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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 63 notes) - hiding notes with no text | | | Tasted by JWG on 11/21/2023 & rated 95 points: This matches almost exactly the qualities of the previous bottle from last year. (see notes) Really a wonderful drink. (1084 views) | | | Tasted by Nanda on 11/18/2023 & rated 94 points: Outstanding a prototypical Monvigliero from Burlotto with intense and distinctive stem-spice married to Nebbiolo red fruit and florals. Delicious and certainly approachable but 10+ years from peak drinking. (1124 views) | | | Tasted by acyso on 11/18/2023 & rated 95 points: Nebbiolos, white truffles, Volume VIII (Chicago, IL): Now this, this is everything a Burlotto Monvigliero is cracked up to be. Clearly too young, but the stem inclusion and red fruit here makes for a very pretty wine that would be trivially easy to confuse with Burgundy on the nose. (The trick is the tannins on the palate.) This reminds me a fair bit of red Burgundy from 2008 or 2013 for its intensely perfumed red-fruited profile, but unlike those, this will need far longer to become mature. (1629 views) | | | Tasted by MC2 Wines on 2/3/2023: La Festa del Barolo: Gala Dinner (The Pool in NYC): Amazing wine. Reminds me a bit of fir trees, an almost peachy style of fruit and then still this really lively cleanness. Very classic and beautiful and is drinking so well now. Out of a 3L. I tried to go revisit but alas it was popular enough that it had made it to the main table and I don’t think we saw it again. It’s that kindof wine though. Just special. (2447 views) | | | Tasted by ccn on 12/23/2022 & rated 89 points: Starting to open up. Very pale red Not very complex at this point. (1944 views) | | | Tasted by fussyeater on 9/29/2022: Piemonte WIMPS (La Trompette, Chiswick, London): Mid ruby red and with wild strawberries and forest floor on the nose. Very pure fruit and silky tannins, graceful but not lacking in structure. A very soulful and complete wine, easily WOTL. (2124 views) | | | Tasted by Nanda on 7/27/2022 & rated 93 points: A singular wine with intense, soaring aromas of cherry and florals laced with reliably well integrated stem and olive brine. The palate is so elegant and refined with sneaky richness and power. Perfectly seamless already and should drink at this level for a decade+ (2762 views) | | | Tasted by JWG on 5/14/2022 & rated 96 points: This is a gorgeous barolo. Not what I normally am excited about (dark brooding types), but nonetheless... The nose is feminine with intense floral notes and berry aromas. The palate is also very refined and beautiful -- full of dark fruit, with all the qualities blended and finessed. Velvet texture with moderate and delicate tannins at the end. Given what I paid for it back in 2013 it is a bargain. (2525 views) | | | Tasted by NoTrollingerPlease on 5/13/2022 & rated 94 points: Barolo Tasting (Restaurant Krietsch, Schwäbisch Gmünd): Wines tasted blind. Opened a few hours before the tasting.
Glass: WMF red Wine
Clear, medium, almost pale ruby color. Beautiful, almost intoxicating nose. Very feminine, lots of fine and pure red fruit, floral notes, airy. Immediately guessed Burlotto.
On the palate also very fine and elegant, fine red fruit, violets. Fine, velvet tannin. Beautiful harmony and balance. Long and ethereal finish. For me at its peak, but no need to hurry. This Barolo style clearly polarizes. If you are looking for the raw, rough energetic classic Barolo, Burlotto is probably not for you. I do like this style though. 94-95 (2403 views) | | | Tasted by DK Amateur on 4/29/2022: First taste, when decanting, at 14 degrees: Spicy nose with remote echoes of strawberry, orange, olives. Notes of iron in the middle-weight taste. Beautiful retronasal finish, highly aromatic and complex. Velvet tannins. Four hours later, it is a bit more together and drinks really well. (1782 views) | | | Tasted by Finare Vinare on 12/31/2021 & rated 92 points: Still quite jammy, actually spot-on strawberry jam. Rich yet balanced, with a sweetish midpalate, velvety tannins and salty mineral finish. Not overly developed, nicely satisfying, can take further cellaring. (2655 views) | | | Tasted by DK Amateur on 11/20/2021: Drunk over two days. Second half from recorked half-bottle, decanted five hours. The aromas of this wine seem extraordinarily dependent on temperature, going from strawberry jam (when very cold) via a very Burgundian fragrance to dusty, dark and spicy notes. Yesterday it was something else. Well-rounded and moderately tannic, it remains a bit elusive. Excellent drinkt but more exciting when young. (2115 views) | | | Tasted by KeithAkers on 10/13/2021 & rated 95 points: Wednesday night wines (Chez Pavlovich, Westchester-LA California): Where the 08 Monprivato was tight and unforgiving, this was a near 180. This was giving, fresh, and deep as tones of black olives, red cherries, strawberries, roasted herbs, licorice, spice notes, earth, raspberries, crushed rocks, rose petals, violets, and pipe tobacco meld beautifully with a very youthful appeal. The Medium/full bodied feel is balanced and deep with crisp, high acidity and silky, high tannins. Make no mistake, this is still a baby and there is a very long life ahead of it. I wouldn't really call this close to maturity yet either, but with air, this is just the knockout that I would expect it to be. There is the lighter touch that Burlotto brings along with all sorts of depth and wonderment across the nose and palate. (1754 views) | | | Tasted by grafstrb on 10/13/2021: -- popped and poured --
NOSE: high-toned; some V/A; fairly open and giving.
