Classic aged Barolo profile with dried rose and balsam medicinal notes. Red fruited palate. Drinking more forward than expected — at least this bottle was ready to go.
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Carbone Miami selection Very deep and layered nose and palate. Black olive, rose petals, flower box, framboise. Clean and elegant finish with tight structure. Excellant in a great line up.
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8 hours in the decanter and this is still tight but slowly revealing itself. Although it’s closed today, I occasionally got sips that were more revealing and this will truly be outstanding in time. I’ll continue to check in from time to time with 11 bottles remaining but I’m guessing this doesn’t reach its apogee for another 15 years.
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Rinaldi Tasting + X (Freiheit Vinothek, Ulm, Germany): *** no detailed note, just to remember the wine – other users please ignore *** Certainly a step up from the 2012 vintage. Event though still painfully young, this is a wonderful elegant and velvet Barolo 94-95+
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A calm, even and savoury nose has a little balsamic lift from a hint of V.A. There are classic Barolo decaying rose notes and the palate is deep and glossy. It has so much engaging savoury nuance and each sip unlocks more delicious flavour. It is rich and powerful but light on its feet and possesses superb length. An absolute ripper.
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Great red-fruited aromatics but so much tannin and acid makes this pretty forbidding right now. The aromatics are really promising and this should be great eventually but I wouldn’t touch it for a long time. 92+?
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I was wonderfully surprised by this nights showing of the 2010 Tre Tine, since I assumed that it wouldn’t be anywhere near ready to drink--I was mistaken. The bouquet started out subdued, hinting at dark fruits, wild herbs and minerals, but before long, it blossomed, to reveal an inviting display of crushed blackberry and cherry, offset by notes of menthol and hints of exotic purple florals. On the palate, soft textures washed effortlessly across the senses, with cooling minerality, crisp black and pure red berry fruits, as hints of light tannin slowly mounted amidst dark inner florals. The finish was long, showing the Tre Tine’s structure more than anywhere else, as dried fruits resonated over a web of fine tannin, minerals and hints of cheek-pinching acidity. What a gorgeous wine this has become, and with many years of further development ahead of it.
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This is pretty tight and slightly closed at the moment. Tasted next to the Cappellano Pie Franco 2007 (that was absolutely singing and wide open), this is more about potential at this point. Superb energy and tension, as well as a great texture, this will be an epic wine in a few more years. Notes of bright red fruit, some crushed violets and rose petals, also some tar, this is very bright and lifted in aromatics. It‘s medium+ bodied, but comes of lighter than it is due to its vein of high acidity providing tension and lift, medium-high tannin of super silky quality. Excellent length. All this needs is time... (96+)
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Vinerna höll mycket hög nivå, några i den eleganta/dansanta stilen och några med lite mörkare frukt och tuffare anslag.
Ungdomlig och fräsch näsa med fin intensitet. Röd frukt, viol pastiller, godis, florala drag, mineraler, medicinala toner, apelsinskal, mint och en touch mörk choklad.
Fin balans med kraftfull frukt som fångar upp de massiva tanninerna, bra drag i syran. Lite gröna drag, riktigt bra redan nu men behöver mer tid i källaren för att nå sin absoluta topp. 95p
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Perfumed and more inviting than the Bartolo Mascarello. Sweet rose perfume, and cooler tones to the fruit, with menthol and aromatic herbs. I love this bottling, and while it is less vertical and imposing than Brunate, there is something truly loveable for me about the Cannubi fruit. Like comfortable shoes in the best possible way. Beautiful and needs a decade and a half or two to reach what I hope to be a very long tremendous peak.
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Strawberries, raspberries and red liquorice are complimented by roses and base of river stones. After an hour or so, there is a pleasantly tart and just slightly bitter component; much like eating an unprocessed cranberry with tannins that are firm but never harsh. Really gets going after 6 hours as the wine becomes a bit darker, thicker and sweeter. There is an unmistakeable Ravera connection to the Langhe Nebbiolo, albeit with an added layer of refinement from the CSL and depth which I imagine is the Le Coste. While the Brunate is a powerhouse of balsam and tar, this Tre Tine is a lithe yet elegant expression of G. Rinaldi which should not be overlooked.
