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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 115 notes) - hiding notes with no text | | | Tasted by Robmcl920 on 3/30/2024 & rated 92 points: The '04 Bricco Boschis is drinking well, probably around peak for my taste, with a good mix of primary fruit and secondary characteristics and well integrated tannins. On the nose, I found black cherry fruit, balsamic, dark floral tones and sweet spices. On the palate, the wine is medium in body with tannins that are still a touch grainy, but largely integrated, and medium acidity. (569 views) | | | Tasted by wineamateur on 3/20/2024 & rated 94 points: Barolo 2004 with the Jeroboam Club (Little Shop and Pantry, Bristol): Ruby-red with a bit of bricking, slightly dullish. Balsam and cherry menthol at first on the nose, then a yeasty-bovril note that came and went; ultimately fresh and appealing. Fresh on the palate too, vivid, has real energy. Balanced. Clay-like tannins. Now in a very good place, possibly at peak but plenty left in the tank (627 views) | | | Tasted by aagrawal on 2/27/2024 & rated 92 points: Dinner with the wine group (Sole Ristorante, San Mateo): Light ruby, age appropriate bricking; aromatic, red fruited, slight tar and roses; palate is light bodied, tannins still youthful, red cherry fruit, not yet at maturity; finish is medium-plus. 92 (828 views) | | | Tasted by Sonnenuhr15 on 11/9/2023 & rated 93 points: Grete classic Barolo from the southern more
masculine part ….top notch right now. Perfect drinking window. (944 views) | | | Tasted by Nacnud on 6/19/2023: Way over the hill. Sad. (1473 views) | | | Tasted by Rani on 6/11/2023 & rated 91 points: Opened 3 hours prior. Tons of tar and crushed roses. Feels ripe yet with a lot of acidity and tannins. Very vibrant and feels like it could benefit from a few more years to calm down. (1362 views) | | | Tasted by R Z on 5/25/2023 & rated 94 points: Rich, mature Barolo. Decanted through a metal screen filter, which caught a substantial amount of fine sediment. Full mouthfeel, raisiny fruit reminiscent of an Amarone, fine grip and finish, in great shape and ready to drink. (1388 views) | | | Tasted by popopdrops on 1/1/2023 & rated 93 points: Ikke dekantert. Smal, endel syre og ikke åpenbart vennlige tanniner, gammeldags, gøy med gammeldags barolo. Stadig meget i live. 2 siste glass dag 2 enda bedre. Gleder meg til neste flaske om et år! (1561 views) | | | Tasted by OttawaB on 4/6/2022 & rated 94 points: Very different from my previous 2 bottles.
Colour: Granite, browning, not much sediment.
Aroma: Minerality (stoney), dried florals, dried red berries and cherries, light pot pourri, tar/tea.
Flavours: Follow the aromas .... with some tar, dried fruits, tea.
Mouthfeel: Medium to full ... starts at medium and builds. Still substantial but not overpowering dusty tannins. On the bitter side (not sweet tannins).
Overall: Wonderful bottle. This is what I want from my aged Barolo. (2394 views) | | | Tasted by OttawaB on 3/4/2022: Again ... not sure what to think. This is past prime. Lots of that balsamic, caramel. Not sure if it is off or just done. (2062 views) | | | Tasted by Jozefs on 12/5/2021 & rated 94 points: The long wait was worth it. Still needs air beforehand, but great balance and fruit. (2441 views) | | | Tasted by dream on 12/5/2021 & rated 91 points: A hint of brett on the nose but the palate is clean. Still youthful and tannic with excellent depth of dark fruits along with notes of balsamic, tar and horse leathers. Layered and rich with good intensity and a taut finish sporting a nice mineral crunch. Very good but still stubbornly youthful. 91+ (2352 views) | | | Tasted by Larre on 10/22/2021 & rated 93 points: Very classical and enjoyable! Medium body, cherrie fruit, roses, almond, and secondary notes of mushrooms and forest ground. In a very nice drinking window now. 93+ (2226 views) | | | Tasted by chitowncdpguy on 10/9/2021: In a very nice place. Note much the same as last bottle, but perhaps more rich than what I wrote before. Should really wait on the last bottle. (1708 views) | | | Tasted by Lfholland on 4/24/2021 & rated 93 points: Agree with the past few tasting notes that this is a classically styled Barolo that is at the beginning of it's long peak plateau. Perfect balance of fruit and earth.
