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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by llindahl on 3/2/2019 & rated 90 points: Still a wine with some tannins and power. Delicious! (1027 views) | | | Tasted by Leto South on 2/24/2018 & rated 91 points: Rather dark for a Barolo. Medium bq w sous-bois, tar, dark fruits, crushed stone. Nice rounded tannins, good acidity, cherry fruit, bitter chocolate, sloe. Nice balance. Solid aftertaste, fairly long. The 14% alcohol isn't noticeable. Peaking now. A very good and typical Barolo! (1393 views) | | | Tasted by daghaug on 8/19/2017: Nokså diskret på duft, med litt lær, noe brent tre, litt maling (alko). Fint avslepne tanniner i munnen, frisk syre, rund og harmonisk foran i munnen, men en anelse besk i ettersmaken - harmonien forsvinner litt. Men ellers en flott vin. Malingen blåser av etterhvert, munnfølelsen blir rundere og beskheten avtar noe og er ikke merkbar med mat. Perfekt følge til årets første fangst av steinsopp. (1672 views) | | | Tasted by PatCast on 9/10/2016 & rated 91 points: Tannin rich and still in good mood. (1952 views) | | | Tasted by PatCast on 9/12/2015: Nicely balanced still tannins keeping strength of the body. Would say there is an earthy taste with mushrooms, cedar and cherry. Very elegant. (2281 views) | | | Tasted by thewiz on 7/3/2014 & rated 92 points: Brick-red colour.
Developing nicely showing mushroom, cedar and liquorice on the nose and with a lot of cherry and tannines in the palate. Nice long finish. (1981 views) | | | Tasted by Argrath on 11/14/2013 & rated 90 points: Deep, quite complex nose with many layers of aroma. Combination of red and dark fruit. Very nice, elegantly crafted oak. Minerally, gravel dustiness. Some vanilla, some meatiness. Good maturity.
Medium to full body with typical tough, partly resolved, tannins. Red fruit harmoniously hidden inside the dark. A lot of spices and sour cherry. Some rose hip (which I often detect in Nebbiolo). Hints of sweet fruit (warm vintage?). Maybe lacking an extra dimenson, and some finish, thus lower marks.
Good, solid Barolo, drinking perfect now. The nose is more complex than the palate. (1941 views) | | | Tasted by Timbalimba on 8/9/2013 & rated 91 points: Raspberry juice, light and brilliant. Red roses, rose hips, sweet oak. Medium to full on the palate, developed, black cherry, almonds, dates. Long, savoury finish with notes of tobacco, pips and kernels. Very pretty. Drink now (1800 views) | | | Tasted by Northern on 11/7/2006 & rated 90 points: Felt this it didn't hit full stride in spit of several hours in the decanter. Not a bad drink though. Too young? (3272 views) |
| 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 CellarTrackerLa SerraLa Serra, or rather the other side of the Marcarini Barolo production, comes from a historic area of ancient origin whose soil,lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavorful but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air. The ripening occurs a bit later than in the Brunate area, resulting in very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets. The fermentation and all phases of maturation follow the same traditional methodology as the Brunate wine. The wine has a garnet-color and ruby-red reflections with a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, liquorice and sweet spices. In the mouth the flavor is long and intense. To be served in crystal glasses with very large bowls.
Variety: Nebbiolo
Rootstocks: Kober 5BB - 420A
Plantation Density: 4,000 rootstocks per hectare
Training System: Free-standing espalier with “Guyot” pruning
Average Altitude: 380 m above sea level
Exposure: South, Southwest
Soil: calcareous, argillaceous, with magnesium content
Plantation Date: 1991
Zone: La Morra
Cultivated Area: 3.5 hectares
Exact position and outline on weinlagen.infoItaly 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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