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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 94 pts. in 148 notes) - hiding notes with no text | | | Tasted by bjlcrucrazy on 1/20/2024 & rated 96 points: unreal with food at Churchills (907 views) | | | Tasted by whitmanlholt on 11/23/2023 & rated 94 points: Popped and poured. This is a pale red tilting to orange wine with a meaningful amount of sediment at the end of the bottle (enough that I should have decanted). The nose is highly expressive and fragrant, displaying rosehips, crushed leaves, beef bouillon cubes, and black cherry. In the mouth, the wine is crisp and focused, highlighting assorted red fruits and the overall structure of the wine. The finish is moderately long and juicy, with fully absorbed tannins and an echo of the earlier autumnal aspects. Overall, I found this to be a beautiful, pure wine – it is showing great right now and was an excellent choice for Thanksgiving. 94 points. (1010 views) | | | Tasted by DarinC on 11/14/2023 & rated 97 points: Acquired from the K&L offer in 2012. Decanted and consumed over two hours with dinner. Absolutely gorgeous classic Barolo notes of tar, roses, sweet red fruit, with new leather, and a hint of menthol. Still youthful in color with minimal bricking. Plenty of richness and mellow acidity. Tannins are sweet and mostly resolved. Paired well with a variety of foods. Truly great from nose to finish. Was great right away and didn't need the decant. Don't hesitate to open one soon! (1072 views) | | | Tasted by JonnyG on 11/9/2023 & rated 92 points: At prime, no need for a decant. Enticing aromatics of dark chocolate, cherries and a touch of menthol. Loads of cherry and licorice on the palate with a touch of black olive and balsam. Good concentration. The oak works pretty well here, if not a style a prefer. (1124 views) | | | Tasted by AudunG on 9/30/2023 & rated 90 points: Aromas of caramel, tar and flower, with the Nebbiolo fruit shining through the dominating oak aromas. Concentrated and impressive, but too woody for me. (1178 views) | | | Tasted by randyjc on 8/22/2023 & rated 97 points: This wine is completely mature and absolutely gorgeous. Did not decant because when I opened it wasn’t needed. As to the wine, it is spectacular. aromatics are bright red cherry, a bit of tar and pine. Gorgeous . In the mouth, still lively but across the years the acidity has mellowed. The wine is supple and sensuous. Ripe cherry, a hint of tar, spice and a finish topped off by fine, caressing tannins. I have had the pleasure of dozens and dozens of Baroli and this one is easily in the top five. Last bottle. Sadly nostalgic. (1190 views) | | | Tasted by johnh1001 on 4/16/2023 & rated 93 points: A little more dusty and subdued than my last bottle (1521 views) | | | Tasted by davudvl on 1/25/2023 & rated 94 points: Beautiful fruit and flowers on the nose. Smooth tannins, medium acidity, and long finish with fruit, leather, and smoke. Decanted for about 45 minutes and drank over 2 hours. (1514 views) | | | Tasted by wineappellation on 11/13/2022 & rated 95 points: Tasted blind, guessed 2000-2003 Barolo Risv. Slowox 18hours. Showy multifaced aromatics, from dried flowers, concentrated red fruits, smoky, leather to wild herbs, deep earthy tone savory tarry characters. Round and velvet already, it is so coherent from start to finish with the flavours echoing on the mid palate & the lifting finale. Beautiful and ready now. (1771 views) | | | Tasted by acheng on 8/9/2021: A wonderful granbussia cut from same cloth as the 01 granbussia tonight. Started out lacking in focus compared to the 01 but caught up at the end of the evening. Overall, missing a bit of the intensity and concentration of the 01. (3379 views) | | | Tasted by Tudz Drkl on 7/3/2021: Sorry folks we didn’t take notes - a crime! This was true though: it was fantastic, smooth tannins, fresh bright red thru dark fruits with lots of mushroom, floral and spicy notes. Balance was spot on and it was one of the favorites of a night of many special wines. Get it if you can (2760 views) | | | Tasted by Nanda on 4/27/2021 & rated 94 points: Barolo at RPM Steak (RPM Steak - Chicago, IL): Explosive layered nose of cherries, balsamico, dark chocolate, mint and new leather. Palate has sweet red cherry with balsamico for days. Broad, rich and intense. Wow. (3186 views) | | | Tasted by WoodieBayArea on 4/14/2021 & rated 93 points: beautiful wine... no notes but couldn't help but remember folks were gaga over it... as was I (2736 views) | | | Tasted by Cmainardi on 1/16/2021: There was just a bit of taint in this (mildly corked) to diminish its overall satisfaction (2852 views) | | | Tasted by s******n on 1/1/2021 & rated 93 points: 2007 Sarmassa vs 2000 Granbussia:
- Beide Weine noch konzentriert in der Farbe. Ganz leichte Brauntönung beim Granbussia.
