Addt'l Info)
(Addt’l US Importer)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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