Double carafage rapide puis épaulé 24 heures. Fruits rouges, acidité assez vive, le vin est assez vertical mais se boit sans aucune difficulté. Pas de scandale à l'ouvrir maintenant mais je pense qu'il sera mieux dans 5 à 10 ans.
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Jeg drikker sjelden nebbiolo selv, det lille jeg har smakt av 2012 har vært blodtight nå - det var ikke tilfelle her. Dyp kirsebærfrukt, blomster, markant syrlighet, men med bånndrag som en gammel 911 (mye macho-metaforer i dag) og punsj nedenfra og innenfra og opp i mellomgulvet. Relativt raus munnfølelse, men samtidig elegant. Vanvittig lengde som egentlig hadde fortjent at noen tok fram stoppeklokka. Nebbiolo er nok ikke «min greie» som sådan, men som uttalt ved bordet: - Hadde dette faktisk vært min greie, hadde jeg rulla rundt på gulvet nå. Dette var en stor vin som selvsagt tåler tiår på langs, men som var perfekt inne i et tidlig vindu og ga fantastisk mye nå.
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During a tasting dinner of the Pipette group. Initially closed, then opening up more and more. Very balanced for a Barolo, not too ripe and hot, the 2012 vintage and the elegant Rinaldi style have created a great food wine. the Nebbiolo tannins could benefit from further softening. I would give this another 2-3 years before opening.
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The wine was decorked at noon and tasted at dinner , decanted 2 hours, a fresh and young wine, but totally amazing, had it all dark berries, minerals and tamed tannins underneath, the price has gone skyhigh and I will never pay this amount of money ever, so Barolo has reached Burgundy high levels, Antonio Galloni I hope you get well paid, you made it happen, shame on you🤮
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Couleur relativement soutenue, vin épicé, corpulent, sur la puissance plus que sur le fruit, tabac, chocolat, moins séduisant au nez que le Monvigliero de Burlotto dégusté hier. Un peu animal, bouche ample et puissante, tannins encore très présents mais sans aucune verdeur, excellent potentiel, doit encore s’équilibrer entre une puissance un vin qu’il faut “oublier” à la cave pour quelques années.
Drank at Noble Rot What can you ask for from a master but perfection. This bottle is definitely on its way there. Beautiful traditional with a sense of place. Go out and get some.
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Beautiful fresh and highly aromatic nose of sweet tar, roses, lavender and violets, dark red strawberries, and fresh red fruits. Very tight tannins on an elegant body with a compact structure, wound up which I think will bloom beautifully. Long finish with some fruit poking through and still tight austere tannins.
Needs five plus years and is super tight today but beautiful nose and texture should reveal a 94-plus wine in wine. 92 today.
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Thanksgiving week in Piemonte; 11/22/2019-11/30/2019 (Milan, Barolo, Alba, Barbaresco): At the Barololand tasting room. My favorite of the flight we tasted here. This is a step up from the '12 Fenocchio, coming across as more elegant and feminine in character. Red fruited, lighter earthy notes, dried herbs and minerals. Very pretty! Maybe still a bit young but accessible for current drinking.
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Piedmont II - better and learnings; 11/23/2019-11/29/2019 (Barolo, Alba, others): Another favorite in the flight. I know it's too young and I agree, but there was all of that iron and red fruits and this slightly dark and brooding character to the wine and yet at the same time a certain preciseness. Which I appreciated. Very nice
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En vanlig (miss)uppfattning är att klassiska Barolo har tanniner som taggtråd och kräver decennier i källaren innan de är drickbara. Fördomen kom rejält på skam ikväll, vinerna var förvånande tillgängliga och uppvisade i flera fall härliga mognadstoner och komplexitet trots sin ungdom.
Transparent röd i färgen. Elegant och sval näsa med röda bär, rosor, tobak, apelsinskal, mint och tranbär. Förvånande mogen och utvecklad i doften. Tanninrik, bra drag i syran, kraftpaket. 96p
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Nice ruby, light, nose goes from flowers, pot pourri, to tar, back to rose... changes a lot and along the tasting... opened and decantered one hour before tasting, palate shows very nicely without harsh tannins, good balance, long, good freshness, will seriously improve with time... a very serious wine
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A far different expression from a year ago. Tonight much less exuberant. More minerals, less fruit. Still excellent and alluring as it settles into a shorter maturity curve. Has lost its baby fat for sure.
