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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 32 notes) - hiding notes with no text | | | Tasted by bon vivant on 8/20/2023 & rated 92 points: Great aromatics out of the chute, but watch out for very heavy sediment. Dark red fruit and leather with sweet aromatic notes of old school Baroli. The wine itself a bit firm but shows well after a short decant. Still with good supporting tannin. I was hoping it will soften to reveal more inner sweetens but it actually started to close down on the aromatics without much movement in the flavor spectrum. It went well with home made paste and wild mushrooms and the bottle disappeared fast so there was no chance at airing this further in a long decant which would have been interesting. I remain wondering if this would have been even better 5-6 hrs later. In any case it was well received and to me the best part of this bottle was the aromatics. Would be great to follow a bottle over a longer time period. (337 views) | | | Tasted by dannyg on 6/13/2021 & rated 92 points: This was a nice wine for an evening. Was decanted for an hour and the aromas of earth, dark pruny fruits, bit dry tannins but still enough fruits to carry it. (506 views) | | | Tasted by winecat9 on 9/17/2020 & rated 90 points: Popped and poured; regretted since the wine was not open. After one day sealed with vacuvin it was so much better. Good color with no bricking. Appropriate bouquet for 20 years of age. Expansive mouth feel with good flavors. Nice finish. Open in advance for best result. Drink in next few years. (1131 views) | | | Tasted by pigdaddy on 8/16/2020 & rated 90 points: decanted one hour, followed over 3. garnet, w/terra cotta rim; restrained aromatics show warm-ish, morello cherry, medicinal elements & spicebox; lovely weight; charming & fully accessible palate, dried sour cherries, robitussin, red currant jam, surprisingly easy & pleasurable tonight.
grilled ny strip; heirloom tomato & figs w/blue cheese, basil, red onion; crisp crushed rose gold potato (1094 views) | | | Tasted by SteelerFan on 9/28/2019 & rated 91 points: Very traditional Nebbiolo. Smooth and long. Ready to drink. (1312 views) | | | Tasted by cadamson on 7/4/2019: Had one of these a year ago— unlike that one, this was quite fresh, nice red fruit and good acidity. Still elements of the hot vintage but quite positively enveloped by overall freshness. Still I would drink up within a few years. (1117 views) | | | Tasted by SteelerFan on 6/17/2019 & rated 90 points: Decanted 30 minutes. Very enjoyable. Good dark ruby color. Complex and earthy with tobacco and anise notes and some remaining fruit. However, faded relatively quickly and was not as good 1 hour later. Drink up. (1079 views) | | | Tasted by up4wine on 9/1/2018 & rated 94 points: Just a spectacular Barolo. Great fruit, even after all these years. Nice leather and anise notes. 2000 was such a great vintage for Piedmont. (940 views) | | | Tasted by wine4ever on 8/5/2018 & rated 92 points: Lovely, old school, barolo. Fabulous with food. Taste Piedmont in every sip. Drink or hold. (838 views) | | | Tasted by cadamson on 7/30/2018 & rated 88 points: Reddish/copper with brown tinge. Nose has dark fruit, tar, chocolate, and a bit of burnt caramel that I seem to get on quite a few 2000's. The hot vintage comes through on the palate with a liquor like feel and overly rich mouthfeel and fruit. Yet, some interesting balsamic notes and dried meat notes, help give interest. (863 views) | | | Tasted by skurtz on 5/10/2018 & rated 93 points: Decanted for an hour at Cafe Panache. Huge nose of tar and violets! Gorgeous Barolo, consistent with previous notes. At a business dinner so no detailed notes. (974 views) | | | Tasted by essenceofreal on 12/31/2017 & rated 77 points: this wasn't my style.
compared to the 96 gaja sperrs on the table this suffered badly. over the top in every way and packing heat. not a pleasurable experience. hard to finish even one glass. pruney with raisins, some black fruit but hard to appreciate as so much alcohol came through.
very short finish.
