Curry plant dried roses, Black cherries, plum, soft tannins just enough acidity and good length. This was great pop an pour developed even more complexity over the next 2 hours, next day it was still very pleasant but on its way to disintegration. Maybe there's a bit of heat due to the vintage but the surprising acidity holds it together gracefully. Definitely a positive surprise, as I heard not so good things of the 2003 vintage in Piemonte.
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Slow-oxed for 14 hours prior to serving into SY le Subtil glass for Burgundy (“Flower” day): Pale ruby with very fine deposits.
Rose petals, flora, red berry fruits. Fresh white spices, powdery cosmetics. Pure and ethereal.
Just love the acidity-tannin structure of this wine. Texturally perfect for a Barolo at this stage for me. Saline minerality. Lingering finish. Amazing quality.
Clearly one of if not the best 2003 ever, but what a showcase of the ability of this producer. 94 points easy.
2 hours into serving (19 hours upon first uncorked): Secondary aromas and a lot of great mature red fruits emerged, the structure softened and really adds to the hedonistic quality of this bottle. Wow wine for its vintage but not unexpected from this producer. Incredible wine here. More like 94-95 points.
2.5 hours, last few pours: A little ashy / very slightly mossy.
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Unfortunately, this bottle seems to have aged badly, somewhat like a cantankerous, sour old man and was a far cry from the gorgeous bottle I had at a Cappellano dinner a few months ago. Sharp and sour fruits on the nose blended with leather and old tea. Was somewhat unbalanced on the palate with minimal tannins and sharp acidity.
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Double decant in the AM, consumed 8 hours later. Bottle was stood up for a few weeks and decanted with decent amount of chunky and fine sediment being left in the bottle. Nice nose. On the palate this reminded me of gunpowder and cherries and I loved it (95). But as it warmed up and received more air it was more ripe with burnt molasses. Not grapey ripe, but heavy caramel notes and oxidative notes. Elegant and powerful, but a bit of a cloying palate. Wanted to love it, the caramel notes lower the score for me. 92-93
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Neapolitan Pizza (Dan's House): More garnet that ruby, more aged color than expected; nose is aromatic, small cluster delicate berries, a bit of mulch and more savory; palate is light bodied, still a lot of drying structured tannins, some fruit but not as much much as needed with the tannins; gripping finish. Enjoyable with food, but the fruit may not ever balance tannins. With some air and on retaste, this is actually a very nice wine. Complex, certainly a lot of tannin to the fruit but a very enjoyable wine. Good for the vintage, but still a bit short of other vintages like the 2011. Cappellano, always an interesting wine.
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Very tannic and almost drying in the mouth. This has some black fruits. Maybe a bit of leather. It feels really a lot younger than even the 2005 did. Still had the double-decant and 5 hours of air. I think just needs a bit more time. But nice.
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Double-decanted five hours before serving. We drank this alongside Brovia’s 2003 Ca’mia, and at first everyone agreed that the Cappellano had less freshness and showed more of the vintage. But with more time in the glass, instead of fading and becoming lethargic, this became spry. Intense aromas of baking spices, tobacco, and herbs. In the mouth, a dense core of black fruits and licorice. Delicious and will improve. I’ll hold my Pie Franco for a few years. Not rated.
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Ruby with orange hue. Complex nose of leather, wet soil, strawberries. Medium bodied, with grippy tannins still and mouth watering acidity. Slight bit of sweetness in the mouth, cherries and blood orange on the finish. Long. Doesn't seem to have the stewed fruit nor overt alcohol of the vintage... 14% abv.
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Ripe but not overripe. Lovely primary nose of roses, tar, deeper pitched Serralunga fruit, with some menthol. Round and giving, deep and balanced, albeit baroque. No overripeness or stewed- pruniness. I'm picking nits, but it is lacking a little finesse compared to the pie Franco, but the fruit seems fresher. It is a beautiful wine nonetheless, and a success in 2003. This is a wine that comes at you rather than draws you in, and is a very pleasurable drink. Early peak and lovely. 92
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Bigger than the Pie Franco, showing slightly more vintage effect, but excellent nonetheless. No bricking as yet. Wide range aromatically. Very well-balanced. Should hold for a good number of years.
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4 hr decant. brick in colour, slight browning. From the getgo, i knew this was not going to perform to the level of my expectation. Initially the nose is tight, but unfurls and reveals some dried roses, ripe plums, sweet licorice, and most dominating of all; prunes/dried plums. with time also cool mint and eucalyptys. Palate is certainly impacted by the heat, the prune and plum flavor as well as the licorice is carried onwards, but it is ultimately quite simple in flavor. Tannins are fully resolved, and acid is not high. Hate to say it, but this does not seem to be able to improve from here on. 55+11+13+7
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Ficou o dia todo no decanter e estava bem perfumado no jantar, com aquele mix delicado de rosas, couro, cereja suja de terra. ainda novo, com final de boca bem adstringente.
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Relatively bold wine with sweet dark forest fruits. Classic Nebbiolo notes of rose petals and tar. Tannins soon fully resolved, give it a year or so more. No problems at all with VA!
