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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by ThijsV on 4/19/2024 & rated 92 points: Dinner at Heimat (Utrecht, NL): [Restaurant purchase] No detailed notes. Probably too short in the carafe (30min), was a bit closed initially. For my taste this a bit too ripe with very ripe cherries, some black fruit. I missed some elegance that I enjoy so much in barolo. Still very good (229 views) | | | Tasted by Ben Christiansen on 12/4/2022: Classic Barolo smell to the wine. Just opened, we shall have to see where it goes! (1278 views) | | | Tasted by D_RICH on 10/6/2022 & rated 93 points: No contemporaneous notes at time of consumption. Served to dear friends who expressed a desire to drink this particular bottle. Decanted, three hours and twenty minutes in decanter, then decanted back into bottle, consumed about two hours later. Tightly wound on the palate, with memorable flavors. Medium bodied, very concentrated and complex. Will likely be long lived. Needs time; if you must consume this now, give it time to air and serve with food. [Initial notes upon first opening: Translucent ruby. Nose of spice, fruit, heat. Tannic, acidic and structured. A bit of oxidation on the finish.] (93-95, with more time). (905 views) | | | Tasted by Rechrom on 6/30/2022 & rated 93 points: Lovely young Barolo. Great balance, notes of leather and dark fruits in the nose and the palate. Forest floor. While a ways from peak, very enjoyable now both with food and without. Not in a dumb stage, but with growth ahead. (1054 views) | | | Tasted by OmiyaDrinker on 6/27/2022 & rated 93 points: Darker and more brooding than the Rocche. Tar. Forest floor. Dark cherry. Tree bark. This is slightly more open on the palate but still obviously far too young. Massive structure. This is going take time - 10 years at the very least. Fantastically
Smooth velvety tannin. Some salty minerality on day two enveloped in blueberry?!. Still the structure comes. On day 2 - more red fruit, red liqorice, acids deliciously rain on the palate on the finish. This is wonderful stuff. (1029 views) | | | Tasted by DFBW on 7/24/2021 & rated 93 points: Drunk over two nights alongside a Cavallotto Bricco Boschis 2013 Barolo. On the nose this wine was by far the most intoxicating with rich smelling fruit and more depth. Tannins quite prominent but in a good way. Decanted on day 1 and back into the bottle overnight and served straight from there on day 2 - now the wine is really singing. Spicy, earthy and leathery but with sharp tasting young fruit. Outstanding - drink young if you can be bothered to decant for fours hour, re-bottle and serve the following evening. Or hold for a few more years to let some bottle ageing do the work for you. Top wine from a top producer. (1692 views) | | | Tasted by Tim Heaton on 6/15/2020: It took about 6 hours in wide-bottom decanter before it had begun to open up. That said, it wasn't until the final glass, some four hours after that, when I truly saw this in a complete, harmonic, and really elegant fashion. Once fully opened, the aromatics are complex, compelling, and really fresh. Shows vg structure considering the vintage, and I'd have no problem drinking this now, with air, or in 10-15 years, too. Easily highly recommended
https://www.ItalianWine.blog (2800 views) | | | Tasted by jwsmith on 4/12/2020 & rated 93 points: So elegant and delicious right now I am not sure how much this wine can improve. Really a great value.. (1970 views) | | | Tasted by MC2 Wines on 11/26/2019: Piedmont II - better and learnings; 11/23/2019-11/29/2019 (Barolo, Alba, others): Tasting from a bottle that had been opened the day before and I think that made some difference for me. This seemed like the pretty and the dark fruits and even an almost minty note could come through. Tannins still there and a bit grippy but not as much as some others. The more air it got in the glass, the better the wine got. (2831 views) | | | Tasted by retired_and_roving on 11/26/2019: Thanksgiving week in Piemonte; 11/22/2019-11/30/2019 (Milan, Barolo, Alba, Barbaresco): Tasted at the winery. 1.5 hectares. Bottle opened the prior day. Minimal aromatics on the nose. Tasting quite young and tight to me - with very grippy tannins. Dark fruit and spices lay beneath the grip - but this is going to need a lot of time to come together. (3029 views) | | | Tasted by NostraBacchus on 9/12/2019 & rated 93 points: Balsamic notes, some underwood, spices, some tar, also some flowery notes. It‘s pretty full-bodied, with medium-high acidity, medium-high tannin and very good length. A very nice, but super young Villero. A small step down from the best wines of the night but still a very good wine in the making. (92-94) (2235 views) | | | Tasted by cct on 5/22/2019 & rated 95 points: Floral , balsamic notes, roses, and tar. On the palate this has terrific breadth and sap. Expansive on the palate while maintaining excellent balance and no sense of heat. Sap and density with a softness to it's power. A harmonious, regal, graceful, archetypal Barolo. Love it. (1374 views) |
| By Gary Walsh
The WINEFRONT (11/13/2019)
(Oddero Barolo Villero) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/15/2019)
(Oddero, Villero Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2015 Barolo…The Bigger Picture (Feb 2019) (2/1/2019)
(Oddero Barolo Villero Red) Subscribe to see review text. | By Stephen Brook
Decanter, SB Barolo 2015 (1/27/2019)
(Oddero, Villero, Barolo, Castiglione Falletto, Piedmont, Italy, Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/7/2019)
(Oddero Barolo Villero, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and JancisRobinson.com and Vinous and Decanter and JamesSuckling.com. (manage subscription channels) |
| Oddero 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 CellarTrackerVilleroThe Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The position is South-West and the height is 340 m.
N° of bottles produced approx.: 5,500
Vintage period and management: The manual harvest of the grapes takes place at the half of October.
Fermentation: With controlled temperature (about 28°C) for a period of 15 – 20 days.
Ageing and refining: The ageing takes place in French oak (mid size barrels of 30 Hl.), where the wine is allowed to mature for 2 years.
After the ageing, the wine is put in the bottles without any filtration. The refining is carried out in a place at constant temperature and right humidity, protected from sunlight and artificial light.
Tasting properties: A classic powerful and full-bodied wine from a historical vineyard of Castiglione Falletto. The colour is intense ruby red with a light presence of orange reflections. The smell is elegant, intense, pleasant , balanced and with a hint of withered roses, plums, minerals, tobacco, liquorice, smoke and leather. The taste is full bodied, balanced and velvety, with a huge structure and a very long finish.
Exact position 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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