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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 117 notes) - hiding notes with no text | | | Tasted by le_franc_de_pied on 1/31/2024 & rated 90 points: Solid bebbiolo, red cherries after decanting for an hour. Good acidity. Great food wine (2034 views) | | | Tasted by HFLED on 1/27/2024 & rated 92 points: In a very nice place, classic Nebbiolo. (1836 views) | | | Tasted by Michael T. Zoppo on 12/4/2023: This wine continues to shine, and still drinking wonderfully on its fruit. I think there's still a long runway ahead, but there's zero harm in drinking these now. (2353 views) | | | Tasted by Vas19 on 6/25/2023 & rated 92 points: Pleasantly surprised by this bottle. Classic nebbiolo flavor profile in a light and elegant package. A delicious wine, especially with food. (2910 views) | | | Tasted by daghaug on 6/3/2023: Denne trengte luft. Første dag var det lite duft, bare en varme som fikk meg til å tro at vinen var varmeskada. Men mye bedre dag 2. Jordbærgodteri, sommerhage og søt lakris på duft. Fin tanninstruktur og relativt lang ettersmak. Faktisk en super vin, selv om den altså virka som feilvare først. (2690 views) | | | Tasted by SARED on 2/19/2023 & rated 90 points: 89-90 (2513 views) | | | Tasted by MaJeKu on 2/12/2023 & rated 91 points: In der Nase zunächst etwas reduktiv, das verfliegt jedoch schnell. Es folgt ein sehr floraler Eindruck wie von Rosenblüten, dazu rote und dunkle Beeren, etwas Teer, etwas Pfeffer, eine verhaltene grün-frische Note und auch hier bereits sehr gut eingebundenes, edles Holz.
Am Gaumen zunächst etwas oxidativ, allerdings strafft sich das schnell mit Luft. Die Aromatik bestätigt sich wie bereits in der Nase wahrgenommen, es gibt sehr viel sehr saftige Säure und noch viel mehr aber recht weiches Tannin. Der Tanningriff legt spannenderweise über den Abend eher zu, trotzdem bleibt es immer auf der jetzt schon sehr gut trinkbaren Seite. Fleischig, mit mächtig Biss, ist das in jedem Fall kein Anfänger-Wein.
Lang, anhaltend, hier auch nochmal recht pfeffrig.
Sehr schön, davon kaufe ich einmal nach und das war tatsächlich auch der erste wirklich gelungene Nebbiolo für mich nach einigen Fehlgriffen. (2793 views) | | | Tasted by 560 B&W on 1/30/2023 & rated 91 points: Good, but not amazing. 13.5% (2714 views) | | | Tasted by jnewman77 on 10/13/2022: This was the most closed I've seen it on opening, but it only took about 20 minutes of air to open up; ripe, but fresh red berry fruits, tobacco, herbs, violets; the palate has structure that is noted, but with food it fades into the background. Fresh and vivid with a lovely finish. Good stuff that is clearly still on the upswing. (2707 views) | | | Tasted by HowardNZ on 6/4/2022 & rated 93 points: Brief notes on wines at Noble Rot with Thierry, Mark and the two Andrews (Wellington, NZ): Deeper, darker ruby beside the Produttori. Also, a much more perfumed, richer nose. Ethereal showing red rose, red cherry, berry and plum perfumes with mixed spice and herbal notes. On palate, fleshy and full, yet coiled with more to give over future years. Red cherries, plums and touches of strawberry, soil, tobacco and red liquorice. Also, dried herbs and a hint of zesty lemon. Lovely, precise acidity. Polished tannins with excellent dense, weighty Nebbiolo fruit. Refined and very well balanced. "Liquorice, aniseed on the back palate", as Andrew S said, finishing long on dry, mineral notes. Aging potential out to 2035+ but delicious now. (3435 views) | | | Tasted by Dionysos 1920 on 6/1/2022 & rated 89 points: Café Suisse, Bex. Bon repas, service impeccable. Couleur un peu évoluée, nez épicé, menthe, bouche un peu plate, décevant. (2678 views) | | | Tasted by jnewman77 on 5/28/2022: This is such good stuff. I was thinking this may shut down, but it sure doesn't seem like it is going to. The nose is singing from opening. Lovely red berry fruit, floral, hints of anise and mint, just a whiff of orange peel. The palate is super with excellent balance, structure that is largely absorbed by the fruit and a lovely finish. Not sure if this will be a long term player, but it is excellent now.