- Schon in der Nase mit viel Komplexität. Kirsche. Granbussia noch mit etwas mehr süßlicher Frucht. Erdbeere. Und auch etwas Alterungsnoten. Pflaume. Sarmassa dagegen mit klarer Kirsche.
- Granbussia erdig und richtig Monteforte. Dabei aber schwebend fein und unglaublich lang. Super!
- Sarmassa total gradlinig und klar. Noch interessanter, weil noch richtige Frucht. Schwebt auch über dem Boden. Wahnsinn!
- Zwei grandioses Weine. Wirklich unterschiedlich. Wenn es bei solchen Weinen einen Gewinner gibt, dann heute ganz knapp Sarmassa für mich. (1857 views) | | | Tasted by Fuel55 on 12/23/2020 & rated 92 points: Decanted 3 hours. Sweet, full, round, smoky - figs, menthol and hints of licorice and plums. Barely showing its 20 years. Only the dried fruits notes hint at age. Medium, full bodied and very long on the palate. Definitely no rush to drink this one. Easily good for another 10-15 years. (1826 views) | | | Tasted by mjdixon on 12/9/2020 & rated 92 points: Came alive after 3 hrs decant
Had a plummy over ripe nose and initial taste that I’m not a big fan of but opened up really deep and complex fruit
Can think of better tho (1747 views) | | | Tasted by Cbailey501 on 11/26/2020 & rated 96 points: Wow! Opened 5 hours in advance of tasting, no decant. Classic aged Barolo. Garnet/rust in color. Nose full of dried cherries and plums, potpourri, tar, tea leaves, earth, leather. Lots of acid, high, but refined tannins, full-bodied and a longgggg finish of leather, dried fruit, earth, savory that goes on and on....I wish I had more. Maybe one of the best Barolos I've ever had. (1684 views) | | | Tasted by diggydan on 10/30/2020 & rated 96 points: The first of my big blowout A Conternos. This is a wine to luxuriate over.
Beautiful barolo nose, soft but powerful body, palate of tar, leather, and black cherry. Long as a summer's day.
Just beautiful. (1693 views) | | | Tasted by johnh1001 on 8/29/2020 & rated 95 points: Drank twice this month. Loads of rich plummy fruit, roses and hint of tar. Takes 1 hour to get going but is wonderful also on the second night. Fully open, youthful with great balance and plush finish. (2064 views) | | | Tasted by devraj on 8/19/2020 & rated 94 points: Ruby red with slight bricking around the rim. Whiff of VA that gives way to a deep spicy, floral and balsamic infused nose of dark red fruits, smoky herbs. A full bodied palate shows sweet and savory mix of smoky dark red fruits, hint of brown sauce, good acidity, fine grained tannins and a long floral tinged finish. Nice! (1728 views) | | | Tasted by J @ y H @ c k on 1/24/2020 & rated 94 points: In April 2015, I wrote a note that said this wine was five years from its peak. I under-estimated. I had had late meetings and dinners all week, so my wife decided to open this after I had been having business dinners with wine for about 4 days in a row without her. I didn't really want any, but I'm glad I decided to take a glass. Still not at its peak but at the point where it is just starting to show the complexity of age, dark brooding red fruit with just a bit of sweet cherry poking its nose out. Classic nebbiolo nose of violets and herbs/ A touch of earth and road tar with forest floor and mushrooms.
