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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by VinedyRoad on 4/6/2024 & rated 92 points: beautifully in the center of its drinking window, longer than CT community projects. (81 views) | | | Tasted by anderegg on 12/19/2018 & rated 91 points: PnP and let sit for a couple of minutes. Aromas of violets and cherries with a hint of iron. Color is garnet fading to purple-red with a very thin strip of orange at the edge. On the palate red fruit, bright acid, well-integrated tannin leaving a warm, slightly mouth-drying finish with food. Initially a bit thin the wine filled in and was quite delicious over the hour or so that we drank it with and after dinner. (2317 views) | | | Tasted by obpf2010 on 11/21/2016: Nice four of five liked (1770 views) | | | Tasted by anderegg on 10/15/2016 & rated 92 points: PnP. Dark cherry, smoke and menthol aromas and flavors at opening. Nice, translucent brick red color with some orange at the edge of the glass. Tannin is strong, but not grippy, and well-integrated. After a few minutes some violet, forest floor and dirt starting to appear. After being open for about 20-30 minutes some raisin, leather, mushroom and herbal notes are coming through. Drink with pork chops with rosemary, garlic, olive oil, salt and pepper and a kale-lettuce salad with toasted prosciutto and a black cherry-balsamic vinaigrette dressing and a bit of blue cheese to cut the sweetness of the dressing. We had crottin (local mature goat cheese) on baguette on the side. With the pork the wine comes across more with the herbal notes, menthol, leather, forest floor and mushroom with the fruit as secondary and the tannin cleansing the palate gently. The finish leaves more of a mouth-watering acid impression with a bit of heat. With the salad the menthol comes forward more with a bright heat, tannin and a drier finish. With the crottin dark cherry, menthol, a bright heat, tannin and a drier finish. Delicious. This bottle vanished quickly with dinner surprising both of us. (1287 views) | | | Tasted by Iceman611 on 7/21/2015 & rated 90 points: Smells like a barnyard. The wine has high acidity. The body is medium. The wine finishes long. It tastes like alcohol/hot and dust. The wine has leathery texture. Very interesting and good with food. However the deliciousness factor is fairly low. Other years of the same wine are much better. (2368 views) | | | Tasted by auhead on 3/20/2015 & rated 85 points: Darker color than expected for a nebbiolo. The nose is somewhat repulsive with barnyard and burnt rubber. But also with fresh tar and roasted nuts that contains a hint of dark fruit. The body and flavors on hitting the palate are better than the nose. Nice viscous body but with a dark roasted or burnt fruit component. Surprisingly, the tannins don't seem that high. Will try again on the second night to see if it has improved. On second night, the nose is still unattractive, the taste is a little softer and perhaps slightly improved. (2176 views) |
| Cascina Adelaide 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 CellarTrackerCannubiVineyard:
Grapes grown in the municipality of Barolo – sub-area of Cannubi, one of the very top Barolo crus. Harvested in October. Vines are between 30 and 50 years. Average altitude of the vineyard is 300 metres. Main exposure is to the south. Type of soil is limestone and clay with a high percentage of sand. Yield of grapes about 4-5 tons per hectare.
Exact position and outline on weinlagen.info
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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