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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 29 notes) - hiding notes with no text | | | Tasted by mtgu on 4/13/2024 & rated 93 points: Very nice. Classic Barolo driven by spices and tertiary notes. Looking forward to see how it behaves on day two. Saved a glass or two. (471 views) | | | Tasted by Hadrianus on 12/1/2023 & rated 88 points: Aired for 3 hours before first sip. In the nose: No maturity scent although 10 years old. Could be more complex. Rose purfume and some liquourice. In the mouth: No complexy rather acid. Hope the remaining bottles will evolve after some years. (946 views) | | | Tasted by Paul D on 12/1/2023 & rated 92 points: 1/1, good cork. Decanted 1/2 hr, served at c14C.
Medium garnet core, pale garnet rim. This shows black cherry, florals, just a touch of orange rind, start anise. Becoming more aromatic as it warms. Youthful but with good nascent complexity. Medium bodied, black cherry fruit to the fore, showing some weight and richness, firm but fine tannins, lovely vibrant acidity carrying the wine along nicely into a good length finish with a touch of grip on the tail end. Quite sweet fruited overall but with some savour and a touch of quinine too. Excellent wine - showing quite well but will almost certainly improve. (1075 views) | | | Tasted by Irish_Wine on 11/17/2023 & rated 93 points: Bright red cherry and cranberry on the nose with touches of bay leaf, rose and leather. Great texture on the expressive palate with excellent fruit. Lots of fine tannins and lovely freshness. Finishes very long with a persistent savoury note. Excellent. Drinking well now but likely to improve.
WSET Notes:
Pale garnet.
Pronounced on the nose with red cherry, cranberry, tar, rose, bay leaf, clove, earth and leather. Developing.
Pronounced and dry on the palate. Medium plus body, high acidity, high tannins, high alcohol, long finish.
Can drink now but has potential for ageing. (1014 views) | | | Tasted by vinus_operandi on 11/12/2023 & rated 90 points: classic expression of a modern barolo. very dark in color with dark cherry and muted rose on the nose. the beautiful nebbiolo characteristics from this great great vineyard have been bastardized by the use of new oak and most people who drink this wine will never have a clue.........it's very drinkable and many will enjoy this wine but this juice could have been turned into something special. traditional baroli are not this dark in color and that linear dark cherry flavor is another hallmark of the new oak treatment. (1076 views) | | | Tasted by travelculture on 6/26/2023: Out of the bottle, thin and tannic. I heard it improved on the second day. (633 views) | | | Tasted by jschnabel on 11/2/2022 & rated 91 points: This wine still has some tannic life in it, so don’t feel rush to partake. Having said that, the juicy black cherry, well integrated tannins that provide great structure and then the latter palate treat of mint, licorice, and other herbal notes make for a very enjoyable wine. Can definitely stand up to a meal …. A fatty steat comes to mind! (1408 views) | | | Tasted by Miccog on 6/18/2022 & rated 90 points: Magical Barolo. Scents of rose petals, oak barrels, tobacco, and cherries. Flavors of red fruit, raspberry, cherry, and tar. Delicious tannins and elegant acidity. Long, spicy finish with subtle mint and licorice notes. 2013 was a fantastic vintage for Barolo, according to some on par with the monster years of 2010 and 1996. (1352 views) | | | Tasted by rcane on 4/17/2022 & rated 88 points: Solid cork. Decanted one hour before serving. Opaque deep red brown in the flask. Consumed with beef meatballs in tomato sauce with linguine. Nose of heavy fruit and tar. Sour cherry on the palate initially with vanilla and coffee unfolding. Good pairing with the food. (1413 views) | | | Tasted by wineamateur on 2/16/2022 & rated 95 points: Jeroboam Club Tasting: Barolo 2013 (The Pump House, Bristol): Pale red, slightly cloudy. An interesting nose with spiced apples, cassis, liquorice and washed wool. Forward, natural. Notable elegance on the palate, classical, very good typicity. Plush but not forced, though it slips a bit on the finish. Clearly has tremendous promise. The group's WOTN and my third. (1708 views) | | | Tasted by Rixon on 1/3/2022 & rated 93 points: Tyvärr min sista flaska. Tanninerna nu helt integrerade det jag upplever som fortfarande ung frukt. Utmärkt. (415 views) | | | Tasted by pinot_glenn on 11/1/2021 & rated 91 points: medium body, tannins and complexity. rose, anise, (1508 views) | | | Tasted by TheGreatAndTheGatsby on 11/26/2020: Classic expression of Barolo. Deep, dark cherry, roofing tar, hints of dried rose. Some other dark flowers/fruits and maybe a touch of licorice. Tannins are intense but starting to integrate. Buying more to hold onto for years. When it’s ready to drink, this will be an exceptional wine. (1389 views) | | | Tasted by theusualsuspect on 11/5/2020 & rated 94 points: Purchased last month from a wine retailer in California. Further along than other nicely well stored bottles is my guess. An unctuous red fruit expression of modern Barolo. Beautifully balanced - tannin and acid integrated, and plenty rich. Your well stored bottles not showing much. Hang in there. (1429 views) | | | Tasted by Coumans on 9/27/2020 & rated 93 points: 94JS (536 views) | | | Tasted by Ben Christiansen on 12/10/2019: Bill notes that the last time he showed this it took the entire day to get its act in gear. But once it did it was screaming. Savory herb notes on the nose. Maybe a touch of smoke to it. And hard edged on the palate as well. (2455 views) | | | Tasted by Ben Christiansen on 8/22/2019: On day two flowery and perfumed with intense structure. Maybe not the most dramatic Cannubi I have ever had. (2396 views) | | | Tasted by Rixon on 12/9/2018 & rated 92 points: Har tidigare bara druckit några flaskor av 2011. Denna upplever jag mindre burgundisk, och möjligt mer traditionell i stilen - med kraftfulla tanniner och en markerad syra vilket gör de röda bären mindre framträdande. Detta blir sannolikt ett mer generöst vin efter något år i källaren även om det är mer än njutbart redan nu. Provade nyligen 2013 från Terlo, ett vin jag tycker känns mer tillgängligt just nu. (956 views) | | | Tasted by KeithAkers on 9/19/2018 & rated 92 points: A small peek into 2013 Barolos (Osteria Langhe): Nose: The nose is savory and enticing with licorice, violets, red cherries, raspberries, red currants, and mineral tones. While there is some complexity that is holding back, what is there is lovely and searching.
