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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by Neurowine1 on 11/19/2022: Another bottle of this having been drinking these over the last 6-7 years. Tonight with risotto with asparagus and langostino. This remains spot-on and true to the comune (La Morra fruit). Taught black cherry, roasted mushrooms, rose water. A bit drying on the finish. This should be drunk up. For the price--$20 (yeah, $20)--ridiculous. (472 views) | | | Tasted by Neurowine1 on 1/8/2022: Check in after another year. This remains a lovely La Morra Barolo with huge nose, delicate balance, finesse, and purity. Typical neb profile. Long finish. This wine continues to punch above its weight. (618 views) | | | Tasted by DesMarteau on 6/14/2021 & rated 92 points: Really good ...economical barolo! Can see how this needed time...great vintage. Concentrated juice that just starting to integrate now...cherry core...dusty....spice, a little tar and tobacco. slightly disjointed that I think a few more years or more air will help. (787 views) | | | Tasted by Neurowine1 on 12/30/2020: Checking in five years later. Seriously, has it really been five years?!
Time in the box has definitely done this wine well. Nose is now huge with candied cherries, berry liquor, camphor and mint. In the mouth, there are gobs of red fruit, licorice, and tarry notes. Tastes almost new-worldy now, but not at all in a bad way. This is really nice and I am glad I didnt get rid of these. The one downside is that EtOH comes in a bit strong at 15 seconds into the finish. (761 views) | | | Tasted by NebHeadLA on 9/14/2019 & rated 92 points: 3 hour decant and the wine was terrific in all respects (986 views) | | | Tasted by NebHeadLA on 1/5/2019: It is still early to judge this wine. In fact it is the first bottle of my 2006 Barolos that I've opened. I don't think Ill open another bottle for a couple of years. Having said that, I've decanted it for 2 hours and the nose is fragrant and the taste is pure La Morra. I think that those of us who bought this wine will be richly rewarded over time (765 views) | | | Tasted by Neurowine1 on 1/10/2016: My first experience with this producer and my first bottle of 6. Initial impression is that this is classically produced, tight, a little mean, green, and lean. The tannins are drying and the fruit and mid-section seems a bit hollowed out. There is a lot of tar and asphalt which I dig. This was popped and poured at cellar temp and not decanted. I expect this will evolve with airtime. I may pour the next glass through an aerator. I will probably age the remainder of my btls another 3-5 years and see what I get. If there is nothing good under the firm and chalky tannins, oh well.. this was super cheap. (1417 views) | | | Tasted by Briangray77 on 4/4/2011 & rated 86 points: This was a bit of a disappointment. I decanted for 2 hours and the fruit never really showed up. The mid palate was non existent and the finish was short and hot. I dont think this was young, I think I just didn't like it. I liked the tannins and the price and that's it. (2659 views) | | | Tasted by Skipugh on 3/13/2011 & rated 90 points: Delightful Barolo. Very rich and fruity. (2876 views) | | | Tasted by wineshlub on 1/15/2011 & rated 86 points: Opened two hours ahead of time. Faint aromas of cedar and spice. Tart palate of berries and leather. Cocoa, caramel, and cassis on the hot finish. While somewhat forward, this is still very closed and very young so it's difficult to judge where it will end up once it hits its prime. This is not my preferred style of Barolo (too much heat, the wood a little too clunky) but I'm a Nebbiolo whore, so when I had a chance to pick up a few bottles at $22 each, I went for it.
I'm not so sure that this will reward long term cellaring, but I'll wait a couple of years before opening the next one. (2507 views) |
| Mauro Molino Producer websiteMauro Molino Barolo“Grown in calcareous/clayey soils;" Typically, “Maceration in contact with the grape skins for a duration of 12 days, alcoholic & malolactic fermentation in steel tanks, and ageing in large FR oak barrels for 18 mos.”
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.
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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