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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.6 pts. and median of 94 pts. in 140 notes) - hiding notes with no text | | | Tasted by Jeremy Holmes on 5/4/2024: I’ve had a few oxidised bottles of this over the years, but this bottle was sound and right in the zone. Classic tar and roses nose. Richly fruited in the mouth, with a sweet, juicy core of fruit and plenty of savoury nuance. There’s mint and smoked meats and it has a glossy feel. Tannins are sinewy, yet relaxed and length is imposing. (595 views) | | | Tasted by WoodieBayArea on 12/11/2023: nice but not as nice as most of the others thought (at least to me), high toned and bright (which is how I like them), but very little body to it (maybe it was just a bad wine night for me, cuz the other red felt similar?)... I won't rate this but would give it a 91'ish if I had to (1531 views) | | | Tasted by Liskit on 12/9/2023 & rated 94 points: Montfort d’Alba, bussia vineyards. 1969 established. 14,5% alc. 32 month aged in large hectolitre barrels. Ripe cherry, cranberry, dark chocolate, tar, smooth integrated tannins, (1218 views) | | | Tasted by AB16 on 11/20/2023 & rated 93 points: Tannins still dominant , but interesting fruit and spice lurk. Should drink well in 5 + years (1365 views) | | | Tasted by acheng on 10/24/2023 & rated 93 points: Showing tertiary character and drinking at great spot now (1439 views) | | | Tasted by devraj on 9/13/2023 & rated 95 points: Magenta turning to orange towards the rim. A highly perfumed nose shows candied red small berries, spices, florals and hint of underbrush. A very finessed and textural wine shows sweet red fruits, medium acidity, hint of savory truffle notes, sweet tannins and a long spice and floral finish. Superb now. (1698 views) | | | Tasted by Rani on 6/24/2023 & rated 91 points: Tasted blind next to its 1996 sibling. Like its sibling, initial nose was of black olive tapenade. Then blew off to reveal sour cherries and tar. Elegant, highly toned and soft on the palate. Very nice and ready. (1434 views) | | | Tasted by MWiking on 4/21/2023 & rated 95 points: Moget och frukten kvar, mycket tjära balsamico rosor och mentol i smaken
Helt underbart.
Finns en bra taninstruktur kvar i vinet som är precis lagom för att vinet ska hålla ihop hela vägen (1536 views) | | | Tasted by Jeremy Holmes on 2/25/2023: A bit more developed than I would have expected and plenty of balsamic lift that punches into the nostrils. There’s some tar and leather along with coffee grounds and Indian spice. It is rich and chewy, with good density and tertiary flavours that carry on. (1873 views) | | | Tasted by johnh1001 on 4/3/2022 & rated 94 points: In a fabulous place right now (3148 views) | | | Tasted by Cailles on 2/26/2022 & rated 90 points: The depth, density, structural frame and textural composition of this wine are impressive. But I didn’t like the aromatic profile of the wine: too much licorice, dried fruit and some broth notes for my taste (vs pure fresh fruit). I’m not sure if that profile is supposed to be like this (never had a Granbussia before) or if the bottle aged at a much faster pace than it should have (broth notes are usually not a good sign). 90 pts for me, for the intellectual pleasure with the high complexity and good frame.
TN: The nose is dominated by very intense licorice aromas along black tea, hints of broth and crushed rocks. Very intense and precise but not my cup of tea. On the palate this has a wonderful creaminess, combined with a lightness, melted tannins but still good tension, high but well integrated and round acidity. Good length. Lots of liquorice and sweet bread, spices, rather dried dark and red fruits, minerality, some hints of leather. Lots of aromatic pressure from the attack towards the finish, all with a good balance and harmony.
Decanting: A short decant should be sufficient. (3378 views) | | | Tasted by La Sprezzatura on 2/19/2022 & rated 94 points: served double blind, pnp
this was quite mature on the first impression: licorice, herbs, balsamic, tobacco and dark fruits
on the palate tannins still high, and over all nice complexity but for me too extracted. as giacomo puts together his "best" grapes from both romirasco and cicala, this is no surprise this is extracted. can be very enjoyable, but was a bit too much for me. I do prefer the "normal" appellations romirasco and cicala, both being more elegant and feministic.
this had nonetheless a nice depth and density, sweet wood, toffee.
can hold for several years, but can also be drunk now. decanting recommended. (2026 views) | | | Tasted by DBunk on 1/30/2022 & rated 93 points: Fully mature and ready. Amazing balance of primary and secondary scents, flavors and body. This had it all. Grateful I had it and had the time to let it eek out some more life to push all that.
Drank with JRG. (2555 views) | | | Tasted by s******n on 12/31/2021 & rated 91 points: Schon deutliche Altersnoten. Stärker als beim letzten Mal.
