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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2026 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 38 notes) - hiding notes with no text | | | Tasted by Nerdy Earth Boy on 5/30/2021 & rated 90 points: ehh.....nothing too exciting. Best described as "Oak Musty" Probably it just needs another 150 years to age. Definitely long term tannins. (1579 views) | | | Tasted by Nerdy Earth Boy on 11/27/2020 & rated 92 points: This sure is Barolo.....so it probably needs another decade or TWO! Kind of strange at first glance. Was dark ruby and luscious and exceptionally bold, but still appeared a bit tannic and "off color". I'm not sure that is a +++; I expect it to improve with a long long decant in the fridge, possibly at week or more. (1640 views) | | | Tasted by americanstorm on 1/12/2020 & rated 90 points: 2 hour decant, almost no nose but nice simple flavors and a tannic spine. Almost no bricking. Good finish. Enjoyable but not as good as my last bottle. (2145 views) | | | Tasted by Swaggering Beaunie on 6/23/2018: (Tasted after a 3-hour double decant.). This is a young Barolo just dipping its toe into the drinking window. The tannins and acidity are still pronounced. It went well with our ribeye steaks. My wife found it too tannic to finish the rest afterward, leaving a half-bottle for me ;<). I find it quite pleasant. 90-ish now, might gain a point or two after 5 more years of cellaring. If you must drink now, serve with a rich fatty dish. (2968 views) | | | Tasted by AusTxJim on 5/4/2018 & rated 89 points: Smooth and easy to drink. Still has some length, but it not too tight. Only decanted for about 20 minutes. (2832 views) | | | Tasted by dangdad on 1/8/2018 & rated 90 points: Like any Barolo, must be decanted for at least an hour. Opens nicely, tannins well balanced, oak eased over time. Paired perfectly with a big pasta dish. (2385 views) | | | Tasted by americanstorm on 6/15/2017 & rated 93 points: Really nice, at least for me. Teath coating tannins that feel very smooth. Nice nose and long finish. In a good place but I will wait a few more years to open another. Gave it about an hour decant. (2715 views) | | | Tasted by americanstorm on 6/8/2017 & rated 91 points: Really great nose of tar and roses. Very dusty mouthfeel with a long finish . Tannins are smooth, very nice mouthfeel and flavors but there was just something that I can't put my finger on that kept me from giving it a higher score. Corvined this glass and perhaps it needed more than the hour I gave it. Still, a very nice barolo that is drinking very well. (2206 views) | | | Tasted by dangdad on 8/12/2016 & rated 88 points: Must decant for at least an hour. Very complex cassis, tobacco, heavy oak. drank with eggplant parmisan. perfect together. wanted to have some hard cheeses with it. (2475 views) | | | Tasted by Swaggering Beaunie on 4/23/2016: I opened one of these today and it was waaayy too early....very tightly wound. Next bottle in 2021. (2318 views) | | | Tasted by Tenrats on 4/3/2016 & rated 91 points: Dark opaque red color with inviting aroma. Tar and a bit of spice. Not a lot of finish. Served with a spicy sausage and mushroom risotto. (2200 views) | | | Tasted by Snoski62 on 6/14/2015 & rated 91 points: Full bodied Barolo perfect with some NY strips. Good dark fruit, undertones of spice and earth and good structure. Would probably still benefit from some additional time in the bottle, but very nice now. (2335 views) | | | Tasted by Loren Sonkin on 1/29/2014 & rated 92 points: Barolos ( and few more) (Chris's): Purple/ruby in color. Spice, tar and black cherries on the nos. Great textures. Cherries. Tannic. Long finish. Showed some complexity with air as it kept improving. (4884 views) | | | Tasted by APatHB on 6/3/2013 & rated 92 points: I loved this wine. It might be a bit pricey, but it went well with beef and fowl. I'm definitely glad I bought this wine. (6600 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Fontanafredda Producer Website
U.S. Importer (Addt'l Info)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-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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