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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 19 notes) - hiding notes with no text | | | Tasted by Derek Darth Taster on 3/15/2024 & rated 92 points: Young BaBa 2014-2019 theme dinner at Duomo. Tasted blind. Drank in Conterno Sensory.
Appearance is clear, pale intensity, bright ruby colour. Legs.
Nose is clean, pronounced intensity, with aromas of piercing bright red cherries, strawberries, raspberries. Developing.
On the palate, dry, high acidity, medium+ alcohol (14%), soft medium+ tannins, medium body. Medium+ flavour intensity, with flavours of lovely ripe bright red cherries, strawberries, raspberries, soft red plums. Long plush finish.
Very good quality. Great aromatically pure red fruit nose. Soft sexy plush palate on a medium body. Surely drinks very pleasantly well now. I don't have much faith in the longevity of this beyond 5 years though. (1194 views) | | | Tasted by Fractalage on 9/28/2023: 30 hours later, from undecanted bottle, the thing was just darned perfect.
Nose of fine herbs of the cakes kind, roses and density that shouted Nebbiolo.
Palate of crunchy cake spices with grip, cherry, tars, citrus and good length.
Open the bottle the day before, then decant as much off sediment as possible. Give 2 more hours. Then pair with your duck.
Cleared out the last of the bottle and oh man, just delicious. The sediment is hardly visible. The color gorgeous.
Excellent wine. (1675 views) | | | Tasted by Fractalage on 9/27/2023: Upon initial decant smelled very natty.
Had a lot of spots of sediment, not smoke, but small dots of stuff. Could only decant half the bottle before they showed up.
Nose was very natty up front, then solidified into Nebbiolo of unique stature with typical fine cakes, flowers but something that was of the natural kind that I’ve never smelled before from Barolo.
Dust, citrus, cherry also showed up.
Delicious palate of richness with fine cake spices, tart cherry, length and stars on the finish. I fell in love with this after the second sip, but I didn’t take that sip until 2 hours of air.
Cola, tobacco, and other hot hill herbs showed up. This was quality, and felt so holy in my belly.
Dusty tannins and more of a natural style Barolo than I’m used to, but really love it.
6 hours in, fresh pour from decanter, the nose had some funk, kinda shocked me. Never had a Barolo ever throw funk at me like that. It blew off fast, but wow, then after some swirls some volatile smells. Interesting. After a few minutes it evened out with freshness, citrus, spices, raspberries and palate of richness, spices, complexity that confounded my lexicon to where I could only think of spanking sparkles (don’t know exactly what that was, but it worked here.), (well, I guess, it spanked my palate, like it was a bad boy, but it finished with some feathers and small leathers of whips.) Indeed delicious! So much going on that it was a confounder.
The half bottle that remained will rest until tomorrow. I’ll add notes as to how it turns out.
For now, I strongly recommend to visit the site:
https://www.giulianegri.com/en/tartufaia
The images portrayed here from the highest point in Barolo Zone are amazing. Love live Barolo Girl and her philosophy of bringing real wine to us in California! (1556 views) | | | Tasted by Martin_G on 2/23/2023 & rated 91 points: Great bottle. Do not rush it as some air did good to this - the very shy nose deepened and filled out considerably. Soft, velvety and fruity on palate. Better than i thought it would be. At peak, as far as I can tell, but likely to stay so for a while (a drag this cannot be found <40€). (1518 views) | | | Tasted by Bjorn Kvande on 2/8/2023 flawed bottle: Oksidert (1510 views) | | | Tasted by jrick on 7/19/2022 & rated 93 points: I found this to be really good. I visited the winery in late April and was almost blown away by the positive surprise of their Nebbiolo wines, tasting all the 2018 Barolo. They really express these high elevation vineyards in such a transparent way, as well as I suppose adding the signature of the winemaker, who BTW is a burgundy lover….
