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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by Rocuronium on 8/3/2018 & rated 93 points: Perfect examples of a great aged barolo. Still plenty of acidity and fruit expressing themselves. Paired beautifully with a truffle pizza. (1256 views) | | | Tasted by bjschmitt on 12/31/2017 & rated 90 points: Served with country prime rib of pork, brown rice, and salad.
Deep crimson, almost opaque. Decanted after flaw check - quite a bit of sediment. Touch of brick at the rim.
Nose: dark fruit - plum and prune.
Palate: dry, dark fruit, big flavor profile, moderated acid and tannin. Stood up to the prime rib (with its fat) quite well. Medium finish.
Nice wine, but won't get any better. (1378 views) | | | Tasted by quaffnov on 11/20/2016 & rated 89 points: Three hour decant, this comes across in both the nose and the palate as a very average barolo, nothing stands out as very interesting. That said it is still a barolo, hence the score. Not sure if more cellar time will improve this, could be it is in a muted stage at this point. (2114 views) | | | Tasted by hutch on 12/26/2015 & rated 91 points: The 10 year bottle this Christmas. This was quite nice, and much more accessible than a few years ago. I would put it in that "good" Barolo category. Nothing reveletory here, but it isn't priced like there should be. (3422 views) | | | Tasted by lc33 on 11/23/2014 & rated 92 points: décanté 3h, nécessaire. Sur Sanglier grand veneur. Couleur évoluée : tuilé, beau nez. En bouche, puissant, tanins fondus, long en bouche. Empyreumatiques, sous bois, champignon, un peu de fruits rouges. Très structuré. A très bien tenu la route sur la longueur face au gibier en sauce. TB. A boire ou peu attendre qq années. (2120 views) | | | Tasted by dfaircloth on 8/5/2012 & rated 94 points: Beautiful, soft, floral nose. Lots of violets with a hint of spice. The palate is nicely acidic and well balanced with dark fruit. Its grippy tannins calm down nicely after a trip through the decanter. (4993 views) | | | Tasted by ovy on 6/5/2012 & rated 93 points: At Toscany Garden Rest. in Toscany Casino, LV (Karel y Trish) W/carpaccio, shrimp & filet mignon, very good pairing. Clean ruby, medium body, very well balanced, smooth, silky, some chocolate, ready to drink. Outstanding. (2061 views) | | | Tasted by Deco11811 on 3/14/2012 & rated 85 points: Decent Barolo to share at a house party with bold apps. (4547 views) | | | Tasted by Jab_343434 on 4/6/2011 & rated 91 points: This was a very good Barolo, decanted for about an hour. Notes of cherries and leather on the nose. On the palate this was a complex wine with early tones and a smooth finish. This wine paired very well with chicken parm and red sauce. (1902 views) | | | Tasted by Anthony Lombardi on 2/26/2011 & rated 90 points: Decanted four hours. A friend's bottle. Nose is tight and unforgiving at this point, but some floral and tar notes creep through. The palate offers up a bit more with blood orange, cranberry and aniseed. Not surprisingly, structure dominates at this time. Puckering acidity brightens the fruit a bit, but the tannins own this wine. Good spicy finish, but this is a HOLD. (5326 views) | | | Tasted by peternelson on 10/14/2010 & rated 91 points: This is perfumey, with pot-pouri and orange soaked in Sangria; it's hefty in the mouth, and fans out to become quite powerful and tannic. Excellent bottling. (1248 views) | | | Tasted by slywka7 on 10/3/2010 & rated 92 points: Classic Barolo with a great nose and some sweet fruit. Smooth and silky. I suspect it was open for a while. (3279 views) | | | Tasted by mmurry on 8/21/2010 & rated 89 points: Anything Goes (Farpointe Cellar): The nose had flowers and perfume, red berries and spice, and a little raisin at the end. The palate was a little too tannic, but did have raspberry and cherry, floral notes, and a little spice. (2819 views) | | | Tasted by wineismylife on 8/21/2010 & rated 90 points: Saturdays at One - Volume 32: Tasted non blind. Garnet to dark garnet color in the glass, clear hue throughout. Nose of varnish, licorice and berries. Flavors of black berries and black cherries. Medium to bright acidity, medium tannins, medium body. Hold. (5176 views) | | | Tasted by hutch on 4/21/2010 & rated 91 points: So young and tannic, it's really hard to get through this right now. 90-92 (2420 views) |
| Boroli 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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