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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 61 notes) - hiding notes with no text | | | Tasted by atbarbar on 4/29/2023 & rated 90 points: Second magnum that I drink in about 2 months. The magnums had been acquired directly at the cellar door. The wine is ready for consumption, I would not hesitate to consume, it will be soon past its peak. It may stay in this state for a while but it is going to lose the little fruit left and become less interesting. Dark brick color, it has a mix of fruit some stone fruit as soon as opened but then brandied cherries as it evolves. Tertiary notes are already very evident in the nose: mushroom and soy sauce together with some balsamic vinegar. On the palate very sweet tannins, some liquorice the same brandied cherries and tobacco leaf. Then a salty and savory finale with an aftertaste of soy sauce, mushrooms, leather and earthy tones. When barolos get into the soy sauce stage they usually have arrived at their terminus. The state of this wine is really surprising for a 2006, which was not such a hot year. But my experience is that the 2008 are already past their peak (Oddero barbaresco Gallina which was so good a few years after releases is gone), the 2004 are a mess and 2006, which was a cooler year, is a much more balanced vitnage but it is ready to consume. Climate change is exacting its toll. (656 views) | | | Tasted by bergkamp10 on 12/4/2021 & rated 90 points: Very nice and this has rewarded time in the cellar. Vibrant red fruits on the nose, with some earth and funk. Good red color, some bricking in the glass. On the palate, pretty classic notes, plenty of acid, dark fruits, orange rind, spice with black tea tannins on the finish. A bit rustic, but fun and food friendly. Drink up, as this seemed a little bit on the edge and it was dead on day 2. (1045 views) | | | Tasted by SB5784 on 11/25/2020 & rated 92 points: Brick brown color. Nose is beautiful red fruits, cherry, orange rind. Some earthly spice notes. Palate is refined with red fruits, balanced but crisp acidity and still quite tannic. With mouth puckering tannins. Texture is a bit coarse but quite refined at the same time. Medium length finish of balanced red fruit and mouth drying tannins. Drinking beautifully but will maintain at this level for a while.
Purchased from the vineyard in May 2010. (1508 views) | | | Tasted by McMalbec on 11/8/2020 & rated 89 points: Cherry and orange rind on the nose; some slightly sour cherry and mild spice on the palate; enjoyable finish. Drank as part of a virtual Barolo tasting. (1601 views) | | | Tasted by winepog on 9/23/2020 & rated 88 points: Not quite what I expected. A lot of acidity, somewhat tannic and a touch hot. Could use some more fruit. I would recommend that this be consumed with food - perhaps soft or hard cheeses and other foods which would benefit from the acidity. (1484 views) | | | Tasted by GRoz on 9/11/2020 & rated 90 points: Great wine. Everything is in balance. Nose, tannins and fruit and are on point. Drink now. Boom. (1301 views) | | | Tasted by studleytrey on 4/26/2020 & rated 88 points: 2/2. Garnet color with bricking edges. Tight nose that shows a little dark and dark red fruits, earth, fennel, and dried spice drawer. Medium body, acid, and finish, with pretty integrated tannins, and flavors of dark and dark red fruits, licorice, orange peel, and black tea. These haven't been my favorite Barolos or even offerings from this producer. I don't see this improving from here and would probably drink up if I had any more. Not a bad pizza/pasta wine, but not for a special meal. 87-88 (1308 views) | | | Tasted by up4wine on 8/1/2019 & rated 90 points: I think this Barolo is probably drinking near its peak. It has integrated well and seems to be taking advantage of pretty much all it has to offer. (1461 views) | | | Tasted by Tony Poli on 6/4/2019 & rated 90 points: Still a baby. Lots of cherries, nose and palate. Good structure. My last ‘06, wish I had more. (1432 views) | | | Tasted by chatters on 11/20/2018: Angelica Wine Club - Italian (MV Bistro, Crown Street): Dried flowers, orange peel, cherry, black tea, prunes, raisins, plums…Massive acid and tannins, black tea, liquorice, all persist for ages. Still young, beautifully balanced. With time more cherry comes out. Lovely (1998 views) | | | Tasted by up4wine on 3/30/2018 & rated 90 points: On the lighter side with good fruit foundation and some interesting spice notes on the nose and palate. (2519 views) | | | Tasted by studleytrey on 2/8/2018 & rated 88 points: Medium(+) garnet color. Tight on the nose off the pop, but some swirling brought out strawberry and rose, and has since transitioned to dried dark and red fruits, earth, and most notably mushroom. Returning