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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 35 notes) - hiding notes with no text | | | Tasted by NostraBacchus on 5/15/2024 & rated 95 points: This was showing really nicely. Healthy ruby color with some lightening up. Beautifully pure, with notes of sweet red cherries, some menthol, also floral notes, cinnamon, crushed herbs and some pipe tobacco, as well as some minerality. It‘s medium+ bodied, with very good persistence, this is showing medium tannin that is superbly silky (as it always is the case with Burlotto), there is also nice medium-high acidity providing tension and freshness. Good length, too. A very good Cannubi and a great representation of the house-style. While I sometimes feel a little distracted by the whole cluster in the Monvigliero, this seems „more Barolo“. Excellent showing. (179 views) | | | Tasted by laralh on 2/10/2024 & rated 89 points: Kirsebær, bringebær, rose, litt tjære og nype. Kraftig og lang. (607 views) | | | Tasted by DK Amateur on 6/10/2023: At noon, half the bottle was poured into a half-bottle and recorked, and the other half left in the bottle. Both bottles put in the fridge. At half past six, the content of the original bottle was put into a decanter and drunk half an hour later. Zalto Burgundy glass. Medicinal tarry nose, with brown dust. Fabulous plushy texture, quite tannic (please note that the tannins of a Barolo should not be resolved) and with good balance.
Actually, this first half was so tasty that we also opened the other half, decanted and consumed with cheese in a surprisingly short time given its 14.5.% ABV. This was slightly fresher (probably because colder) but quickly emerged as a very convincing wine.
This is overall coherent and, while young, very very good to drink now, if given extended aeration of some kind. (Five or ten more years certainly wouldn't harm.) I wouldn't argue with the 95 points given by William Kelley. (893 views) | | | Tasted by MC2 Wines on 5/11/2023: Italian Night in Jax (La Cena): These wines have become almost impossible to find these days which is a bit crazy but so it goes. You can see why. There’s an elegance in the way Fabio approaches them. Still get the bright Cannubi fruit here. Very classic style and just lovely. I liked our idea of south to north but part of me wishes I could have hung out with this one for a bit longer. Got poured towards the end of the evening. (1428 views) | | | Tasted by MC2 Wines on 2/3/2023: La Festa del Barolo: Gala Dinner (The Pool in NYC): Really fun to get to try this next to its brother the Monvigliero. That was really great too. Amazing and again that juicy style, great fruity, bright and the best word that I could come up with was yummy. Certainly a wine to keep an eye out for. (1561 views) | | | Tasted by DK Amateur on 11/5/2022: Decanted for two hours, Zalto burgundy glass. Refined classic nose, airy and firm taste, very nice, but not quite living up to the recent notes from William Kelley or Eric Guido. Perhaps it should have had more air. (988 views) | | | Tasted by ykho on 8/20/2022 & rated 93 points: Dark ripe fruit in an elegant style. An awesome burlotto barolo. Power combined with elegance. With some waygu at restaurant Fred in Rotterdam! One of the most briljant wine food combinations I have ever had in my life. (1059 views) | | | Tasted by William Kelley on 6/11/2022 & rated 95 points: I haven't posted a tasting note on cellartracker for a while, but this 2008 Cannubi was showing so well that I felt compelled to. I've always chased the Monvigliero for its perfumed, sensual style, but this bottle of Cannubi more than justified its distinct style in the range, unfurling in the glass with aromas of balsamic black cherries, mulberries, spices, licorice root and subtle hints of dried flowers. Full-bodied, broad and textural, with rich, powdery tannins and an elegantly muscular style, it's seamless and integrated, concluding with a long, resonant finish. This certainly isn't Pinot Noir, but for once, that isn't a criticism. Decanted at noon in the cellar, it was at its best seven hours later. (4353 views) | | | Tasted by Eric Guido on 11/10/2021: Most collectors think of Monvigliero when looking to G.B. Burlotto, yet I find his Cannubi to be just as special--and in reality, a rare find. While you don't have the same influence of whole cluster fermentation here, instead you get a classic representation of pure terroir. Red currants, iron-borne mineral tones, and haunting florality keep you coming back to the glass again and again. This has the zesty acidity of the 2008 vintage, yet also the power and depth of Cannubi fruit, which combines to create undeniable elegance within. It's a wine to sit with over the course of hours, as it slowly blossoms, revealing something new with each tilt of the glass, yet with a structure that never tires the palate. The 2008 is just at the start of it's long and pleasure-filled drinking window. Simply Spellbinding! (2433 views) | | | Tasted by il_diavolo on 8/25/2021 & rated 95 points: Tasting Burlotto Cannubi 2008,2010,2012
