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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.6 pts. and median of 95 pts. in 42 notes) - hiding notes with no text | | | Tasted by vespa110 on 4/8/2024 & rated 93 points: rubino luminoso, nel bicchiere un poco statico ma molto fresco, bianco anguria, frutto rosso croccante, iodato, bocca tannino vivo e leggermente "verde", fresco e fruttato. (946 views) | | | Tasted by johnh1001 on 3/31/2024 & rated 93 points: Red and black fruit. Tar. Heavy tar. Smoother on day two. (998 views) | | | Tasted by Ericsson on 3/31/2024: Ouvert durant 2 heures puis passé en carafe durant 2 heures avant consommation et finalement ce sont les derniers verres qui étaient les plus aboutis…après 6 heures!
Robe rubis clair tirant sur la tuile.
Peu d’arômes de fruits plutôt de violettes et de lavande, puis une brève phase plus oxydative et finalement des notes de goudron.
Costaud en bouche, tanins encore proéminents, mais bel équilibre grâce à une fine acidité.
Très belle longueur.
Sans doute trop jeune, en tout cas a besoin de beaucoup d’air. (1093 views) | | | Tasted by vvWine.ch on 3/1/2024 & rated 95 points: (Blind verkostet) Helles Granatrot, noch schöner Glanz. Feinduftig, etwas kühler anmutend, als der 2011er im Glas daneben, reine Frucht, Kirschen, Zwetschge, dazu Kräuter, mit mehr Luft Süssholz, Laub, top komplex. Im Gaumen gradlinig, kernig, noch jugendlich, der Wein zeigt eine sehr gute Balance aus Frucht und Struktur, doch die Tannine sind noch etwas wild, jedoch von hoher Qualität. Sehr langer Abgang, endet auf rote Kirschen und Süssholz. Aktuell ist der 2011er die bessere Wahl (weil deultich zugänglicher), doch der 2013er hat's in sich, bring insgesamt noch etwas mehr Komplexität und Länge. Ab 2027 bis 2040. (1281 views) | | | Tasted by Philip67 on 12/30/2023 & rated 93 points: Great finesse here, good blackberry and forest fruits. Some tar and a hint of dried rose petals. Medium plus weight. Structure is still austere at this juncture - bracing acidity and tough but fine tannins. The structure will soften in a decade. Long with some complexity. Early drinking now but will be better in 10 years. (2065 views) | | | Tasted by JOsgood on 11/18/2023: Showing well and elegant. Still rather young. Didn't wow which it should given the price point. (1936 views) | | | Tasted by gilrbo on 10/15/2023: From Magnum and drunk over family gathering (lunch). No TN.
10 years is too young for a Barolo, especially from magnum? There is no doubt that these are capable of a wonderful evolution, and in case one had to choose, there are good reasons to wait. But the enjoyment this gave at this stage was just fantastic. Tannins are there and bite, but not painfully, and with food they serve their purpose. Aromatically it was subtle, interesting, complex. In a word: wonderful. (1995 views) | | | Tasted by mchern02 on 9/16/2023 & rated 94 points: 5 hour decant
Evolved from the last bottle. Beautiful red bricking with aromas that are pungent yet not fully revealed; notes of of menthol, flowers, red cherries, and spice,
But certainly more to come with time. The youthfulness is transparent on the palate with sweet, young and dryish tannins and firm acidity. The best is yet to come yet I enjoyed it tonight! (2198 views) | | | Tasted by AWBryce on 4/15/2023: Menthol, herbal, dark berries, palate has good structure with acid and ripe. Tannin, drying mouthfeel, dusty, med+ ripe fruit finish v nice (2479 views) | | | Tasted by Robmcl920 on 4/8/2023 & rated 95 points: The ‘13 Tre Tine is a beautiful young Barolo, in need of time to be at its best. As I’ve found to be typical, the Tre Tine shows both a more classic flavor profile and a more classic tannic structure than the Brunate, and so arguably needs more time in the cellar.
The nose was beautifully perfumed with dark red cherry and plum fruit, leather, sweet spices, and red roses. It combines a beautiful sweetness of fruit with some rustic leather/meaty notes, a combination I find a lot in Rinaldi wines. On the palate, the wine was medium in body, with medium to high acidity, and a meaningful amount of fine grained tannin hitting on the back end. At this stage, it’s an intense wine. I found leather, raw meat, red cherry fruit, red roses, and licorice on the palate. (2632 views) | | | Tasted by melvinyeowq on 3/8/2023 & rated 94 points: 2013 Barolo tasting at 67PM: My first Rinaldi I believe and I wasn't disappointed, this was heads and shoulders above the other wines tonight. Obviously young but showed its pedigree with impeccable balance that only the best producers can achieve. Lovely restrained dark red fruit that was beautifully integrated with the other components of the wine. Not as seductive as the Bartolos that I have tried but a more imposing sort of wine with grippy yet refined tannins. Needs more time to become less primary but not a crime to drink this now. Ranked 1/9. (3087 views) | | | Tasted by hajoha on 2/20/2023 & rated 94 points: Giuseppe Rinaldi Barolo Tre Tine 2013.
Stram, slank og presis utgave av Tre Tine.
Sylskarp nerve.
Rakrygget hele veien.
