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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 46 notes) - hiding notes with no text | | | Tasted by Oknoman on 2/27/2024 & rated 92 points: Super tough out of the decanter after several hours, inhospitable. Tawny in color, a baby at 10? Much better the second day, able to access the fruit with still tough tannin on the front of the palate. Old school love, will decant overnight for the next bottle but could use some more time in the cellar. (1363 views) | | | Tasted by salarvcj on 2/17/2024 & rated 92 points: Decanted and left for 3 hours then drank with boeuf bourguignon. Should have made notes at the time, but this was very enjoyable definitely in its drinking window after the decant, but still quite young. Good fruit, leather and a floral hint. Nice acidity and tannins not too powerful. (1218 views) | | | Tasted by platpeeps on 1/22/2024 & rated 92 points: Rich, fresh and tannic there were cherries and plums underpinned with lively tannins. Initially savoury, by the mid-palate the fruit was sweet, succulent and fleshy, developing spice and prune on a lingering finish. Highly commendable CHP 92 pts (1594 views) | | | Tasted by jkvedar on 12/27/2023 & rated 89 points: Possibly going through a “dumb phase”. Poured into a decanter and after an hour or so, the nose showed the faintest hint of Nebbiolo markers, I.e roses, tar, etc. nothing wrong on the palate, but nothing terribly exciting either. Tannins are softened and the acidity is w touch less prominent than I would expect. I don’t have any more but if I did, I wouldn’t know to drink or hold (1768 views) | | | Tasted by benfoleydds@gmail.com on 12/8/2023: Too early. Wait another 5 years (1629 views) | | | Tasted by NickA on 8/11/2023 & rated 92 points: Mmm, Barolo... this really hit the spot. Tar and roses, cherry fruit and framing structure, though surprisingly open and welcoming, with real lift and charm. Maybe time to get properly stuck into the 2013s? (2337 views) | | | Tasted by asparagus on 8/10/2023 & rated 93 points: The tannins in this beast took 3 days to be tamed... but when it was (finally) tamed... my my. Elegant, lingering. Such a beautiful, violety nose. A treat for the senses! (2052 views) | | | Tasted by Devlon Moore on 6/7/2023: Wonderful stuff. The structure is there and the tannins are still somewhat dry but the wine is approachable and well fruited and complex at this point. I drank it over three days. The second day was the best. A great wine one that I say drink now with some air time. If you can find a bottle at around $50.00 buy it up. It’s worth that and more. (2490 views) | | | Tasted by MC2 Wines on 5/10/2023: Knights of Alba (KOA) NY Intronization - May 2023 (NY Private Club): Darker fruits, more tannins, very young even though it’s got 10 years. Very brooding in style. More drying tannin. It had been opened earlier in the night and evolved a bit in the glass but for me was in perhaps a bit of a quiet phase at the moment. Not quite the young fruit forward style but nor yet having the time to have really matured into some of the secondary. (2918 views) | | | Tasted by Derek Darth Taster on 4/21/2023 & rated 94 points: Dardi Le Rose Barolo Vertical at 67PM.
Appearance is clear, pale intesnity, ruby colour with thin garnet rim. Legs.
Nose medium intensity, with aromas of dark minerals, deep dark earth, hiding fruits, cool menthol alpine feel. Developing.
On the palate, dry, very high acidity, medium alcohol, slightly grainy grippy high tannins, full body. Medium+ flavour intensity, with flavours of cool dark fruits - dark red cherries, ?black plum, sour red cherries, cool alpine mint, deep dark earth, cool minerality. Very long grippy finish.
Very good quality. Classic cool year feels though it has not entered an approachable phase yet. Not to be broached yet. (2878 views) | | | Tasted by dlcass on 2/4/2023 & rated 95 points: Delicious! Definitely needs some time to open up. Nose of dark cherry; dried flowers; damp cedar; beautiful texture and finish. (2373 views) | | | Tasted by eoinhharkins on 8/4/2022: Didn’t show very well even with a good decant, some pretty dark florals, dark cherries warm spices on the nose, similar palate though the fruit did appear more tart than ripe, lots of tannins which were expected, some heat on the finish (3188 views) | | | Tasted by vide on 5/3/2022 & rated 93 points: The mystery of Barolo. When you pour it, it looks like you should be pouring it into you lawn mover. But Barolo is a wine that teases us, we left-bank Claret drinkers. Without any obvious depth (grape variety), it nonetheless weaves magic. (3495 views) | | | Tasted by jkvedar on 7/18/2021 & rated 92 points: Probably could use more time. Decanted for 1hour and paired with vegan lasagna. Sour cherry, tobacco, citrus peel and roses on the nose. Almost 2 hours after pouring, this one is coming together with good balance on the palate, as long as it is paired with food. Still quite tannic (roof of mouth and sides of the tongue). Good acidity . Not a whole lot of fruit, but I expect that with Nebbiolo. The finish is solid. (4509 views) | | | Tasted by NostraBacchus on 5/29/2021 & rated 96 points: I was a little hesitant to order it from a restaurant wine list at a great price, not because I didn‘t think the wine was great but I thought it might be shut down hard... it wasn‘t. Or at least not really shut down (I am also used to taste younger structured Barolos like many others on here). This is so impressive but also so full of potential. Complex aromatics of red berries, also some dark red fruit, menthol, spices, some herbal notes, pipe tobacco, tar, leather and graphite, as well as