BODY: medium-light to medium bodied.
TASTE: leathery cherry. Better than four years ago. (2172 views) | | | Tasted by Robert Pavlovich on 10/13/2021: I liked this four summers ago, when it was just trying to turn secondary, but now we are definitely there. The palate is very open and giving, yet retaining a slight sense of firmness and backbone, making for excellent balance. The red fruit is very fresh and elegant, with the herbal element that was so harsh in its youth, now fully integrated. Some floral and white spice character add complexity. Not as cloyingly sweet, and overtly strawberry as the 06’ had a few years back, this is showing a good savory streak to balance its sweetness. It finishes good and medium, with fine tannins, though the real joy here is on the palate, having a weightlessness that’s unique in Barolo. An excellent and classic Monvigliero, those who know this wine should be happy when they open their bottles. (2345 views) | | | Tasted by JohanPe on 9/3/2021 & rated 93 points: Continues to develop in a positive way. Typical mushed mature strawberries, rosehip and dried roses-galore. Very generous nose with lots of layers and plenty complexity. Old leather, cherries, dried herbs, paint box and so on. Keep reading about those tapenade-notes and sure, if you're looking they are definitely there. Burlottos Monvigliero follows a clear pattern with its sweet strawberries/tapenade-notes on the nose and in this '08 they are very prominent. Excellent nose.
Lots of structure also with high quality tannins and proper acidity. The fruits gets a little dry/more mature on the palate. Leans towards more tertiary notes of leather and tar. Long aftertaste, overall a very elegant package. Hard to call this drinking window wise, I personally find it nearing its peak but if you want the real maturity you'll have to wait a good 5-10. That's my guess anyway.
I've got one more bottle and I'll try to stay away from it the coming 5.
Side note; payed 310 skr (around €30) for this back in the days. Mind-boggling. (2389 views) | | | Tasted by DK Amateur on 5/14/2021: First half, opened and poured. This is the first time, I have found the often mentioned tapenade aromas, but they quickly disappeared. Dark fruits, spices, roses rather than strawberries, multiple dimensions. Somewhat murky in the mouth with prominet tannins and high acidity.
Second half, kept in the fridge till the next day, decanted six hours. More whole and harmonious nose with all the elements integrated. Still a bit disjointed in the mouth but with a very fine aftertaste. Still somewhat elusive. Happy that I haven't paid $200. Hope I can keep my hands off the remaining bottles. (2015 views) | | | Tasted by Klugi Wine on 4/11/2021 & rated 91 points: A somewhat strange Monvigliero experience. Tasted 2 month apart (first Glass with CORAVIN). The bouquet had a lot of dark aromas with blackberries, dark chocolate and even some elderberries but no red berries where soever. I would have a hard time to identify this Barolo if tasted blind, especially for a more classic vintage.
On the palate this is definitely an excellent wine, quite full bodied with a silky finish.
Not sure where this wine will go from here or this is an off time. Obviously only time will tell. (2121 views) | | | Tasted by WineKnurd on 12/31/2020 & rated 92 points: Cutting to the chase, give it another 3+ years for the tannins to balance out; making a private note to pop my last bottle in 2023, giving it a full 15 years. Now the full evaluation:
Decanted over a waterfall aerator, as I knew questo uomo needed a chance to breathe after sleeping for dodici anni. Initial notes of muted red apple and persimmon with mulled spices as it was being poured. Out of the decanter, I separately poured off a 6 oz portion into a smaller decanter and a portion into a glass to check the evolution. Ultimately gave it about 5 hours before getting serious, when Mrs. Knurd and I drank through it in about 2 hours.
Wow, ok have to start somewhere with the complex panoply of aromas and flavors- bright red cherries and anise, blackberry preserves on toast, sour blackberry and bittersweet chocolate, cherry menthol and tobacco, hint of tarty green nearly ripe strawberries ad cracked pepper, sweet red apple flesh like (pink lady came to mind), and some "wait was that a watermelon jolly rancher" mixed in just to make sure you are paying attention.
Tannins are definitely providing all of the initial structure and the rugged mouthfeel, starting out dusty and transitioning to woodsy and then leathery as it gets maximum aeration, contributing to most of the earthy elements described above. Oak and alcohol seem to be will balanced however it does take the acidity roughly 30 seconds to really kick in.
