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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 28 notes) - hiding notes with no text | | | Tasted by kenv on 2/2/2024: Brought to the La Festa Gala. Sadly, this was on death's door. (235 views) | | | Tasted by 87tellub on 9/3/2019 & rated 90 points: Picked up at Astor Wines 1-2 years ago. They had acquired from a prominent Italian collection so provenance seemed great. Stood up for about 8 days to led sediment fall. Decanted at 2:15pm and tasted half a glass: Medium purple with garnet. Nose has a small amount of spice and a tiny bit of red fruit; also smoke and a little runny cheese; overall earthy. Overall the nose is clean, if not subtle. Palate still has some presence and liveliness and a little spicy kick. Perhaps some black plum fruit, it's more of a leather flavor. Pretty decent length. Tannins feel pretty resolved, but can still feel a bit on the cheeks and this wine is still certainly well-structured. Feels fully mature and can't see much improvement from here on this bottle, but enjoyable.
Post decant of ~3 hours, a little more put together. Some cocoa notes on the finish. Nose a little less tired and more fresh. Last glass was best and paired great with pasta with mushroom, pancetta, truffle oil and parmesan. So, definitely stand it up before and give it more air than I did. Think it was starting to open at the 3-4 hour mark. (2360 views) | | | Tasted by bortender on 7/14/2019: Past its prime (2213 views) | | | Tasted by vindictive on 11/8/2018: excellent traditional barolo, but it needed more air. It was decanted about 4 hours before dinner and was just starting to emerge. Delicious with Piemonte beef, but (error on my part for having them together) blown away by the 57 Cappellano (2343 views) | | | Tasted by forceberry on 2/16/2017 flawed bottle: Very translucent and rather developed pale brick red color. Pungent, oxidative nose with aromas of smoke, dry-cured game, some wizened dark berries, a little bit of soy sauce and an aldehydic hint of Sherry. The wine is medium-bodied, somewhat dull and moderately oxidative on the palate with flavors of dried sour cherries, some raisiny tones, a little bit of peppery spice, light saline tones of sorrel, a hint of rough bitterness and a touch of meat stew. The tannins are sticking out quite a bit, whereas the acidity feels rather modest. The finish is still rather grippy and aggressive with flavors of raisins, some tar, a little bit of nutty oxidation, light soy sauce tones and a hint of Oloroso Sherry.
Past its peak. Exhibiting quite sherries oxidative tones with very little fruit left here. The acidity either has mellowed down over the years or it has been low to begin with, but the tannins were sticking out quite noticeably, making the wine feel quite astringent and unbalanced as there was very little fruit to offset the grippy structure. Perhaps a poorly performing bottle, so hopefully other bottles of this vintage are performing better. (2738 views) | | | 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. (3263 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. (4583 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. (3441 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. (3347 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. (4141 views) | | | Tasted by Axone on 2/27/2015 & rated 87 points: En fin de vie.
Buvable mais plaisir limité. (1979 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! (2515 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. (2762 views) | | | Tasted by Sarahlloyd on 12/14/2013 flawed bottle: Brown, oxidized, flawed bottle. (2421 views) | | | Tasted by Axone on 5/31/2013 & rated 93 points: Excellent. (3018 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. (2916 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. (4083 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. (2673 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 (2527 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. (2388 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. (3648 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. (3347 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. (3474 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. (2661 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. (2802 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 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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