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Delicious. The essence of old world Barolo. A completely round wine with a great sense of place. Opened 3 hours prior to drinking. Totally pure and balanced on the palate with an elegant finish.
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Mature brick red colour, 4. Mature wine but dominated by too much volatile acidity. Drink now! I have tasted this wine three times this year and all are more or less dominated by volatile acidity. If not too much it is really a super Barolo.
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En übertraditionalist i en svår årgång. Snabbmognande eller inte, syran och tanninerna släpper inte någon över bron. Rött transparent som börjar dra mot brunt med ganska mycket fällning. Målarlådan är öppen och vinet penslar på ytterligare med tjära och en parfymdoft av rosor och läder. Mörkröd söt och varm frukt med rejält tanningrepp och en stramt avslut med en behaglig söt lakritston. Jag tvivlar på att vinet kommer att utveckla den harmoni som kännetecknar ett bra år. Det känns åldrat och lite oxderat. Drucket under en kväll. Öppnad dagen innan. Nästa flaska skall provas under fler dagar.
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Heavy sediment. Garnet red. Quite mature with mellow fruit and sweetness of the ageing. Some volatile acidity, but ok. Howevr, it should be consumed in 2010.
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A devote and admiring fan of Cappellano but this wine suffers from the heat of the vintage big time. I opened this expecting it to be young, however, it had typical signs of oxidiation and I dount whether it will be pleasant to drink in only 2-3 years time. Otherwise a nice wine with warm fruit, some leather and tar in the nose, but again, compared to the normal standards of Cappellano this is an under-achiever.
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8/4/2023 - similia wrote: 93 Points
Curry plant dried roses, Black cherries, plum, soft tannins just enough acidity and good length. This was great pop an pour developed even more complexity over the next 2 hours, next day it was still very pleasant but on its way to disintegration. Maybe there's a bit of heat due to the vintage but the surprising acidity holds it together gracefully. Definitely a positive surprise, as I heard not so good things of the 2003 vintage in Piemonte.
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12/19/2020 - Tony Ling Likes this wine: 94 Points
Slow-oxed for 14 hours prior to serving into SY le Subtil glass for Burgundy (“Flower” day): Pale ruby with very fine deposits.
Rose petals, flora, red berry fruits. Fresh white spices, powdery cosmetics. Pure and ethereal.
Just love the acidity-tannin structure of this wine. Texturally perfect for a Barolo at this stage for me. Saline minerality. Lingering finish. Amazing quality.
Clearly one of if not the best 2003 ever, but what a showcase of the ability of this producer. 94 points easy.
2 hours into serving (19 hours upon first uncorked): Secondary aromas and a lot of great mature red fruits emerged, the structure softened and really adds to the hedonistic quality of this bottle. Wow wine for its vintage but not unexpected from this producer. Incredible wine here. More like 94-95 points.
2.5 hours, last few pours: A little ashy / very slightly mossy.
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4/17/2020 - kwl wrote:
Unfortunately, this bottle seems to have aged badly, somewhat like a cantankerous, sour old man and was a far cry from the gorgeous bottle I had at a Cappellano dinner a few months ago. Sharp and sour fruits on the nose blended with leather and old tea. Was somewhat unbalanced on the palate with minimal tannins and sharp acidity.
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9/28/2019 - SARED wrote: 93 Points
Double decant in the AM, consumed 8 hours later. Bottle was stood up for a few weeks and decanted with decent amount of chunky and fine sediment being left in the bottle. Nice nose. On the palate this reminded me of gunpowder and cherries and I loved it (95). But as it warmed up and received more air it was more ripe with burnt molasses. Not grapey ripe, but heavy caramel notes and oxidative notes. Elegant and powerful, but a bit of a cloying palate. Wanted to love it, the caramel notes lower the score for me. 92-93
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9/24/2019 - drwine2001 wrote:
Eclectic Older Wines from the Rare Wine Company with Mannie Berk (The Morris, San Francisco): Lighter red with a brownish tint. Forward licorice drop. Much bigger than the Accomasso. Ripe but not overly so. Lively, roundly tannic, and young. Impressive if not quintessentially elegant Nebbiolo. It has the guts to go another decade plus.
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3/24/2019 - S. Connery Likes this wine: 92 Points
Pepper, sitron, kompleks, mye syre, lang avslutning, mye bunnfall (bør dekanteres).
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6/24/2018 - aagrawal wrote:
Neapolitan Pizza (Dan's House): More garnet that ruby, more aged color than expected; nose is aromatic, small cluster delicate berries, a bit of mulch and more savory; palate is light bodied, still a lot of drying structured tannins, some fruit but not as much much as needed with the tannins; gripping finish. Enjoyable with food, but the fruit may not ever balance tannins.
With some air and on retaste, this is actually a very nice wine. Complex, certainly a lot of tannin to the fruit but a very enjoyable wine. Good for the vintage, but still a bit short of other vintages like the 2011. Cappellano, always an interesting wine.
