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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 77 notes) - hiding notes with no text | | | Tasted by jchrisharris on 2/14/2023 & rated 89 points: My wife’s tasting note: It’s old.
I find it’s a complex one. It tastes oxidized and yet gets better after a half hour. It’s got a nose of raisins like a Pedro Ximenez but a very nice structure of acid and a bit of pleasing tannin. Overall I would buy and drink this again but it’s likely not for everyone. (561 views) | | | Tasted by aagrawal on 7/3/2022 & rated 90 points: Stood up for 3 weeks, decanted off 2oz sediment. Light ruby, medium bricking consistent with its age; aromatic, roses and tar; palate is light bodied, medium-plus acidity, tannins present but well integrated, tart red fruit throughout, medium-plus (14%) alcohol; medium length finish, slight bitterness. Overall a good, mature barolo, but not showing any incredible complexity. My last of 3 bottles consumed over the last 7 years, and the first was the best, so perhaps I shouldn't have aged it this long. 90-91 (1145 views) | | | Tasted by Vascular46 on 1/23/2021 & rated 94 points: Clearly not past. Deep ruby colored full bodied wine with fruit still intact. Glad I have another bottle. (1692 views) | | | Tasted by aagrawal on 9/22/2020 & rated 91 points: Stood up for > 1 month and decanted. Light-medium ruby with age-appropriate bricking; medium aromatics with red cherry, forest floor mulch; palate is light bodied, high but plush tannins, medium-plus acidity, balanced mature red fruit; medium length finish. Not quite as striking as my last bottle nearly 5 years ago, but a perfectly nice mature example of Barolo with character of Monforte (slightly burlier and textured). 91
With an hour of air: a bit of roses on the nose and palate comes out more. A lovely Barolo, though still not a show stopper. 91-92
Day 2: Tannins a bit more prominent, or maybe the fruit is a bit more reticent. (2001 views) | | | Tasted by Nerdy Earth Boy on 5/21/2019 & rated 88 points: Ugh... bricking and a bit brown around the edge. Not the beautiful Barolo I’ve had before from Seghesio. Almost spoiled or just got cooked. Only a few (out of hundreds) have left me with a bad vibe but this was one of them! (2186 views) | | | Tasted by Nerdy Earth Boy on 11/18/2018 & rated 92 points: Slightly floral with lots of sediment, but decanted very quickly to produce a wonderfully 20 year aged Barolo that was still luscious, slightly fruity. Dark blackberry and simply enjoyable. (1924 views) | | | Tasted by Nerdy Earth Boy on 9/14/2018 & rated 92 points: All hail, Nebbiolo!! This 20 year vintage aged was a bit thin and translucent upon opening but with about 30 minutes of air, it suddenly became alive. Dark and luscious it was truly built to last the ages. Am certain that another 20 years would do this vintage just fine. (1807 views) | | | Tasted by PSPatrick on 5/12/2018 & rated 89 points: The wine was medium garnet in colour and threw some sediment. It smelled of withered flowers, rosewater, red fruit, Asian spices and smoke. On the palate, the wine showed red fruit, cherry, raisins, roasted notes, espresso, chocolate, Asian spices, rosewater and a hint of marzipan, with average to good length. The wine was on the riper end of the spectrum, but still tannic, with a sandpapery texture. It seemed to have seen a lot of new oak, and it lacked energy and real nerve. Smoother and more complete on day two. I would hold and see what happens. This is not bad; just not special. (1885 views) | | | Tasted by ctjared on 3/29/2018: after some air, the intense tobacco mellows out. very nice and a lot of life left here yet (1477 views) | | | Tasted by SteelerFan on 8/13/2016 & rated 90 points: Slightly over the hill, although still enjoyable. (2658 views) | | | Tasted by TannicBeast on 5/31/2016 & rated 91 points: Decanted for two hours. Clear medium (-) ruby with garnet hues. The nose is clean, with dried black fruit, dried red flowers, coffee and subtle oak aging. The palate is medium bodied, with medium (+) acidity, tannins and alcohol. This wine is showing amazing longevity and has plenty of years left, assuming proper storage. (2614 views) | | | Tasted by devraj on 4/16/2016 & rated 93 points: Brickish red in color. After about 1 h in the decanter -- lovely aromas of dried roses, dark florals, dark cherries, leather and hints of tar envelope the senses. The palate is very refined with good depth to the sweet reddish-black small fruits, medium (+) acidity, well integrated tannins and a long floral and wood perfumed finish. (2656 views) | | | Tasted by Vino Me on 2/12/2016 & rated 89 points: Opened by Mark. Not decanted and it probably could have used an hour or two. The most tannic of the 3 Barolos. Crimson color. Restrained fruit with notes of earthy red fruit, cedar and leather. Medium bodied with a shorter finish. 89 points (2912 views) | | | Tasted by yonster24 on 12/13/2015: Fantastic for an aged Barolo that didn't cost too much. I've cellared for about 6 years and the cork was in perfect condition. Translucent color coming out of the bottle. Gave this a 2 hour decant to be on the safe side.
