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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by kim@meko.ru on 9/30/2023 & rated 93 points: Particularly good bottle! Very fresh, floral, with northern berries and some menthol. In some way reminded me Nicole Lamarche Bourgogne Pinot Noir style. Pleasant surprise! (376 views) | | | Tasted by rosuoter on 8/12/2022: A smooth and light Barolo that is absolutely ready to enjoy now. Given the 2014 notorious vintage, it's a great achievement for Ceretto. (935 views) | | | Tasted by kim@meko.ru on 8/11/2022 & rated 91 points: PnP Zalto Burgundy. Absolutely ready to drink, soft and silky with tart fruit, dried spices, herbaceous notes and some smokiness. Not too complex, just enjoyable. Very good basic Barolo, specifically for 2014. Played lovely with lamb saddle. (927 views) | | | Tasted by JSSteele on 11/14/2020 & rated 93 points: Very smooth and light. Had it with sushi and after dinner drink. Would recommend 2 hours after opening. (1735 views) | | | Tasted by Life At Your Leisure 🍷 on 9/7/2020 & rated 92 points: Medium garnet hues turning amber rust at the rim with a reflective edge. The nose gives off smoky notes of red fruits, a tangy sensation of orange peel and dried herbs. The palate medium bodied, tightly acidic and fleshy in texture, quite similar to approachability to the 2013 vintage at roughly the same age. However, the 2013 had riper fruit and a fuller body. This indubitably has a greener, herbaceous character to the red cherry, cranberry core, which will most likely lead to the development of dried meat, leather and tobacco as secondary flavors down the road. There’s a bit of burn at the back of the throat, which suggests (and confirmed on the label) higher then usual alcohol at 14%. The vibrant acidity and intensity pushes this to good length on the finish with hints of iodine, dried basil and sage. Drink now with a 2-hr decant or better 2022 to 2039. (1867 views) | | | Tasted by Les Raisins Du Aron on 8/15/2020 & rated 93 points: Received as a gift, and my goodness, was this delicious.
I love the dry, earthiness, and the dark berry flavors. The wine was so smooth. I did a 3 hour decant. I can highly recommend this one. (1539 views) | | | Tasted by macavity on 3/1/2020 & rated 91 points: Rusty red color with a strawberry and slightly oak nose. Very nice acidity that really complements food. Very integrated finish. (1522 views) | | | Tasted by cbetancourtriche@gmail.com on 10/22/2019 & rated 92 points: Main wine served at lunch at La Piola, Alba, IT. Beautiful light orange brown color. Bouquet is light with black fruit at back. Very nice dryness, moderate acidity, soft oak. Smooth clean finish. Partnered well with our entree, cutting the richness of homemade cheese raviolis topped with shaved white truffle (1844 views) | | | Tasted by Kevin Staveley on 6/8/2019 & rated 95 points: This was definitely our #1 wine of the night as part of a 3 bottle tasting. The wine when poured looked tea like color of orange & red with very quick legs. To the nose it gave a complex floral smell with nothing coming through very dominant. As it breathed for an hour hints of earth with a hint of liquorice came through. The body was light with a very smooth texture and short finish. A very enjoyable bottle of wine I would recommend. (1440 views) | | | Tasted by Derek Darth Taster on 11/4/2018 & rated 91 points: Indigena Ceretto Masterclass.
Appearance is clear, very pale intensity, garnet colour. Legs.
Nose is clean, medium intensity, with aromas of earth and classic red cherries. Tight ++, with some slight floral spice on aggressive swirling. Developing.
On the palate, dry, high acidity, medium+ alcohol (14%), cottony soft texture high tannins, medium+ body. Medium flavour intensity, with flavours of sour red cherries, red licorice, sweet spices, emerging earth. Long finish.
Good quality. Not really the kind of Barolo people imagine most to be. This is a more dilute though elegant form. Not enough stuffing for ageing, though it will still still need another 1-2 years to open up a bit more. I quite like the soft textured tannins though. Commendable I suppose, given the horrible conditions most Barolo had to endure in 2014. (2055 views) | | | Tasted by InternationalWineReport on 10/17/2018 & rated 93 points: The 2014 Ceretto Barolo is sourced from multiple vineyards across the appellation and aged for 30 months in both large and small barrels. It begins with inviting aromas of fresh strawberries and cherries woven together with spices, floral, licorice and minerals all coming together in the glass. On the palate this is elegant and classy, as it continues to impress with its wonderful overall balance of fruit and acidity. Firmly structured with fine tannins, this shows wonderful potential to age gracefully for many years. (1764 views) | | | Tasted by OenoEd on 10/2/2018 & rated 85 points: I wish I understood how or why folks pay $120++ a bottle for nebbiolo that is tart, thin, and short. Tastes like bandaids soaked in huckleberry juice. Some sage and sorrel herbaceousness, but difficult to imagine how this gets better. Ugh. (1404 views) | | | Tasted by GTFreek on 8/16/2018: Garnet color looks like more age than it has. Medium plus nose shows roses, dried cherry, tobacco, forest floor, pine, sage. Palate gives lovely expression of dried fruit layers, forest leaves, cedar, fresh mushroom, cherry, herbs, then structure takes over with medium plus tannins, acidity, alcohol. Still young but for young Barolo showing well. Not a huge style if someone is looking for that. (1168 views) | | | Tasted by wgilbert3 on 7/29/2018 & rated 89 points: Bright red in color; rich and complex nose. Mix of red and black fruit plus wood (forest?) on the palate. While very young (plenty of tannin), it is surprisingly drinkable for a young Barolo. (925 views) |
| By Antonio Galloni
Vinous, 2014 Barolo: Late Releases (Nov 2018) (11/1/2018)
(Ceretto Barolo Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (7/4/2018)
(Ceretto Barolo, Red, Italy) Subscribe to see review text. | By Antonio Galloni
Vinous, 2014 Barolo: Surprise, Surprise… (Feb 2018) (2/18/2018)
(Ceretto Barolo Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (11/29/2017)
(Ceretto Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2014 Barbaresco: An October Surprise (Oct 2017)
(Ceretto Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com and JancisRobinson.com. (manage subscription channels) |
| Ceretto Producer websiteNebbioloNebbiolo 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 CellarTrackerItaly 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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