Just as good night 2 though a bit more savory with tobacco, herbs, and earth with the fruit less prominent. No fall off though and quite delicious. (2545 views) | | | Tasted by SirJ on 2/21/2022 & rated 93 points: I drank Nervi Gattinara 2015 last in May last year, when I was incredibly impressed. It's just as good now, for me classic Nebbiolo notes, red cherries, cranberries, tar, cigar box, roses and wonderful herbs. Do not feel that 2015 would be heading into any tunnel, a fantastic wine from Piedmont. Drink or hold. (3470 views) | | | Tasted by LW31 on 1/29/2022: Lovely nebbiolo with a light touch. Dark cherry note. Tannins still present but this drinks well after 20-30 mins of air. Probably even better in a year. (3167 views) | | | Tasted by NoahCap on 1/18/2022: Lovely after an hour in the decanter. Fragrant of red fruits, dried flowers, and very perfumey in character. Light in body and texture, tannins present but not obtrusive. Leftovers excellent a few days later. Forgot to write more formal notes than that. (3017 views) | | | Tasted by winchester-xi on 1/13/2022: No note, but found this to be quite good, albeit a bit tight. (2862 views) | | | Tasted by Max S. on 12/20/2021 & rated 93 points: Drank at S+Ks over bolognese. Needs 3-5 more years for next bottle. (2811 views) | | | Tasted by LT98 on 12/12/2021 & rated 92 points: This is everything a wine from the Alto Piemonte should be. A lighter Nebbiolo but with great body and structure. Firm tannins but drinkable now. Great notes of tar and spice. Will only get better in a few years. (2463 views) | | | Tasted by Haze78 on 11/18/2021 & rated 94 points: In a great spot! Light and ethereal, beautiful bouquet of sweet red fruit, just a touch of heat , some licorice. Good freshness, soft tannins, it’s so easy to like. (2548 views) | | | Tasted by Mr T on 10/11/2021: This has softened nicely with age
Decanted an hour before dinner and very pretty soft red fruits. Really enkoyes (2888 views) | | | Tasted by Krugen on 8/12/2021: Corked (3113 views) | | | Tasted by CarlssonsWine on 8/12/2021 & rated 90 points: Wonderful nebbiolo (3053 views) | | | Tasted by SirJ on 6/10/2021 & rated 93 points: Wonderful Nebbiolo, what a perfume, roses, herbs, tar, red berries. Absolutely perfect for roasted veal tenderloin with smoked onions, buttered red wine sky, roasted asparagus & spring primroses & truffle puree. Perfect match! (3439 views) | | | Tasted by whits on 5/13/2021 & rated 92 points: Ruby red with clean appearance, bright aromas of rose, orange peel and cherry, elegant with a weightless body and bright acid, good character, shows cranberry, black tea, mineral, spice and medicinal herb flavors, quite complex and gently nuanced, echoes nicely on the finish, stunningly classy, should age nicely, did well with food right out of the bottle, especially the mushroom pizza (3440 views) | | | Tasted by jreis on 5/8/2021: Popped and poured at cellar temp. Lovely nose of dusty red cherries, tar and black pepper. Lovely dusty cherries and crisp acidity on the palate. Light texture with just a hint of tannins on the finish. A lovely, food friendly Gattinara. (3144 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (12/30/2023)
(Nervi Gattinara Red) Subscribe to see review text. | By Neal Martin
Vinous, Vinous Table: Divino Enoteca, Edinburgh, Scotland (Sep 2021) (9/1/2021)
(Nervi-Conterno Gattinara Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Nebbiolo in Its Many Guises: Alto Piemonte & Valtellina (apr 2020) (4/1/2020)
(Nervi-conterno Gattinara Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (9/23/2019)
(Nervi Gattinara Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/19/2019)
(Nervi Gattinara Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/23/2019)
(Nervi Gattinara, Red, Italy) Subscribe to see review text. | By Antonio Galloni
Vinous, The Last Frontier: Nebbiolos of Alto Piemonte & Valtellina (Jun 2018) (6/18/2018)
(Nervi Spanna Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and JamesSuckling.com. (manage subscription channels) |
| Nervi-Conterno Producer website
Nervi was acquired by Roberto Conterno, propietor of the Giacomo Conterno estate in 2018, hence Nervi-Conterno. The website is currently, July 2020, being re-done.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 CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoNorthern PiedmontRegional 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 French woman 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. Outside of the Langhe, the most prominent area of wine production in Piemonte is the chain of sub-alpine hills that run through the provinces of Novara and Vercelli. Here the Romans introduced spionia, an ancient variety that thrived in foggy climates. Whether this was in fact a genetic ancestor of Nebbiolo is unknown, but the derivation of its name, Spanna, is now how the locals refer to this noble grape. The Morainic soils, mostly deposited along the Sesia River, are of glacial origin and produce more medium-bodied, aromatically driven nebbiolo than in the Langhe. The appellations of note in Novara are Gattinara, Lessona and Bramaterra, and in Vercelli are Ghemme, Fara, Boca, and Szizzano.
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