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 Vintage1961 Label 1 of 6 
TypeRed
ProducerGiacomo Conterno (web)
VarietyNebbiolo
Designationn/a
Vineyardn/a
CountryItaly
RegionPiedmont
SubRegionLanghe
AppellationBarolo

Drinking Windows and Values
Drinking window: Drink between 2009 and 2017 (based on 2 user opinions)
Wine Market Journal quarterly auction price: See Giacomo Conterno Barolo on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 16 notes) - hiding notes with no text

 Tasted by Eric Guido on 2/8/2015 & rated 94 points: The nose was glorious in its evolution and truly showed the remarkable staying power of great Barolo. The nose was dark with rich, mature fruit, yet intense as dried berry gave way to crushed fall leaves, dark soil and mineral tones. On the palate, sweet dark berry tones were carried effortlessly by vibrant, acid-driven textures, yet what truly impressed me was the rich, meatiness to its dark fruit. The finish was remarkably fresh with lingering soil and mineral tones. (582 views)
 Tasted by galenico on 11/26/2014 & rated 96 points: WINE TO MAGIC; 11/25/2014-11/30/2014 (TORINO - PALAZZO CARIGNANO): Marroncino scarico, un mattone di terracotta liquefatta. Nessun segno di cedimento nè soluzione di continuità tra la piacevole dolcezza gentile del frutto zuccherato e sotto spirito, le erbe amare, il legno di cedro e la mineralità vibrante.
Bocca scarnificata, ma succosa e lucente, scorre soave.
Sbalordisce la forza minerale e la persistenza fatta di una sottile texture che fodera la lingua come un panno di seta, e non la molla più tanto è masticabile.
Sembra annacquato, ma ha una spina austera di acidità e legno amaro che lo rendono così gustoso, scende senza peso come un funambolo silenzioso.
Dopo un minuto dalla deglutizione è ancora lì tra lingua e palato, e sembra di aver masticato una presa di tabacco da pipa.
Incredibile (732 views)
 Tasted by sandwich on 11/28/2013 & rated 92 points: Past it's peak but still interesting. Very port-like with its burnt caramel, tar, and dried fig. For a fifty year old wine this still shows well but it's best years are behind it. It's always interesting to taste a half century of aging and this does not disappoint. (1306 views)
 Tasted by avp on 6/5/2013: Open, nuanced and somewhat perfumed nose with dried apricot fruit and notes of smoked meat, tar, liquorice, tea, truffle, graphite and slightly mochaish but elegant wood notes.
Medium bodied, supple and meaty on the palate with balanced mid-level acidity. Smoke, salt liquorice, charcoal, wood oil, tar and just beautiful tobacco aftertaste.
Very fine showing. Complex and delightfully open with the fruit clearly aged, but no sign of palate getting thin. (1787 views)
 Tasted by Burgundy Al on 4/10/2013 & rated 93 points: Bobby Kacher Tasting and Dinner (The Boarding House - Chicago IL): Pale color, shades of tea. Incredibly fragrant start with plenty of dried rose petal with lots of licorice. Earth and spice on palate with moderate intensity, lingering red fruit in background, quite charming even if not at the same level of excitement as the wine's aromas. (2266 views)
 Tasted by Matt Neel on 12/30/2012: Very bricked, now the color of rosy tea. The nose on this is the very archetype of aged Barolo: vitamins/fertilizer, stone dust, roses, pie cherry/cranberry, a hint of rubber, and a ton of couture leather -- beautiful! My wine-life, one mostly of the nose, is premised on this type of wine; it is in my ultimate wheelhouse. That said: the palate of this bottle isn't quite up to the nose, having little fruit left, though it is filigreed and pure in its tertiary way. Cherry skins, more leather, and lots of minerality; quite grippy tannins. Decent length, but one hopes for just that little bit more, tonight. A delicious wine, but drink up. I am compelled to add a final note: spectacular and glorious on the New Year, especially, but drink it; it's pretty dry, now. (1896 views)
 Tasted by winecowboy on 8/20/2012 & rated 88 points: Paint thinner. Sweet light fruit punch. (2130 views)
 Tasted by Richard Jennings on 8/27/2011 & rated 95 points: 50th Birthday, 5th Floor, 50-year-old wines (Fifth Floor Restaurant, San Francisco, California): Light bricked cherry red color with 1 millimeter clear meniscus; tart cherry, roses, dried berry, sandalwood, bacon fat nose; surprisingly youthful, dried berry, tart cherry, anise, milk chocolate, dried cherry palate; long finish 95+ points (even better showing than last bottle I tried; decanted for 4 hours) (2253 views)
 Tasted by fclarity on 3/13/2011 & rated 92 points: This wine, tasted blind showed a fairly light red center that faded into clear rims. It was quite funky on the nose for the first hour or two. It seem oxidized and showed raisins, tricking us into thinking it was an Amarone. However, as it aired the nose developed dried cherries, plums, wax and roses.

