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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 91 pts. in 26 notes) - hiding notes with no text | | | Tasted by schan109 on 10/26/2021 & rated 94 points: Bottle breathe (opened then cork back) for 15 hour, and brief decanting before serving. Attractive flowers, prunes (plum?), cedar and leather with some acidity. Medium body, smooth and elegant like Burgundy red at its peak but with power. Medium finishing. Very good structure, and mature enough to drink now. (1449 views) | | | Tasted by BLam on 8/12/2021 & rated 93 points: Both Paul and I brought this Granbussia, Paul was 1995 and mine was 2005. Besides the different in lable, 95' vintage shown none age different on the same wine, though mine was opened 4 hours and Paul's was 1 hour in bottle before serving. Both had similar nose of tobacco perfume, pale red ruby colour, silky noble palate and strong structure of sour cherry notes and medium body, long after taste. 2005 was an average vintage but still had many years to go. (1557 views) | | | Tasted by portman63 on 2/27/2021 & rated 93 points: As usual I opened early to let it air. Seemed much more traditional at this mature state. Subtle cherry fruit, great minerality, grape tannins integrated and soft. Good balance between fruit and acidity. Is medium bodied yet holds up well to rich beefy flavors well. A really nicely produced wine. (1743 views) | | | Tasted by Tony Ling on 6/7/2020 & rated 94 points: Opened 12 hours upon serving into Zalto Burgundy glass (“Fruit” day): Pale garnet with bricking rims.
Classic tar and roses after 2 hours of drinking, liquorice, herbal spices.
Very enjoyable now with high acidity, minerality, well integrated tannins.
94 points. (2282 views) | | | Tasted by Tim Heaton on 6/7/2020 flawed bottle: lacking freshness, off bottle. (2901 views) | | | Tasted by JWG on 12/12/2019 & rated 96 points: Nose is huge with tar mixed with smoke and cedar -- a great "taste" in itself. Big palate with dark berries and fruit, earth and leather with good acidity. Tannins are still significant and lengthy. (1636 views) | | | Tasted by AWBryce on 7/10/2019: In a good spot, some blood, tangerine peel, jasmine on the nose. tannins are silky, good acid, medium ripe red fruits; light and ethereal on the palate. Elegant. (1669 views) | | | Tasted by Agentmolder on 1/20/2019 & rated 88 points: This is like having a date with Madonna - today.
Nose 91 - palate 88.
Was expecting so much more but the error is with me. This wine is actually awesome (or rather - it was), because it has gone past optimum. There is sweetness, tar, rose and dare i say caramel. This is all i am looking for in a Barolo, it just seemed flat. (1797 views) | | | Tasted by edge on 12/28/2018 & rated 96 points: Wow. The fourth dimension in wine. Rose petals and Anice. Love it. (1580 views) | | | Tasted by Collector1855 on 3/27/2018 & rated 90 points: Nose of rose petals, tar, lovely aromas but the palate then is again too drying for me. Nose 92, palate 88. (2888 views) | | | Tasted by mjdixon on 11/13/2017 & rated 93 points: Classic Barolo
Roses on the nose
Full of Dark fruits and soft mature tannins
Not much herb or complexity to give itva higher score but a super wine.
Decanted for 3 hours and drank over 3 hours (2173 views) | | | Tasted by JWG on 9/10/2016 & rated 95 points: Grande Barolo. This is a very satisfying classic barolo. Cedar and roses on the nose. Palate is big and hearty and full of dark juice that has a chewiness, and dark berry quality married with definite acid. Moderate tannins at the end. (2944 views) | | | Tasted by dalondra on 6/6/2016 & rated 95 points: Double decanted 90 mins before accompanying coq au vin. An elegant aristocrat of a wine. Fully mature. Soft tannins well integrated with the plum and figgy fruit that lingered long on the palate. Memorable. (3020 views) | | | Tasted by acyso on 10/14/2015 & rated 90 points: In which we ate all the truffles (Chicago, IL): Hooray for a not-corked bottle! This definitely had a bit of soy and mushroom going on when I first opened it in the morning, as well as a ton of iron character. Some sweet fruit and cough syrup notes show up as well. To me, this seemed like a slightly advanced bottle. The acidity was quite high here, and a little shrill, to be honest. Very nice density and concentration though. (4634 views) | | | Tasted by acyso on 9/19/2015 flawed bottle: HDH auction tasting at Tru; 9/18/2015-9/19/2015: Corked. (4341 views) | | | Tasted by CamWheeler on 6/3/2015 & rated 92 points: Decades of Decadence - x5s: A closed nose - there is some tar and raspberry that comes through as the nose improved with time in the glass. The tannins are still full but the fruit does come in nicely over the top of them. Good balance and acidity. Doesn't feel like it is quite complete just yet, another 5 years may help it get there. (3622 views) | | | Tasted by Burgnick on 2/28/2015 & rated 89 points: Very plummy, red fruits and cherry liquor. It requires a 2 hour decanting. I dont think the wine will improve with more aging. (2913 views) | | | Tasted by j30 on 11/3/2013 & rated 91 points: Raisiny nose with dried flower and some savory note. Medium-light bodied that's young, elegent and fruity. Long finish. (3937 views) | | | Tasted by cardsandwine on 6/17/2012: Decanted 3+ hours. Drank along side 1998 Granbussia and this was the better of the two bottles. Great sense of place. Brilliantly focused fruit on the palate with a lengthy elegant finish. A wine with soul. (4734 views) | | | Tasted by antiwood on 5/6/2011: 1995 Barolo with Usual Suspects: I gorgeous, balanced, wine with great density that finishes beautifully. And I have not that much interest. Everything is hung off of an oaked, wood frame from the nose right through to the end. Lovely, but where's Piedmont? Mind you, this is not hit you over the head oak .. but still, everything is tasted in reference to that frame .. for some else, not I. (5877 views) | | | Tasted by Papies on 2/13/2011 flawed bottle: A Great weekend in Athens; 2/12/2011-2/13/2011 (Athens, Greece): badly maderised, shame. (5492 views) | | | Tasted by BigRed1000 on 1/9/2011 & rated 89 points: OK but over priced. (5264 views) | | | Tasted by Goldstone on 11/26/2009 & rated 91 points: Older Barolos and White Truffle Dinner (Chez Patrick, Sun Street, Hong Kong): Translucent brick red colour..... not bricking but a brick red colour. Great initial nose....lovely perfumed violets, strawberries, nail varnish. Palate is dilute, acidic and very feminine in a chiffon-esque way. Very silky soft tannins. Prunes emerge with more time in the glass. Aged but lovely. Older than I'd expect for a 1995. Won't improve with more age, I think but it is hard to be sure when all the substantially older Barolos we drank were so good. (4658 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (3/4/2011)
(Aldo Conterno, Granbussia Riserva Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, A Holiday Lunch (Dec 2006) (12/1/2006)
(Poderi Aldo Conterno Barolo Riserva Granbussia) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2000, IWC Issue #93
(Aldo Conterno Barolo Gran Bussia) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Poderi Aldo Conterno Producer website
U.S. Importer/DistributorPoderi 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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