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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by Easter Everywhere on 12/25/2022: corked (491 views) | | | Tasted by Stevere on 3/31/2019 & rated 93 points: 1996 Barolos are drinking great now (finally!) and this one is no exception. The hint of rose aroma is fully present on the palate, along with raspberry, leather and sweet tobacco. Balance is excellent and the wine should continue to drink great for some years to come. Magnum. (1684 views) | | | Tasted by El_Toro on 6/14/2017 & rated 93 points: Decanted for 2 hours. Lots of cherry, dark chocolate, leather, marzipan and tabacco. Tasted still young and fresh because of the acid. Long finish. Starting to get to its peak.Keep another 2 years+ (2288 views) | | | Tasted by SteveHyde on 3/21/2015 & rated 88 points: In color this is still quite primary, and still needs quite a bit of air to come around. 96s are just in their infancy. While it opened with time, and is quite a pleasant wine, it lacks heft, definition, and depth. Nice Nebbiolo notes, again showing as youthful, but there's a hollowness or shallow quality to the wine that even air can't correct. (2980 views) | | | Tasted by nytiger on 1/15/2015 & rated 90 points: fine color nose flavors and finish (3147 views) | | | Tasted by Ben Christiansen on 9/12/2014: Just opened, very strong tobacco on the front on the nose. The palate is rather sensual. Lots of grip, in a delightful way. We shall see where it goes. (2940 views) | | | Tasted by SteveHyde on 8/8/2013 & rated 89 points: Nice stuff. Question about 96 is whether fruit will hold while other elements of wine come into balance. This example gives reason for optimism. A bit too heavy on the sour cherry notes, and not structured enough to push the score above 90, this is nonetheless a very nice example of a 96 Barolo that is still at a relatively early stage of its development, with promise of more to come. (2519 views) | | | Tasted by Ian S on 3/31/2013: Showed the power of the vintage, but is certainly opening out. Had an attractive Band-Aid/medicinal character, adding complexity. I think this is still on the 'upslope' for my tastes (maturity preferred) and seems to have the balance to last for another decade and more. (2027 views) | | | Tasted by teemu on 2/10/2013 flawed bottle: Flawed bottle from ebay. Had potential power and feminine Cannubi style. (1469 views) | | | Tasted by JOsgood on 1/20/2013: The cork broke apart when opening but the wine was fine. In a good place right now. Classic Barolo notes of roses and tar. Young and vibrant tasting. (1599 views) | | | Tasted by wickedwax on 4/9/2012: Aromas of cherries, roses, tar and some leather. Quite silky and elegant upon entry with nice depth and concentration. Plenty of finesse with good balancing acidity. The tannins don't hit you until the back of the palate; very good length. Not quite peaking yet, but getting there, maybe another 4-5 years. Nevertheless, quite enjoyable today as a beautiful, finessed expression of Nebbiolo. (1967 views) | | | Tasted by SteveHyde on 2/4/2007: A nice glimpse into what 2006 will deliver. Not among the blockbusters, this is a more restrained, delicate Barolo showing the elegance of Cannubi, with bright aromatics, dark garnet-ruby color, and sweet fruit. Not at all overoaked. Opened about 4 pm for some 4-5 hours of slow oxygenation. Needed several more hours to come into its own. As it took on air in gained in depth and nuance. Aromatics are quite expressive. Fine tanins and a noticable acid backbone. This is on the edge of secondary development, but has a while to go before becoming mature. Young middle age. Kinda like me. (2269 views) | | | Tasted by Double-A on 10/31/2000: Opaque garnet colour. Leather, lacquer, cherries and fresh mint nose. Medium-full with tough, mouth-coating tannins; medium fruit and moderate acidity. Decent finish. (315 views) |
| Marchesi di Barolo Producer website
U.S. Importer (Addt'l Info)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 CellarTrackerCannubiVineyard:
Grapes grown in the municipality of Barolo – sub-area of Cannubi, one of the very top Barolo crus. Harvested in October. Vines are between 30 and 50 years. Average altitude of the vineyard is 300 metres. Main exposure is to the south. Type of soil is limestone and clay with a high percentage of sand. Yield of grapes about 4-5 tons per hectare.
Exact position and outline on weinlagen.info
Italy 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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