External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2017
2016
2015
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 16 notes) - hiding notes with no text | | | Tasted by mfimiani47 on 11/18/2022 & rated 94 points: This wine needs heaps of air. It was completely closed off for almost 2 hours. Once it did open it turned out to be a brooding barolo with deep intensity and energy. Will not even look at the other bottles I have for at least 5+ (likely 10+) years. (790 views) | | | Tasted by dannyg on 10/12/2021 & rated 90 points: Ready to drink. Not complex but still a great pour. (1054 views) | | | Tasted by bugdoced on 5/12/2021 & rated 92 points: Old world elegance
Took 30 minutes to open up then dominant earth with a touch of fruit dancing in and out of the dominant terroir
Early in its drinking window (1083 views) | | | Tasted by prof b on 2/21/2021: I liked this, but this wine has a long way to go for my palate. The tannins are still quite front and center though there is ample acid and fruit hiding back there. (1316 views) | | | Tasted by Barolo Raymond on 6/9/2020 & rated 93 points: Brown-ruby, slow moving tears and viscous@14% abv. Aromas: Roses, tar, leather. Dry, med + acidity, high tannin, full body. Palate maraschino cherry, chocolate, Kirsch, mocha. Elegant and balanced with gravitas. Very long layered puckering finish. Complex and expressive. Wow.
Very good. Has years life left. 2 more bottles left. (1448 views) | | | Tasted by csimmons on 3/26/2016 & rated 95 points: Drinking well now, but has another 10 years in it too. Dried cherry and the Barolo minerality I love. Fine tannins.
(2669 views) | | | Tasted by kanjimoti on 1/22/2015: As lovely as the oxidised, rusty color is, the nose and palate on the '06 Oeddero Villero are still tight and grapey, the palate being especially tannic. I goofed, never should have opened this but I knew that going in; sometimes I choose a wine with my heart instead of my head. Strangely the Oddero comes across as tannic without having a lot of structure or fruit. Perhaps it has shut down for the time being. The other bottle won't see the light of day for at least another five years. (2983 views) | | | Tasted by tonybona on 1/30/2014: Decant 1 hour. Red/brown color with some bricking on the edges. A bit of a floral aroma/herbs/leather. Very astringent right now... Makes your cheeks pucker in. Raisin/prune on the palette with maybe some red fruit. The tannins are overpowering. Not sure about this one... I'll try my other bottle in 5 or 10 years... But will it be any better then? (3735 views) | | | Tasted by Harley1199 on 11/25/2013: Terroir by Juancho Asenjo (Enoteca Barolo - Madrid): Much better than last time.
Succulent nose with an elusive aroma of roses and earth.
Pretty acid on the nose and still sightly tannic. Is this needing food?
It's a textbook Barolo.
Mucho mejor que la última vez
Suculenta nariz con un elusivo aroma a rosas y tierra
Bien ácida en boca y todavía ligeramente tánica. ¿Necesita comida cerca? Se reconoce que es una Barolo de libro. (4164 views) | | | Tasted by Harley1199 on 8/5/2013: Two per day, why not?; 7/29/2013-8/8/2013 (Enoteca Barolo - Madrid): Really strange.
At first a perfect nose of rotten roses and tar. Fading very quickly, turning into a horrible medicinal smell.
On the palate, acid, oaky and sharped, needing time to soft.
Anyway it isn't my dirt of Barolo. Anytime.
Realmente extraño.
Al principio una nariz perfecta con rosas podridas y brea. Decayendo muy rápido y transformándose en un horrible olor a medicina.
En boca ácido, amaderado y angulado necesitando tiempo para suavizarse.
No es la clase de Barolo que me gusta de todas formas. (4115 views) | | | Tasted by InternationalWineReport on 12/31/2012 & rated 93 points: Old-world, elegant and refined with pretty notes of fresh strawberry and cherry along with smoke, leather, tar, licorice and a beautiful floral character. This is tightly wrapped in fine tannins displaying excellent focus and purity. The finish is ultra-long and chewy. Needs serious time to unwind. Aged in 20-hectoliter oak barrels for 30 months. (Best 2016-2026) (2825 views) | | | Tasted by Barolo Raymond on 10/31/2012 & rated 90 points: Oddero Cellardoor tasting (Santa Maria in Langhe): Medium(-) ruby with orange glare at the rim, 14.5% abv. Medium developing nose of earth, truffle notes, red cherries and berries, barnyard, pretty complex. Dry, medium(+) acidity, medium(+)-high dry gripping tannins, medium body and medium(+) alcohol. Medium flavours of red fruit, some dried cherries, tobacco, mineral. Good length and structure, dry chalky finish elegant. Cellar 5-10 years, do not drink now. (2719 views) | | | Tasted by Biggsy on 9/19/2010 & rated 89 points: Light garnet with an orange hue. Light, lifted floral nose. Unlike the nose, the palate is full and dense with good structure, spicy black fruit notes and dry grippy tannins. Toffee and spicy oak linger in the finish. (3013 views) |
| Oddero Producer websiteNebbioloNebbiolo 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 CellarTrackerVilleroThe Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The position is South-West and the height is 340 m.
N° of bottles produced approx.: 5,500
Vintage period and management: The manual harvest of the grapes takes place at the half of October.
Fermentation: With controlled temperature (about 28°C) for a period of 15 – 20 days.
Ageing and refining: The ageing takes place in French oak (mid size barrels of 30 Hl.), where the wine is allowed to mature for 2 years.
After the ageing, the wine is put in the bottles without any filtration. The refining is carried out in a place at constant temperature and right humidity, protected from sunlight and artificial light.
Tasting properties: A classic powerful and full-bodied wine from a historical vineyard of Castiglione Falletto. The colour is intense ruby red with a light presence of orange reflections. The smell is elegant, intense, pleasant , balanced and with a hint of withered roses, plums, minerals, tobacco, liquorice, smoke and leather. The taste is full bodied, balanced and velvety, with a huge structure and a very long finish.
Exact position 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 |
|
