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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 37 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 2/3/2023: La Festa del Barolo: Gala Dinner (The Pool in NYC): From a magnum and this was just rocking and rolling. Really drinking well. Very fresh and beautiful. A bit more heft to the style than some other producers but still done in a lovely way. Spicy and a bit more secondary notes. Very well integrated. A wine that seemed in a perfect sweet spot and was just purely on. (1117 views) | | | Tasted by mikelikeswine on 2/7/2021 & rated 94 points: Just as good as the last bottle! Wish I had a case or more of this. (1627 views) | | | Tasted by mikelikeswine on 4/25/2020 & rated 94 points: Opened at 12pm to slow ox, double decanted at 5:30pm for sediment and enjoyed over 2-3 hours starting at 7pm.
This wine even on initial opening smelled amazing, iron, rose, secondary red fruits, even more intoxicating when I double decanted though a little taste showed the palate to be a bit tighter.
Wine was drinking near peak at 8pm! Have one more bottle and will revisit in ~5 years. (1833 views) | | | Tasted by steinersing on 2/25/2017 & rated 93 points: Burgundy-style elegant and nicely poised. Lovely. (4803 views) | | | Tasted by baroloboy55 on 9/16/2015 & rated 93 points: This was a high performing bottle. Had a lot of Monfortino type notes, iron, winter spice, impeccably balanced, quite rich and well-balanced considering the vintage; excellent showing (5763 views) | | | Tasted by swapdoc on 2/9/2015: Giacomo Conterno Dinner with Roberto Conterno (La Pizza Fresca Ristorante): Fully matured Barolo. Sweet, somewhat monolithic, and very smooth. Soaked barrel aromatics, hint of wild carnation, orange peel oil. Drink up. (6335 views) | | | Tasted by petitblanc on 9/5/2013 & rated 90 points: Hart Davis Hart BYOB Dinner (Hinterland Gastropub, Milwaukee, WI): No detailed notes, but this showed a remarkably fresh and sweet nose, candied fruit, tea leaf and rose petals. (7824 views) | | | Tasted by baroloboy55 on 12/25/2012 & rated 91 points: This smells quite good, soft on palate on initial opening at 11 am. Slow-oxing now. To be updated (5361 views) | | | Tasted by baroloboy55 on 12/25/2012 & rated 93 points: This was an excellent bottle. Slow-o'd for about 8 hours. Mature, complete, baking spices on a steely background. Moderate acidity, medium finish, but showed lots of what makes serralunga and this vineyard so special. (7707 views) | | | Tasted by CamWheeler on 8/9/2011 & rated 92 points: Dinner with Tim Kirk: Kirsch, licorice, earth and leather aromas. Palate has softened but there are still tannins lurking in the background giving it structure. Excellent and drinking well already. (6091 views) | | | Tasted by Ali on 12/24/2010 & rated 92 points: Drinking very well now with a 2 our decant. Slight bricking at the edges. Had a bit of licorice and tar on the finish. (5684 views) | | | Tasted by andtheodor on 9/22/2010 & rated 94 points: Barolo '90-'95: Deep, complex and layered nose. Herbs, licorice, plums, flowers, and an incredible black olive streak. Clean but charmingly rustic with forestal/fungal and mineral tones. Elegant, balanced, in a great place. A truly outstanding Barolo! (5333 views) | | | Tasted by rarewineman on 9/21/2010 & rated 96 points: Loaded wine that has a very long life ahead of it! (4085 views) | | | Tasted by Eric Guido on 3/28/2010 & rated 89 points: Giacomo Conterno, Cascina Francia Barolo tasting 2010 (Maialino, NYC Lexington and 21st): Cherry fruit on the nose and a bit spicy with clove. The palate was a little one dimensional but still enjoyable with mint, strawberry fruit and herbal tea with honey. (5541 views) | | | Tasted by KimBot on 2/27/2010 & rated 88 points: Still in good condition, however never a great wine (4000 views) | | | Tasted by baroloboy55 on 2/12/2010 & rated 85 points: I've had better bottles. Seemed tired. No Serralunga baking spice (4059 views) | | | Tasted by Ali on 5/8/2009 & rated 92 points: Yhis is in a good place right now. Balanced, elegant and structure (4514 views) | | | Tasted by Al Ehrhardt on 4/11/2009: Beautiful wine. Extremely well balanced. Great wine from a great producer in an underappreciated vintage. My last bottle and I wish I bought a lot more. (5040 views) | | | Tasted by Winevestor on 