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|Community Tasting History|
Community Tasting Notes (average 22 notes) - and median of 93 pts. in hiding notes with no text
| ||Tasted by jakenet on 11/30/2015 & rated 93 points: Amazing 37 year old Barolo from 1978. Didn't have a lot of time to decant before drinking, so decanted it back and forth between two decanters 5x times. Started drinking ~40 min after initial opening and then enjoyed over two hours. Fantastic evolution in the glass during that time. Initially very light with strong aromas of leather, green olive and dark fruits, evolved into a more powerful nose of leather, spice, coffee, cinnamon, chocolate and dark fruit layered over deliciously soft tannins. Perfectly balanced. Bottle sourced from Chambers Street Wines. Was sad to finish the last glass of this. Lucky to have such an amazing birth year wine. (281 views)|
| ||Tasted by Pknut on 11/30/2015: Jakes says "smells like not black olives, but green olives baked into bread." Initially, the palate shows leather, but then with air the wine broadens and softens and becomes more approachable and gives off warm notes of cinnamon, dried fruit and leather with light herbal notes. |
Jake's birthyear bottle, at the bar at Racines. (338 views)
| ||Tasted by vindictive on 9/27/2015: beautiful, traditional barolo. In order to appreciate this wine, you have to handle it correctly - stand it up for a day or two, or remove from your cellar carefully flat then tip to 45 degrees. Remove cork carefully - this one required the Ah so and a conventional cork screw. There was the initial bullion, bottle funk and prunes from a dull garnet colored wine that could be misunderstood and abandoned, but wait. It was decanted and needed at least 3 hours to show its considerable charm - citrus peel, earth, tar, berries, leather, old tea, cigars- on and on. The residual sediment was aromatic and very bitter (decanting a necessity). This is a beautiful and substantial wine in need of knowledgable drinkers and proper food - great with steak, truffle/mushroom brushetta, autumn vegetables etc. Risotto barolo or Piemonte stewed knuckle of beef would be sublime. Do not waste this wine on the wrong time or food. (559 views)|
| ||Tasted by cardsandwine on 7/6/2015: Brownish-red hue and an enticing, earthy aroma. This was very much alive and kept opening in the glass. The palate displayed great depth, complexity and focus and finished with considerable length. A great old bottle of wine. (574 views)|
| ||Tasted by kenv on 7/6/2015 & rated 93 points: Nebbiolo Lunch with Jeremy Parzen (I Trulli, NYC): Youthful nose. Rich and full. A classic 1978 in very good shape. (780 views)|
| ||Tasted by Axone on 2/27/2015 & rated 87 points: En fin de vie.|
Buvable mais plaisir limité. (696 views)
| ||Tasted by Mr.T on 6/1/2014 & rated 92 points: Brownish red color. First very matured on the nose with undergrowth, mushroom and old syrup. With some air it revealed a very fresh red berry scent and fine leather. Refreshing in the mouth with a fine acidity. Nicely melted tannins. A joy to drink! (1217 views)|
| ||Tasted by Axone on 12/29/2013 & rated 90 points: Beaucoup moins évolué que les précédentes bouteilles ouvertes.|
Par contre, assez peu expressif.
