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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 52 notes) - hiding notes with no text | | | Tasted by NebHeadLA on 4/29/2024: Decanted a magnum for an hour. Maybe I should have decanted for a bit longer but the wine opened up beautifully in the glass. Delicious and a relative bargain. (55 views) | | | Tasted by phill mz on 6/29/2023: really nice, pomegranate molasses, tar, mid weight tannins. (501 views) | | | Tasted by ProfByron on 6/20/2023 & rated 84 points: Tired. With slight mouse poo character.
Alongside a 2004 Rioja, cellared under same conditions, this is unimpressive.
Maybe it’s the cork though TCA isn’t apparent. (482 views) | | | Tasted by awever on 10/29/2022 & rated 93 points: Perfektes Alter, ziegelrot , in der Nase alles was man von einem Barolo erwartet, komplex , lang , viel Depot , zeitlos , fantastisch als Beleiter zum Beginn der Piemont Trüffel Saison 2022 (803 views) | | | Tasted by OttawaB on 1/23/2021 & rated 93 points: The wine is in a good spot right now. Nice depth of flavours. Aromas are a touch vague. Flavours of dried berries, tar, black tea. Not too bitter, some sweet berry flavours still kicking around. Dry and dusty tannins. Nice balance overall. Enjoying this bottle. (1647 views) | | | Tasted by Guy Des Rosiers on 11/24/2019 & rated 89 points: Decanted about 2 hours. Medium to dark garnet core. Primary nose of sweet plum, spice, licorice and even some burnt orange rind, showing no age. Unlike the 2005 (tasted earlier today), I would have had difficulty identifying this as Nebbiolo. Dry, with balanced acidity and a relatively modest amount of soft tannins. This tastes considerably younger, fresher and brighter than the 2005. The acidity and tannins are not as noticeable, and there is a boatload of ripe fruit upfront. This strikes me as having a much more promising future than the 2005, and while it is not particularly interesting to drink now (compared to the much more evolved 2005), I would definitely hold these for a few more years. (2085 views) | | | Tasted by Eags25 on 7/25/2019 & rated 93 points: Dark purple hue, nose of dark stewed fruits, some crushed rock, forest floor and herbs. Soft, lush and brooding- fully body and silky texture. Continues to develop after an hour+ in the decanter. Would give this 2 - 5 years more in the bottle to truly develop. Smoked meat, leather and a hint of sweet toasted oak. Needed another hour to decant. (1902 views) | | | Tasted by nschmidt on 4/15/2017 & rated 92 points: Drank with A at Dalto. Delicious with good dark fruits and noticeable but smooth tannins. (4369 views) | | | Tasted by Eags25 on 3/10/2017 & rated 92 points: Needs time. Great power and finesse (4215 views) | | | Tasted by Sir-Harrie on 12/31/2016 & rated 91 points: Typischer Barolo, im Glas eine nussbraune-rote Farbe klar mit schönem Röst-und Fruchtaroma. Dies verstärkt sich im Mund. Beirren mit erdigen Nuancen und Röstaromen. (3993 views) | | | Tasted by ProfByron on 12/29/2016 & rated 86 points: More tar and grape (touch of port) flavour than roses. Lots of tannin and acid still, but the fruit seems in danger of turning prune-like. Honestly, I'd expect more flair for a wine of this price.
Tasted multiple times over several days of slow breathing (wine kept in fridge).
