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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 51 notes) - hiding notes with no text | | | Tasted by Chuck Miller on 12/25/2023: Overoaked and hot. Did not resemble any Barolo I would choose to drink. (313 views) | | | Tasted by hajoha on 5/8/2023 & rated 92 points: Chiara Boschis Barolo Cannubi 1996.
På et perfekt sted nå.
Klassisk med roser, lakris, asfalt og krydder.
Meget pent utviklet med sunn frukt i behold.
God konsentrasjon og en pen nerve.
Ingen skarpe kanter men med god struktur fortsatt.
Alt er myknet opp akkurat passe og drikker meget bra nå.
Tror ikke den vil bli så mye bedre ved videre lagring.
Lang finish med nedslipte tanniner - dog fortsatt et pent bitt.
En skikkelig kul flaske! 92-93p (731 views) | | | Tasted by robmatic on 6/6/2020 & rated 92 points: Great bottle. Dense, fine tannins, with deep dark cherry fruit, and an absolutely terrific feel in the mouth. Super aromatics, with just a bit of hardness in the finish. But overall an immensely enjoyable wine probably at peak, and with years of life ahead. (2270 views) | | | Tasted by Chaz Bham on 9/1/2018 & rated 87 points: High throttle style with rich, dense fruit and some oak.
A little hot with alcohol on the palate throws off the balance.
Definitely representative of the new-wave Barolo wines which were in full swing by the mid-late 90s. Not agreeable to my own tastes, but I can see this appealing to some. (3532 views) | | | Tasted by andtheodor on 2/11/2017 & rated 91 points: Really pretty high toned nose with flowers, red licorice, dried roses, dried strawberries. Palate has a lot of structure still and seems like it's holding a lot back so I gave this plenty of air over 2 days but it never really unfurled. (5153 views) | | | Tasted by Chainthroer on 11/11/2016 & rated 94 points: As with my last tasting , the nose is still highly complex- aromas of rose, licorice, mint, cola, herbs, spice and cigar box from the oak. Same flavors along with a sweetish and mild red currant. Tannin has abated more. Stile a powerful and intensely fruited wine. Has time left for appreciation. (4863 views) | | | Tasted by Montecalvo on 11/5/2016 & rated 93 points: Started out fruit forward, blackberries. Tannins are fine but quite present. The acid level is bright but not inappropriate. The nose is still tight and unevolved. (4613 views) | | | Tasted by T.E.D. on 10/9/2016 & rated 94 points: Dark ruby with hints of mature bricking. Vanilla and oak off the initial pour, fading quickly to dense cherry, anise, mint and pine forest, cherry herring and finally but can go on black stones and pipe. Palate is still structured and showing some acidity and leanness - amazing and reminiscent to me of an aged Rioja in many ways. Notes of tart cherry, dusty earth, cranberry, and some orange peel and spices. I would say this is complete and a perfect harmony Barolo. Another 10 years easily. (3839 views) | | | Tasted by Butzemann on 8/8/2016 & rated 91 points: D+0h: not much deposit in the filter, smells of sweet blackberry D+1h: smells very much of violets, quite tannic and with high acidity, so was left alone after the first sip D+2,5h: quite dark, almost as dark as ink, on the rim a little bit cherry red, smells of tar and a little bit of violets, full body, tastes of tar, violets and acidity, in the aftertaste tar and acidity, good length, even after 20 years this is quite young, if you want to drink it now, I recommend a long decant (5 hrs) (2968 views) | | | Tasted by Chainthroer on 5/30/2016 & rated 94 points: A sensational nose, with aromas of rose, cherry, licorice, mint, cola, herbs, spice and cigar box from the oak. Essentially, the same flavors, along with a sweet and mild red currant. The tannins seem a little abated from my tasting of 20 months ago, but still leave a very slight acidic feeling on the tongue. In the mouth, big, powerful and rich with intense concentration of fruit. Better balance this time. Good pairing with Italian meat sauce and pasta. Seems to have time left.
