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| Community Tasting Notes (average 92 pts. and median of 92 pts. in 4 notes) - hiding notes with no text | | Tasted by bacchusnyon on 3/21/2015 & rated 93 points: This was an explosive Barolo. Decanted, lots of bricking, deep rusty hue. Powerful mouthfeel, a bit rustic and traditional, but the underbrush and berries emerged after a few seconds. Everyone was wowed, and it overwhelmed a 2003 Grasso that we had next. (1612 views) | | Tasted by daffydahl on 11/9/2014 & rated 94 points: Ready to drink. Fantastic Barolo with Elk. (1562 views) | | Tasted by MondovinoCA on 12/28/2013 & rated 92 points: Very Traditional Barolo - similar to some of the late 90's Aldo Conterno's Lots of leather and earth, typical fruit for Barolo, no flashy oak. Still not yet at its prime, getting close though. (1869 views) | | Tasted by bacchusnyon on 4/10/2011 & rated 89 points: Still young, opened 30 minutes, drank over an hour. Compared to the 2000 it was still closed down, with some green bark notes, but good fruit behind. Not a long finish for a Barolo. I think it needs 3-5 more years. (2518 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 CellarTrackerMondoca di Bussia Soprana On weinlagen-infoItaly 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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