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1996 Alessandro Brero Barolo Poderi Roset |
| Vintage | 1996 |  | |
| Type | Red | ||
| Producer | Alessandro Brero | ||
| Variety | Nebbiolo | ||
| Designation | n/a | ||
| Vineyard | Poderi Roset | ||
| Country | Italy | ||
| Region | Piedmont | ||
| SubRegion | Langhe | ||
| Appellation | Barolo |
| Community Tasting History |
Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 7 notes) | |
| Tasted by futronic on 12/6/2008 & rated 91 points: 5th Annual Truffle Dinner (Home, Toronto, Canada): Medium-ruby colour with bricking/orange to the rim. Aromas of bing cherry, earth, truffle, and tea. Full-bodied, spicy, with great acidity. Notes of truffle, black cherry, earth, and tea on the palate as well. Nice length, ~35-40s, following through from the palate. This has plenty of life left in it, and should easily go another 5 years. Will it improve? Not sure. But there's no doubt that it's a tasty drink. (203 views) | |
| Tasted by David J Cooper on 11/17/2008: Deep red for a 12 year old Barolo. A great nose of flowers, perfume and cherries. Just a hint of tar. Very nice flavours and a long dry finish. Young and beautiful. (269 views) | |
| Tasted by bon vivant on 3/1/2007 & rated 93 points: Rico said it is quite approachable so we tried a bottle & true to recommendation here's a 96 that's drinking great right now -so I would consider consuming this over the next few years (644 views) | |
| Tasted by futronic on 7/13/2006 & rated 91 points: Azzurri Celebratory Dinner (Tuscany Cafe, Toronto): Garnet ruby colour. Aromas of eucalyptus/mint, cherry, tar. Medium-bodied, with red berry fruit, spice, and orange rind. Short-moderate finish with a hint of alcohol and red fruit. With 3-4 hours air, shows black tea and black fruit notes. Needs 2-3 years. 89 points initially, 91 points with air. (1272 views) | |
| Tasted by Vino Me on 6/2/2005 & rated 90 points: (888 views) | |
| Tasted by Vino Me on 3/10/2004 & rated 92 points: (933 views) | |
| Tasted by rickdelucio on 2/29/2004 & rated 92 points: Red/Umber in color. Syrupy cherries, vanilla, scorched earth, pepper, oak ... tannic acidity, but drinking nicely and delicious. (647 views) |
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About red wine
Varietal character (Appellation America) | Nebbiolo on CellarTracker Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor Vignaioli Piemontesi (Italian only) Union of Producers of Albese Wines (Albeisa) Regional History: The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese 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. |
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