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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by MC2 Wines on 5/10/2023: Knights of Alba (KOA) NY Intronization - May 2023 (NY Private Club): Quite nice and fresh and out of the Barolos probably the one I preferred the most. Started in a good spot and continued to get better with additional air. Very well structured. A very solid Barolo. (803 views) | | | Tasted by gudetama on 1/28/2023 & rated 93 points: Opened without decanting for about 6 hours before tasting. Fantastic bottle. (398 views) | | | Tasted by gudetama on 5/30/2022 & rated 93 points: Stunning bottle. Our second bottle was cooked so we were a little hesitant, but this bottle is fantastic like the first. Opened without decanting for about four hours. (595 views) | | | Tasted by Levinsb on 1/4/2020 & rated 93 points: Stunning. Cranberry rose cinnamon orange peel herbs.
Tannic and acidity begs for food. Rich duck sausage.
No rush. Will keep for years. (2141 views) | | | Tasted by straight outta iowa on 5/3/2019 & rated 92 points: Consumed with cavatelli and osso bucco after a two hour decant, a friend brought this to A Posto DSM. A lot of underlying power lingers here, though the aromatics were somewhat subdued. Served blind, it seemed clearly nebbiolo, and two of us guessed barbaresco. Showing very young still IMHO, this wine is a bit of an introvert. Will the roses and tar eventually emerge? Time will tell. Very nice now, with great upside potential. (2149 views) | | | Tasted by eoinhharkins on 12/31/2018 & rated 93 points: Really pretty red floral, cranberry, cherry, black raspberry earthy notes on the nose, palate is silky smooth with lots of acidity well fine integrated tannins and a nice medium plus length finish (1928 views) | | | Tasted by morelandks on 10/8/2016 & rated 97 points: Decanted 5 hours before serving (put back in bottle after 3 hours in the decanter, and then redecanted just before pouring). Subtle dark cherry aromas, stony earthiness on nose and beautiful minerality on the palate. Integrated soft tanins. Truly lovely wine that could probably benefit from another couple of years in the bottle. (2758 views) | | | Tasted by Gargantua on 2/20/2009 & rated 91 points: Burnt orange peel, burgundian character of apple pie & wood spices, licorice herbaceousness, a bit of rubbery tire. Lovely food friendly wine. (4579 views) | | | Tasted by Barbara B on 3/2/2006 & rated 85 points: 5 Grappoli: Barolo (AIS, Parco dei Principi, Rome): Very light, clear, yet rather viscous; cherry red to start, going to garnet with time in the glass. On nose, moderately intense; very clean and elegant; delicate berries and flowers. On palate, also moderately intense and persistent, with flavours of fruit, vanilla, chocolate, tobacco; high level of smooth tannins; high acidity; high alcohol, but not hot (label =14%); did not improve with time in the glass. On the traditional side of the spectrum; expressive and elegant, nicely balanced, competently made but not fascinating. €37. (4020 views) |
| 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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