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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by jenniaa on 11/15/2022 & rated 93 points: Glorious! One of our best wine experiences from the cellar this year. At first it presented with acidity that drowned the fruit (and worried me). Decanted, waited an hour and tried it with salami (super good!) and bruschetta with prosciutto (seemed a little metallic). Another hour passed and it started to open up, then really came into its own with lamb shanks al la matignon. The nose became a mosaic of fennel, rich fruit, effusive dark notes, red flowers, etc. We saved the last half pour for yet another half hour after dinner and declared it a huge success. I feel we hit it at a peak, but probably could have enjoyed it at least a few more years. Other than the slight dissonance at the beginning, it showed no sign of senescence. (435 views) | | | Tasted by Frijole on 9/12/2020: burgundy red, medium clarity, brownish hue
Nose: black cherry, cranberry, plum, tobacco, leather, chocolate, cola, oak
Pal: black cherry, cranberry, plum, leather, tobacco, chocolate, wet earth, dirt, minerals, cola, oak
Feel: medium, savory, acidic
Finish: medium
T8 (961 views) | | | Tasted by arvidpalmqvist on 9/29/2016: Brick coloured, some sediment. Medicinal notes, pepper mint, hint of cognac, mature with high acidity, hint of VA. High tannins, open but could also last longer. (2497 views) | | | Tasted by chokkon on 7/27/2016: 20c; no decant; clear coppered-red; delicate floral nose; brisk tannins, bright acidity, supple fruit, long (mouth-sucking) finish ; prominent minerals, schist, overriding red fruit, mint, caramel; a tinny, 'old school' barolo; 18 (2682 views) | | | Tasted by pdadams66 on 1/19/2016 & rated 90 points: Deep red center, red rim fading to orange.
Classic Nebbiolo nose of tar, fur, tart redcurrants, attractive whiskey notes.
Smooth but very good acidity and tannin still, orange, grilled meat, red cherries, leather, oak, good length.
Excellent barolo, driving well now but has the structure to last for 5+ more years. (2699 views) | | | Tasted by Ken332 on 5/17/2015: Bottle was maderized, but if one enjoys old wines (although this one was far from old), it is interesting. (2870 views) | | | Tasted by jdinkin1 on 4/13/2014 & rated 90 points: Dark restrained fruit. Dusty. Sandy tannins. Very nice with veal checks with mushrooms (3122 views) | | | Tasted by L-C. on 7/12/2013 & rated 88 points: Medium brown-red with ruby glints. Medium intensive nose with principal notes of tar and cooked plums and with time increasingly dusty, dried flowers. In fact resembling a potpourri of dried petals and fruit. In the mouth it is full with well integrated high acidity, but with extremely firm, slightly rustic tannins. The fruity, dusty flavours have a very long, lingering finish. (Drunk from a half bottle) (2368 views) | | | Tasted by Ken332 on 6/29/2013 & rated 88 points: Did not decant. Opened about an hour before serving. Served with grilled beef ribs. Nose was initially closed in with astringent, but not bitter, tanins in the mid-range and finish. Wine opened up after about 45 minutes to light tar, orange peel and violets in the initial flavors and mid-range, astringent tanins tapered off but were still present, good length in the finish. This is a good Barolo, but not a great one. Enjoyable, but needs 2-3 years. Will try again in 2015 or 2016. (2202 views) | | | Tasted by pdadams66 on 6/20/2013 & rated 89 points: Very smooth, deceptively light fruit with classic tar, violets, good length. Has a lot of structure. (1964 views) | | | Tasted by dsilver on 4/19/2011 & rated 91 points: Spice, meat. Still some grip. (3122 views) | | | Tasted by rjonwine@gmail.com on 4/16/2011 & rated 93 points: Very dark red violet color; nice spicy, berry, blackberry nose; tasty, rich, plush, deep, blackberry, berry, black fruit palate with firm sweet tannins; needs 2-3 more years; medium-plus finish (1681 views) | | | Tasted by tshahar on 2/9/2011 & rated 89 points: Nothing amazing here, maybe too young as it was quite flat (2759 views) | | | Tasted by ekenneth on 1/30/2011 & rated 94 points: Great Barolo - Lot's of sediment, herbal, chocolate, tar, (almost) leathery, orange peel, light spice. Just what you'd expect from a barolo and drinking well right now. (2470 views) | | | Tasted by chayward on 11/14/2010 & rated 90 points: Very intense nose: floral, light red fruit, earthy, and spicy. Still has substantial tannins and a long finish. Very nice. (2647 views) | | | Tasted by Kellious on 12/27/2009 & rated 91 points: good nose,cherry, red currant,tar,floral. On the plate, nice acidity, sweet tannin, ripe dark cherry, herbs, tea leaves, medium full body, nice mouth fill, great with lamb chops( that's my dinner with this wine). Very enjoyable for the price. (2833 views) | | | Tasted by rjonwine@gmail.com on 11/8/2009 & rated 94 points: Dan Snyder cooks up a storm (Chez Dan, Palo Alto, California): Light medium garnet red color; roses, cherry, licorice, chocolate nose; tasty, tart cherry, herbal, licorice, mineral palate; medium-plus finish (3148 views) | | | Tasted by ScottS on 2/21/2009 & rated 90 points: Purchased off the wine list at Michael Chiarello's new restaurant Bottega in Yountville. Super tight upon opening. Medium bodied and fairly tannic. After a little air the wine started to open and exposed a nice cherry characteristic. I really liked the nose on this wine. It was packed with red fruit & black licorice. The wine paired beautifully with the Goats Milk Braised Lamb Shank.
