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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 2/10/2023: Napa 2023: the quieter version; 2/6/2023-2/11/2023 (Napa/Sonoma California): We were lucky enough to have a reasonable amount of Burlotto the week before and so we ended up wanting to share one in Napa. The Cannubi is a bit more powerful than the Monvigliero and this one did have more intensity than some of the other more elegant vintages we were drinking. Still, it was just beautiful. Black fruits and rose hips and maybe a hint of tar and well pulled together and young. Very enjoyable. (1757 views) | | | Tasted by ShakinSwedens on 6/28/2021: At Noble Rot for a fantastic lunch in Soho- never seen central London so quiet in July!
The wine was tremendous- decanted and served after an hour- with an extra half hour it opened to reveal the cherries, cigar box, sandal leather and for me a touch of minerality. Silky Cannubi tannins from start to finish. Perfect bottle with great friends! (1799 views) | | | Tasted by Claret & CdP Gang on 9/13/2020: Served blind, solid Barolo but still young, has the depth, all the components lurking in the background (1966 views) | | | Tasted by waywardsailor on 2/14/2018 & rated 90 points: Nose was closed at first. Took a little time to open up. Once it did, there were faint hints of an elegant, floral element to it. there wasn't much of a body, a bit tart. Gritty on the tongue. (3012 views) | | | Tasted by MAXIMUM SATISFACTION on 1/4/2018 & rated 93 points: Pop and pour and very young with high acid. Smooth but extremely acidic and dominated by tart red fruit. Backing Barolo character of roses, truffles, soil, and smoke are there but distant. Needs 5-10 more years to develop. (2772 views) | | | Tasted by NostraBacchus on 3/4/2017 & rated 89 points: Notes of macerated darker cherries, some tobacco and flowers, some minerality, too. It's pretty full-bodied, with medium acidity and medium-high tannin. Medium length. The warm vintage is coming through in spades. I do like the 2011 Barolo a lot but this is showing some clearly recognizable heat and some rough alcoholic warmth. Also the freshness seems lacking a little. It reminds me more of many 2009 I have tasted. Maybe it's just in a weird place right now but I would not bet my money on this. (4145 views) | | | Tasted by Seth Rosenberg on 2/2/2017 & rated 90 points: A Seminar on G.B. Burlotto with Winemaker Fabio Alessandria (Manhattan Wine Company (New York, NY)): Bigger than the 12 Monvigliero (obviously). Some heat, dark cherry, tar. Big on the palate but balanced - some medicinal, cherry, tar. Fine dusty tannins. Nose - 4.5/6, Palate - 4.5/6, Finish - 4.5/6, Je ne Sais Quoi - 1/2 = 14.5/20. (4130 views) | | | Tasted by Sixchips600 on 11/12/2016 & rated 92 points: Had with the 2011 Barolo normale. The Cannubi had a notably more intense perfumed nose. Very pretty. Opulent rich palate. Coats the mouth with wonderful rich fruit and smooth tannin. Very nice. (3155 views) | | | Tasted by coremill on 12/9/2015 & rated 89 points: 2011 Barolo Tasting (Chez John Morris): Black plummy/cherry fruit, herbal and foresty, meaty and savory (maybe a hint of brett?). Plenty of chewy extract with juicy acidity, quite structured, should age well. My #2. (3762 views) | | | Tasted by Nanda on 10/19/2015 & rated 92 points: Tasting at G.B. Burlotto (Verduno, Piedmont, Italy): Big nose has a jammy quality. Raspberry, strawberry and floral notes. Palate is full bodied with plenty of structure and tannic bite, far more so than the Monvigliero tasted side by side. More black fruit on the palate than the red fruited nose. Chewy finish. 91-93 (3517 views) | | | Tasted by HowardNZ on 10/12/2015: 2015 Visit to G.B. Burlotto: From vines in Cannubi Valletta. Beside the funky and slightly feral Monvigliero this is a very different wine, even just on bouquet. Dark fruited, rich and lifted. Austere and ethereal. A deep, dark, rich wine on palate. Flavours of blackberries, dark cherries, mocha and cedar. Large scaled with serious architecture and power. More concentrated but fairly closed on its large but fine grained tannins. This wine needs serious cellar time: a minimum of five and ideally 10 years. This young I’d put the Monvigliero comfortably ahead of the Cannubi but who is to say in 5-10 years? (3576 views) | | | Tasted by FamilyLarsson on 1/22/2015 & rated 92 points: Djup underbar doft med körsbär, rosor, lakrits, läder. Väldigt tillgänglig och balanserad för att vara så ung. (2516 views) |
| By Gary Walsh
The WINEFRONT (8/24/2015)
(Burlotto Barolo Cannubi) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/27/2015)
(Comm G B Burlotto, Cannubi Barolo Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (12/1/2014)
(Comm G B Burlotto, Cannubi Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Barolo: The Here and Now (Mar 2015) (11/1/2014)
(G.b. Burlotto Barolo Vigneto Cannubi) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Barolo – A First Look (Sep 2014) (7/1/2014)
(G.b. Burlotto Barolo Vigneto Cannubi) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and JancisRobinson.com and Vinous. (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 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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