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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by mdamato on 5/6/2024 & rated 92 points: Still drinking wonderfully. Good fruit and that classic Nebbiolo profile across the pallet. This might last a few more years. (63 views) | | | Tasted by mdamato on 3/24/2023 & rated 95 points: Heavenly. (488 views) | | | Tasted by Lars1974 on 11/13/2022 & rated 92 points: Really, really nice Barolo. I'm usually more into Tuscany but this is so charming with pleasant tannins mixed with sour berries, lapsang-tea and dark chocolate. Potential for even pore points with a couple of more years cellaring. (545 views) | | | Tasted by andreel on 11/14/2020 & rated 92 points: Very nice after being open for a bit - roses and red plums on the nose and palate (1292 views) | | | Tasted by tak4 on 11/3/2019 & rated 91 points: Popped and decanted.
Wine has a touch of bricking, otherwise crimson, moderately bright.
On nose, cherries, strawberries, leather, perhaps a hint of rose.
On palate, wine is sound. More rustic than you would expect given the nose. Strong acid, still a little grippy. Will likely go great with the Bolognese we are preparing tonight.
For those of you who own multiple bottles, I'd hold. Another 2-4 years and this will be like silk. (1666 views) | | | Tasted by Papies on 2/3/2019 & rated 91 points: Dark cherry, soft round tannin, herby, violet touch. Silky wine and so open on the nose. Expressive, classic and very good. Solid 91 (2189 views) | | | Tasted by Michal A on 3/19/2017 & rated 92 points: Loved it, wish i had another bottle to keep. Aroma of vanilla and violet as well as pleasant red fruit. A lot of tanin which made the wine very powerful. Resting it overnight helped release some of the aromas. (2429 views) | | | Tasted by rjonwine@gmail.com on 10/26/2016 & rated 94 points: Medium red violet color; aromatic, raspberry, tart red berry, dried cherry nose; tight, delicious, silky textured, dried cherry, ripe red berry, spice palate with good balancing; needs 5-6 years; medium-plus finish (532 views) | | | Tasted by skurtz on 7/13/2016 & rated 91 points: Pnp at the winery, in a vertical with the '06 and 2000. Lovely if muted nose of violets and vanilla. Classic nebbiolo profile, prominent tannins. Well balanced and well made. Needs about 2-5 years to soften up to make it approachable I'd say. This is the most closed and, as you might expect, the most tannic of the three vintages. (2647 views) | | | Tasted by bestdamncab on 5/24/2016 & rated 91 points: Wine Warehouse Pre Event 2016 Spring Tastings, nose of tea must, red fruit, and dusty earth, same on the palate, opened nicely, rich fruit, needs 4 years to peak, medium/big body, long finish. (2141 views) |
| By James Suckling
JamesSuckling.com (11/21/2016)
(Luigi Einaudi Barolo Cannubi, Italy) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/25/2016)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2012 Barolo: Grace Under Pressure (Mar 2016) (3/1/2016)
(Poderi Luigi Einaudi Barolo Cannubi) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (11/25/2015)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/26/2016)
(Poderi Luigi Einaudi Barolo Cannubi) Medium red violet color; aromatic, raspberry, tart red berry, dried cherry nose; tight, delicious, silky textured, dried cherry, ripe red berry, spice palate with good balancing; needs 5-6 years; medium-plus finish 94 points |
NOTE: Scores and reviews are the property of JamesSuckling.com and 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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