perhaps in another 20 years this may settle in to something, perhaps. (896 views) | | | Tasted by skurtz on 12/17/2017 & rated 93 points: Opened to breathe for 1h, slow ox. Beautiful barolo! Perfumy nose of violets, earthiness, and tar. The palate has great fruit expression, spices, and a long finish with fine tannins and acid. Holding up very nicely since last year, no rush to break open my last remaining bottle. Otherwise consistent with my previous note. (888 views) | | | Tasted by ID on 5/2/2017: Nose: restrained but not missing-in-action. Palate: light, acidic. Enjoyable and seems ready to drink. (1566 views) | | | Tasted by skurtz on 11/15/2016 & rated 94 points: Decanted at Chatham's place in Orlando. A mature masculine Barolo! A huge nose from 3 feet away as it's poured into the decanter. Berries, camphor, leather, herbs. On the palate red fruit, spices, tannins and a gorgeous finish. Great balance with acidity, well paired with roasted duck in blueberry sauce. Still plenty of life ahead; should stay a peak for a few more years at least. (1050 views) | | | Tasted by skurtz on 7/13/2016 & rated 94 points: Decanted at the winery, in a vertical with 2006 and 2012, which were quite noticeably less mature in comparison with this 2000. Impressive nose, three inches from the glass - floral and expansive - violets, roses, and a touch of vanilla. Here we have more intense red fruit on the palate, more noticeable acid in the finish because it is not being interfered with by the tannins. After an hour of decanting the complexity of the fruit increased, more lush red cherries, cassis. Definitely a more mature masculine Barolo; the tannins are present but much more evolved. Well balanced and still plenty of life. Hands down, my favorite in the flight. (907 views) | | | Tasted by Hanover on 12/24/2014 & rated 92 points: Decanted 2 hours. Dark ruby color. Violets and wild cherries on the nose. Cherry and vanilla on the palate. good firm tannins and long finish. No rush to consume this one. (2756 views) | | | Tasted by pigdaddy on 1/27/2014 & rated 90 points: double-decanted 2 hours. red to ruby, w/slight amber at rim; faintly floral on first nose, becoming more roasted meat & turned soil, followed by dried tobacco leaf; med. bodied; dried mulberry & morello cherry, dry-aged beef, red mineral & cigar, soft acids. most old school of the group, at a good drinking point.
chestnut polenta w/egg yolk, parm, guanciale, black truffles & chanterelles (2840 views) | | | Tasted by celk on 12/4/2012 & rated 90 points: Restrained in style and at times quiet and muted; rather shy with flashes of black fruit, minerals; some savoury accents with hints of salinity. (4039 views) | | | Tasted by Paul S on 12/3/2012 & rated 92 points: Accademia del Barolo Auction and Truffle Dinner (Gattopardo Restaurant, Hotel Fort Canning, Singapore): Very enjoyable. We were greeted with a very forward, expressive nose on this wine, with nice, rich notes of blueberries and dark cherries with almost a touch of liquer on them, and then aromas of earth and meat sprinkled with a touch of roses. Nice stuff. Like the nose, the palate was also rather forward, quite fruity, with sweet notes of blackberries and black cherries wed to a nice savoury bit of earth and meat. Unlike the 1996 Scavino on the same flight or the 2004s that preceded it, this was not exactly fresh or bright, but it was still very nicely balanced and well-structured with slightly grainy tannins and a decent bit of integrated acidity. It finished quite nicely as well, with some smoke and a touch of tar speared through with a stony mineral note. Good stuff, and possibly the most ready wine of the night. Well-paired with braised beef cheek too. This can be drunk now with a nice meat dish, but should really start showing well in another 3-4 years time. (4742 views) | | | Tasted by JSwick on 6/18/2011 & rated 91 points: Cigar box and voilets on the nose. Palate is stony and spicy with a nice ripe tannins. Probably way too young and will develop much more. (3823 views) | | | Tasted by Dave Dalluge on 4/13/2010 & rated 91 points: '88 Northern Rhones at Siggy's: Light and happy nose of red fruit and licorice. Compact flavors on the palate with nice red fruit and tons of acidity. Nice finish. Very solid wine. (4017 views) | | | Tasted by dssmith on 6/8/2009 & rated 92 points: raisin red color. A marked bouquet. A bit young for a barolo but quite drinkable. Nice fruit, subdued tannins. Characteristicly barolo (2870 views) | | | Tasted by Haltermr on 5/7/2009 & rated 91 points: Beguiling perfumed nose, black cherries and raspberries with a hint of sappiness, sandlewood, hint of camphor and tar, overlying purple and red flowers accented by some wood sweetness and spice. Medium to full bodied across the palate, started out a bit thin and drying on the palate, but with some air time, this corrected into a lovely sweet finish. (2319 views) | | | Tasted by dssmith on 5/5/2009 & rated 89 points: I drank this wine over two days. On day one hlaf the bottle wine was decanted for two hours prior to tasting. The color was a very deep brownish red. The was a mild bouquet. The flavor -- the fruit was very subdued, the wine seemed to be mostly texture though reasonably pleasant to drink. The oak was mild, the tanins minimal. No element really stood out. The wine was stored overnight at room temperature under vacumn. On day two I did not decant. The fruit was much more pronounced. The wine was entirely different -- better bouquet, better flavor. Even the Oak was more pronounced. Base on the second day I would give this wine at least a 92. (2404 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Checking in on Piedmont’s 2000 Vintage (Jun 2011)
(Poderi Luigi Einaudi Barolo Nei Cannubi) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2004, IWC Issue #117
(Luigi Einaudi Barolo Cannubi) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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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