50+5+14+15+6=90 (3188 views) | | | Tasted by pbjosh on 11/1/2008 & rated 89 points: Good wine, good typicity, but the vintage shows in the lack of freshness and lack of aromatic lift. Comes off a bit heavy, though well balanced and structured. Needs time and will be good but never great. (2923 views) | | | Tasted by chateaumiller on 6/17/2008 & rated 96 points: EXTRAORDINARY
This has to be the best wine I've had this year. The color is a lot lighter than I expected with a light garnet shade that gets lighter towards the edges. Even the legs run faster than I would have thought but once your nose gets close to the glass all color is forgotten. Tea leaves grab the front of the nose while spicy blackberries continue from there. Tobacco is hiding in there somewhere, the spicey kind, like GrandPa used to smoke.
Mouth feel is key on the first sip. The fruit is huge but the beautifully integrated tannins mixed with perfect acidity make me want to lay it down for five years and re-visit then. The fruit is black berry and black cherry on top of smoke. It's full bodied and there isn't a part of the mouth that isn't covered in a flavor. The finish has that old metal chair feel...not metallic but rusty. Complex.
Finishing up takes forever and my mouth is still watering as I write.
14.5% EtOH (3812 views) | | | Tasted by Frijole on 2/16/2008: burgundy center, slightly cloudy, silver edges
Nose: burnt cherries, earth, tar, silver, thyme, touch mint
Pal: burnt cherries, tar, earth, tannins, nebbiolo tang, smoke
Feel: medium/long
Finish: med/long
TC8 (754 views) | | | Tasted by rjonwine@gmail.com on 2/8/2008 & rated 92 points: Vietti Tasting with Luca Currado (Jug Shop, San Francisco): Dark orange, rust colored red with pale meniscus; lovely, spicy, incense and dried cherry nose; tart red fruit, dried cherry and dried fruit palate with bright acidity; medium-plus finish 92+ pts. (2747 views) | | | Tasted by win on 2/1/2008 & rated 89 points: Still very young right now -- seemed more modern in style -- more fruit forward with aromas of fresh cherries. Wait on this one -- until the tannins calm down a bit. (3239 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Vietti Barolo Castiglione) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Report (Oct 2007)
(Vietti Barolo Castiglione) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/16/2011)
(Vietti Barolo Castiglione) Very dark red violet color; nice spicy, berry, blackberry nose; tasty, rich, plush, deep, blackberry, berry, black fruit palate with firm sweet tannins; needs 2-3 more years; medium-plus finish 93 points | By Richard Jennings
RJonWine.com (11/8/2009)
(Vietti Barolo Castiglione) Light medium garnet red color; roses, cherry, licorice, chocolate nose; tasty, tart cherry, herbal, licorice, mineral palate; medium-plus finish 94 points | By Richard Jennings
RJonWine.com (2/8/2008)
(Vietti Barolo Castiglione) Dark orange, rust colored red with pale meniscus; lovely, spicy, incense and dried cherry nose; tart red fruit, dried cherry and dried fruit palate with bright acidity; medium-plus finish 92+ pts. 92 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| Vietti Producer website
U.S. Importer (Addt'l Info)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 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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