14% ABV, sealed with cork. (3595 views) | | | Tasted by Yagil on 9/15/2016 & rated 91 points: Barolo tasting (at my home): dark opaque red-brown
funky earthy-truffle nose with sous-bois notes
soft firm tannins, structured, tobacco, cedar, ripe roasted cherries, cherry wood, smoked meat, leather, meaty finish, medium-length aftertaste (4335 views) | | | Tasted by americanstorm on 9/10/2016 & rated 91 points: Decanter for about 3 hours, soft nose, deep purple, fine teath coating tannins , long finish and a very nice mouth feel. Cherry and tar, nice Barolo that is drinking very well. (1949 views) | | | Tasted by Yagil on 5/16/2016 & rated 91 points: spontaneous tasting at Chanoch (at Chanoch Reichenberg): dark opaque red-brown
intense ripe fruits-earthy nose with jammy notes
full bodied, balanced, very mature dark fruits, jammy character of highly concentrated fruits, dark cherries and plums, meat and dried earth, earthy-spicy character, a solid ripe-fruits Barolo. (2684 views) | | | Tasted by Yagil on 11/22/2015 & rated 85 points: Ramat-Aviv quartet - 27 years anniversary (about) (at Chanoch Reichenberg): dark opaque red-black
hardly any typical aroma of this classic Barolo, only some metal-bret
the wine was closed and tight for 2 hours and hard to hard to enjoy
it opened a bit after 3 hours
this wine must be opened 12 if not 24 hours prior to consuming (2887 views) | | | Tasted by mdobro on 6/16/2015 & rated 92 points: Opened 5 days ago and it was ok. Today is much better, The wine has medium acidity. It smells like chocolate, black currant (cassis) and raisin, finishes long. tastes almond, mineral and tar; brick colour. There is moderate sediment in the bottle and round texture. (3115 views) | | | Tasted by Wizaard1 on 1/31/2015 & rated 93 points: Really coming to life. Great nose and palette with a long finish. Should have bought many more. (2898 views) | | | Tasted by Wineson on 8/27/2014 & rated 91 points: good, but just didn't have the depth exhibited by the Lewis that we drank on the same night. (3420 views) | | | Tasted by JSWineMan on 8/5/2014 & rated 98 points: Smooth. Very nice. (3140 views) | | | Tasted by Wink on 7/29/2014 flawed bottle: Flawed. See previous note. Two bottles with the same issues. Suspect storage or shipment problems. (2760 views) | | | Tasted by Wink on 5/28/2014 flawed bottle: I can't rate this. Based on other reviews, my bottle is not representative. I recently bought a couple of bottles from a local shop. I have to wonder about how these have been stored since release. It is not corked, oxidized, or showing VA. But there is a pruney, raisiny taste, as well a bit of brett on the nose. Tasted past its prime. Barolo should not be over the hill in 10 years. ?Cooked at some point. (2531 views) | | | Tasted by Johnny C NYC on 10/7/2013 & rated 92 points: Down-the-fairway pleasant nose, if a bit of alcohol; full palate with thick finish; dense and rounded and graceful, if a bit simpler than some from this region. 50/5/13/15/9 (3316 views) | | | Tasted by celk on 12/4/2012 & rated 92 points: Dense, defined and well structured. Blueberries, plums and cinnamon sticks. A rather accomplished and complete wine with good stuffing for the future. (4533 views) | | | Tasted by Paul S on 12/3/2012 & rated 92 points: Accademia del Barolo Auction and Truffle Dinner (Gattopardo Restaurant, Hotel Fort Canning, Singapore): A solid Barolo. Perhaps the tightest of the lot we tried on the night, and the most rustic too, but this was certainly a wine of quality. I liked the nose - it was deeper and darker than anything we had encountred on the previous flighs, with reams of spice swimming around notes of dark cherries and plums, meat and dried earth. Quite a bit of intensity in that bouquet actually. The palate was still very tight though. A classic 2004, with lots of depth and density wed to deeply buried muscle and structure, it showed ripe tannins and good acidity running a deep stream below subtle flavours of dark berries, black cherries and a nice meaty undertone. Decent finish too, with the tiniest hint of tar and spice and a little truffley note lingering lightly in the backpalate. This was healthy potential locked up in a rather monolithic package. It will reward patience in the cellar though - try again in 2020. (4935 views) | | | Tasted by TSTEW22 on 11/3/2012 & rated 92 points: Fabulous Barolo. PnP using an aerator. This was the first of four different Italian wines we served and was the fan fav by far! Even beat out a killer Amarone that carried a 94WS rating! Must get more of this delicious vino. (3936 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Prunotto Producer Website2004 Prunotto Barolo BussiaGrapes: Nebbiolo 100%
Origin & Soil: From the Bussia vineyards in Monforte. Height 350 m. South exposed.
Origins go back to the Tortonian era. Calcareous compact clay alternated with sandy layers.
Taste: Intense garne colour with ruby reflexes. On the nose, intense perfume of plum and ripe cherry with hints of flowers and spicy aromas. On the palate, intense with soft tannins and a long final taste. Due to its structure and body, it is a perfect match for meat and game dishes, and cheeses. Ideal serving temperature 17°C.
Climate Vintage: The Spring was characterized by good precipitations and ideal temperatures, followed by a warm summer but without extreme temperatures and there wasn't drought, an exceptional Semptember, for the temperature range ( warm during the day, cold during the night), have favoured a very good maturation of the grapes. The harvest 2004 has a good quality and a good production in quantity(controlled by many prunnings), not like 2003. The level of aromatic substances was good to, and at the end we have an ideal acidity.
Vintage: The selected grapes were destemmed and pressed. Maceration lasted 12 days at a maximum temperature of 30°C in Austrian 53Hl vats. Malolactic fermentation was carried out before the end of the winter.
Ageing took place in 50 Hl French oak barrels and a small quantity in second time used Barriques. A further 12 months of bottle ageing followed in the Prunotto cellars before shipping.
Alcohol 14 %vol.
Total Acidity 5,40 g/l
Dry extract 30,90 g/l
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 CellarTrackerBussia On weinlagen-infoItaly 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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