IN MEMORY of of LCDR Larry "Mike" Jordan, a fellow U.S. Navy serviceman during the Vietnam War. Mike was returning to the USS Kitty Hawk from the Philippines when his plane, a KA3B aerial tanker, was purportedly shot down on April 12, 1966. His name is listed on The Vietnam Veterans Memorial, PANEL 6E LINE 106. (1824 views) | | | Tasted by Mossrose on 2/9/2016 & rated 98 points: [Tasted at the Wine Watch 2016 Spinetta and E. Pira tasting, which included the current releases of the great Barbarescos of Spinetta, a Pira Dolchetto, the Pira Barolo Mosconi and the 2011, 2007, and 1996 of Pira Barolo Cannunbi] More than the wine of the night. The darkest wine of the evening, with zero brick, featuring an almost impossible combination of the muscular power of an Olympic bench presser, a motionless ballet dancer floating across the stage with unseen feet, the unrelenting tannic bite of a Dachshund, the itch free caress of Alpaca wool, and fruit hanging from the Garden of Eden. A marathoner taking another decade to reach its peak of perfection, who will dance on our graves. (154 views) | | | Tasted by acyso on 12/5/2015 & rated 88 points: Tim's wedding (Chicago, IL): This was much more spit-polished than I generally like my nebbiolo to be. Quite some sappy fruit with a fair bit of spice on the nose, whereas the florals seemed to be missing here. The palate is a little goopy, and I'd want just a smidgen more structure here. More high-toned and sweet than I'm accustomed to in my nebbiolo, but it's definitely an interesting and educational change of pace. (3248 views) | | | Tasted by dchoo077 on 9/11/2015 & rated 91 points: Double decanted and left to stand for an hour before drinking. Hasn't budged since I last drank it. Powerful. Very intense and vibrant fruit mated to a very stiff tannic backbone. Oak still a bit too overwhelming at this point. Very grippy with long finish. This wine is approaching its 20th birthday but it still needs more time. My best guess is try again in 5yrs. (2181 views) | | | Tasted by yossarian.livez on 7/26/2015 & rated 90 points: L.A.W. Tasting: Brunello, Barolo, Super Tuscan, and Bordeaux (LA Hutchinson Cocktail and Grill): Licorice and wood on the nose with some reticent tart fruits. Palate similarly shows still plenty of fresh tart fruit to go with truffle and mytaki umami notes. Still so much structure with persistently firm tannin and medium acid that it'll be best with food in the short term. (2878 views) | | | Tasted by MWiking on 7/22/2015 & rated 94 points: nypon roser lätt men bra ryggrad och taniner kvar. ett riktigt bra vin och ruskigt gott 93-95 (2340 views) | | | Tasted by dchoo077 on 4/6/2015 & rated 91 points: Cork was dry and crumbled as I tried to open the bottle. Dammit. Finally managed to get the wine into the decanter where it sat for 3hrs. Floral and minty aromas. Was surprised that this wine was still so structured at almost 20yrs of age and after the relatively long decant. Rather stiff and tannic but had enough acidity and density of dark fruit to somewhat keep things in balance. Medium plus finish. Thought this would taste more elegant and mature but to the contrary, this wine is powerful and in my opinion, still lacking the harmony of a fully mature barolo. Will probably still get better with time and should hold up for another decade at least. (2188 views) | | | Tasted by RodLloyd on 3/20/2015 & rated 94 points: Really looking forward to this one - cork snapped in the middle but after sorting that out I was in for a treat. Pungent initial aromas gave way to really solid wine - deep purple in the middle with brown edge, thick, creamy black fruits, cherries, wood, little spice, mushroom and truffle. Good tannins, good structure, decent finish. A wine for consumption now - even better after a few hours opened - acquire this upon sight and if your bottle is a good one for the relatively decent price - are well worth it. (2051 views) | | | Tasted by AlphaL on 1/30/2015 & rated 92 points: I had to open two bottles to get a good one, but it was worth it. I only have four left. (2004 views) | | | Tasted by AlphaL on 1/30/2015: The wine is starting to peak. I kept this to drink at home and opened another to take to a restaurant. (1858 views) | | | Tasted by sunnylea57 on 12/13/2014 & rated 92 points: Brick brown colour. Intense, floral perfumed nose. Tarry, tart black fruit, some soy, still incredibly fresh, great structure with excellent acidity and mouth coating tannins. Surprising how old school this was, considering Chiara's modern approach, and I expect that 18 years of age has transformed it. It paired very well with medium rare rib eye. After about 4 hours, however, the soy started to take over the palate. (2138 views) | | | Tasted by LT98 on 1/3/2014 & rated 94 points: Decanted for 6 hours and then served with a New Years Eve dinner of rabbit porchetta in a barolo sauce. Surprisingly tannic but terrifically aromatic with tar, game, rose petals and berries. Have