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Opened last night. Light ruby. Promising nose of tar and tobacco. Light to medium weight. Pretty clenched now (apparently more open last night) with little in the way of fruit and lots of acidity and tannic grip. Um, probably not the best time to open one of these.
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The youngest in a Rinaldi vertical. Closed , hard and not very accessible. All the components are there but this needs lots of time to realize its potential.
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this was fantastic, and will get better (95?)... it had big red fruit, great structure with plenty of acidity to go the long distance, and had moderate-plus tannins which were grainy and pleasant (if you like structure)... wow this was good, too bad it is nearly $200 a btl
J50 (Copenhagen): Juicy, yet firm with clear cut tannins. This is the right stuff, and while it can be approached now, it has a long life ahead. It is real barolo with red berries and hints of kamfer, a joy to drink. 93++
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Tasted blind at Bangkok La Casa Nostra's Piedmonte Lunch with 2 Barbaresco & 6 Barolos. Lighter color, very fragrant wine - earth, truffles, finesse & elegant, fuller in the mouth, silky, guessed it right the 2012 Rinaldi tre, has that X factor, classy, barnyard after 3 hours, my top 3 of the tasting with the 2012 Cappellano Barolo & 2012 Giacosa Barbaresco Asili 94+
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Shutdown but soft. Paler color than '07 next to it. Touch of brett on the nose. Would imagine these need a few years to develop and then drink well in a forward, easy style.
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A wide variety at LWS (Gruaud, D'Issan, Rinaldi +++) (Colonial Beverage, Chesterland Ohio): Wes opened this as a bonus. It had about an hour of air and while it obviously needs more (or cellaring) it was great. Deep ruby in color. Lovely nose that with some coaxing shows roses, cherries, tar and also a bit of an herbal note (in a good way). On the palate, this has strong tannins. Cherries with tight layers that explode in a swirled glass and then repack into a dense wine. Long finish. I know this is not inexpensive, but a great wine. I hope Wes has some left to try today, i bet it was better. Thanks.
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Dinner at Andrew's place: Tasting this wine was a good reminder of how important context is in wine tasting. I served this wine blind with the Ca' del Baio and that made for a very interesting comparison. Visiting Rinaldi earlier in the year, I tasted the 2012 Tre Tine with the 2013 Brunate. With the Brunate as context, I described the Tre Tine as "refined", "precise", "[e]thereal and finessed", which it is. However, compared with the dense and grippy 2013 Brunate, I underestimated the serious fruit weight, structure and power in the 2012 Tre Tine. The Tre Tine a beautiful, serious wine. And it's no shrinking violet. Aromatic with lifted perfumes of violets, tar and dark berries. Some nice fruit sweetness on entry, and lovely, silky texture, but that real depth and concentration (not present in the Ca' del Baio). Dark fruited and liquoricey. It's enjoyable to drink now but should really be cellared for 8-10 years.
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Dark Ruby. Compared with the brunate, today this is more aromatically compelling and much less backward. Similar burgundian (think Vosne Romanee) spice on the nose, but also more red fruit character than the brunate with wild red berries, clove, nutmeg and roses on the aromatics. Palate is balanced and precise with good acidic bite but much more pleasing to enjoy today than its more dense, backward brother. This is certainly a ligther framed wine, in a similar style, compared with the brunate of the same vintage. The brunate will probably win out in time as the palate density, structure and coarseness of the tannins indicate a longer lifte ahead, but today they are close in quality and i do actually slightly prefer the Tre Tine at this point. EDIT: on day two it improves and becomes even more floral and perfumed on the nose with more complexities. Bumped to 93p
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Visit to Giuseppe Rinaldi with Marta Rinaldi (Barolo, Piemonte): A blend of 60% Ravera, 20% Cannubi (San Lorenzo) and 20% Le Coste. This is a superb, elegant Barolo. A light ruby colour. A perfumed, floral, complex, beautiful bouquet. A refined and very precise wine on palate. Fresh with lovely acidity. Ethereal and finessed. You could mistake this wine for being delicate but there is some power and tannins (albeit spherical and ultra-fine grained ones) under the surface. Despite this profile, I'd imagine the Tre Tine should really be cellared for 8-10+ years. However, it is a dangerously tempting wine to open in the first year or two, if you have a spare bottle.
Popped and poured at dinner as an experiment. On open, very tight but the elegance was there- solid but fine tannins, good structure, and typical cherry nose. Very balanced over all and although I prefer the Brunate as it is dynamite in 2012, the Tre Tine I would never hesitate to drink...ill try again in 5 years when it opens up more. I'm confident given my experience with this wine in past vintages even under the old cannubi San Lorenzo ravera label it'll come through in spades. Enjoy!
