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| Drinking Windows and Values |
| Drinking window: Drink between 2018 and 2026 (based on 73 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 89 pts. in 8 notes) - hiding notes with no text | | | Tasted by GregK59 on 5/10/2021 & rated 90 points: Double decant. Drank with a 2010. More open and expressive with forward fruit and gripping tannins. (818 views) | | | Tasted by Vinnut on 3/26/2017 & rated 89 points: Medium ruby red in color. Full, forward & attractive nose of ripe red fruits of cherries, currants & strawberries with overtones of floral notes of roses, tar, earthy/dusty, truffles, dried herbs, sandalwood & minerals. Medium bodied with a good concentration of balanced & still somewhat rough textured, ripe red fruit flavors of sour cherries, strawberries & tart cranberries with dried herbs, minerals, earthy, mushrooms & a touch of toasty oak. Lingering finish. Actually quite forward and drinks quite well with decanting and airing but should develop further with additional aging. A more traditional Barolo with its earthy/dusty/tar nuances. Good QPR when compared to other Barolos. (1745 views) | | | Tasted by srh on 3/25/2017: Barolos (6 - '12s) (Vintage Wines Ltd., San Diego, CA): From vyds in the townships of La Morra & Monforte d’Alba; Typically, "Maceration on the skins in s/s tanks @ a controlled temp for about 10 days before the grapes are pressed & alcoholic fermentation is concluded in s/s (about 20 days), where malolactic fermentation also takes place @ a controlled temp. Towards Dec the wine is transferred to small barrels of oak, 15-20% of which are new & 80% used, where they remain to age for 24 mos. After decanting in s/s, the wine is bottled without fining or filtration."
N: Closed; Earth/mushrooms? With addt'l air/swirling, poss oranges, cherries, roses?
P: Med, poss LM, body; Almost swtish frt QUICKLY met by an astringent pucker which LARGELY resolves by the LONG, VERY slightly astringent finish. NEEDS 3 yrs min, I'm guessing, then a potential steal? 92 pts WE (9/1/16) @ $38, + other scores on wine-searcher's Tasting Notes pg. [As of mid Jan '20, wine-searcher shows 1 source @ $43, though ONLY for pick up in PA].
Note: POSSIBLY from the same bottle Vinnut dated as having tasted on 3/26/17. (1142 views) | | | Tasted by srh on 3/18/2017: Winebar [7 Reds] from 3/17/17 (Vintage Wines Ltd., San Diego, CA): From vyds in the townships of La Morra & Monforte d’Alba; Typically, "Maceration on the skins in s/s tanks @ a controlled temp for about 10 days before the grapes are pressed & alcoholic fermentation is concluded in s/s (about 20 days), where malolactic fermentation also takes place @ a controlled temp. Towards Dec the wine is transferred to small barrels of oak, 15-20% of which are new & 80% used, where they remain to age for 24 mos. After decanting in s/s, the wine is bottled without fining or filtration."
N: Fairly closed; Some earth with notes of flowers?
P: Med, poss MF, body; Almost swtish frt met by an astringent pucker which fairly seamlessly somewhat works itself out by the LONG, dustily tannic finish. A *nicely* balanced, reasonably elegant bottling that likely only needs time in order to be a STEAL: I'm guessing into '21, though poss even longer? 92 pts WE (9/1/16) @ $38, + other scores on wine-searcher's Tasting Notes pg. [As of late Mar '20, wine-searcher shows 1 source @ $43, though ONLY for pick up in PA].
Addendum: Also tasted on 3/25/17 (1375 views) | | | Tasted by tburritt on 2/6/2017 & rated 88 points: (Wine Tasting Club) Deep pink and rosy color, slow legs, no sediment. Leather combined with lime and strawberries on the nose, plum and violet in the mouth. Medium body with smooth texture, short finish and low acidity. (1603 views) | | | Tasted by AHVinoFile on 6/28/2016 & rated 90 points: [PWS' Barolo Masterclass & Dinner at Bellota with Michael McNamara, Melbourne] Translucent medium ruby, purple shade. Fragrant red & black cherry black raspberry bouquet with earth, rose petals, red plum, spice & vanilla notes. Medium plus, fairly deep, intense, sweet, juicy & succulent red & black berry fruits, well-supported by & in excellent harmony with some fine-grained tannins, smooth extracts & fine acidity; fresh, vibrant & mouth-filling. Long peppery finish. (89.5) (1162 views) |
| Mauro Veglio 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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