Ultimately it settled at a tannic > acid state, with a core of tertiary aged Barolo notes framed by a border of primary red fruit and a spicy finish. While still very good, I think it needs the full 15 years for the scales to start tipping into the favor of the (ample) acidity. Overall Evaluation: A- (92), considering considering the development and complexity that could be sensed over the tannin and especially considering the 2 bottles I got a hold of were < 50 bones. (2206 views) | | | Tasted by DK Amateur on 10/31/2020: Half of the bottle poured into half-bottle for later use, the other left to breathe for three hours. Somewhat reticent but close-knit and intense, it had notes of dust and the usual olives and strawberry though the latter was very discrete. Quite a lot of body with great tannins (noticeable even with a somewhat greasy dish). Still early days but very promising. So different from the 2006 Roagna vigna Rionda we had yesterday.
The second half, drunk after decanting for an hour, after one day in the fridge, had a more complete taste but the nose was more elusive. A great wine in the making and more substantial than on previous occasions. (2351 views) | | | Tasted by Nicephoras on 5/31/2020: First post-COVID dinner at Chez Marina et Jeff: What was that?!?!? The nose is just bizarre. Like a huge combination of elderberries and blackberries, with a touch of fizz. It's not even that this was unusual for Barolo, I've never had a bottle of wine quite like this. The palate wasn't too weird, but after the nose it was hard to reconcile it with anything. A very strange wine. I'm hoping this was an off bottle from my remaining 3 pack, as this is not what I'm hoping for...... (3075 views) | | | Tasted by xwine on 11/16/2019: Double decanted about three hours before dinner. This is stellar! Medium-light ruby color, beautiful floral aromas, lots of roses. Palate is tar and anise, nice plush fruit, fairly substantial tannins, marvelous structure. A bit of heat is the only nit. This will go many more years. Love it! (3147 views) | | | Tasted by lolo66 on 11/11/2019 & rated 90 points: Served blind. very light. pale in color. strawberry, cranberry. persistent and pretty, but didn't seem characteristic of barolo. I certainly didn't guess this.
I have 2 bottles in cellar and not sure whether to let this age or drink on shorter term based on this tasting. (2851 views) | | | Tasted by Isobel goudi on 11/10/2019 & rated 90 points: Hellrote, schon leicht ins bräunlich gehende Farbe. Klar und transparent, mittlere Intensität. Brtörender Duft nach Dörrobst, Pflaumen, gewürzen, ein hauch leder, eingelegte kirsche, kompott. Etwas alloholisch wie ein gereifter Portwein. Geschmack: herb am zungenrand, mittlerer Körper, der aber komplexe aromen freisetzt. Trocken, feine Säure, mäßiger Alkohol. Sehr eleganter, trinkanimierender Wein. Langer und intensiver Abgang. Punktabzug wegen des vergleichsweise hohen Preises. Sollte jetzt getrunken werden. Höhepunkt ist möglicherweise schon überschritten. (2634 views) | | | Tasted by Markus IWC on 4/4/2019 & rated 93 points: Auzone Burlotto vertikal (MK) #3:
Extreme strawberry perfume initially, fades a little with time in glass, early maturity notes, chocolate, coffe, wardrobe.
Lower tannins, medium acidity, round and smooth, smoky notes, less resistance on the palate.
A little tired, mushroom, bouillon, prunes, cookie dough, meat. 93p
Weak bottle?
BV 0
WV 3 (2427 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Sep/Oct 2013, Issue #47, The Great Classic Style of Commendatore G. B. Burlotto Baroli
(Barolo “Vigneto Monvigliero”- Comm. G. B. Burlotto) Login and sign up and see review text. | By Walter Speller
JancisRobinson.com (7/10/2013)
(Comm G B Burlotto, Monvigliero Barolo Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/27/2013)
(Comm G B Burlotto, Vigneto Monvigliero Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 2008: The Incredible Lightness of Being (Apr 2012)
(G.b. Burlotto Barolo Vigneto Monvigliero) Subscribe to see review text. | By Alan Tardi
Sommelier Journal, July 15, 2012
(Comm. G.B. Burlotto Barolo Monvigliero, Verduno) Transparent red with a slight brownish-orange hue. An aromatic perfume of strawberry jelly mingles with hibiscus and honeysuckle. Ripe strawberry and star-fruit flavors, backed by fresh bay leaf, evolve into caramelized orange rind and cinnamon stick. Soft, unobtrusive tannins underlie a gracious palate, with no hint of the 14.5% alcohol. Simple as it seems at first, there’s much more here than meets the eye—including the fact that Burlotto continues to crush grapes for this wine by foot. Postmodern Barolo: The War That Never Was |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Vinous and Sommelier Journal. (manage subscription channels) |
| Comm. G.B. Burlotto Producer website
U.S. Importer (Addt'l Info)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 CellarTrackerMonviglieroMonvigliero is a vineyard in the tiny commune of Verduno. It is one of the great crus (vineyards) of the area. Verduno is one of the 11 communes that can make wine designated as Barolo, although the amount of Barolo that comes out of Verduno is miniscule when compared to the 5 major communes of Barolo: La Morra, Monforte d'Alba, Castiglione Falletto, and Serralunga d'Alba.
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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