This will surely improve with age, but I really enjoy following nebbiolo's evolution along the way. If you can, treat yourself to a bottle now because it would be a pity to miss out on this delicious window of youthful exuberance.
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I was really curious as how this is showing compare to a year ago. Pop and pour, incredible pure expressive nose displaying crushed blackberry, strawberry, dry cherry, a hint of VA, licorice, mineral, coffee and dark spices. Just incredibly refine and polished palate, strong presence of iron driven mineral, ripe licorice and strawberry driven palate impression, incredible sweet silky tannins which is incredibly sensual, bright acidity and seamless noble finish that resonates. Drank over a three nights and with air, it started to show a bit more VA, also tar and strong presence of iron. The palate starts to show more iron and acidity. The tannins become much more noticeable but not bothersome. So refined, pure and polished. It is also structured to age. Antonio seems to love Rinaldi and I can totally relate to that. One of the greatest value out there, relatively speaking of course.
Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): Then, just when I thought I was done, Antonio shows up at our table with freshly opened bottles of this and the 2010 Brunate. Wow! What a way to finish the evening. So much of the past tonight, now a glimpse into the future with these 2 great young wines. Heavenly red fruit nose. Bright red fruits in the mouth. A great sense of elegance and balance. 93-95.
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I picked up a small allocation of the 10 Rinaldi and opened at the store. What I love about Rinaldi is the finesse. Pop and pour, almost grapy with a hint of VA. Only a few minutes of air, autumn leaves emerge with a hint of licorice. It opens up beautifully, red and black fruits, very ripe in classic Barolo way, licorice, nutmeg, tree bark, tar, iron and strong presence of mineral. Very refined palate, silky, jammy red and black fruit driven palate impression, bright acidity and sweet tannins. I took about 2/3 bottle home and it got tighter at dinner, not as expressive and more mineral. The tannins are incredibly fine, it is clearly present but absolutely no dryness which is fascinating. The day later, a bit more expressive and tannins once again are nicely masked. This definitely has the material to age gracefully at least for a couple decades. Ian kindly opened the 09 Brunate to compare and it showed really well. For my palate, Rinaldi wines show the strong producer signature. If you wish to try one at this stage, I recommend an hour decanting as too much air will coiled the wine.
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I found this much harder to get a read on than the Brunate. It was definitely the softer of the two without the Brunate's powerful structure and tarry personality, but it did develop more detail as it sat in the glass - so much that it was difficult to put a finger on anything in particular.
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Five days in Barolo: A visit at Giuseppe Rinaldi with Marta Rinaldi (Barolo): The 2010 Barolo went into bottle in March of 2014. This is made up of Cannubi San Lorenzo, Ravera, and Le Coste. This was supremely elegant and pretty at this early stage. Gorgeous aromas and pretty palate. Marta mentioned as we drank it, "This is a Barolo to keep." It danced with lovely acidity on the finish. Marta said she finds these wines more elegant than the Brunate and thinks that's down to the sandy soils in most of these vineyards.
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4/27/2024 - johnh1001 wrote: 94 Points
Same
As the last bottle. Excellent but time will only help.
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12/15/2023 - rlove wrote:
Classic aged Barolo profile with dried rose and balsam medicinal notes. Red fruited palate. Drinking more forward than expected — at least this bottle was ready to go.
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12/13/2023 - johnh1001 wrote: 94 Points
Youthful but surprisingly open. Very round. Excellent balance. Red and blue fruit along with rose petals.
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1/8/2023 - T.E.D. wrote: 94 Points
Carbone Miami selection Very deep and layered nose and palate. Black olive, rose petals, flower box, framboise. Clean and elegant finish with tight structure. Excellant in a great line up.
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9/10/2022 - N.Bonaparte wrote: 94 Points
8 hours in the decanter and this is still tight but slowly revealing itself. Although it’s closed today, I occasionally got sips that were more revealing and this will truly be outstanding in time. I’ll continue to check in from time to time with 11 bottles remaining but I’m guessing this doesn’t reach its apogee for another 15 years.
