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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 65 notes) - hiding notes with no text | | | Tasted by jgreco on 2/2/2024 & rated 97 points: DM Wine Dinner (Canary Club, New York, NY): Pale garnet color. A little shy on the nose with medium intensity. Developing with rose petals, red cherries, leather, licorice, spices. On the palate, medium+ acidity, medium tannin, high alcohol, medium intensity, medium body, medium+ finish. Can drink now, but suitable for further aging. Very elegant Barolo. Benefited tremendously from a slow ox. (1211 views) | | | Tasted by Benoit Hardy on 12/3/2023 & rated 95 points: Very fragrant nose, strawberry, menthol, pine nuts, I think of Piedmont but without certainty.
Ethereal on the palate, liquid lace, it's supple and pure, feminine style but while remaining frank with notes of menthol, sweet spices, strawberry and blood orange. Great balance while freshness, obvious wine while being deliciously complex. Large powdery finish, both suave and soft, with great length.
Grand Barolo, to include in a Burgundy tasting! I had thought of Barbaresco. (1329 views) | | | Tasted by Robmcl920 on 11/22/2023: Brief impression from a glass shared at lunch. The '09 Monvigliero is really impressive for the vintage. The nose here was a bit riper and simpler than the '16 I tasted a day later, but the core of the wine is similar, with wild red strawberry fruit and candied red floral tones. I'm sure if you compared any other producer's 2009 and 2016 wines, the gap would be much wider.
The aromatics of this wine were wide open, and it was similarly expressive on the palate, with impressive balance, tannin quality, and acidity for an '09. Unlike other '09s, I don't think you need to rush to drink it, but I also don't see any reason to wait. (1403 views) | | | Tasted by acyso on 4/3/2023 & rated 93 points: Heater week; 3/26/2023-4/3/2023 (Chicago, IL): This isn't as delicate as some of the other lighter vintages of this wine, and the ripeness shows quite prominently in the context of other bottles of Monvigliero. The olive/stemmy quality is in the backseat, though you can still pick out some of it. Not quite as resolved as I would like, but this is still drinking very nicely now. The vintage character shows, which to be clear is no bad thing. (2900 views) | | | Tasted by DK Amateur on 2/4/2023: Decanted three hours before dinner. Riedel burgundy glass. Very pale, most fragrant with soft earthy and red-fruited aromas. Airy and quite approachable, tannins being quite right for food. Excellent showing, more interesting and pleasing than the 2009 Duroché Charmes-Chambertin opened for comparison. (1909 views) | | | Tasted by Rechrom on 10/16/2022 & rated 94 points: Double decanted two hours. Entering a drinking window. Lovely fruit great nose, excellent balance. Worked well with dinner, worked almost better alone as it has a lovely nose of fruit and tar, a great palate of more dark fruit and savory notes, and is long and especially clean on the finish. Might improve, but very good now. (2114 views) | | | Tasted by WhinyWiner on 7/30/2022 & rated 91 points: (see note below re. 2 days later). Upon opening: The cork popped out as if there was some pressure build up in the bottle, so perhaps this bottle was tainted in some way. The wine never opened up, even after 3 hours, and was never that juicy or complex. Kind of flat. Flawed? Anyone have experience with pressure build up inside the bottle or know what that is from? (note: 2 days later with a small amt. of air in vacuum, the wine tasted like a normal, substantially-built Barolo. So, I guess it just needs more air and more time? Upped score from 85-91). (2626 views) | | | Tasted by Rezy13 on 5/13/2022: Lighter color, brighter crimson with onion skin rim; almost reduced nose, candied, kirsch, exotic nose, almost olive, savory, mushroom, violets, elegant, seemed to be at an in-between stage where the fruit was still really sweet but the whole cluster and savory meaty edge is growing on the palate; completely unique and unlike almost all other Baroli which is why I called this Burlotto Monvigliero, vintage...2009. (2902 views) | | | Tasted by MC2 Wines on 4/1/2022: Festa del Piemonte: Gala Dinner (The Pool in NYC): Again from a 3L at Festa - perhaps a favorite to show. There were a lot of really amazing wines at this dinner and yet this one stands out despite its youth. I found myself preserving the glass and finishing others or pouring out others so it had the time to open and show it's stuff. It's beautiful. All of the elegance of the monvigliero and Fabio's style. Slightly sweet. Red fruits. Lots of spice. Just wonderful. By the end of the night I thought the best way to describe his wines is 'enchanting' and I'm sticking with that descriptor here. (2865 views) | | | Tasted by glou.sf on 3/15/2021 & rated 94 points: Tasted blind. Very pure fruit driven nose with lots of strawberries. Quite tannic on the palate with tart red berries and a slightly astringent quality. Good, lingering finish. Aside from the tannins, I thought this was surprisingly open and easy to drink. Great wine. (3631 views) | | | Tasted by Nicephoras on 11/4/2020: Another late 2000s Burlotto, another bizarre nose. The same elderberry/St. Germain thing, that's just so strange. The body is fine, but what I want from Burlotto is the Chambolle in Barolo feeling, not this. Maybe it's me at this point. So strange. (3888 views) | | | Tasted by pgb67 on 10/29/2020 & rated 94 points: Delaware BeachHouse Weekend (Rehoboth Beach): WOTN, everyone loved it, although I personally gave a slight edge to the Ducru and CdP. Classic Barolo characteristics of rose petal, tar, and cherry on the nose and layered palate. Looks and tastes lithe but packs a flavorful and long punch. (3389 views) | | | Tasted by fitzi on 8/17/2020: Weekend wine dinner with a friend. This never came together for me. It wasn't bad, but never presented as an integrated, flavorful, aromatic