I decanted off the sediment and it tasted/smelled so good that I immediately recorked. In hind sight, I would have just left the cork off as the wine continued to improve throughout the evening. (2196 views) | | | Tasted by Dave Canada on 4/20/2021 & rated 93 points: ready to go (2401 views) | | | Tasted by LT98 on 4/4/2021 & rated 93 points: Decanted for 1.5 hrs. Consistent notes from my last bottle. Very smooth with rose, tar, truffles, mild tannins. A delightful wine at its peak. (2008 views) | | | Tasted by Richard P Howden on 1/18/2021 & rated 94 points: 1.5 hour decant. Medium sediment. Classic tar earth and roses nose leaning towards the earthy side. Still some fresh red fruit as well on the nose. Dry palate with some leather and darker fruit with silky med+ richness, earth and long tart dry finish that is wonderfully intense. Mouth puckering tannins still evident but good with food (fried chicken and mixed beans). Long tingling finish.
Based on the structure this wine could go on for ages but now it is open powerful and a great mix of secondary character and youthful intensity. The 2004s are coming into their own and they are stunning.
I really like the Castiglione Falletto mix of structure and evocative aromatics in evidence here. (2318 views) | | | Tasted by Pknut on 1/3/2021: Murky, uninteresting. Air did not help. Big fan of this producer, but this base-level does not seem to have aged well. I hope the Riservas show better. (2938 views) | | | Tasted by Richard P Howden on 1/3/2021: Decanted. At first showed a pretty nose strong on red fruit with a hint of leather and rose. Palate a bit stiff with an oxidized, porty note. Perhaps an off bottle? After a couple of hours hoped for improvement didn’t arrive. If anything more porty and one dimensional, sad. Will save some for tomorrow to see if it improves. There was a lot of sediment. The cork was perfect, and the wine still had quite a bit of intensity, tannin and fruit. (1942 views) | | | Tasted by chitowncdpguy on 12/31/2020: Nice. Young and intense from a previous taster is a good high level assessment. The nose is elegant - tar and floral (if not specifically roses) - seems fairly typical. On the palate, quite robust dark fruit, more tar, some stony mineral flavors, and some wild spice that reminds me a lot of garrigue (and now that i write it, it is also present on the nose). Long smooth finish. But wait.... (1696 views) | | | Tasted by rraaffaa on 12/28/2020 & rated 92 points: After 2-3 hr slow ox and then decant, this was drinking nicely, smoother than the bottle I had a couple of years ago -- I think this is the beginning of a long drinking window. More elegant/traditional style of barolo, rose, leather, some cherry, chewy tannins that smoothed out with air. Went really well with a pasta w/ oxtail ragu. A really solid, middle-tier Barolo. (1677 views) | | | Tasted by dream on 9/2/2020 & rated 92 points: This Barolo is young, intense and sultry and it needed all of 3 hours in a decanter to show up. Really intense dark cherry fruit persists on the palate with complex notes of forest floor and smoky resins. Cavallotto Barolo's are notoriously traditional and long-lived and they are great but this wine is still 10+ years from peaking. 92+ (2068 views) | | | Tasted by Cory on 5/17/2020 & rated 93 points: Pale Garnet. Red fruit, rose and leather. Very long finish. As the wine opened up it became very aromatic and I recommend decanting. Well balanced and elegant. (2176 views) | | | Tasted by LT98 on 11/10/2019 & rated 92 points: Decanted for about an hour before a dinner of guinea hen with porcini on polenta. Redolent of tar and very subtle violets with soft tannins and minimal phenolics. Very well balanced and further improved with more air. No rush on this one, but extremely approachable right now. (2735 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (6/28/2011)
(Fratelli Cavallotto, Bricco Boschis Barolo Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/16/2008)
(Fratelli Cavallotto, Bricco Boschis Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, New Releases from Piedmont (Oct 2008)
(Cavallotto Barolo Bricco Boschis) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/6/2008)
(Fratelli Cavallotto, Bricco Boschis Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, A First Look at the 2004 Barolos (Dec 2007)
(Cavallotto Barolo Bricco Boschis) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Cavallotto Producer website
U.S. Importer (Addt'l Info)Cavallotto Barolo Bricco BoschisSource Vines/Vineyards
MGA Bricco Boschis – Nebbiolo for Barolo 100% coming from the parcels of Colle Sud Ovest, Vigna Punta Marcello and Vigna San Giuseppe.
Characteristics of the wine
Vinification: fermented with indigenous yeasts, macerated with submerged cap for 20-35 days.
Ageing: Traditional in Slavonian Oak Casks for 3-3.5 years.
Bottle Ageing: 6-12 months before release into the market.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 CellarTrackerBricco BoschisBricco Boschis is a 17.65 ha. vineyard (cru)/ 11.42 ha. Barolo MGA of the Castiglione Falletto municipality.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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