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10/16/2017 - MC2 Wines wrote:
Very tannic and almost drying in the mouth. This has some black fruits. Maybe a bit of leather. It feels really a lot younger than even the 2005 did. Still had the double-decant and 5 hours of air. I think just needs a bit more time. But nice.
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9/24/2016 - kevinacohn wrote:
Double-decanted five hours before serving. We drank this alongside Brovia’s 2003 Ca’mia, and at first everyone agreed that the Cappellano had less freshness and showed more of the vintage. But with more time in the glass, instead of fading and becoming lethargic, this became spry. Intense aromas of baking spices, tobacco, and herbs. In the mouth, a dense core of black fruits and licorice. Delicious and will improve. I’ll hold my Pie Franco for a few years. Not rated.
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10/20/2015 - DrakkarNoir Likes this wine:
Ruby with orange hue. Complex nose of leather, wet soil, strawberries. Medium bodied, with grippy tannins still and mouth watering acidity. Slight bit of sweetness in the mouth, cherries and blood orange on the finish. Long. Doesn't seem to have the stewed fruit nor overt alcohol of the vintage... 14% abv.
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10/28/2014 - cct wrote: 92 Points
Ripe but not overripe. Lovely primary nose of roses, tar, deeper pitched Serralunga fruit, with some menthol. Round and giving, deep and balanced, albeit baroque. No overripeness or stewed- pruniness. I'm picking nits, but it is lacking a little finesse compared to the pie Franco, but the fruit seems fresher. It is a beautiful wine nonetheless, and a success in 2003. This is a wine that comes at you rather than draws you in, and is a very pleasurable drink. Early peak and lovely. 92
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5/10/2014 - Sycamore Likes this wine:
Bigger than the Pie Franco, showing slightly more vintage effect, but excellent nonetheless. No bricking as yet. Wide range aromatically. Very well-balanced. Should hold for a good number of years.
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4/16/2014 - mattias_hansen@hotmail.com wrote: 86 Points
4 hr decant. brick in colour, slight browning. From the getgo, i knew this was not going to perform to the level of my expectation. Initially the nose is tight, but unfurls and reveals some dried roses, ripe plums, sweet licorice, and most dominating of all; prunes/dried plums. with time also cool mint and eucalyptys. Palate is certainly impacted by the heat, the prune and plum flavor as well as the licorice is carried onwards, but it is ultimately quite simple in flavor. Tannins are fully resolved, and acid is not high. Hate to say it, but this does not seem to be able to improve from here on. 55+11+13+7
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6/12/2013 - Magno Likes this wine:
Ficou o dia todo no decanter e estava bem perfumado no jantar, com aquele mix delicado de rosas, couro, cereja suja de terra. ainda novo, com final de boca bem adstringente.
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12/25/2012 - Allaboda wrote:
Relatively bold wine with sweet dark forest fruits. Classic Nebbiolo notes of rose petals and tar. Tannins soon fully resolved, give it a year or so more. No problems at all with VA!
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1/23/2011 - cardsandwine Likes this wine:
Delicious. The essence of old world Barolo. A completely round wine with a great sense of place. Opened 3 hours prior to drinking. Totally pure and balanced on the palate with an elegant finish.
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12/3/2010 - asgerG wrote: 86 Points
Mature brick red colour, 4. Mature wine but dominated by too much volatile acidity. Drink now! I have tasted this wine three times this year and all are more or less dominated by volatile acidity. If not too much it is really a super Barolo.
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10/3/2010 - FredrikL Likes this wine:
Gott. Bättre än förra flaskan. Tjära och fällning, syra och tanniner - dock i fin balans.
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7/27/2010 - FredrikL Likes this wine:
En übertraditionalist i en svår årgång. Snabbmognande eller inte, syran och tanninerna släpper inte någon över bron. Rött transparent som börjar dra mot brunt med ganska mycket fällning. Målarlådan är öppen och vinet penslar på ytterligare med tjära och en parfymdoft av rosor och läder. Mörkröd söt och varm frukt med rejält tanningrepp och en stramt avslut med en behaglig söt lakritston. Jag tvivlar på att vinet kommer att utveckla den harmoni som kännetecknar ett bra år. Det känns åldrat och lite oxderat. Drucket under en kväll. Öppnad dagen innan. Nästa flaska skall provas under fler dagar.
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3/1/2010 - asgerG wrote: 91 Points
Heavy sediment. Garnet red. Quite mature with mellow fruit and sweetness of the ageing. Some volatile acidity, but ok. Howevr, it should be consumed in 2010.
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1/9/2010 - Jcwl wrote: 88 Points
A devote and admiring fan of Cappellano but this wine suffers from the heat of the vintage big time. I opened this expecting it to be young, however, it had typical signs of oxidiation and I dount whether it will be pleasant to drink in only 2-3 years time. Otherwise a nice wine with warm fruit, some leather and tar in the nose, but again, compared to the normal standards of Cappellano this is an under-achiever.
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11/15/2008 - Keith Levenberg wrote:
Rougher and more black-fruited in comparison to the Giacomo Conterno. No stamp of the vintage here. Brutish but delicious.
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