to this after 30-45 and it's showing typical tar and rose aromatics. Light to medium body, high acid, and medium to medium(+) length. Gritty, grainy tannins on the pop, but this was night and day improvement once food was added to the mix (pasta with a sauce of roasted and blended butternut squash, onion, garlic, and sage, along with peas, turkey bacon, and copious pecorino romano cheese), and after the meal, things have also seemed to settle in nicely. Flavors of cherry cough drop, black tea, licorice, and orange peel. I started off a little disappointed, but this has turned around nicely, and I think $25 was a pretty good buy here; anything beyond $30 would be more disappointing. With only 1 more, I'm thinking to probably drink it in the next few years. (2637 views) | | | Tasted by ecola on 1/27/2018 & rated 90 points: Medium body with red berry and a dried herb quality. Acidity is holding well and still very lively. Great food wine, a pleasure to drink. Probably not going to get any better but I expect this to stay on a plateau for a few years. (2123 views) | | | Tasted by WineGuyDelMar on 11/25/2017 & rated 90 points: Decanted 2 hours. Prime drinking window. Wonderful, typical Barolo nose. Light/medium mouthfeel. This is just an average Barolo which will never be confused for a top Barolo. Not nearly the extraction. My last bottle and drank with a 2010 Argiano Brunello as an experiment in contrasting styles with Italian food. Nice tobacco, leather & smoky notes. Good but not great. Good for the price. For more complexity you need to step up in price with Barolo. (2413 views) | | | Tasted by KSWinegeek on 3/7/2017 & rated 91 points: Really nice Barolo that is within its drinking zone right now. Drank this over four days and it still was respectable on day four. Traditional in style (2806 views) | | | Tasted by stephenv on 1/15/2017 & rated 87 points: Very tannic. Not complex little fruit. Only decanted 30 minutes. I'd recommend trying to devant 2 or more hours prior to see how it goes. (2598 views) | | | Tasted by bobvictor on 1/2/2017 & rated 91 points: Drank over two days. Drinking really well. Great qpr ratio! Burnt red light color. Sour red fruit. Nice "edge" to the taste. Long graceful finish. (2326 views) | | | Tasted by Ramberg on 11/16/2016 & rated 90 points: Yearly truffle dinner at the great Italian restaurant “La Vecchia Signora” in Stockholm.
Newly harvested white truffles flown in straight from Alba and the base in all of the six courses served.
This year the winery Oddero was present with their wines.
Nose with lovely roses, herbs, Seville orange, orange peels, Christmas spices, anise, gillyflowers, tar and some typical Barolo acetone.
Quite intriguing and interesting.
Palate shows lighter than expected, sour cherries, high acidity (typical for the vintage), some stable and hay notes, touch of herbs and tar, creamy tannins, delicious and on the light side of the Barolo spectra.
I enjoyed this allot, despite perhaps not being the most complex Barolo I have had .
(90 – 91+) (1102 views) | | | Tasted by FamilyLarsson on 11/15/2016 & rated 89 points: Tryffelmiddag på La Vecchia i Stockholm med viner från Oddero.
Underbar doft med rosor, apelsinskal, kryddnejlika, örter , tjära, aceton och hö. Väldigt fin syra och mogen frukt men saknar djup och längd. (2698 views) | | | Tasted by cweiss on 10/23/2016: Opened to have with dinner last night, and having read other notes I was surprised to find it very tannic and opened another bottle for dinner. Decanted back into the bottle, left open for 24 hours and much more drinkable with dinner tonight. Decent nose, dark cherry fruit, and still lots of structure. (2500 views) | | | Tasted by bobvictor on 8/29/2016 & rated 90 points: Light red in color. A little menthol on the nose. Very smooth easy drinking. Drinks more like a Barbaresco, light acidity and tannins. Very pleasant to drink. A nice every day wine. (2001 views) | | | Tasted by KSWinegeek on 7/7/2016 & rated 91 points: Ruby red of moderate color for Barolo. Tar nose. Tart cherry flavors; dry with good acidity and nice, moderate length finish. Traditional Barolo with low oak. (1992 views) | | | Tasted by df1962 on 5/15/2016 & rated 90 points: Wine People Barolo Dinner. Tasty just not quite as good as some of the others on the night. Looks of depth and structure with no hard edges. (2052 views) | | | Tasted by ecola on 1/13/2016 & rated 88 points: Aromas of soft red fruit, some floral action. Medium body, light dried red berry flavors. Soft finish with moderate acidity. (2426 views) | | | Tasted by Vinomark on 9/9/2015 & rated 87 points: decanted 1 hour & openinh up nicely as mid week barolo light (2533 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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