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4/1/2022 - Gian wrote: 92 Points
For sure a good Barolo but honestly I was expecting more. Probably it was a moment where the wine was close
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1/11/2022 - SteveN100 wrote: 94 Points
While drinking well now, this could definitely use some more time. Setting down my only other bottle for 3-5 more years.
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6/25/2021 - NoTrollingerPlease Likes this wine:
Rinaldi Tasting + X (Freiheit Vinothek, Ulm, Germany): *** no detailed note, just to remember the wine – other users please ignore ***
Certainly a step up from the 2012 vintage. Event though still painfully young, this is a wonderful elegant and velvet Barolo 94-95+
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5/30/2021 - joshabramson Likes this wine: 96 Points
Firm and lean but still quite juicy. Clearly built for the long haul but this delivers today for sure. Delicious!
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5/12/2021 - Jeremy Holmes wrote:
A calm, even and savoury nose has a little balsamic lift from a hint of V.A. There are classic Barolo decaying rose notes and the palate is deep and glossy. It has so much engaging savoury nuance and each sip unlocks more delicious flavour. It is rich and powerful but light on its feet and possesses superb length. An absolute ripper.
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2/25/2021 - bill00 wrote: 92 Points
Great red-fruited aromatics but so much tannin and acid makes this pretty forbidding right now. The aromatics are really promising and this should be great eventually but I wouldn’t touch it for a long time. 92+?
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12/6/2020 - tinybubbles Likes this wine: 94 Points
Transparent cool red fruits. Good early depth here. Requires more time.
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1/7/2020 - Eric Guido Likes this wine: 94 Points
I was wonderfully surprised by this nights showing of the 2010 Tre Tine, since I assumed that it wouldn’t be anywhere near ready to drink--I was mistaken. The bouquet started out subdued, hinting at dark fruits, wild herbs and minerals, but before long, it blossomed, to reveal an inviting display of crushed blackberry and cherry, offset by notes of menthol and hints of exotic purple florals. On the palate, soft textures washed effortlessly across the senses, with cooling minerality, crisp black and pure red berry fruits, as hints of light tannin slowly mounted amidst dark inner florals. The finish was long, showing the Tre Tine’s structure more than anywhere else, as dried fruits resonated over a web of fine tannin, minerals and hints of cheek-pinching acidity. What a gorgeous wine this has become, and with many years of further development ahead of it.
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1/6/2020 - NostraBacchus Likes this wine: 96 Points
This is pretty tight and slightly closed at the moment. Tasted next to the Cappellano Pie Franco 2007 (that was absolutely singing and wide open), this is more about potential at this point. Superb energy and tension, as well as a great texture, this will be an epic wine in a few more years. Notes of bright red fruit, some crushed violets and rose petals, also some tar, this is very bright and lifted in aromatics. It‘s medium+ bodied, but comes of lighter than it is due to its vein of high acidity providing tension and lift, medium-high tannin of super silky quality. Excellent length. All this needs is time... (96+)
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6/20/2019 - Markus IWC wrote: 95 Points
Rinaldi provning Auzone, vin 5:
Vinerna höll mycket hög nivå, några i den eleganta/dansanta stilen och några med lite mörkare frukt och tuffare anslag.
Ungdomlig och fräsch näsa med fin intensitet. Röd frukt, viol pastiller, godis, florala drag, mineraler, medicinala toner, apelsinskal, mint och en touch mörk choklad.
Fin balans med kraftfull frukt som fångar upp de massiva tanninerna, bra drag i syran. Lite gröna drag, riktigt bra redan nu men behöver mer tid i källaren för att nå sin absoluta topp. 95p
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12/25/2017 - heegaard Likes this wine: 95 Points
Allready perfect. Just open 4 hours before drinking. do not decanter.
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5/12/2017 - cct wrote: 97 Points
At da Cesare
Perfumed and more inviting than the Bartolo Mascarello. Sweet rose perfume, and cooler tones to the fruit, with menthol and aromatic herbs. I love this bottling, and while it is less vertical and imposing than Brunate, there is something truly loveable for me about the Cannubi fruit. Like comfortable shoes in the best possible way. Beautiful and needs a decade and a half or two to reach what I hope to be a very long tremendous peak.
