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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2025 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 19 notes) - hiding notes with no text | | | Tasted by Bellissimo on 12/26/2020: Decanted 2 hours; served with dinner. Medium bodied with dark cherry to blackberry fruit over tobacco and flowers. Still tannic on the finish. Not overly complex but enjoyable with food. Drink with a solid decant or hold but I'm not sure this is going anyplace special. (1206 views) | | | Tasted by Wuhan Joe on 12/29/2018 & rated 89 points: Decanted and aerated, breathing 3 hours. Blackberries and cedar, lots of tannin, very dry and elegant. Medium bodied. Austere. A bit lacking in depth of flavor. (1763 views) | | | Tasted by LEEJV123 on 2/17/2018 & rated 87 points: Medium body, subtle, round, short (2112 views) | | | Tasted by Wuhan Joe on 12/22/2017 & rated 87 points: Slight herbal nose. Medium bodied, nicely balanced, fine tannins and high acidity. Not much fruit or other flavors. In the end, too bland to be interesting. (2066 views) | | | Tasted by WineGuyDelMar on 12/22/2017 & rated 90 points: QPR is great. I paid $30 for this when it came out. Wonderful musty Barolo nose of leather, tobacco, earth & pencil. Medium color and body. Does this have amazing extraction and a really long finish? No, it doesn't. Is is smooth and really enjoayable to drink? Yes. I would buy this all day long for $30 and be very happy. If you want a REALLY amazing Barolo like Einaudi, Giacosa, Aldo Conterno or Gaja etc. you will be paying multiples of $30. For the money...no brainer. (2479 views) | | | Tasted by Barolo Drunkard on 8/20/2017 & rated 90 points: Solid 90. Typical 09; edgy, rough, a bit two dimensional, yet delicious, quite powerfull and pure. Has also some bitterish green tannins. I`d say not value for money, but still a good Barolo. (1578 views) | | | Tasted by Bourgognefreak on 1/29/2017 & rated 90 points: Accessible and rather open Barolo which is normal for the vintage.
Still early days - reflects the general notes for Barolo in its early stage.
Nice already now. (1417 views) | | | Tasted by kuumies on 1/3/2016: From a half bottle. Decanted for 1h+. Dark garnet color, quite transparent with pale edges. The cherry fruit on the nose is surprisingly ripe and dense. Not very expressive, but there is also stone/granite action and some dust to be found. Slightly perfumey. On the palate relatively full bodied with large-scaled, gripping tannins. Chewy and firm with savory dark fruit. Not giving much at this point but seems quite harmonious and is drinking nicely nevertheless, especially with aged Parmigiano Reggiano. No alcoholic warmth nor oak evident, which makes me happy. (2602 views) | | | Tasted by nschmidt on 9/16/2015 & rated 88 points: Nice but much preferred the Produttorri Barbaresco. (2178 views) | | | Tasted by wakeytim on 3/20/2015 & rated 90 points: Really enjoyed this. Decanted for a couple of hours prior to drinking. Strong and fragrant cherry and wild strawberry on the nose, real power on the palate, powdery tannins, good acid balance and a medium + finish. Drinking nicely now (particularly with food), but I expect the edges to smooth slightly over the next two to three years. Good value. (2556 views) | | | Tasted by Robert Pavlovich on 7/2/2014: Not giving much on the nose today. The palate is driven by sour red cherry flavors, though pretty light on concentration. Elements of earth and chalk emerge toward the back, and expand on through the shy but powerful finish. Good entry level Barolo as usual, though I fear the vintage may have kicked this down a half step or so from normal. (3172 views) | | | Tasted by Tim Heaton on 4/16/2014: {Visit to Oddero} Tasted this out of a magnum that had been opened on a Saturday (4 days prior), and it was showing quite well. A rich, expressive nose that shows caramel, raspberry, floral, truffle, a touch of EtOH and balsamic. Medium finish, with more structure than the press/general consensus might have us think. (On day 4) Tannins are integrated, acidity is sufficient. Perfectly good cellar defenders to protect the '10s (and '08s, and '06s, etc.) that are resting. This Classico offers very good value. 14,5% abv. recommended
https://italianwine.blog/ (2943 views) | | | Tasted by galenico on 12/8/2013 & rated 90 points: completely agree with Paolo, but try to explain in english and not in my language ( italian), similar senasations, because I expected more tasting notes for this outstander that deserves more attention.
Not a Barolo selected cru, but something worth trying.
a classic young barolo, with impressive nose where you will find all you want from a 2009, muscle red fruit, roses, a hint of balsamic.
The taste is obviously young, but it's not a baby.... acidity, fruit and tannin are already melted together and provide a fresh and friendly sensation.
Really worth the price (2045 views) | | | Tasted by paolonardi on 10/10/2013: Barolo: sulla frutta, poi fiori, carico. Generoso e fruibile, un nota selvatica. Il naso fa presagire una bocca acida e succulenta. Media lunghezza, tannino morbido, un vino molto bevibile con un buon bilanciamento della componente fruttata e della parte minerale/sapida. (3102 views) |
| Oddero Producer websiteNebbioloNebbiolo 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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