Great nose. Floral element to it with a touch of licorice and some earth. Med bodied palate/bright and lively. Very tasty to drink. This leads to a med+ finish with tannins fully integrated and some nice acidity to back this up.
Won't get any better but in a great spot as is. (2830 views) | | | Tasted by RajivAyyangar on 12/4/2015 & rated 92 points: Ashish's Birthday dinner (Home (Noe st)): 14% alc.
Gorgeous and classic, in a somewhat cleaner, more modern style. Dried roses, black liquorice, slight presence of bruised apples (oxidative aging). Oak is well-integrated. Satisfyingly chewy ripe tannins. 9-9.5 (2174 views) | | | Tasted by aagrawal on 11/26/2015 & rated 93 points: Thanksgiving Dinner (Fremont, CA): Coravin 11/26/15: Clear pale ruby with moderate bricking appropriate for age; nose is aromatic, pure floral, roses, red leaf mulch; palate is medium bodied, well integrated but prominent tannins, high acidity, excellent fruit, good depth and excellent complexity; medium length. This is excellent, close to superb, much better than other notes imply. Yes, it could use the superb complexity of a >$400 barolo, but it is balanced, aromatic on the nose AND complex on the palate, balanced acidity and tannins, enjoyable now but has at least a decade or more of potential ahead of it. 93+
12/4: a ton of savory character, more than when first opened. Very nice, fades a tad on the midpalate, similar to last time overall. 93. (1694 views) | | | Tasted by wine4ever on 11/21/2015 & rated 88 points: Cellared since release. Cork in great condition. Decanted. Drank over several hours. First hour was the best. This wine is probably a bit passed peak, but it's still very good. Plum Brown edges, lovely floral nose. Medium weight. Palate more earthy than fruity. Dried herbs, spice, plum, smokey cedar notes, some licorice and tobacco. High acidity, smooth tannins. Drink up if you have them. (1365 views) | | | Tasted by Loren Sonkin on 3/22/2015 flawed bottle: An evening of Italian wines with friends (Cleveland): Sadly, an off bottle. Dark brown/red in color. The nose shows some oxidized notes with brown sugar, nuttiness, and alcohol. On the palate, this is devoid of fruit. Mike bought this locally near release. Could have been the cork too. A shame, as it should have been better. (2401 views) | | | Tasted by nortonnose on 3/8/2015 flawed bottle: See my previous TN. Full disclosure: stray bottles purchased in bin ends collection at auction. I don't trust the provenance, as others from this collection showed poorly, seemingly from poor storage. I'll mark it officially flawed, seeing as the last time I failed to do so, I was called out!
That said, I don't think was officially TCA/flawed. This bottle showed a very brown, faded robe. Madeira on the nose is something that usually doesn't pop in Barolo, but certainly can when the Italian bottle is old! Not much fruit here, but enough acidity present to pleasantly complement braised short rib pizza leftovers. Far better with the food than without (when it is overly pruney and sappy). Eager to try another bottle of this if possible in the future. 85 pts if this wasn't flawed. (1717 views) | | | Tasted by cabber on 7/17/2014 & rated 91 points: Rioja v. Barolo (Manhattan Beach, CA): Balanced, nice acidity. silky (2721 views) | | | Tasted by S Spade on 4/19/2014 & rated 87 points: Carefully stored since release; cork was perfect.
Popped and poured. Surprisingly primary. Firm tannins and somewhat grapey. Good acid structure. Full bodied and ripe. If your bottles are of good provenance, suggest forgetting about them for a while. Or give lots of air. Probably would have been better with food. (2534 views) | | | Tasted by nortonnose on 2/22/2014 flawed bottle: Heat damaged? Starting to grow very suspicious of bottles bought from same auction . . . (2683 views) | | | Tasted by devraj on 2/11/2014 & rated 92 points: Ruby red with slight bricking. Pretty intense aromas of dried roses, tobacco, leather, red cherries and toasted baking spices make up a captivating nose. A medium bodied palate shows superb balance to the silky plum and cherry liquer, tar, perfumed wood spice with medium acidity and fine grained tannins on the long but slightly drying finish. What a value! (2177 views) | | | Tasted by HRT on 2/8/2014 & rated 90 points: Full bodied and rich. Scents of earth, tobacco, mushrooms. Still packs lots of tannins. Long finish. Very powerful. (2317 views) | | | Tasted by BklynNeophyte on 1/17/2014 & rated 91 points: +. Lovely. Bitter cherry, nicely balanced. (1597 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Fratelli Seghesio 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 CellarTrackerVigneto la Villa 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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