whole. Finished the last third of the bottle the next day, after storing it in the fridge. It had scale and weight, but little charm. So my experience was similar to Cadomer, and different from Heaton, Howden, and Dionysos No. 2. My last two bottles will sleep for many years more, now, based on this tasting. (3299 views) | | | Tasted by CADomer on 7/11/2020 & rated 92 points: Beautiful color and clarity. The wine showed a little reduced and reticent all night, never fully showing what it was all about. Spiced orange peel infused red fruit character, but never showing the high-toned fruit and florals that I was expecting. (3432 views) | | | Tasted by Tim Heaton on 6/7/2020: Very good showing. Elegant, and endearing by way of its sense of place and grape, both uniquely showcased in this medium-bodied wine. A little truffle, plenty of soil, white/red floral, and a cherry and raspberry medley. Flows across the palate thanks to plenty of fresh acidity. This has good structure to continue on a nice level for some years yet. An understated persistence, and nuances that tug at the mind kept this interesting, and highly enjoyable. highly recommended
https://www.ItalianWine.blog (3382 views) | | | Tasted by Dionysos 1920 on 5/23/2020 & rated 97 points: Couleur soutenue, éclatante, nez épicé, puissant, plaisant, envoûtant, bouche élégante, ronde, fruitée, délicate, absolument magnifique, tannins civilisés mais présents, un vin exceptionnel dans un millésime pourtant difficile. Peut-être le meilleur 2009 bu à ce jour, très beau potentiel mais magnifique aujourd’hui ! (2929 views) | | | Tasted by Richard P Howden on 5/14/2020 & rated 92 points: Very similar to last bottle but this showing a little richer, and a bit more roasted red fruit character. (2561 views) | | | Tasted by DK Amateur on 5/7/2020: Opened six hours before dinner. Tasted (Zalto Burgundy glass) and then cooled a bit. Much more mature than I had imagined. Fabulous nose (both as warm and cool) of dust, spices, medicine with some dark fruits in the background. Very expressive. Very forthcoming in the mouth, like an old-fashioned Burgyndy with good tannins. Really good and lingering aftertaste. Excellent now. (2575 views) | | | Tasted by Richard P Howden on 4/10/2020 & rated 94 points: Beautiful rich nose of roses, dark cherries, raspberries and earthy notes, paired to a medium rich palate loaded with fruit, crunchy minerality. Good length and long biting finish. The palate is wonderfully balanced, light and lithe, enough acid to complement food (beef fajitas tonight) but really would go with anything. A stunner, not showing the reported weaknesses of the vintage. (2441 views) | | | Tasted by MC2 Wines on 1/31/2020: La Festa del Barolo Gala Dinner (The Pool in NYC): Poured from a double mag. I am a terrible blind taster and yet there is something about this wine that makes me wonder if I could pick it out if we did blind. The nose on it is so unique and just jumps out the glass at you and there's this herbal/truffle/red fruit combination that seems happen in all of the vintages and is just so enticing. It is lovely and elegant and somehow at the same time the phrase 'salt of the earth' comes to me. This was a warmer vintage at the time (similar to vintages today), but when the time to pick happened it cooled down significantly and Fabio noted that helped the wine keep some of that elegance. Just lovely. (2947 views) | | | Tasted by Markus IWC on 4/4/2019 & rated 94 points: Auzone Burlotto vertical #7:
Refreshing nose with the patended strawberries from the Monvigliero vineyard. Minerals, some smoky notes, juicy, anise.
Juicy mouthfeel, the warm vintage is present but well handled, early maturity notes, wish there was a tad more tannins and acidity.
Smiliar to the 2011 vintage but not as good. 94p
BV 2
WV 1 (2536 views) | | | Tasted by Rechrom on 4/4/2019 & rated 93 points: Remains lovely and in a good drinking window following a double decant and an hour. Fruit forward, does not seem built for long term improvement. (3641 views) | | | Tasted by nschmidt on 3/17/2019 & rated 93 points: Drank at Stella del Nonna. Delicious and elegant with trademark olive nose. Was outshined by 2005 Bartolo Mascarello. (3359 views) | | | Tasted by theriffraph on 3/8/2019 & rated 95 points: Trademark olive tapenade and meaty nose. This is showing very well tonight after a couple hours great spot tonight. Not sure if this is a long term ager. Wonderful (3345 views) | | | Tasted by MWiking on 2/22/2019 & rated 87 points: såg mina notes från förra flaskan, tyvärr har inte vinet blivit bättre snarare gått nedåt. kan dock uppskatta det lite ändå (3514 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Sep/Oct 2013, Issue #47, The Great Classic Style of Commendatore G. B. Burlotto Baroli
(Barolo “Vigneto Monvigliero”- Comm. G. B. Burlotto) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2009 Barolo: Highs and Lows (May 2013)
(G.b. Burlotto Barolo Vigneto Monvigliero) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/16/2013)
(Comm. G.B. Burlotto Barolo Monvigliero) Medium dark cherry red color with pale meniscus; lifted, red berry, roses, dried cherry, anise nose; silky textured, tart cherry, dried cherry, dried berry, pomegranate palate; needs 8-plus years; long finish 93 points |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and RJonWine.com. (manage subscription channels) |
| Comm. G.B. Burlotto 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 CellarTrackerMonviglieroMonvigliero is a vineyard in the tiny commune of Verduno. It is one of the great crus (vineyards) of the area. Verduno is one of the 11 communes that can make wine designated as Barolo, although the amount of Barolo that comes out of Verduno is miniscule when compared to the 5 major communes of Barolo: La Morra, Monforte d'Alba, Castiglione Falletto, and Serralunga d'Alba.
Exact position and outline 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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