some fennel seed fresh kind of note. It‘s Medium-full bodied, with excellent persistence, density without being weighty, there is excellent freshness with pretty high acidity and some medium-high but superbly silky tannin. Long finish with excellent tension, grip and just oozing class. I love this. (4835 views) | | | Tasted by theusualsuspect on 8/20/2020 & rated 92 points: Many 2013 Barolos are starting to be forthcoming. This one is not. Overall at this point, lacks the generosity and wieght of say Vajra or Cogno Ravera, but then again, although closed, it has a remarkably precise and elegant expression of nebbiolo at this point. I'm thinking something quite special down the road. (5859 views) | | | Tasted by Tim Heaton on 8/9/2020: Haven't tasted this since release; it should remain asleep. Not my bottle, but rather offered by a friend that thought I'd like it. I do, but I remained convinced that I'll love it, just not for another 8-15 years. Well structured, impressive complexity, and lovely transparency to the complexity of place, and grape. Bravo, Pietro. HOLD. highly recommended
https://www.ItalianWine.blog (5600 views) | | | Tasted by Nick72wine on 7/31/2020 & rated 92 points: Crimson red, not very deep, nose on rose petals, little tar and wild herbs, vanilin and slight coffee beans. The mouth is superbly balanced, with a sweet entry on red berry fruits,cuts sharply with young drying tea like tannins, very terroir driven....lovely acidity runs through the mid mouth untill the finish on red unripe berries, tar and ink. This needs time but ye shall be rewarded for forgetting this drop for a minimum of 5 to 7 years for the ensemble to smooth out, its all there the flavours are just primary at this point and awaiting to exude their class within time.
91,5 now, potential 93 + if not touched until 2026. (4583 views) | | | Tasted by AllRed on 2/9/2020 & rated 91 points: Second Sunday Group: 2013 Barolo (Neil's): Double blind. A bit on the riper side compared to the rest in the lineup, with more plum than anything else, and initially a bit hot. Dark fruit, firm tannin and higher acid. Really opened up nicely in the glass though, adding cherry and currant- showing less obvious ripeness and alcoholic heat. Currants on the palate; tannins remain rather firm.
My #5, Domino's #3
Group #6, 56 pts (5179 views) | | | Tasted by 560 B&W on 1/8/2020 & rated 92 points: Decanted, but still way too young. Needs 5 years. 14% (4604 views) | | | Tasted by AWBryce on 12/23/2019: Feminine red fruit nose, high tannin but ripe red fruits, very drying...hint of greenness to it. Give it another 5+ years. (3553 views) | | | Tasted by ShaneR on 12/5/2019: Very closed off at this stage, even after a 3+ hour decant. Best to hold off for a few years. (3852 views) | | | Tasted by theusualsuspect on 9/29/2019 & rated 90 points: A real beauty upon release but now in the unforthcoming phase, which I mark down in part to a 47 degree cellar. Wines go into a shell, but they really go into a cellar with a temp that low. (4450 views) | | | Tasted by il_diavolo on 8/27/2019 & rated 94 points: Fantastic wine - young but you get that classical austere feeling, tar, roses, dusty tannins. This will be one for the ages. Wines like this and the Sandrone Aleste 2013 make me think 2013 is not too far behind 2010. (3731 views) | | | Tasted by NostraBacchus on 6/1/2019 & rated 95 points: Wow, what a beautiful bottle. Needs some air to open up, but very complex aromatics of red berries, crushed rose petals and violets, some mint, also some fennel seeds/anise, also some mineral notes. It's medium-full bodied, has pretty high acidity and medium-high tannin that is superb quality. Excellent length. A fantastic Bussia that offers great QPR. Wow, so beautiful. (5087 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Jan/Feb 2018, Issue #73, In a Piemonte State of Mind Another Round of Barolo, Barbaresco & Friends
(Barolo “Bussia” Dardi Le Rose- Poderi Colla) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/3/2017)
(Colla, Bussia Dardi Le Rose Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Barolo: The Late Releases (Oct 2017) (10/1/2017)
(Poderi Colla Barolo Bussia Dardi Le Rose Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (7/1/2017)
(Poderi Colla Barolo Bussia Dardi Le Rose) Subscribe to see review text. | By James Suckling
JamesSuckling.com (6/9/2017)
(Poderi Colla Barolo Bussia Dardi Le Rose, Red, Italy) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (12/1/2016)
(Colla, Bussia Dardi Le Rose Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Vinous and The WINEFRONT and JamesSuckling.com. (manage subscription channels) |
| Poderi Colla Producer Website
In the land of white truffles, hazelnuts, and the pride of Alba (Nebbiolo), Poderi Colla is run faithfully by Tino and Pietro Colla, the brother and nephew of the late Beppe Colla. Beppe was a pioneer in the region, who after stints to Burgundy in the mid 50’s, reinvented what the Nebbiolo grape could be in fermented form. He was the first to palpably embrace France’s concept of terroir, bottling vineyard designate Barolo and Barbaresco for his winery Prunotto, at a time when it was simply not done.
When he sold Prunotto in 1990, Beppe kept the very best parcels from Piedmont’s two powerhouse regions. From Barolo, it was Dardi Le Rose in Bussia, a wine if some of our more seasoned club members recall was offered back in 2017. In Barbaresco, it was Roncaglie, a no till / organic vineyard adjacent to Gaia’s Sori Tilden.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 CellarTrackerBussia 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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