External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.3 pts. and median of 94 pts. in 50 notes) - hiding notes with no text | | | Tasted by Collector1855 on 5/24/2024 & rated 93 points: Barolo 2010 - check-in on some top names, tasted blind: Medium garnet. A mix of dark adn red fruit with well managed tannins. A bit ripe and oaky, extracted but not drying. Modern in a good way, but not the most complex. Group rank 4/15 (402 views) | | | Tasted by Robmcl920 on 1/14/2024 & rated 97 points: 2010 Barolo Tasting; 1/14/2024-1/15/2024: The ‘10 Le Vigne was one of the positive surprises for me of a horizontal of 8 top wines from 2010. Not that I didn’t expect it to be good, but I expected to not prefer the slightly more modern style of the wine compared to the other producers, all as classic as they get. But in practice, the Le Vigne was incredible and so finessed, and it showed no real signs of oak or other signatures of modern wines. I would say that it showed a bit “burgundian” and a bit more polished than the other wines.
On the nose, I found crushed red berry fruit, orange peel, sweet spices, and red floral tones. If there’s anything that gives away a bit of new oak here, it’s the sweet spice notes, but the ‘10 at this stage doesn’t show the espresso spice notes I got out of the ‘16 on release. On the palate, the Le Vigne was super silky, one of the most refined wines of the tasting. Red berry fruit, blood orange, sweet spice, mint flower across the palate with high acidity and almost no tannin to speak of. (2789 views) | | | Tasted by melvinyeowq on 12/11/2023 & rated 93 points: Wines at Zau Mei: By the glass. Incredibly sensual and floral nose, but unbelievably tight and tannic on the palate. Didn’t budge much with time in the glass. Classy and aristocratic, agree with those who said that Sandrone is the best modernist maker. (2047 views) | | | Tasted by MWiking on 5/13/2023 & rated 97 points: På en fantastisk plats nu, är inne i sitt mognadsfönster
Näsan är helt fantastik och vinet har ett djup som bara de bästa vinerna från barolo får. Världsklass (3084 views) | | | Tasted by Eckie on 5/12/2023 & rated 94 points: Five years after opening the first (way to early), I tried my luck and opened the second. Had a proper 3 hour decant. Brooding wine, with excellent nose. On the palate it had definitely softened which made the combination with truffle risotto very pleasurable. No long finish / aftertaste though, making it far from a 100 point wine and quite far from its more feminine sibbling Cannubi which I drank a few months ago. Should peak in a few years. (2681 views) | | | Tasted by Skrutt (Formerly RotHead) on 4/9/2023 & rated 96 points: There was green mold on the top of the cork, but the bottle turned out to be perfect.
Pure, nuanced fruit on the nose with primarily deep, lush sweet cherry, and some concentrated and dry red fruit also show up.
The taste is similair. Some vanilla also. An intense dried fruit flavor becomes increasingly prominent as the hours and days progress, but the power of the tannins keeps it powerful. (2675 views) | | | Tasted by drjb on 9/26/2022 & rated 96 points: Served at dinner with friends this wine opened beautifully with a dense crimson/cherry colour and a lifted nose of dark cherries, cassis, rose and violets, liquorice and vanilla bean. The palate has intense fruit with a predominance of primary characters that led into a deeply mineral finish with fine and persistent tannins. This is something of a baby with plenty of future potential but intensely pleasurable right now ! (3582 views) | | | Tasted by WaiCellar on 4/6/2022 & rated 94 points: Wonderful bouquet full of vanilla, coffee and dark fruit. Very approachable now (3818 views) | | | Tasted by mtx on 11/14/2021 & rated 95 points: Perfect Barolo. It will be more mature but probably not any better (4207 views) | | | Tasted by LB88 on 12/13/2020 & rated 92 points: Drank on day 4 still so big and tannic, but you can taste the potential of this wine, just needs a whole lot more cellar time. (5557 views) | | | Tasted by fcxj on 12/9/2020 & rated 88 points: Meh. (5228 views) | | | Tasted by steinersing on 12/9/2020 & rated 94 points: A lot of potential here (5252 views) | | | Tasted by MWiking on 11/22/2020 & rated 96 points: Köpte en flaska på krogen som kom från Sandrones Sibit et pausis program. Alltså lagrat till perfektion i dessa källare. Min upplevelse var att behöver mer tid. mer sluten än den flaskan jag drack för någon månad sedan på Djuret. inte alls lika tillgänglig. Fantastiskt absolut men inte lika stor upplevelse just nu. (4359 views) | | | Tasted by MWiking on 9/13/2020 & rated 98 points: detta vin börjar komma ut med lite mognad nu, enormt bett i taninerna fortfarande, men jävlar vad gott, kommer bli magiskt med mer tid (4364 views) | | | Tasted by Coblerone on 7/18/2020: Hopefully a phase. Closed for business, just giving hints of greatness after 3 hours decant. -13 drinking surprisingly great atm. (3083 views) | | | Tasted by ggj on 6/7/2020 & rated 93 points: Shut down hard, even after 8 hour decant (3763 views) | | | Tasted by GFischmann on 4/6/2020 & rated 94 points: Dark berries with still good structure, acidity and tannins with oak and vanilla. Developing scent of leather and earth. (3883 views) | | | Tasted by MAXIMUM SATISFACTION on 3/7/2020 & rated 98 points: Opened in the bottle two hours and decanted another two. Easily one of the best Barolos I have ever had. Agree with the below that this is neither modern or traditional (though likely leaning modern). Black cherry, milk chocolate, roses, river rock, menthol and smoked meats. Mouth coating with a one minute plus finish. Still plenty of acid, hard gripping tannin and heat so I’d hold 5 plus more. (4405 views) | | | Tasted by rlove on 10/19/2019 & rated 94 points: Mentholated nose of eucalyptus oil is like sniffing a Zalto full of Vicks VapoRub. Cherry and rose fill out the bouquet. Rough, scratchy tannins. But man that nose. Sandrone's style is neither traditional nor modern; clean, pure fruit but no sense of oak. The 2010 Le Vigne is excellent. (4640 views) | | | Tasted by jctra on 1/5/2019 & rated 96 points: Needs still more time (5873 views) | | | Tasted by maxima on 12/21/2018 & rated 90 points: Bu au resto AVV La Suite de Sherbrooke avec les FOUDUVINS
Bulle, Meursault, MikeLM et FrancoisD.