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Tasted at the winery, from a bottle that had been opened the day prior. This is classic, and very long on the finish. Medium-bodied, pale ruby core, super fine, ripe tannins and already offering a welcome degree of finesse. You could open one now with plenty of air, but really, this should rest for 8-10 years, at least. recommended
Served non-blind.
https://italianwine.blog/
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Tasting at Giuseppe Rinaldi (Barolo, Piedmont, Italy): Nose is lifted with pure cherry fruit, flowers and spice. On the palate – wow, this is loaded with fresh, bright red fruit, earth and floral notes. Big, fresh acid kick on the mid-palate with softer tannin that allows for a long finish. 92-94
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3/10/2024 - Axone Likes this wine: 94 Points
Double carafage rapide puis épaulé 24 heures.
Fruits rouges, acidité assez vive, le vin est assez vertical mais se boit sans aucune difficulté.
Pas de scandale à l'ouvrir maintenant mais je pense qu'il sera mieux dans 5 à 10 ans.
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3/1/2024 - Burgundy Al wrote: 91 Points
Late Night Dinner with Vignerons (Wally’s - Santa Monica CA): Late night. Magnum. Elegant and graceful red cherries throughout, with a hint of power on finish, but highlighted by its finesse.
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9/3/2022 - Krokfjord Likes this wine: 95 Points
Jeg drikker sjelden nebbiolo selv, det lille jeg har smakt av 2012 har vært blodtight nå - det var ikke tilfelle her.
Dyp kirsebærfrukt, blomster, markant syrlighet, men med bånndrag som en gammel 911 (mye macho-metaforer i dag) og punsj nedenfra og innenfra og opp i mellomgulvet. Relativt raus munnfølelse, men samtidig elegant. Vanvittig lengde som egentlig hadde fortjent at noen tok fram stoppeklokka. Nebbiolo er nok ikke «min greie» som sådan, men som uttalt ved bordet: - Hadde dette faktisk vært min greie, hadde jeg rulla rundt på gulvet nå. Dette var en stor vin som selvsagt tåler tiår på langs, men som var perfekt inne i et tidlig vindu og ga fantastisk mye nå.
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4/19/2022 - Collector1855 wrote: 94 Points
During a tasting dinner of the Pipette group. Initially closed, then opening up more and more. Very balanced for a Barolo, not too ripe and hot, the 2012 vintage and the elegant Rinaldi style have created a great food wine. the Nebbiolo tannins could benefit from further softening. I would give this another 2-3 years before opening.
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10/7/2021 - ubercuvee wrote: 93 Points
How much 2012 Barolo is too much 2012 Barolo (Noize): Caught a bit in the shadow of the Brunate, and had the benefit of less oak than the Chiara Boschis and Elio Altare tho
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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 ***
Still very young and far from its full peak, but already beautiful. 92-93
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4/10/2021 - Voodoo_Champagne Likes this wine:
The wine was decorked at noon and tasted at dinner , decanted 2 hours, a fresh and young wine, but totally amazing, had it all dark berries, minerals and tamed tannins underneath, the price has gone skyhigh and I will never pay this amount of money ever, so Barolo has reached Burgundy high levels, Antonio Galloni I hope you get well paid, you made it happen, shame on you🤮
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2/13/2021 - Dionysos 1920 wrote: 95 Points
Couleur relativement soutenue, vin épicé, corpulent, sur la puissance plus que sur le fruit, tabac, chocolat, moins séduisant au nez que le Monvigliero de Burlotto dégusté hier. Un peu animal, bouche ample et puissante, tannins encore très présents mais sans aucune verdeur, excellent potentiel, doit encore s’équilibrer entre une puissance un vin qu’il faut “oublier” à la cave pour quelques années.
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10/3/2020 - RayOB Likes this wine: 98 Points
Drank at Noble Rot
What can you ask for from a master but perfection. This bottle is definitely on its way there. Beautiful traditional with a sense of place. Go out and get some.
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8/28/2020 - mchern02 wrote: 92 Points
2 hour decant
Beautiful fresh and highly aromatic nose of sweet tar, roses, lavender and violets, dark red strawberries, and fresh red fruits. Very tight tannins on an elegant body with a compact structure, wound up which I think will bloom beautifully. Long finish with some fruit poking through and still tight austere tannins.