one bottle left that I plan on saving for several years. (2799 views) | | | Tasted by Chainthroer on 10/25/2013 & rated 94 points: A medium ruby color, with bricking characteristics; brown at the rim. Initially, a strong mint/eucalyptus nose, but this abates after a few minutes. Then, sensational aromas of rose perfume, cherry, licorice, mint, cola, herbs, spice and cigar box from the oak. Essentially, the same flavors, along with a sweet and mild red currant. The tannins are not yet fully integrated into the wine and cause a slight acidic feeling on the tongue. This does not deter from enjoying the wine though [note: wine had been cellared at 56 degrees]. Big, powerful and rich in the mouth; intense concentration of fruit. Excellent structure and acid. Nicely balanced. It paired very well with prime rib-eye steak. The food negated the acidic feeling on the tongue. The wine has some time left for full appreciation. Much like an old style Barolo. (2941 views) | | | Tasted by rjonwine@gmail.com on 1/15/2013 & rated 94 points: White Burgundy, Barolo, Brunello, Amarone Feast (Caffe Macaroni): Bricking dark red violet color; appealing, aromatic, dried berry, tar, anise nose; tasty, dried berry, tar, anise, mineral palate; long finish 94+ points (2573 views) | | | Tasted by mike l. on 12/21/2012 & rated 95 points: stellar after 7 hour decant. Heat gives lift and acidity. complex and interesting. (3774 views) | | | Tasted by Ron Slye on 12/16/2012 & rated 91 points: Still has a lot of life in it. Beautiful nose of leather, rose, cigar and pepper. Taste of dark plums, figs, and dates. Still nice rounded tannins. (3516 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 1996 Piedmont: The Proof is in the Pudding (Oct 2017) (10/1/2017)
(E. Pira (chiara Boschis) Barolo Cannubi Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2000, IWC Issue #93
(E, Pira & Figli/Chiara Boschis Barolo Cannubi) Subscribe to see review text. | By Richard Jennings
RJonWine.com (1/15/2013)
(E. Pira & Figli (Chiara Boschis) Barolo Cannubi) Bricking dark red violet color; appealing, aromatic, dried berry, tar, anise nose; tasty, dried berry, tar, anise, mineral palate; long finish 94+ points 94 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| E. Pira & Figli (Chiara Boschis) Producer website
Source: VinConnect
Chiara Boschis is widely recognized as one of the first women producers in Barolo, though she comes from eight generations of winemakers. In 1981, the Boschis family acquired the E. Pira & Figli estate, occupying some of the most prestigious land in Barolo. In 1990, Chiara took over the operation on her own, bringing dedication, charm, patience and determination to every aspect of production in order to raise the quality and image of the winery to that which it enjoys today. In 2010, Chiara’s younger brother Giorgio decided to join her, contributing a wealth of experience both in the vineyards as well as in the cellar.
Chiara is an artisan grower, whose philosophy is to craft wines that combine the extraordinary power of Barolo with approachability, balance, intense aromatics, and elegance. This equilibrium is achieved through strict vineyard management (all work is carried out manually), careful selection, organic farming practices and meticulous vinification techniques that favor a gentle touch, allowing the grapes to express their true character. She is a farmer first. Chiara then unites the best of traditional and modern winemaking techniques in a continuous endeavor to consistently produce high quality wines representative of their heritage.
Chiara has a very limited production of about 1,200 cases of Barolo each year. Her wines are made exclusively from the 6.5 hectares (16 acres) of proprietary vineyards in Barolo (Cannubi, Liste and Terlo), Monforte d’Alba (Mosconi, Ravera and Le Coste) and Serralunga d’Alba (Gabutti). Currently two single-vineyard Barolo wines are produced, Cannubi and Via Nuova, though a third (Mosconi) will be added to the line up in 2013. Chiara also produces three traditional Piedmont reds: Dolcetto d’Alba, Barbera d’Alba and Nebbiolo d’Alba.
“As one of the few women winemakers in the area, I wanted to produce a Barolo, a very strong and powerful wine, that showed a bit of its elegant side as well.” – Chiara Boschis
NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerCannubiVineyard:
Grapes grown in the municipality of Barolo – sub-area of Cannubi, one of the very top Barolo crus. Harvested in October. Vines are between 30 and 50 years. Average altitude of the vineyard is 300 metres. Main exposure is to the south. Type of soil is limestone and clay with a high percentage of sand. Yield of grapes about 4-5 tons per hectare.
Exact position and outline on weinlagen.info
Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese 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.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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