The wine also improved substantially in the mouth. It was rich and viscous but with crisp acidity and moderate rounded tannin. It was dry and serious. I would say this wine could have used a bit more fruit intensity to be outstanding but it was fun to drink. (2440 views)
 Tasted by Richard Jennings on 1/19/2011 & rated 94 points: Magnificent 1960s Barolo: Conterno, Mascarello, Rinaldi, Cappellano, Oddero (Acquerello Restaurant, San Francisco, California): Bricked medium red color with clear meniscus; deer jus, truffle, mushroom nose; mature, earthy, sweet, autumnal, dried berry palate with depth and grip, will go 20-25 more years; long finish 94+ pts. (3033 views)
 Tasted by Badass on 9/6/2010 & rated 95 points: Great old Barolo. (2347 views)
 Tasted by ricknat1 on 11/5/2009 & rated 91 points: This one would be made prior to the split of the brothers and was light brown in color. It is port-like and delicate. Nice but not exceptional. This was tasted at an Acker Wine event on 11/4/09 hosted by Antonio Galloni. 13 wines from the 1960s were (2038 views)
 Tasted by Keith Levenberg on 11/6/2008 & rated 95 points: Wines on Thursday (Bellavitae): Best of the '60s Conternos I've had. A bright translucent ruby and nowhere near the edge of the cliff, amazing given that this bottle was run through a coffee filter. Pure fruit and a sappy, sticky texture. (2991 views)
 Tasted by Charlie Carnes on 10/16/2008 & rated 92 points: An amazingly fresh and lively wine. It smelled like 8-4-8 young tree fertilizer, and fresh plums, asphalt, black cherries, minerals, and earth. The wine was quite balanced and fresh; the fruit was bright and young for it's maturity. Very awesome... I was a little disappointed that the wine did not last that long once the bottle was opened. (2191 views)
 Tasted by Anonymous on 3/28/2008 & rated 93 points: Getting to know the 1961 Giacomo Conterno Barolo @ Home: Beautiful translucent orange/rust color. Quite a bit of sediment. Very much alive, although I suspect this was at it's peak a decade ago. Much more secondary and tertiary flavors now. Leather, earth, mushroom, dried flowers and hints of balsamics. This possesed a very nice, sweet, bouquet that comes from extended bottle aging... almost a sweet old wood smell. Still holding its structure and it went very well with food. I suspect this will continue to hold at this stage for a while. (2870 views)

Professional 'Channels'
By Antonio Galloni
Vinous, Two Glorious 1960s Barolos (Sep 2014) (8/1/2014)
(Giacomo Conterno Barolo) Subscribe to see review text.
By John Gilman
View From the Cellar, Jul/Aug 2014, Issue #52, A Slew of Barolo and Barbaresco Vertical Reports For Too Much of a Good, Old Thing Is Never Enough (7/1/2014)
(Barolo- Giacomo Conterno) Login and sign up and see review text.
By Antonio Galloni
Vinous, 9th Annual Wine Dinner and Auction to Benefit The Mount Sinai Hospital (Feb 2012)
(Giacomo Conterno Barolo) Subscribe to see review text.
By John Gilman
View From the Cellar, Sep/Oct 2008, Issue #17, Cantine Giacomo Conterno: Piemonte Pillar of Excellence and Tradition
(Barolo- Giacomo Conterno) Login and sign up and see review text.
By Antonio Galloni
Vinous, Barolo 2002: New Releases (May 2006)
(Giacomo Conterno Barolo) Subscribe to see review text.
By Richard Jennings
RJonWine.com (8/27/2011)
(Giacomo Conterno Barolo) Light bricked cherry red color with 1 millimeter clear meniscus; tart cherry, roses, dried berry, sandalwood, bacon fat nose; surprisingly youthful, dried berry, tart cherry, anise, milk chocolate, dried cherry palate; long finish 95+ points (even better showing than last bottle I tried; decanted for 4 hours)  95 points
By Richard Jennings
RJonWine.com (1/19/2011)
(Giacomo Conterno Barolo) Bricked medium red color with clear meniscus; deer jus, truffle, mushroom nose; mature, earthy, sweet, autumnal, dried berry palate with depth and grip, will go 20-25 more years; long finish 94+ pts.  94 points
By Lyle Fass
Rockss and Fruit (3/22/2006)
(Giacomo Conterno Barolo) Nose of crushed hot rocks, some black truffles, sour cherry, mineral and fresh wet dirt. Great nose with a definite charred burnt element to it that adds to the complexity. Lush witn an amazing level of sweet fruit and crazy ripeness. Really explosive and complex with gorgeous inner mouth perfume. Still tannic but the tannins are ripe and lush. Long finish. This is gorgeous. Wonderful texture. This is a wow wine and will last 25-35 more years.
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and RJonWine.com and Rockss and Fruit. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Giacomo Conterno

Producer website

Ken Vastola's fabulous guide to G. Conterno labels

Nebbiolo

Nebbiolo 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 CellarTracker

Italy

Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor

Piedmont

Vignaioli Piemontesi (Italian only)

Langhe

Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)

Barolo

Regional 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.

 
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