Needs five plus years and is super tight today but beautiful nose and texture should reveal a 94-plus wine in wine. 92 today.
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11/23/2019 - retired_and_roving Likes this wine:
Thanksgiving week in Piemonte; 11/22/2019-11/30/2019 (Milan, Barolo, Alba, Barbaresco): At the Barololand tasting room. My favorite of the flight we tasted here. This is a step up from the '12 Fenocchio, coming across as more elegant and feminine in character. Red fruited, lighter earthy notes, dried herbs and minerals. Very pretty! Maybe still a bit young but accessible for current drinking.
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11/23/2019 - MC2 Wines Likes this wine:
Piedmont II - better and learnings; 11/23/2019-11/29/2019 (Barolo, Alba, others): Another favorite in the flight. I know it's too young and I agree, but there was all of that iron and red fruits and this slightly dark and brooding character to the wine and yet at the same time a certain preciseness. Which I appreciated. Very nice
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6/20/2019 - Markus IWC wrote: 96 Points
Rinaldi provning, vin 8:
En vanlig (miss)uppfattning är att klassiska Barolo har tanniner som taggtråd och kräver decennier i källaren innan de är drickbara. Fördomen kom rejält på skam ikväll, vinerna var förvånande tillgängliga och uppvisade i flera fall härliga mognadstoner och komplexitet trots sin ungdom.
Transparent röd i färgen. Elegant och sval näsa med röda bär, rosor, tobak, apelsinskal, mint och tranbär. Förvånande mogen och utvecklad i doften. Tanninrik, bra drag i syran, kraftpaket. 96p
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1/11/2019 - Stanrocks Likes this wine: 91 Points
Nice ruby, light, nose goes from flowers, pot pourri, to tar, back to rose... changes a lot and along the tasting... opened and decantered one hour before tasting, palate shows very nicely without harsh tannins, good balance, long, good freshness, will seriously improve with time... a very serious wine
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12/19/2018 - JOsgood wrote: 94 Points
A far different expression from a year ago. Tonight much less exuberant. More minerals, less fruit. Still excellent and alluring as it settles into a shorter maturity curve. Has lost its baby fat for sure.
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11/19/2018 - acheng wrote: 94 Points
Best Barolo so far this trip. Fetching perfume combined wth intensity and purity of fruit was a beauty to behold and absorb. Outstanding.
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5/21/2018 - drwine2001 wrote:
Opened last night. Light ruby. Promising nose of tar and tobacco. Light to medium weight. Pretty clenched now (apparently more open last night) with little in the way of fruit and lots of acidity and tannic grip. Um, probably not the best time to open one of these.
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4/21/2018 - burlingtonm Likes this wine: 93 Points
The youngest in a Rinaldi vertical. Closed , hard and not very accessible. All the components are there but this needs lots of time to realize its potential.
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2/7/2018 - WoodieBayArea wrote: 94 Points
this was fantastic, and will get better (95?)... it had big red fruit, great structure with plenty of acidity to go the long distance, and had moderate-plus tannins which were grainy and pleasant (if you like structure)... wow this was good, too bad it is nearly $200 a btl
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12/6/2017 - beatles wrote: 93 Points
J50 (Copenhagen): Juicy, yet firm with clear cut tannins. This is the right stuff, and while it can be approached now, it has a long life ahead. It is real barolo with red berries and hints of kamfer, a joy to drink. 93++
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11/18/2017 - Claret & CdP Gang Likes this wine: 94 Points
Tasted blind at Bangkok La Casa Nostra's Piedmonte Lunch with 2 Barbaresco & 6 Barolos. Lighter color, very fragrant wine - earth, truffles, finesse & elegant, fuller in the mouth, silky, guessed it right the 2012 Rinaldi tre, has that X factor, classy, barnyard after 3 hours, my top 3 of the tasting with the 2012 Cappellano Barolo & 2012 Giacosa Barbaresco Asili
94+
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11/2/2017 - JOsgood wrote: 97 Points
Sick, sick Barolo. A full sex bomb. Lacy red fruits with explosive perfume on the nose. Wow! Tasted at Trattoria La Coccinella in Serravalle, Langhe.
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4/26/2017 - LW31 wrote:
Shutdown but soft. Paler color than '07 next to it. Touch of brett on the nose. Would imagine these need a few years to develop and then drink well in a forward, easy style.