2/28/2009 & rated 92 points: Classic tradional Barolo. Pure earth, cherry and licorice on the nose. Big mouth feel, the good and plenty really came out. Beautifully balanced, good acidity, tannin and fruit all over the big structure. Long 30 second finish. (4653 views) | | | Tasted by pbjosh on 1/5/2009 & rated 94 points: Deep and dark nose of sous bois, truffles, tar, violets, ripe cranberry and cherry fruit and a hint of woodsmoke. Still a bit tannic on a quite dense palate. Plenty of acidic crunch as well. Lengthy finish. Great now with food but still 5+ years away from really entering maturity, when it will be even better. (4724 views) | | | Tasted by dcwino on 6/28/2008 & rated 93 points: Barolis lunch at Della Notte (Della Notte - Baltimore): Once again, very youthful, a big Burgundian. Still youthful tannin structure, refreshing acidity and very nice perfume as in cosmetic perfume. (3084 views) | | | Tasted by Gregory Dal Piaz on 4/21/2008 & rated 90 points: Dinner in NYC (Il Corso): This was popped and poured and immediately offered up a rose scented nose with spicy, slightly roasted, smoky cherry fruit and a hint of melon rind. Still pretty rigid on the nose but offering up great depth and purity at this stage. In the mouth this has gained weight since I last tried it. great freshness with a taut core of hard candy red fruits and lovely balance and precision with a wonderful core of amarena cherry fruit and a long clean finish.This is still a baby but is so precise and brisk in the mouth with a gentle austerity and the purity of a fine wine tat I could drink a bottle of this a week and be very happy though it will continue to improve. 2008-2020 (6225 views) | | | Tasted by winefool on 11/24/2007 & rated 87 points: Wineflock Blind Tasting Competition (Ken's): Medium crimson red color. Pale aroma of cedar red fruit with an herbal vegetal note. Full tight almost austere tannic red fruit. A bit thin. (5984 views) | | | Tasted by 97mjr on 11/1/2007: Conterno is possibly my favorite producer, but this was a disappointing experience. In previous tastings, others have found it to be much more evolved, not on this night. This was my first experience with this particular wine. I really never got much of a sense for this wine; it was completely shutdown and didnt budge despite 4+ hrs of decanting (5589 views) | | | Tasted by Gregory Dal Piaz on 10/22/2007 & rated 85 points: Once a Month begins with Nebbiolo; 10/20/2007-10/22/2008 (NYC): This bottle was not happy to be opened with a lean leathery character and a nose dominated by mineral and menthol notes. Medium full in the mouth with a touch of herbs up front and a very spiky midpalate that feathered out into a long finish that was a touch hot but offered a glimpse of fruit within as well as echoing the chalky, menthol character of the nose. More closed than open with a fair amount of tough tannins to resolve. Leave for 3 years (6529 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Lyle Fass
Rockss and Fruit (3/22/2006)
(Giacomo Conterno Barolo Cascina Francia) Gorgeous nose of forest floor, roses, tar, hot rocks and some cherries. Some really dark burned wood character too. Lush and expansive on the palate showing lots of ripe fruit. Acidity is a touch low but this absolutely deliciosu today. Very impressive for '93. Seems the traditionalists really rocked in '93. A stunner and a sure sleeper. |
NOTE: Scores and reviews are the property of Rockss and Fruit. (manage subscription channels) |
| Giacomo Conterno Producer website
Ken Vastola's fabulous guide to G. Conterno labels
Praelum: “Arguably the King of Barolo. No wine journey is complete without the tasting of one of the great Conternos. ‘Only premium quality can bring prestige to the Langhe.’ Giovanni Conterno taught his two sons Giacomo and Roberto after World War I to ferment and age wines in Bottis with prolonged maceration and ageing. The brothers split in 1969 and Giacomo started investing in his own vineyards since 1974. The wines of Cascina Francia, Monfortino and recently, Ceretta from Serralunga d’Alba are amongst the finest expressions of Nebbiolo that the wine world has ever seen. 4-6 years ageing usually.”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 CellarTrackerCascina Francia 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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