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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 55 notes) - hiding notes with no text | | | Tasted by ahgoodman on 11/23/2023 & rated 84 points: Unfortunately Either it was in an awkward phase or not in the best shape. (557 views) | | | Tasted by Vargasjavi on 3/11/2023 & rated 93 points: Still going strong. Nice taste of leather, red fruits and some spice. Surprisingly, it had plenty of tanis still. (1128 views) | | | Tasted by Benoit Hardy on 7/21/2022 & rated 93 points: Nose on raspberry jam.
A “modern” and very well made Barolo in a very mature vintage. The mouth opens with bright fruit against a background of sweet spices. Very nice structure with a magnificent acid frame which gives this wine enormous sapidity. It's fun and surprisingly youthful. Sanguine and tannic finish on a nice spicy length.
Excellent Barolo, still very young, digestible and attractive. (1771 views) | | | Tasted by Chrisinroch on 5/11/2022: Decanted for sediment. Never really opened up much on day 1 it was fine but DAY 2 showed much better. Cherry and Tar were there then. DRINK or HOLD
Passive Cellar since 2007(?) (1735 views) | | | Tasted by mmblz on 2/18/2022 & rated 92 points: Medium-dark garnet verging on tawny. Raspberry jam, dates, caramel on the nose. Off-dry, high acid, med-high tannin. Sour cherry, blackberry, cedar, clove. Medium body and finish. Had a bottle last week that was surprisingly still drinkable but tasted more like an Amarone- must have been oxidized or cooked. Was also more tawny than this one. This bottle seems just a bit more jammy than you would think, but still has nice tannins. (1802 views) | | | Tasted by Genghis88 on 10/21/2021 & rated 93 points: @Nightingale with Peter Rae and the gang
Rose burgundy in color
Charcuterie board. Sangre some floral notes.
Delicious wine in its window.
Thanks Tom (1851 views) | | | Tasted by Matchstix on 3/29/2020 & rated 91 points: Still pretty taught even 16 years in. Italians like to go the distance. Super dry, tannic. But in a good way. (2550 views) | | | Tasted by Papies on 12/27/2019 & rated 93 points: Decanted for a good 30 minutes, helpful but not essential.
2004 Barolo for us is where the modernists or semi modernists got it right, aided by a ripe vintage and not compelled to make Parker monsters anymore but still used the modernity in their techniques. And this Campe is in tune. Ripe, dark cherry starts the party, soft tar too. The the palate is full on but also elegant and restraint and this is really just about kicking into its full stride. Tannin is round but firm and the acidity is just on the money. Solid 93-94 (2440 views) | | | Tasted by tziemer on 10/23/2019 & rated 95 points: Incredible how young and enjoyable this wine was, decanted for 30minutes... Enjoy now or for more 15 years (2204 views) | | | Tasted by WizardNeedsFood on 6/8/2019 & rated 95 points: Enjoyed at El Gaucho. Approx 1 hour decant. Nose: dark cherries, (mr) creosote, pleasant wet sidewalk. Full body, smooth tannins, acidic so needs food, starting to brick but still very bright with flavor so has years ahead of it. (2585 views) | | | Tasted by fat.metheny on 3/26/2019 & rated 93 points: Aromas of tar, dried roses, dill. Has great complexity on the nose and the mouthfeel is very sexy and modern styled. More solid and longer compared to La Spinetta Barbaresco Gallina. 93++ (2528 views) | | | Tasted by kostaslonis on 3/24/2019 & rated 92 points: Krotida Wine Gang Tasting, Trying Piemonte 2003 - 2004 (Balcony Restaurant & Bar): Beautiful attractive color.
The nose is beautiful, attractive, pot pouri, ripe red fruit, very clean, developed profile, red cherry and slight hints of tar.
In the palate, the wine shows a strong botanical profile (almost at the point of bitterness), powerful acidity, black fruit, med to full body, grippy tannins and long finish.