Viel Kräuter. Schöner Wein. Aber jetzt auch am Ende des Trinkfensters. (2401 views) | | | Tasted by WoodieBayArea on 11/8/2021 & rated 93 points: oh my goodness this was good... no notes and faint memory as it was five nights ago, so short on details (2376 views) | | | Tasted by dchain on 11/1/2021 & rated 90 points: Bright ruby. All acid, cranberry and minerals on the nose. I thought it was one of the new wines from Etna. With all that streaky acidity and minerals. Very, very young looking and tasting. Will this ever come around? Not a lot of fruit so worried it will be for lovers of acidity. Not a generous or flattering wine after 20 years… you decide if you want to keep this or trade it for something delicious to drink! (2342 views) | | | Tasted by MC2 Wines on 10/17/2021: Dinner out in Jersey with some friends: Opened and decanted at the beginning of the night. This needs more time, but it's a wonderful wine and very nice share. Kindof tart red fruits. Would have been fun to have the decanter and have a glass today. (2342 views) | | | Tasted by FDELRIO64 on 10/9/2021 & rated 96 points: Double Mag. Decanted for 2 hours but best after 4 hours in the decanter.
This Barolo is in a fine place right now but could last 10/15 more years (1849 views) | | | Tasted by Nanda on 9/10/2021 & rated 94 points: Acker Auction BYO (Craft NYC): Continues to show youthful but accessible. Rich, decadent cherry aromas with sweet florals and tar. Palate is rich with great concentration. A somewhat sleek profile but fun, youthful and tasty. (2030 views) | | | Tasted by Burgundy Al on 9/10/2021: Acker's COVID-Vaccinated BYO Dinner and Auction Simulcast (Craft - New York NY): Small glass, brief note. So much ere, but this needed lots more air and/or cellar time. 2030- or 2+ hours in a decanter. (2787 views) | | | Tasted by Benoit Hardy on 8/27/2021 & rated 96 points: Open only 1 hour before, it did not take more to shine, a real rockstar.
This wine has everything I love about Barolo: race, floral and spicy aromas, but above all it remains easy to digest and elegant.
The nose explodes on white pepper. From then on, I expected a massive mouth, but it didn't. With a velvety touch, the wine settles and is sovereign with delicious floral aromas, cedar and sweet spices. The juice is massive but its perception is sweet. Pure and powerful at the same time, it unfolds its complexity with opulent balsamic notes at the end of the mouth and an explosive finish so intense the leather is. Wrap-around length.
I loved this wine, it is a great Barolo for me. (2272 views) | | | Tasted by acheng on 8/9/2021 & rated 94 points: Wow, it has really taken on extra dimension compared to last time I tasted it in 2013. Concentrated and jam packed while remaining light on its feet with kaleidoscopic flavour. Bright acidity added additional intrigue. Bravo! (1989 views) | | | Tasted by AlastairC on 5/30/2021: Good (2226 views) | | | Tasted by ledwards on 1/28/2021 & rated 98 points: Needs a 1 hr decant and then opens beautifully. This is everything you have ever dreamed of in a barolo. Tart cherry, rose petal, charcoal and saddle leather. Perfectly balanced. (2898 views) | | | Tasted by Tim Heaton on 12/17/2020: Oh, dear, this needs serious time. Sure, one can admire the power, the structure and the vivid purity now, but it's yet to develop the broad array of complexity that's just beneath the surface. This pulled back, about 2 hours into it, and started to shut down, but with some (continuous) vigorous swirling it continued its high profile. HOLD; probably has two decade yet ahead. highly recommended
http://www.italianwine.blog (4190 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Piedmont Report: Checking in on the 2001 Baroli (Apr 2012)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/4/2011)
(Aldo Conterno, Granbussia Riserva Barolo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Aldo Conterno Barolo Gran Bussia Riserva) Subscribe to see review text. | By Antonio Galloni
Vinous, Granbussia Through the Decades: 1974-2001 (Nov 2007)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Poderi Aldo Conterno Producer website
U.S. Importer/DistributorPoderi Aldo Conterno Barolo Riserva GranbussiaBAROLO RISERVA GRANBUSSIA DOCG
INTRODUCTION
The Barolo of the “Granbussia” selection is produced by assembling the distinctly vinified and aged wines of the vineyards Romirasco, Cicala and Colonnello in the following percentages respectively: 70%, 15% and 15%; however, these ideal values change according to the vintage.
The wine remains for 6 years in the cellar before being sold, and it is produced exclusively in the best vintages.
VINEYARD PROFILE
Vineyards: Romirasco, Cicala and Colonnelo
Varieties: Nebbiolo, Michet and Lampia varieties.
WINEMAKER NOTES
Vinification: red, with skin soaking inside stainless steel vats.
Fermentation: the must stays on contact with the skins for 15 days: during this time the alcoholic fermentation usually gets fully complete, and the wine is then drawn off.
Fermentation Temperatures: changeable, with highest peaks of 32 degrees centigrade.
Cellar Refining: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left aging for 36 months.
HARVEST NOTES
Harvest: manual, with grape selection in the vineyard.
Time of Harvest: mid-October.
TECHNICAL INFORMATION
alcoholic content % Vol. 13.00 – 14.50
Total acidity gr./lt. 5.5 – 6.5
pH 3.20 – 3.40NebbioloNebbiolo 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 CellarTrackerRiserva GranbussiaGranbussia is from the vineyards Romirasco, Cicala, Colonnello in Monforte d'Alba See the vineyards 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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