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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by robmatic on 10/13/2017 & rated 91 points: Last bottle, drank beautifully. Classic. (940 views) | | | Tasted by hsacks on 8/13/2016 & rated 92 points: Similar to the 10/24/14 bottle. (929 views) | | | Tasted by hsacks on 7/18/2015 & rated 91 points: A touch less fresh than the 10/24/14 bottle but still a delicious mature Barolo. Drink up! (1238 views) | | | Tasted by sawira on 6/17/2015 & rated 90 points: Showing plenty of light amber notes to the pale orange red hue. Old school, and not at all oaky, this is a bit reticent at first, becoming civilized at the 2 hour mark. Lacking some depth, richness and character to take it to the next level. Very dry, though the very fine tannins are mostly resolved. Not catching much of a Barolo flavor or aromatic profile here, this has a subdued and vague earthy, red fruited orientation, with a substantial finish. Nothing great, but a very drinkable, mature, stylishly understated, well made wine. gripNsip's note below captures my experience. (1313 views) | | | Tasted by sawira on 12/22/2014: From memory - basic, good. (1364 views) | | | Tasted by hsacks on 10/24/2014 & rated 92 points: Much fresher, more complex and richer than than the 4/24/08 bottle. (956 views) | | | Tasted by Teamcrev on 12/23/2013: All good. Needed about 30 minutes to get past a little funkiness. (1037 views) | | | Tasted by robmatic on 11/11/2012 & rated 90 points: Drinking very nicely now, with rose petal and balsamic notes, great acidity, and very decent structure. Excellent juice. (1282 views) | | | Tasted by gripNsip on 4/29/2010 & rated 91 points: Last Thursday tasting group: Pre-2001 Barolo (Willamette Wine Storage - Portland, OR): The acidity zings immediately on the nose, once felt cherries, graphite and even some whipping cream show. Slightly rich smelling, very delicious. The palate shows chalky cherries, ashes, gravel and grape stems. The acidity sings right off the bat but resolves quickly and leaves the flavors fully intact to linger through the long length finish. The finish lingers for quite a long time, this is a fine example of a nice Barolo that is just starting to hit it's stride in my opinion. (2404 views) | | | Tasted by subtlet on 4/29/2010 & rated 90 points: Barolo, on the last Thursday of April (Willamette Wine Storage - Portland, OR): This has an elegant nose with citrus and roses held together with a delicate hint of raisins and earthy scents. Some peaches appear shyly behind the more bold raspberry flavors. Some lively acid appears later to good effect. The fruit on the mid palate is nice and rich, and there's a bit of funk that adds complexity. (2121 views) | | | Tasted by wynnewood500 on 2/19/2010: Drinking well. Moderate tannins on opening that softened with the second glass. Nice fruit and nose. Color is typical for barolo - reddish brown. Medium bodied. (1531 views) | | | Tasted by cgrimes on 5/30/2008 & rated 89 points: Brick red color. Nose of stewed fruits, some leather, earth. Palate of stewed cherries, blackberries, some tar, earth. Tannins still present but mellowed with some air. Finish on the short side. Great wine but it lacked enough depth to garner a 90 point score. (1457 views) | | | Tasted by hsacks on 4/24/2008 & rated 90 points: At peak...medium red color with a little bit of amber at the rim. Classic barolo nose of rose petals, anise and red fruits. High acid, meduim bodied fruit in the mouth with good structure and length. Great with my wife's lamb kabobs. (1322 views) | | | Tasted by Siggy on 4/1/2005 & rated 75 points: Brown at the edge, this bottle had a pronounced metallic flavor, medium body, and high acid. (1940 views) | | | Tasted by Siggy on 3/13/2005 & rated 91 points: Brick red, showing slight amber at the rim. Opened up nicely with 5-10 minutes of air, revealing smoke, cassis, and tons of black licorice. Well balanced, with bright acidity and fine tannins on the finish. Pretty open for business now, and seems to have the structure and acidity to last several more years. (1947 views) |
| Luigi Pira 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 CellarTrackerItaly 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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