Outstanding quality, still needs time (1671 views) | | | Tasted by LFCHALA on 12/6/2018 & rated 92 points: Agrapart: electric and acidic. Great. Chandon Vintage 2002: young, full-body . Very good. Ardoisieres: glou-glou. Laurent Clos Vougeot 2001: passed the peak (bad bottle?), but was very good. Pousse D 'Or 2008: young, excellent structure. Many years ahead. Barolo La Spinetta 2004: (1777 views) | | | Tasted by RichD2 on 12/27/2017 & rated 94 points: Decanted by the restaurant and given about 2 hours air. Medium red color although in the relatively dark restaurant that's difficult to judge. Beautiful nose of tar, roses, ripe black currants, dark chocolate, and toasty oak. Full bodied palate with acidity and tannins to accent the long finish. The tannins and acidity were made smoother by the accompanying meal of rich wild boar. Definitely recommend to have this wine with fairly rich food, at least in its current 2017 state. (2708 views) | | | Tasted by Sirmika on 10/15/2016 & rated 94 points: Wahnsinnig intensive Nase beim öffnen. 1 h dekantiert. Zu kurz, aber trotzdem eine Wucht. (3986 views) | | | Tasted by MAXIMUM SATISFACTION on 8/28/2016 & rated 94 points: Similar experience to last time. Needs 5 hours plus decant for the initially disjointed and rugged body to settle down. Patience pays off with a palate of molten chocolate cherry, smoked meat, iron, stewed prunes, herbs, and earthy soil. Nose is equally explosive. Only complaint is some unintegrated oak. Very unique style. (3998 views) | | | Tasted by MAXIMUM SATISFACTION on 8/3/2016 & rated 93 points: Still a bit too young. Super modern style though massively acidic and tannic. Palate of chocolate cherry, smoked meat, iron, stewed prunes, herbs, and earthy soil. A healthy amount of sweet oak present on the finish. Opened 5 hours but needs all day decant or more time. (4019 views) | | | Tasted by Rezy13 on 3/27/2015: Contratto / La Spinetta Visit (Canelli, Italy): Dark garnet core with dull garnet rim; very similar character as the 2010 on the nose, a baby, sweet dark cherry, sandalwood, herbs, white truffle, violets/roses, slight cocoa; still youthful on the palate, super fine tannin, licorice, brandy warmth, ripe, silky, menthol; very modern but tasty; could use more time in bottle. (5848 views) | | | Tasted by dchoo077 on 4/1/2014 & rated 93 points: La Spinetta tasting with Luca Cigliuti (Mandarin Oriental Singapore): Expressive nose of cherries, tar and earthiness. Good complexity of flavors but still hidden underneath a wall of teeth coating tannins. Cherries, licorice and spice with some savouriness. Long finish. This wine is still very young and tannins will take some time to smooth out. This wine is built for the long haul. (6299 views) | | | Tasted by smorris291 on 12/15/2013 & rated 92 points: 3 hour decant. Medium translucent ruby, without any fading toward the rim. Red fruits with a savory soy sauce/pepper/herbal element. Oak is present, but not overpowering. Long finish. This has years to go. Reminiscent of a Northern Rhone wine in appearance and taste...not your classic Barolo by any means, but still very enjoyable and well made. (4467 views) | | | Tasted by suarezd on 11/28/2013 & rated 91 points: 1 hour of air. Sweet red fruits, herbs, oak. Well-integrated tannins, medium-long finish. Excellent on its own or with food. Drinking well right now. (4076 views) | | | Tasted by slywka7 on 9/29/2012 & rated 95 points: Excellent wine and drinking well now for such a young Barolo. (4862 views) | | | Tasted by Marcyrillo on 7/12/2012 & rated 93 points: Confraria - Barolos (Vito): Great intensity: ripe, toasty, and earthy. A hint of unbalanced alcohol. Ripe and fresh, still young with strong tannins. More elegant than powerful. Great persistence. (4602 views) | | | Tasted by bullmrkt on 2/3/2012 & rated 90 points: Crimson red, soy sauce, floral, and oak nose. Dusty cherry, meaty weight, oaky, drying tannins, medium finish. This is very new world take on barolo. A lot of potential here, but this needs at least 3 more years to lift that oaky cloak its wearing now. (3378 views) | | | Tasted by Henry Miller on 12/17/2011 & rated 91 points: Atypical Barolo. Pinot-like aromatics, gaining Amarone sweetness with age, without anything particularly gamy. This is Rivetti's very expensive thrust at elegance. Not for Barolo purists, but nonetheless interesting. (3415 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2017, Issue #68, An Evening of The Outstanding 2004 Baroli With Tom Hyland
(Barolo “Campè”- La Spinetta) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2004 Barolo: The Cream Rises to The Top (May 2015) (5/1/2015)
(La Spinetta Barolo Campè) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (12/16/2008)
(La Spinetta, Vigneto Campe Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, New Releases from Piedmont (Oct 2008)
(La Spinetta Barolo Campe) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/6/2008)
(La Spinetta, Campè Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, A First Look at the 2004 Barolos (Dec 2007)
(La Spinetta Barolo Campe) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(La Spinetta/Giorgio Rivetti Barolo Vigneto Campe) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JancisRobinson.com. (manage subscription channels) |
| La Spinetta (Rivetti) Producer website
Producer Location - Castagnole Lanze (Google Maps)
Source: VinConnect (VinConnect.com)
Founded in 1977 by Giuseppe (“Pin”) and Lidia Rivetti, La Spinetta was first known for their production of excellent Moscato d’Asti wines. After several years they introduced red varieties Barbera and Nebbiolo to the production, the beginning of what was to become a great adventure. In just over thirty years, through the acquisition of carefully selected vineyards and dedication to excellence, La Spinetta has reached the apex of quality and recognition around the world, producing a wide range of wines from their three different estates: the original La Spinetta cellar in Castagnole delle Lanze, Campé in Grinzane Cavour, and Casanova in Tuscany.
The philosophy behind La Spinetta’s wines stems from distinction in the vineyards and the dedication to indigenous grape varieties; the Rivetti family is continuously striving to produce the purest expression of territory whether in Piedmont or Tuscany. Great care is taken in the vineyards throughout the growing cycle, carrying out multiple green harvests, utilizing only natural fertilizers and keeping the use of machinery to a minimum as well (horses are used as much as possible, also useful for their nitrogen, potassium and phosphorous-rich “fertilizer”). In the cellar, technology and innovation meet years of experience and passion to create wines that reflect the vineyards and the soil, not the hand of the winemaker.
The newest addition to the La Spinetta ensemble is the historic 1867 Contratto winery in Canelli, Italy’s first producer of traditional method (metodo classico) sparkling wines. Officially acquiring the property in 2011, Giorgio Rivetti is devoted to re-launching this classic Italian brand, producing top quality Italian Spumanti alongside La Spinetta’s other already well-loved and celebrated wines.
“A great winemaker has to have the mentality of a farmer. That’s the only way to truly understand the wines. So, please don’t call me a winemaker, call me a farmer.” – Giorgio RivettiNebbioloNebbiolo 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 CellarTrackerItaly 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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