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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 20 notes) - hiding notes with no text | | | Tasted by Es7e2003 on 2/10/2024 & rated 92 points: See previous notes. Slightly modern in style but considering the warm vintage, slightly cooler vintages of the wine may offer something for traditionalists as well. Cherry, roses and tar. (587 views) | | | Tasted by JohanPe on 7/14/2023 & rated 91 points: Consistent with previous note. (913 views) | | | Tasted by Matt Scott on 12/31/2022 & rated 94 points: Decanted for two hours. Just starting to open up, this offers lovely nuance and a striking middle palate. Ravines and length. Ripe cherries, plums, saddle, white truffles and polished stone. Layered, and a little angular, I see no reason to wait with a decent decant. Silky and noticeable tannins. Wonderful Nebbiolo. Drink 2024 - 2036. (1524 views) | | | Tasted by MAXIMUM SATISFACTION on 8/10/2022 & rated 91 points: This has been backwards for some time. Finally starting to open up but remains unpolished. The more recent years are better. (2072 views) | | | Tasted by MAXIMUM SATISFACTION on 2/21/2022 & rated 90 points: This wine has gone totally backwards in the last year. Sharp and acidic even after an overnight. Hoping it’s just an awkward phase as there are some nice elements still (orange peel, rose and tar). Hold a few more years s d check back in. (2145 views) | | | Tasted by Es7e2003 on 10/14/2021 & rated 91 points: Pale ruby with garnet hues. Nose filled with oak, sweet cherry syrup and roses. High acidity and tannins. Drank it over the course of two nights. The tannins and acidity seemed overpowering, especially on night 1 mellowing out on day 2. Hold. (2081 views) | | | Tasted by MAXIMUM SATISFACTION on 7/25/2021: Off bottle. Very harsh with nothing but exposed alcohol. (2427 views) | | | Tasted by MAXIMUM SATISFACTION on 3/4/2021 & rated 95 points: Opened in the bottle for a few hours. Like my past experiences I find the Fenocchio wines very approachable young in the good but not great vintages. The wine starts with distinct pine that eventually mellows into orange rind and tar. Ripe red and black fruit follow. Structure and acidity are here but not mouth puckering or unpleasant. The approachability and clarity of the fruit reminds me of Cappellano but maybe I’m stretching. Good now but better in five years. (2369 views) | | | Tasted by Tony Ling on 1/4/2021 & rated 94 points: Slow-oxed for 13 hours prior to serving into 薄はり葡萄酒器 (“Root” day): Pale bright ruby to the eyes.
Black plums and currants. Liquorice too.
Really good fruit support with the darker red and black luxurious set of fruits. Fine acidity and tannin balance. Noble tannins which are very finely textured.
93-94 points easy to me.
15 minutes upon first served: more red cherry and currant fruits. Really good length.
1 hour 15 minutes upon first served, 1/5 left: more florals emerged and supported by saline minerality on the finish. Great showing. (2231 views) | | | Tasted by JohanPe on 10/31/2020 & rated 93 points: Nothing like the last bottle and more in line with expectations. The fruit is semi dark mostly about cherries and mushed strawberries. Leather, rosehip, herbs, dried roses and menthol. Generous nose, open right from pour and grows even more after a few hours in the decanter. The palate is in line with the nose, mature and dark fruit. Fine grained tannins of excellent quality, juicy and sandy, not particularly drying. Lots of energy on the palate, high pitched acidity, very young of course. Very easy to approach in its youth with its wonderful fruit and quality tannins. Elegant as Fenocchios wines often are and a good translator of vintage and vineyard. (2005 views) | | | Tasted by Tim Heaton on 5/27/2020: Ive followed this since just after its fermentation was complete, and I've been curious where, exactly it would be pointing. The subtle, almost hidden structure is beginning to emerge. Still, for my palate, this begs another 4-5 years of rest before it's more fully cohesive, expressive. HOLD. highly recommended
https://www.ItalianWine.blog (2329 views) | | | Tasted by JohanPe on 9/6/2019: Dark and dense with slightly warm fruit, mostly tertiary notes. Leather, moist leaves and balsamico. Not as fresh as the producers wines normally are upon release. The palate is warm, peppery and with a distinct note of alcohol, especially in the aftertaste. I'm surprised and considering earlier notes I'm leaning towards a bad bottle. Had the '14 Villero a couple of months ago a that was spot on with bright fruit and ethereal presence. (2395 views) | | | Tasted by eoinhharkins on 8/26/2019 & rated 93 points: Yes too young but this is really delicious! Lots of red florals, perfume dark red spiced berries on the nose, palate is fresh and delicate with medium plus acyand a lovely long finish (1937 views) | | | Tasted by oldwines on 6/18/2019 & rated 93 points: Tasted at a trade tasting in NYC. Made from 65-year old vines, maceration and fermentation for 40 days then aged for 3 years in Slavonian oak botti. This is a very pretty wine with a fragrant floral, perfumed nose and a more round palate with rich dark cherry and earthy notes. Medium+ tannin and high acidity. This should be quite nice and drinkable by its 10th birthday. 500 cases produced. (2075 views) | | | Tasted by HowardNZ on 10/5/2018: Visit to Giacomo Fenocchio with Claudio and Luca (Bussia, Monforte d’Alba): Barrel sample. Another ripe seeming nose of darker fruit, minerals, earth and herbs. I much preferred this Villero to the – admittedly young – 2017 Villero. “Layered, elegant fruit, silky tannins”, as Thierry noted. However, serious structure and concentration with real grip on the finish. (2748 views) | | | Tasted by cct on 5/11/2017: in botti
Ripe bordering on overripe nose but fresher on the palate than I would expect. Some plum and darker fruited. Rich but with tension (1929 views) |
| By Richard Hemming, MW
JancisRobinson.com (3/17/2021)
(Giacomo Fenocchio, Villero Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2015 Barolo – The Late Releases (Nov 2019) (11/1/2019)
(Giacomo Fenocchio Barolo Villero Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/15/2019)
(Giacomo Fenocchio, Villero Barolo Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/6/2019)
(Giacomo Fenocchio Barolo Villero, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and JamesSuckling.com. (manage subscription channels) |
| Giacomo Fenocchio 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 CellarTrackerVilleroThe Villero vineyard (Castiglione Falletto) has a moderately clayey, calcareous and compact soil. The position is South-West and the height is 340 m.
N° of bottles produced approx.: 5,500
Vintage period and management: The manual harvest of the grapes takes place at the half of October.
Fermentation: With controlled temperature (about 28°C) for a period of 15 – 20 days.
Ageing and refining: The ageing takes place in French oak (mid size barrels of 30 Hl.), where the wine is allowed to mature for 2 years.
After the ageing, the wine is put in the bottles without any filtration. The refining is carried out in a place at constant temperature and right humidity, protected from sunlight and artificial light.
Tasting properties: A classic powerful and full-bodied wine from a historical vineyard of Castiglione Falletto. The colour is intense ruby red with a light presence of orange reflections. The smell is elegant, intense, pleasant , balanced and with a hint of withered roses, plums, minerals, tobacco, liquorice, smoke and leather. The taste is full bodied, balanced and velvety, with a huge structure and a very long finish.
Exact position 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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