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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 26 notes) - hiding notes with no text | | | Tasted by snsharma on 6/17/2021 & rated 91 points: Beautiful dark red fruit nose.
On first taste, thick, viscous tannins and sharp unintrgrated wood. I was a bit worried.
After a 90min decant, things seemed to settle down quite a bit. Much more integrated, tho still fairly viscous. The wood had receded into a more decent balance, tho still overly pronounced. Long finish. (856 views) | | | Tasted by rraaffaa on 6/18/2020: I'm not sure if the bottle hadn't been well kept or if the wine is really over peak, but this was super disappointing. (1035 views) | | | Tasted by aChave on 1/12/2020 & rated 94 points: Lots going on here. Good showing on opening but much better with an hour of air, broadening noticeably. Integrated wine; secondary notes but still strong underpinnings. Balsamic notes add nuance. No downside in sight. (1192 views) | | | Tasted by brigcampbell on 1/6/2018: Decanted for 30 minutes. The nose at the opening was questionable. Was it VA, TCA, or spoiled because there was a slight off putting aroma but thankfully it completely blew off. Others have mentioned the oak treatment and it comes across as new world in style with a combination of red and black licorice, dried leaves, and creamy dark fruit. Perfect for Oso Bucco and lamb shank but not you're traditional tar and rose petals. Surprisingly the tannins were firm but rounded which worked well with the meat plates. (1783 views) | | | Tasted by derekastoria on 9/1/2017: Medium ruby with brownish tint. Noticeable trace of wood on nose. Breath in bottle for 2 hours before drinking but still rather tight on palate. Nose got slightly more opened with some red fruits but wooden characters and chocolates dominates. Decant half of the bottle for drinking, tannin got more powdery but still there. Nose got more vegetal and herbal together with some fragrance of fruits. Good structure but not really showing up. The last 1/4 bottle was tasted again on the second day. Wooden trace less noticeable but fruits also subside.
Again wonder for the Barolo in barriques - yes the oxygen might make it more approachable at youth but the wood seems not integrating easily, even after 16 years in this case. Probably not touching this bottle in next 5 years. 15.5+/20 (1884 views) | | | Tasted by ubercuvee on 9/24/2016: Far too woody, a really poor showing. Again, one has to hope the purchasers of the estate understand what they've got themselves in to... (2046 views) | | | Tasted by ubercuvee on 3/6/2015: Starting to emerge from its shell now and show more classic Barolo flavours and aromas. It still shows that Vietti probably used a little too much oak until 2005 (i.e. it's a little drying), but there's nice balance here. Good barolo: yes. Are Vietti 2001s in the pantheon of the greats that vintage? no. (2790 views) | | | Tasted by ubercuvee on 4/21/2012: Wow this was a tough cookie. 2 hours in the decanter and all it wanted to say was "go away, don't touch me": hard, tannic tough and almost bitter. After an another couple of hours it was actually quite good but it really needs sleep. Very hard to give a score. (4780 views) | | | Tasted by Zinny on 12/28/2010: Very tight on opening. Undrinkable at dinner so it sat for a while. After about 12 hours in the decanter it was really nice. Lots of soft cherry and rose petal flavors mixed in with hints of earth, tobacco and herbs. Nicely floral and very pretty. (4494 views) | | | Tasted by TheFoodieTraveler on 6/6/2010 & rated 95 points: rough on open, but after 20 minutes started to shine. Beautiful & fragrant - reminded me of a mature burgundy. (4175 views) | | | Tasted by Ben Andersen on 12/10/2006: Moderately expressive nose of subtle dried fruits, licorice, and some oak. On the palate, good acidity and balance, with fairly thick texture. Some oak. Nice, but a little too flashy for me at the moment. Will hopefully integrate with more time in the cellar. (4975 views) | | | Tasted by 97mjr on 9/30/2006: [Astor] Concentrated dark fruit, herbs, a touch of rind, big tannins. Great promise (8.5) (4137 views) | | | Tasted by dougsmith on 9/28/2006 & rated 93 points: Astor Wine Fall Tasting of France and Italy: Medium ruby color. Complex nose of wildflowers, herbs, hay, earth, sweet red fruits. Huge tannins but great presence on the palate, with full sweet red fruit flavors. Delicious. WOTN. (4172 views) | | | Tasted by Gregory Dal Piaz on 6/23/2006 & rated 93 points: great nose with soil, tobacco, and medicinal aromatics, some old fireplace and a floral topnote, leather and mineral emerge with time, in the mouth there is lovely fruit, blackberry, powerful entry, lovely integration in the mouth, great core of serralunga spiciness, finish is very short today, this will neeed 5-7 years but will be superb (3247 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)
(Vietti Barolo Lazzarito) Subscribe to see review text. | By Antonio Galloni
Vinous, Italy’s 2001 Barolo and 2001 and 2003 Barbaresco vintages (Oct 2006)
(Vietti Barolo Lazzarito) Subscribe to see review text. | By Chris Kissack
Winedoctor, November 2005
(Vietti Barolo Lazzarito) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2004, IWC Issue #117
(Vietti Barolo Lazzarito) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Winedoctor. (manage subscription channels) |
| Vietti 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 CellarTrackerLazzarito 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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