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4/29/2016 - ChazGeorgetown14 Likes this wine:
Strawberries, raspberries and red liquorice are complimented by roses and base of river stones. After an hour or so, there is a pleasantly tart and just slightly bitter component; much like eating an unprocessed cranberry with tannins that are firm but never harsh. Really gets going after 6 hours as the wine becomes a bit darker, thicker and sweeter. There is an unmistakeable Ravera connection to the Langhe Nebbiolo, albeit with an added layer of refinement from the CSL and depth which I imagine is the Le Coste. While the Brunate is a powerhouse of balsam and tar, this Tre Tine is a lithe yet elegant expression of G. Rinaldi which should not be overlooked.
This will surely improve with age, but I really enjoy following nebbiolo's evolution along the way. If you can, treat yourself to a bottle now because it would be a pity to miss out on this delicious window of youthful exuberance.
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9/18/2015 - dcwino wrote: 97 Points
I was really curious as how this is showing compare to a year ago. Pop and pour, incredible pure expressive nose displaying crushed blackberry, strawberry, dry cherry, a hint of VA, licorice, mineral, coffee and dark spices. Just incredibly refine and polished palate, strong presence of iron driven mineral, ripe licorice and strawberry driven palate impression, incredible sweet silky tannins which is incredibly sensual, bright acidity and seamless noble finish that resonates. Drank over a three nights and with air, it started to show a bit more VA, also tar and strong presence of iron. The palate starts to show more iron and acidity. The tannins become much more noticeable but not bothersome. So refined, pure and polished. It is also structured to age. Antonio seems to love Rinaldi and I can totally relate to that. One of the greatest value out there, relatively speaking of course.
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2/6/2015 - kenv Likes this wine: 94 Points
Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): Then, just when I thought I was done, Antonio shows up at our table with freshly opened bottles of this and the 2010 Brunate. Wow! What a way to finish the evening. So much of the past tonight, now a glimpse into the future with these 2 great young wines. Heavenly red fruit nose. Bright red fruits in the mouth. A great sense of elegance and balance. 93-95.
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10/26/2014 - dcwino wrote: 96 Points
I picked up a small allocation of the 10 Rinaldi and opened at the store. What I love about Rinaldi is the finesse. Pop and pour, almost grapy with a hint of VA. Only a few minutes of air, autumn leaves emerge with a hint of licorice. It opens up beautifully, red and black fruits, very ripe in classic Barolo way, licorice, nutmeg, tree bark, tar, iron and strong presence of mineral. Very refined palate, silky, jammy red and black fruit driven palate impression, bright acidity and sweet tannins. I took about 2/3 bottle home and it got tighter at dinner, not as expressive and more mineral. The tannins are incredibly fine, it is clearly present but absolutely no dryness which is fascinating. The day later, a bit more expressive and tannins once again are nicely masked. This definitely has the material to age gracefully at least for a couple decades. Ian kindly opened the 09 Brunate to compare and it showed really well. For my palate, Rinaldi wines show the strong producer signature. If you wish to try one at this stage, I recommend an hour decanting as too much air will coiled the wine.
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10/24/2014 - Keith Levenberg wrote:
I found this much harder to get a read on than the Brunate. It was definitely the softer of the two without the Brunate's powerful structure and tarry personality, but it did develop more detail as it sat in the glass - so much that it was difficult to put a finger on anything in particular.
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7/3/2014 - David Paris (dbp) wrote: 92 Points
Five days in Barolo: A visit at Giuseppe Rinaldi with Marta Rinaldi (Barolo): The 2010 Barolo went into bottle in March of 2014. This is made up of Cannubi San Lorenzo, Ravera, and Le Coste. This was supremely elegant and pretty at this early stage. Gorgeous aromas and pretty palate. Marta mentioned as we drank it, "This is a Barolo to keep." It danced with lovely acidity on the finish. Marta said she finds these wines more elegant than the Brunate and thinks that's down to the sandy soils in most of these vineyards.
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