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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by liber on 2/17/2022 & rated 94 points: 8th of 12, opened 30 minutes, perfect cork and level, several steps up on last bottle in Jan 18 (how wrong was I), although brown hue to appearance particularly on rim, more floral (roses and pot pourri) and flavours on palate now showing attractive velvet and caramel like a fine old Burg, very layered, long and persistent, now fully mature, maybe little upside but certainly no rush. F+ (18)......just shows how much bottle age these fine Barolos need to give of their best, and this is not Serralunga or Monforte and 97 was supposed to be a not particularly ageworthy forward vintage! (772 views) | | | Tasted by wxs2102 on 8/23/2021 & rated 94 points: Perfect cork. Big funky medicinal nose upon open that mellowed out in 30 minutes and disappeared after 2. Wow - so youthful and vibrant after 24 years. Leathery tertiary, dominated by secondary jammy notes, but with still some primary fruit left. Delicious and drinking at its peak. Aged Cannubi just doesn't miss... (912 views) | | | Tasted by maranoli on 7/12/2021 & rated 93 points: From Magnum, decanted 90 minutes
Medium ruby, M+ intensity, dark red fruits, leather, pepper
Full body with resolved tannins
Long finish
Plenty left in this wine (876 views) | | | Tasted by liber on 1/2/2018 & rated 92 points: 7th of 12, decanted an hour, perfect cork and level, much better than last 2 bottles, browner rimmed but much more attractive baked fruit, earth and truffle flavours, although it does not possess the cool fresh fruit which makes the 96 so attractive, I think this wine is good for at least 5 more years though I don't see much upside from here unlike the 96. F (17.5). (1743 views) | | | Tasted by liber on 11/1/2017 & rated 90 points: 6th of 12, opened 30 minutes, perfect cork and level, back to 2016 bottle, just duller, seems a bit in limbo, plenty of fruit yet. VGI (17). (1739 views) | | | Tasted by beatles on 9/28/2017 & rated 93 points: From MG. Dry form with notes of tar and leather, not heated or overly sweet, this is classic Barolo in a semio modern style, some power behind, certainly. Still young, bur drinking well. #Philipson30 (1117 views) | | | Tasted by liber on 4/10/2017 & rated 86 points: 5th of 12, decanted 30 minutes, perfect cork and level, much browner, lighter, obvious volatile acidity, rasping edge on palate, something not quite right with this bottle. At best G (15). (1505 views) | | | Tasted by up4wine on 3/11/2017 & rated 91 points: Put this in the Nebbiolo tasting as the old, mature master to compare against the youngsters. It faired well in the voting, gaining a tie for 2nd, but I would suggest that it is on the downward slope, at least this bottle. The fruit is starting to get dominated by the barrel. Still a great old style Barolo, but a little less than I hoped. I discovered in my tasting group research that 1997 was the first year this particular vineyard in Cannubi was owned by Einaudi. I am looking forward to a 1999 and a 2000 I hold to see if more experience made a significant difference in the outcome. (1434 views) | | | Tasted by up4wine on 11/17/2016 & rated 92 points: Upon opening, there were some dominant notes from the old barrels/casks. Not distasteful, but did overshadow the core of the wine. After an hour, this blew off and the wine was more fully revealed, and an excellent reveal it was. Wonderful spice and clean, bright fruit that has stood the passage of time. Balance was great with the tannins even and smooth. The finish on the wine lasted a very long time. Just a delightful Barolo. (1502 views) | | | Tasted by liber on 6/1/2016 & rated 93 points: 4th of 12, pnp, perfect cork and level, previous notes fine - medium deep plum red, some lightening; attractive bouquet now developing rose and violet notes above baked plums, quite meaty; medium full bodied, long, persistent and surprisingly complex relative to previous bottles, also slightly hot, baked and burly notes now absorbed, mature but no rush to drink. JUst F+ (18). (1045 views) | | | Tasted by MDLS on 10/4/2015 & rated 92 points: Pop and pour.
brick colour and a bit cloudy.
leather, camphor and berries
smooth tanins with medium length.
still some years left in this.
did very well with quail. (1681 views) | | | Tasted by rjonwine@gmail.com on 4/22/2012 & rated 92 points: Piedmont-Themed Euro Lunch (Donato Enoteca, Redwood City, California): Opaque, bricking red violet color; nice, dried berry, black raspberry, ripe plum, raspberry nose; tight, tart currant, tart dried currant palate with medium acidity and firm tannins; needs 5 years yet; medium-plus finish 92+ points (1530 views) | | | Tasted by winemaker on 1/18/2011 & rated 91 points: I opened this on Saturday morning and immediately put the cork back into it and wasn't able to re-open it until tonight. The wine is clearly no worse for wear. It is drinking very well tonight. Transparent and fairly light in color. Muted nose. Lovely red fruits, firm tannins, lip smacking acidity, a hint of some oak on the long finish. (3596 views) | | | Tasted by gzim on 10/15/2006 & rated 89 points: Gianni and Carla for dinner with Tito and I. Meal revolved around a 139g brlack truffle, Cipriani Tagliarelle in cream and butter. Wine was opened at 11am .. big super nose of sweet and red cherries (a bit candied). 8 hours in decanter, nice wine but the dry tannins were a bit overbearing, not as good a showing as last time around. (4193 views) | | | Tasted by gzim on 8/6/2006 & rated 94 points: Mom. Morty, Claudio, Lily, Jill and Mike For dinner. Pasta alla Cafone. Wine was decanted for 6 hours. Showed very well. Nose of roses and dried slightly sour cherries. Great on the palate, full with well balanced and integrated slightly dry tannis. Some tar and green vegital notes, very long finish. This wine is drinking veyr young, I think it will go for another 10 years. The wine is not heavy at all, and suprisingly big without being heavy at all. (4224 views) |
| By Jancis Robinson, MW
JancisRobinson.com (1/2/2002)
(Luigi Einaudi, Nei Cannubi Barolo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2000, IWC Issue #93
(Luigi Einaudi Barolo Cannubi) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/22/2012)
(Poderi Luigi Einaudi Barolo Cannubi) Opaque, bricking red violet color; nice, dried berry, black raspberry, ripe plum, raspberry nose; tight, tart currant, tart dried currant palate with medium acidity and firm tannins; needs 5 years yet; medium-plus finish 92+ points 92 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Poderi Luigi Einaudi Producer websitePoderi Luigi Einaudi Barolo CannubiThere has been some confusion about the names "Nei Cannubi" and "Cannubi".
According to the producer it is the same wine, but in 2009 they chose to leave the "Nei" out of the name.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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