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2/4/2017 - Loren Sonkin wrote: 94 Points
A wide variety at LWS (Gruaud, D'Issan, Rinaldi +++) (Colonial Beverage, Chesterland Ohio): Wes opened this as a bonus. It had about an hour of air and while it obviously needs more (or cellaring) it was great. Deep ruby in color. Lovely nose that with some coaxing shows roses, cherries, tar and also a bit of an herbal note (in a good way). On the palate, this has strong tannins. Cherries with tight layers that explode in a swirled glass and then repack into a dense wine. Long finish. I know this is not inexpensive, but a great wine. I hope Wes has some left to try today, i bet it was better. Thanks.
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1/1/2017 - HowardNZ Likes this wine: 95 Points
Dinner at Andrew's place: Tasting this wine was a good reminder of how important context is in wine tasting. I served this wine blind with the Ca' del Baio and that made for a very interesting comparison. Visiting Rinaldi earlier in the year, I tasted the 2012 Tre Tine with the 2013 Brunate. With the Brunate as context, I described the Tre Tine as "refined", "precise", "[e]thereal and finessed", which it is. However, compared with the dense and grippy 2013 Brunate, I underestimated the serious fruit weight, structure and power in the 2012 Tre Tine. The Tre Tine a beautiful, serious wine. And it's no shrinking violet. Aromatic with lifted perfumes of violets, tar and dark berries. Some nice fruit sweetness on entry, and lovely, silky texture, but that real depth and concentration (not present in the Ca' del Baio). Dark fruited and liquoricey. It's enjoyable to drink now but should really be cellared for 8-10 years.
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9/12/2016 - startinoz wrote: 94 Points
Medium body. Typical red fruit flavours, like red cherry. Mouth watering.
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8/6/2016 - mattias_hansen@hotmail.com Likes this wine: 93 Points
Dark Ruby. Compared with the brunate, today this is more aromatically compelling and much less backward. Similar burgundian (think Vosne Romanee) spice on the nose, but also more red fruit character than the brunate with wild red berries, clove, nutmeg and roses on the aromatics. Palate is balanced and precise with good acidic bite but much more pleasing to enjoy today than its more dense, backward brother. This is certainly a ligther framed wine, in a similar style, compared with the brunate of the same vintage. The brunate will probably win out in time as the palate density, structure and coarseness of the tannins indicate a longer lifte ahead, but today they are close in quality and i do actually slightly prefer the Tre Tine at this point.
EDIT: on day two it improves and becomes even more floral and perfumed on the nose with more complexities. Bumped to 93p
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7/27/2016 - HowardNZ Likes this wine:
Visit to Giuseppe Rinaldi with Marta Rinaldi (Barolo, Piemonte): A blend of 60% Ravera, 20% Cannubi (San Lorenzo) and 20% Le Coste. This is a superb, elegant Barolo. A light ruby colour. A perfumed, floral, complex, beautiful bouquet. A refined and very precise wine on palate. Fresh with lovely acidity. Ethereal and finessed. You could mistake this wine for being delicate but there is some power and tannins (albeit spherical and ultra-fine grained ones) under the surface. Despite this profile, I'd imagine the Tre Tine should really be cellared for 8-10+ years. However, it is a dangerously tempting wine to open in the first year or two, if you have a spare bottle.
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6/30/2016 - theriffraph Likes this wine: 94 Points
Popped and poured at dinner as an experiment. On open, very tight but the elegance was there- solid but fine tannins, good structure, and typical cherry nose. Very balanced over all and although I prefer the Brunate as it is dynamite in 2012, the Tre Tine I would never hesitate to drink...ill try again in 5 years when it opens up more. I'm confident given my experience with this wine in past vintages even under the old cannubi San Lorenzo ravera label it'll come through in spades. Enjoy!
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5/19/2016 - Tim Heaton Likes this wine:
Tasted at the winery, from a bottle that had been opened the day prior. This is classic, and very long on the finish. Medium-bodied, pale ruby core, super fine, ripe tannins and already offering a welcome degree of finesse. You could open one now with plenty of air, but really, this should rest for 8-10 years, at least. recommended
Served non-blind.
https://italianwine.blog/
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10/19/2015 - Nanda wrote: 93 Points
Tasting at Giuseppe Rinaldi (Barolo, Piedmont, Italy): Nose is lifted with pure cherry fruit, flowers and spice. On the palate – wow, this is loaded with fresh, bright red fruit, earth and floral notes. Big, fresh acid kick on the mid-palate with softer tannin that allows for a long finish. 92-94
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