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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2031 (based on 54 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 5 notes) - hiding notes with no text | | | Tasted by kbcadeponei on 2/9/2017 & rated 92 points: Young and powerful. Strawberries, raspberries, full of spices and surrounded by a deep smoked feel. Acidic and vivid structure, fervent, medium-full bodied, creamy, quite surprising. Big bold personality, begging for cellar time. Quite a promise! 92+ (1694 views) | | | Tasted by bajayngo on 12/13/2016: Impressive combination of bright accessible fruit with power and tannins. (1638 views) | | | Tasted by Motz on 12/9/2016 & rated 93 points: On the dark side for Barolo, crimson to purple. Oh wow! Impressively perfumed, captivating terroir. Luxurious and supple on the palate. Very, very young, and the palate is much more reticent than the bouquet suggests. Impeccably balanced and backed by powerful dusty tannins and densely layered substance. It needs at least ten years in the cellar and it will likely last beyond 2035. (1935 views) | | | Tasted by rossi.wine on 11/20/2016 & rated 92 points: Spicy, herbal, mineral on the nose. Drying finish, very tannic and grippy. Very long. 91-92+(+) (2069 views) | | | Tasted by Tim Heaton on 5/20/2016: Tasted at the cantina. Served from Coravin, this was full of reduction in the first few minutes. But, with some persistent swirling, that's all gone and in its place is bucket of soil, and minerals, and on the palate, more of the same with just a hint of fruit just now. Give this another 4-5 years at least. Quite elegant. Just too young to pronounce anything further.
Served non-blind.
https://italianwine.blog/ (2233 views) |
| By James Suckling
JamesSuckling.com (11/21/2016)
(Pecchenino Barolo San Giuseppe, Italy) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (11/20/2016)
(Pecchenino, San Giuseppe Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2012 Barolo Part 2 – The Late Releases (Nov 2016) (11/1/2016)
(Pecchenino Barolo San Giuseppe) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/2/2016)
(Pecchenino, San Giuseppe Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JamesSuckling.com and JancisRobinson.com and Vinous. (manage subscription channels) |
| Pecchenino Producer websiteNebbioloNebbiolo 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 |
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