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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.3 pts. and median of 93 pts. in 5 notes) - hiding notes with no text | | | Tasted by stanqwash on 10/13/2023 & rated 91 points: Double decanted but not sure it was necessary. Blew off some of the massive aromas but not sure it enhanced the body at all — still a bit tight and stemmy. Life to give for sure. But a real fighter. Tight and precise. Wild strawberry, tobacco, some ethanol heat. But overall quite lovely — even Burgundian at times — the then a classic spicy Nebbiolo. Not undrinkable now but 5+ years might do you good. (217 views) | | | Tasted by Mark van Delft on 4/4/2021 & rated 93 points: Love this Barolo: mature cherry, soft fig, earthy, plum, plum, espresso, soft chewy tannins, ready for business, persistent long finish. (832 views) | | | Tasted by KeithAkers on 1/18/2017 & rated 93 points: Flickinger's tasting at the Casino (The Casino, Chicago IL): Nose: The nose is ethereal and deep with potpourri, licorice, roasted herbs, red cherries, rose petals, wild flowers, strawberries, raspberries, tar, and some earth. The nose is uplifting and really draws you in with its red fruits and florals.
Taste: Medium bodied with high acidity and high tannins. The structure is extremely youthful with the tannins being chewy. The feel itself is silky and elegant with licorice, roasted herbs, red cherries, rose petals, strawberries, tar, and raspberries.
Overall: This is a fantastic, young Barolo. I generally expect greatness from Rocche dell'Annunziata and that is showing it here in spades. It's still extremely young, but it is well worth having some bottles to age as there is something great brewing underneath there. (2146 views) | | | Tasted by Man in Black on 12/6/2015: Medium ruby colour. The nose shows pronounced intensity aromas of ripe plums, strawberry, fennel, coconut, cedar and hints of black pepper.
It is dry in the mouth with a medium+ nervy acidity. It has high firm grippy tannins and a high warm alcohol. It is full-bodied with medium+ intensity flavours and a long finish.
It is a very good quality wine. The fruit concentration balances well the acidity, albeit due to its firm tannic structure and high alcohol it comes out a bit austere. The finish is persistent, and it shows some complexity provided by oak ageing, but not enough to consider it outstanding. (2127 views) |
| By Julia Harding, MW
JancisRobinson.com (12/6/2015)
(Andrea Oberto, Rocche dell'Annunziata Barolo Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/26/2015)
(Andrea Oberto, Rocche dell'Annunziata Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Barolo: The Here and Now (Mar 2015) (11/1/2014)
(Andrea Oberto Barolo Rocche Dell'annunziata) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Barolo – A First Look (Sep 2014) (7/1/2014)
(Andrea Oberto Barolo Vigneto Rocche Dell'annunziata) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Andrea Oberto Producer website
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 CellarTrackerRocche dell'Annunziata on weinlöagen.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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