This is really really good and will get much better. I accidentally placed two orders for this wine at K&L years ago when I lost track of the orders I had already placed and their inventory dump lasted for a while. I'm certain glad that I did. I have 3 more and I think I should target 2023, 2026 and as long as my palate still lives for the next three bottles. (2605 views) | | | Tasted by DaneM on 12/27/2019 flawed bottle: Extreme TCA - undrinkable, very disappointing. (2610 views) | | | Tasted by sunnylea57 on 12/19/2019 & rated 93 points: Terrific showing. Vibrant fruit in an open knit, full and pleasing palate. One for savouring. (2620 views) | | | Tasted by SeaSmoke on 11/13/2019 flawed bottle: This bottle smelled like stewed fruit. I suspect it suffered from getting too hot at some point. Was gifted bottle from a friend. Very disappointing. (2561 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Checking in on Piedmont’s 2000 Vintage (Jun 2011)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Antonio Galloni
Vinous, Granbussia Through the Decades: 1974-2001 (Nov 2007)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Antonio Galloni
Vinous, Italy’s 2001 Barolo and 2001 and 2003 Barbaresco vintages (Oct 2006)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 2002: New Releases (May 2006)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Jon Rimmerman
Garagiste (2/15/2008)
(GRANBUSSIA Conterno) Granbussia Dear Friends, One more Friday tidbit before we head off for the weekend. This is a gorgeous stash of Granbussia and it is almost ready to drink. No, this is not the lowest price in the US but I will vouch for the provenance as the finest available - from Conterno’s cellar with no cross country transport or trucking (I would hope that with a wine like this, price is not the only motivating factor but maybe I have too much faith in mankind?) : VERY HIGHLY RECOMMENDED as one of the finest wines of the 2000 vintage (there were only a handful, despite the 100pt vintage rating from the WS). ONE SHIPMENT ONLY with impeccable provenance directly from the source: 2000 Aldo Conterno Barolo Granbussia Riserva Thank you, Jon Rimmerman Garagiste Seattle, WA Italy6120 |
NOTE: Scores and reviews are the property of Vinous and Garagiste. (manage subscription channels) |
| Poderi Aldo Conterno Producer website
U.S. Importer/Distributor2000 Poderi Aldo Conterno Barolo Riserva Granbussia
- varietal: Nebbiolo, Michet and Lampia
- vineyards: Romirasco, Cicala and Colonnelo vineyards (Bussia - Monforte d'Alba)
- vinification: in wood with maceration of the skins in large Slavonia oak casks; the must remains in contact with the skins for 60 days, during which the alcoholic fermentation is fully completed; variable temperatures with maximum peaks of 32 degrees centigrade; once removed the new wine remains in large Slavonia oak casks where it ages and refines for 32 months
- blend of grapes from the oldest vines, from the Romirasco 70%, Cicala 15%, and Colonnello 15%
- remains in the cellar for at least 8 years before commercializationPoderi Aldo Conterno Barolo Riserva GranbussiaBAROLO RISERVA GRANBUSSIA DOCG
INTRODUCTION
The Barolo of the “Granbussia” selection is produced by assembling the distinctly vinified and aged wines of the vineyards Romirasco, Cicala and Colonnello in the following percentages respectively: 70%, 15% and 15%; however, these ideal values change according to the vintage.
The wine remains for 6 years in the cellar before being sold, and it is produced exclusively in the best vintages.
VINEYARD PROFILE
Vineyards: Romirasco, Cicala and Colonnelo
Varieties: Nebbiolo, Michet and Lampia varieties.
WINEMAKER NOTES
Vinification: red, with skin soaking inside stainless steel vats.
Fermentation: the must stays on contact with the skins for 15 days: during this time the alcoholic fermentation usually gets fully complete, and the wine is then drawn off.
Fermentation Temperatures: changeable, with highest peaks of 32 degrees centigrade.
Cellar Refining: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left aging for 36 months.
HARVEST NOTES
Harvest: manual, with grape selection in the vineyard.
Time of Harvest: mid-October.
TECHNICAL INFORMATION
alcoholic content % Vol. 13.00 – 14.50
Total acidity gr./lt. 5.5 – 6.5
pH 3.20 – 3.40NebbioloNebbiolo 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 CellarTrackerRiserva GranbussiaGranbussia is from the vineyards Romirasco, Cicala, Colonnello in Monforte d'Alba See the vineyards 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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