2005 Cappellano Dolcetto d'Alba Gabutti

Community Tasting Notes (3)

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  4/21/2020 - cweiss wrote:

  More sediment than I've ever seen in a Barolo, much less a Dolcetto.
  This has been a tannic beast over the years but is now manageable. Good acid. Dusty muted red fruit (?cherry?cranberry). I liked it, but it reminded me more of a good Chianti Riserva in early maturity than a Dolcetto.

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  2/11/2009 - cweiss wrote:

  Remarkably tannic, a Dolcetto too rough for lamb! There are black fruits stuffing it but the tannin predominates now.

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  8/23/2007 - Keith Levenberg wrote:

  The vinous version of the Big Bang. In the beginning, there is just blackness and an almost unbearable, impenetrable density in the center. Oh, and loads of rugged old-school tannin. With air, the material ever so slowly begins to expand from the center, expanding in breadth and decreasing its density, until the oily-textured fruit somehow finds the tannin and binds to it and makes the wine almost gulpable. Still, this is a Dolcetto for the cellar (!) as the integration from breathing isn't a total substitute for the mellowing a little bottle age can bring.

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