Un peu discret au nez, épices et fruits noirs surtout.
En bouche, acidité vive, des mures et du chocolat avec des fleurs et de
l'anis. Tannins charnus et finale longue un peu asséchante.
Jeune et carré mais potentiel évident pour une longue garde. (5615 views) | | | Tasted by Eckie on 9/3/2018: This will be great, but I drank it too soon. Wait until 2022. (5978 views) | | | Tasted by michigan dogs on 1/3/2018: I will not rate because our experience was so far away from others. Wine was decanted for several hours and never showed anything. No nose what's so ever, taste was flat. if rating maybe an 80 at best. (7577 views) | | | Tasted by la turque on 11/18/2017 & rated 98 points: Wow! Appearance: Bricking. Nose: red and black fruit, smoke, tar, flowers, spices. Rich yet softening tannins on the palate, with very elegant fruit and beautifully balancing acidity. Long, long finish. Drinking now with a good long decant; at its prime in two to three years. (6749 views) | | | Tasted by Sundbyberg on 5/11/2017 & rated 95 points: My second Le Vigne, after the 2001.
Better than the 2001, full of tar, roses and licorice but not up to the cannubi from the same producer. Seems quite different from the 2001, which was a lot more powerful. I find this rather refined. Decanted 1-2 hours, but quite drinkable right after opening. (8135 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2016 Barolo: Right Place, Right Time (Feb 2020) (2/1/2020)
(Luciano Sandrone Barolo Le Vigne Red) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (11/14/2019)
(Luciano Sandrone, Le Vigne Barolo Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (11/15/2014)
(Sandrone Le Vigne Barolo) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (5/14/2014)
(Luciano Sandrone, Le Vigne Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2010 Barolo: Flying High Again (Jan 2014)
(Luciano Sandrone Barolo Le Vigne) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2013, IWC Issue #171
(Luciano Sandrone Barolo Le Vigne) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and The WINEFRONT. (manage subscription channels) |
| Luciano Sandrone Producer website
U.S. Importer (Addt'l Info)
The Sandrone winery was founded in 1978, born from a desire to make the finest possible expression of the Nebbiolo grape from the unique terroirs of the Langhe. This passion has informed the decision making at every step of the process.
Furthermore, the wines should represent the best quality achievable at every price point. In effect, the basic wines are made with the same commitment to quality as the luxury cuvees. Currently the estate farms a total of 27 hectares, 75% of
which are owned, and produces between 90-100,000 bottles (about 8,000 twelve-bottle cases) per year. None of the wines are made from purchased grapes, and the rented vineyards are managed and farmed in exactly the same way as our
estate vineyards. The current lineup of 5 bottlings was finalized after the 2001 vintage. Throughout all the winery’s growth and expansion, Luciano has never lost track of the things that brought him his initial success: wines of integrity, purity
and deep expression, made with passion and honesty to provide great drinking pleasure.
2010 Luciano Sandrone Barolo Le VigneVineyards
Merli (Novello), Baudana (Serralunga d’Alba), Vignane (Barolo)
This can be described as a traditional Barolo, as it observes the custom of blending wines obtained from different vineyards. It is the product of synergistic union of four wine growing areas which are very different in terms of altitude, soil and exposure: this forms its strong point, its uniqueness. Every single wine reaches its peak in the bottle, after the perfect merger created by the blend, which is never the same from one year to the next.
Vintage Overview
The year 2010, as in the previous year, was marked by heavy precipitation in winter and spring. The seasonal pattern was in the normal range and never too hot, which fostered a long growing season with a slightly late maturation. More essential than ever, green pruning and thinning were absolutely necessary during this vintage to achieve excellent results.
Harvest
October 7-25
Vinification
Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Alcoholic Fermentation: 28 days.
Maceration: Gentle maceration in upright open-top steel tanks for the first 7-15 days of the alcoholic fermentation
Malolactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l (tonneaux), of which 20% were of new wood.! Ageing: 24 months in French oak tonneaux of 500l (the same as used for the malolactic fermentation), followed by 20 months in bottle.
Blending: Early Spring 2013
Bottling: March, 2013
Released: September 1, 2014
Drink from: 2020 - 2035
Production
Bottles: 17400 Magnums: 870 Double Magnums: 75
Analytical parameters
Alcohol content: 14.55%
Total acidity: 6.15 g/l
PH: 3.58
Net extract: 32.5 g/l
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 CellarTrackerItaly 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 |
|