This 2016 is very consistent with the style I found in the 2018s when visiting, perhaps with a bit less aromatic florality but more fruit concentration. Still it is very much about the florality, with sweet almost candied raspberry and cherry, very fresh and with mature, delightful tannins. It harnesses the power of Barolo in an elegant and mineral expression that is even drinkable on its own, with a bit of air. Love it! (1872 views) | | | Tasted by Bjorn Kvande on 6/1/2022 & rated 91 points: Litt beskjeden på lukt. Fruktdreven. Betydeligere mer å hente på lufting. Bør vente noen år til. (1722 views) | | | Tasted by aagrawal on 12/29/2021 & rated 91 points: Coravin. Pale ruby, very slight garnet at rim consistent with young nebbiolo; aromatic, roses, red fruits, slight herbal; palate is elegant, light bodied, high youthful tannins that are imposing, red cherry fruit, roses, slightly floral, medium alcohol (14%), medium-plus acidity, fruit persists through the midpalate with good depth but not much complexity right now; finish is medium-plus length. Seems like a well balanced youthful Barolo, showing a bit of the elegance of La Morra but with surprisingly structured tannins. Not made for drinking young, this will age for 1-2 decades easily and improve and needs food if drinking now. A good value at $50. 91
30 minutes decanted: This has a nice smoky quality to the nose. The elegance, vibrancy, and personality of the fruit reminds a bit of Vajra's Bricco della Viole, though maybe with a bit less complexity. Really nice!
4 hours decanted: Less pure red fruit and much more smokiness, darker fruit, some chewy red licorice; tannins still present and youthful but much more approachable and less rough. Definitely evolves and changes hour by hour, which is a positive sign for future complexity. I'm curious to see more from this producer as they get a longer track record. 91+ (2388 views) | | | Tasted by ShakinSwedens on 11/8/2021: Lifted elegant and light Barolo- la morra femininity with a gentle floral nose, medium body and some nice red fruit and goudron notes. Lovely toothsome tannins that softened with food. Drunk over 2 days- air definitely improved it but possibly also day 1 being “leaf” and day 2 being “fruit” on the biodynamic calendar. Despite all the positives of the development, I can’t help thinking something was being held back- or some element was not showing as well as it should. Good, enjoyable, but not memorable. Probably entering the tunnel as so many ‘16s are at the moment. (2203 views) | | | Tasted by MC2 Wines on 10/1/2021: This was 'research' for our upcoming Barolo trip because I've heard good things about this producer, but we've never had the wines and have been contemplating a visit. Very nicely done. These are elegant and bright. Tar and black cherry. Very enjoyable. Had two bottles and the first got drunk without really enough time in the decanter but the second we decanted at almost the same time and the air was really helping the wine at the end of the evening. (2439 views) | | | Tasted by CamWheeler on 3/17/2021 & rated 92 points: SLDS March 2021: Spice, cherry, pretty florals on the nose -really attractive. Approachable palate, quite lithe and elegant but still has some depth to the fruit. No rush to drink but also delicious now. Was thinking about this wine for a while after the tasting, it must have left a good impression. (1819 views) | | | Tasted by Valsespoetiques on 2/12/2021 & rated 88 points: D’accord avec commentaire à propos du caractère « bourgognesque »; robe plutôt claire pour l’appellation, grenat touche rubis; nez simple de très bon fruit, en bouche un peu mince, beau développement mais sans l’ampleur chevaleresque. Boire 2ème bouteille ds les 18 mois (2356 views) | | | Tasted by whits on 1/29/2021 & rated 93 points: Decqnted for 2+ hours, crystal red ruby appearance, scents of crunchy red berries and rose hips on the nose, crisp and bright, medium bodied, high acidity, shows clean mineral flavors and red berries on the palate, hints of licorice and flower show up in the background, clean and precise, winner with mushroom pizza, grips the palate, good with food, will cellar well, a nice value really (1831 views) | | | Tasted by Russell Faulkner on 1/8/2021: Very pure soft sour fruit style with a wall of thin but controlling tannin. Classy and refined. Great potential. (1907 views) | | | Tasted by casoe on 8/24/2020 & rated 92 points: Very drinkable, fruity, Burgundish. Red berries, fantastic nose, ends a little quick but otherwise really great. (1792 views) |
| Giulia Negri Producer website
U.S. Importer (Addt'l Info)
Facebook pageNebbioloNebbiolo 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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