For me the 2008 and 2010 were Barolo of superb level, right at the top of the Barolo tree, quite atypical vs recent Burlotto (then again I don't drink the Cannubi often) in that they showed some dense, deeper fruit and hint of sweetness, to go with the tar finish. Maybe the 2010 was better by the end of the night but the 2008 was there or thereabouts. The 2012 was also a very good wine but showing more delicate and redder fruit - vintage maybe, or little shift in style by then, who knows. I liked that the 2008 and 2010 were more Cannubi in style than Burlotto, as sometimes with Burlotto all wines are Burlotto, if you know what I mean. (1600 views) | | | Tasted by rlove on 7/6/2020 & rated 92 points: Classic Cannubi. Red & black cherry, autumnal dried leaves, camphor, and soil tones. Midweight Burgundian texture showing as the best 2008s do. Very good and no harm opening a bottle today but I'd give these another four to five years rest. (2236 views) | | | Tasted by laralh on 4/12/2020 & rated 90 points: Kirsebær, jordbær, lakris, roser, nyper. Lang, fyldig og bra kompleksitet. (1848 views) | | | Tasted by KeithAkers on 3/2/2020 & rated 93 points: What happens when Somms and ITBers get together (tango sur, chicago IL): Nose: The nose is perfumed and layered with dark red cherries, cranberries, strawberries, rose petals, roasted herbs, licorice, tobacco, and earth notes. There is excellent depth with the aromatics starting to kick into another gear.
Taste: The feel is Medium bodied with tart, high acidity and chewy, high tannins. The feel is silky and balanced with dark red cherries, strawberries, rose petals, roasted herbs, licorice, tobacco, and earth notes.
Overall: This is on the young side, but it is really damned good. This shows off an earthy side with the aromatics favoring the upper register. This can easily age for another 10+ years and should be in a great place in 3+. (1821 views) | | | Tasted by MC2 Wines on 1/31/2020: La Festa del Barolo Gala Dinner (The Pool in NYC): Unlike the Monvigliero this is more earthy and leafy and a bit of floral and perfume. I think it's slightly overshadowed by its compatriot and yet this is still a great wine. There is a finesse with this producer which I really appreciate. (2158 views) | | | Tasted by beatles on 1/10/2019 & rated 93 points: Very precise, firm and manly Barolo with primary fruit, tobacco and quite strict tannins still, yet not difficult to enjoy for it's liveliness alone. Very elegant, yet concentrated style, this is Old Time Cannubi.
WOTN for me.
From SF #Danske Madanmeldere (2192 views) | | | Tasted by carstenf on 8/19/2017 & rated 92 points: Wedding wine...Magnum and did very well. Could have lived longer , but because we drank other 08 , we had to open. Better than Gaja Barolo 07 and almost as goodas Scavino normale Barolo from same year. (2532 views) | | | Tasted by Rezy13 on 6/6/2017: Tuesday Night Double Blind $60+ (Alpharetta, GA): See through bright crimson, orange in rim; high toned nose, cherry, rose, liqueur, slight candy to the fruit, cinnamon, great focus, Burgundian; fine tannin, focused on the palate, sweet fruit and tannin, refined, elegant; still a baby, so bright and feminine for Cannubi; said it had to be P. Scavino or Burlotto. (2997 views) | | | Tasted by Pinotphile123 on 4/22/2016 & rated 91 points: Maybe at a little flat spot at the moment. Soft and a little thin on back palette. Seemed a bit dumbed down in this bottle. Still good but not great. (2736 views) | | | Tasted by Pinotphile123 on 5/28/2015 & rated 92 points: Same comments as last tasted. Not much changed. Needs time. (3049 views) | | | Tasted by cardsandwine on 10/29/2014: Vinous Terroirs of Barolo dinner. Superb wine in the making. Focus and finesse with each sip and elegant, lengthy finish. Give it 4 or 5 more years of cellar time. (3105 views) | | | Tasted by Pinotphile123 on 3/28/2014 & rated 92 points: Probably drinking a few years to early but also good to try now. Medium weight, grippy tannins that will soften, very well balanced. Nice wine. Could be a 93-94+ in a few years. (3014 views) | | | Tasted by paolonardi on 3/27/2014 & rated 93 points: Nebbiolo: Buonissimo, profuma di fiori, erbe, di frutta in bacca, poi una bella parte minerale terrosa, mi vien da pensare molecolare (ma non so perché) da pinot nero di gevrey, poi agrumi e pepe. In bocca è una lenta progressione, si appoggia sulla lingua con calma, morbido ma giustamente equilibrato. Un grande vino e perfetto per capire profondamente cos'è un cannubi. (4839 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Comm. G.B. Burlotto 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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