Taste: Medium bodied with high tannins and high acidity. The structure is clearly youthful, but neither the tannins nor the acidity seem to be too overpowering at this time. The feel has a sense of refinement with violets, red cherries, raspberries, red currants, licorice, and roasted herbs.
Overall: I’d love to see where this goes with a few more years to it. There is a lot to like here already, but it feels like there is still much more to give. (3005 views) | | | Tasted by BillyT on 7/11/2018 & rated 92 points: We have had a bad experience with this wine in the recent past. Tonight it was absolutely fantastic. Notes of dark chocolate, tobacco, terroir, well resolved tannins and acidity. Just an absolute pleasure. Very silky on the mouth and elegant. Only wish I had bought more. Paired well with Chateaubriand and Rock Lobster. (2228 views) | | | Tasted by djarcara on 6/20/2018 & rated 92 points: Medium body. Dark ruby color with a slight orange tinge. Very perfumed nose. Flavors of strawberry, dark cherry, apricot, leather, and rhubarb. Complex, but very primary still with a bold acidity and powerful tannins. This still needs at least 2 year before entering its drinking window and could easily go for another 10+. Decant for 1 hour before drinking. Lovely traditional Barolo. (2145 views) | | | Tasted by kenv on 6/5/2018 & rated 88 points: Indigena World Tour Day 2 Morning: The Langhe (Il Buco Alimentari & Vineria, NYC): Black fruit and walnut nose. Good fruit up front, but a little short on the finish. (1733 views) | | | Tasted by Frijole on 10/19/2017: dark burgundy red, medium clarity, silvery hue
Nose: black cherry, roses, wet earth, tobacco, silver, thyme, green pepper, chocolate, vanilla, oak
Pal: black cherry, tobacco, cigar, wet earth, clove, silver, thyme, green pepper, dark chocolate, vanilla, tannins, oak
Feel: medium, full savory, acidic
Finish: medium, long
T8 (could be a 9) (2068 views) | | | Tasted by Tim Heaton on 8/10/2017: Opens with some reduction as with the Terlo wine. Classic garnet color, bright, pretty. Average complexity today, with red hard candy, cherry and just a whiff of soil, soil, some roses, and soapstone. Enters closer to full body than medium, nice lines/weight/texture; balanced overall, there's a little hole in the mid-palate today, though this is quite likely to fill in with time. Not so much Cannubi today, just Barolo/Nebbiolo; oak needs 4-5 more years to better integrate. Solid potential to improve. 14,5% abv., drink 2022-2036. recommended
https://www.ItalianWine.blog (2519 views) | | | Tasted by Ben Christiansen on 3/21/2017: WHat they are trying to do is find the elegance in the wine. So now, harvesting three to four times, and much else that i didn't catch the italian of, not having it harvest so late to try and reach the balance of acidity and fruit. And then the vinification...
That's powerful, but with Cannubi's softness. Its a sexy wine.
THey generally harvest a week earlier (a week earlier than who?). 28% sand inside compared to an average of 15% to the rest of Barolo. Very light, but very deep, which the idea gives the elegance. A wine that can go for a long time but is more burgundian styled in the mouth. A balsamic nose, even when young. (1728 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Brook
Decanter, Barolo 2013 Retrospective (3/10/2021)
(Poderi Luigi Einaudi, Cannubi, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Barolo: Sublime Finesse & Elegance (Feb 2017) (2/1/2017)
(Poderi Luigi Einaudi Barolo Cannubi) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (12/1/2016)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (11/24/2016)
(Luigi Einaudi, Cannubi Barolo Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (9/6/2016)
(Luigi Einaudi Barolo Cannubi, Italy) Subscribe to see review text. | By Stephen Brook
Decanter, Barolo 2013 Vintage Report
(Poderi Luigi Einaudi, Cannubi, Barolo, Piedmont, Italy, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Vinous and JancisRobinson.com and JamesSuckling.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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