A revoir demain sur le fond de bouteille. (1482 views)
| ||Tasted by Sarahlloyd on 12/14/2013 flawed bottle: Brown, oxidized, flawed bottle. (1306 views)|
| ||Tasted by Axone on 5/31/2013 & rated 93 points: Excellent. (1758 views)|
| ||Tasted by esibox on 3/11/2013: Special experience. Wonderully mature colour liked brushed burgundy leather, with a sweet soft and spicy nose. It was the texture of this wine that really stood out, gorgeous in the mouth, so light yet unctous fruit and a long savoury finish, with the merest hint of tannin. Real treat and glad to have a couple more. (1711 views)|
| ||Tasted by Matt Neel on 5/18/2012: 1978 Barolo & Barbaresco with The Rare Wine Company (Del Posto, NYC): Blood ruby. Nose a little oxidized, reticent, fruit cocktail. Palate sweet, round, and elegant. Rather outclassed in this flight. (2423 views)|
| ||Tasted by jlemerond on 4/26/2012 & rated 94 points: Light ruby with a touch of browning at the rim. Great, dark sweet fruit. Long finish and great presence in the mouth. Expansive. Great ripe, sweaty, nebbiolo fruit. Long long finish. Boy this is good. (1477 views)|
| ||Tasted by EMichels on 3/6/2012 & rated 86 points: Smells highly oxidized; Very brown; Tastes ok; Medium depth; Not as oxidized as the nose (1491 views)|
| ||Tasted by AtoZ on 12/24/2011 & rated 92 points: Can't add to notes below. Not tons of experience with old wines. Our bottle was a cloudy. More brown at first. Seemed to lighten. There was a bit of a porty / raisiny note that scared me but the rose and tar is there. (1354 views)|
| ||Tasted by ews3 on 6/23/2011 & rated 94 points: Tria Fermentation School: Beautiful Barolo Master Class (Tria Fermentation School): really brown. knockout caramel nose, with sweet spice and clove -- i spent a long time enjoying the bouquet of this one. palate shows leather, violet, and truffle. medium tannin remains. some black fruit is still in this, and it has time to last. tar and black fruit on med(+) finish. high acid. went exceptionally well with castellmagno cheese. I seemed to enjoy this more than most others. (1783 views)|
| ||Tasted by dougsmith on 5/6/2011 & rated 94 points: Old Nebbiolo at Tolani (Upper West Side, NYC): This was one of my WOTN. Deep ruby color, cloudy. Complex nose of walnuts, sweet soy and rose petal, with some café au lait coming out later on. Full bodied on the palate but with great freshness. (1933 views)|
| ||Tasted by Eric Guido on 5/6/2011 & rated 94 points: Old Nebbiolo at Tolani (Upper West Side, NYC): The 1978 Oddero Barolo was simply gorgeous and just entering its full maturity. After four hours opened in bottle, it began to show earthy mushroom, dried cherry, dusty minerals and roses on the nose. On the palate, it was vibrant and dark with lush red fruits, spice, tobacco and an acidic lift that added remarkable freshness that stayed into the long finish with plum and a bit of citrus rind. (1896 views)|
| ||Tasted by LoireFan on 7/20/2010 & rated 91 points: Still young and needed more opening time. Around hour 4 it was still improving as I was finishing the bottle. (1628 views)|
| ||Tasted by BradKNYC on 10/3/2009: A delicious dinner in Brooklyn. (Suzanne & Kenny's): Initially the wine was dominated by earthy, leathery and licorice components and while fine in an old, perhaps slightly tired way, there was no real spark here. That all changed the longer it stayed in the glass. Though it had been double decanted in the afternoon, it still took about an hour in the glass for the wine to come alive. Without warning, beautiful cherry/raspberry fruit came out of nowhere to take the lead and melded all the components into a beautiful package. Solid A-. (1615 views)|
| ||Tasted by TomStephenson on 10/3/2009: Very Good, if not Great. Consumed at Diner in Williamsburg. Over the course of two hours the wine improved markedly. Classic tar and roses, good acidity (perhaps a touch volatile, but it calmed down), very rustic. A straightforward and pleasing wine -- nothing surprising here -- which is both the wine's strength and weakness. (1691 views)|
| ||Tasted by rittercros on 4/12/2008 & rated 93 points: This retains a fantastic, burnished ruby color that is gently edged in orange and classically pale. Apon opening the nose is redolent with spicy tones of salumi, licorice, prune and tobacco. there is a nuance of bouillon and a top note of grassy herbaceousness as well as the sweet, earthyness of boiled pigs tendon and hints of dry, chalky earth. After 3 hours the nose offers up intense floral tones and complex notes of middle eastern spices over a bed of bright simmering raspberry fruit. Nuanced with notes of asphalt, cigar ash, nettle and sweet licorice adding depth to the very complex and increasingly gamey fruit.|
This was hightoned and acid driven right out of the bottle with sour, yellow cherry fruit, moderate tannins and good balance if tight right out of the bottle. the finish was lovely with a juicy purity that bade well for the future. After 3 hours this was big and brawny with powerful structure. The fruit had turned very dark and tarry on the midpalate which was chewy and dense with dried tree bark and rich earth tones accenting this taught, dense core of fruit. Still youthfull this offers exceptional complexity and depth on the nose but the palate has yet to catch up. Should only improve 2008-2025 (1950 views)
Oddero Producer website
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.
Varietal character (Appellation America) | Nebbiolo on CellarTracker
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor
Piedmont Vignaioli Piemontesi (Italian only)
Langhe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)
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.