Ung, men går fint å nyte nå.
Vil nok bygge seg på litt.
Lang presis finish. 94p (2605 views) | | | Tasted by wineamateur on 2/16/2022 & rated 92 points: Jeroboam Club Tasting: Barolo 2013 (The Pump House, Bristol): 60% Ravera fruit, 35% Cannubi San Lorenzo and 15% Le Coste. Deep ruby. Barnyard and bread on the nose, quite Rhone-like. Dark fruits, washed wool, cassis, raspberry. Dense and weighty on the palate, yet also weightless. Dark toned. A tad dull in the mid-palate but zingy upfront and a nice juicy finish. Overall quite rustic - is this 100%? (4080 views) | | | Tasted by Tony Ling on 7/18/2021 & rated 95 points: Uncorked full 24 hours ahead upon serving into Zalto Burgundy glass (“Root” day): pale bright ruby to the eyes.
Initial sniff (upon uncorked, not poured) yields highly darker red Burgundian notes of earth and floral infused darker red berry fruits.
Quite a bit darker toned than the Brunate tasted alongside.
94-95 points.
Second round: more medicinal and tarry than the ethereal Brunate.
Third round: this is up significantly from last round and more like 95 points. (4141 views) | | | Tasted by Orange Tsian on 5/20/2021 & rated 95 points: 提前24小时开瓶回塞，仿佛置身玫瑰花丛，能精确地看到玫瑰花瓣上行将滴落的露珠，行走中，微风吹过，扬起花瓣，它平静优雅且无处不在地弥漫。很多樱桃、覆盆子、树莓和草莓等红果香，新鲜精致，浓郁凝结。刚刚从泥土中刨出的松露，海浪拍打石头溅起的海风，很多的新皮革，淡淡的烟草，清凉的干薄荷……真实场景的置换和交错感，以一种严肃写实的叙事方式展现。入口大酒风范展露无遗，宽大的酒体，强硬的结构，集中度高而有贯穿性，铺展的高酸，单宁平铺舌面，细腻巧妙。红果清晰多汁，精巧宁静，花香袅袅，舒展自身。一些焦油，烟肉感，烟草，各种细腻结合的香料，松露，咸矿物等味道整合进了总体，极富重量感但保持了精确、精巧轻盈甚至有一丝灵气，复杂度高却伴随一种细腻写实的书写方式，余韵很长，有些果干味。第二轮的肉感，新鲜的香料等（朋友说是百里香），烟草，无论是嗅觉还是味觉都有种绵延不断的感觉。95/100 (3265 views) | | | Tasted by SARED on 9/7/2020 & rated 95 points: Had to check on one.. who knows where will I be in ten years? PNP. Alluring nose of dried rose petals and wood spice. Palate has a wall a puckering wood tannin that screams for 10 years in the cellar, for a wine that will last much longer. Very elegant and refined nebbiolo, with dark red cherries taking a back seat to savory wood and leather tones, basalm, and precise acidity. Lengthy finish. I imagine this lacks the power of the Brunate I enjoy, but this a beautiful 2013 in it's own right. 94+. I wish that "+" did not come with the current price tag! 94+
With food (a savory sweet bbq) the tannins are manageable with more tangy red cherry fruit poking through...Ok 95+
94-95+, but hold onto these for some time... (4918 views) | | | Tasted by mchern02 on 8/30/2020 & rated 92 points: 3 hour decant
Highly aromatic nose with mostly earthy, floral and woodsy tones and very limited fruit. Very tightly packed palate with coiled tannins and deep stuffing makes me conclude this needs 5-10 years to be enjoyed but will be a real shiner with proper time (shut down?). Finish is extraordinarily long and extraordinarily tight.
92 today on the nose alone which does not account for 2-4 points of upside with meaningfully more time in bottle. (4409 views) | | | Tasted by chewiness on 5/22/2020: decanted for a couple of hours. brownish brick red with orange rim. "old" and opulent nose of roses, star anise, licorice, cinnamon and leather. pronounced wood influence, whereas fruit pretty much absent. fruit barely noticeable on the palate as well, but things are still fresh and punchy. many "dark" secondary flavours of anise, leather, cognac and coffee. high chalky acidity and smooth-as-silk tannins offer a glimpse of what's to come. (3757 views) | | | Tasted by rlove on 3/5/2020 & rated 94 points: Of course the 2013 Tre Tine's best days are ahead, but I was hoping to check in on a bottle before they all enter a shutdown phase, and boy was I lucky: This is aromatically gorgeous with a perfumed nose of wild cherry, rose, and liquorice. You get the vintage's cool climate and austerity, but the palate is more accessible than expected with balanced acidity and an appealing velvety mouthfeel. Decanted and drank over several hours and this stayed open and lively. Very good. (3868 views) | | | Tasted by lightning on 1/2/2020 & rated 93 points: First wine of 2020 - a Giuseppe Rinaldi. Obviously too young, however it's a waste to have these languishing on a restaurant's winelist...
Red fruits, violets, touch of black pepper. Massive acid on opening, thankfully the palate filled out with air and the red fruits emerged on the midpalate. Boldly structured with blocky heroic tannins, driving acidity. Keep your hands off the bottles in your cellar for a decade minimum. (4157 views) | | | Tasted by Marcyrillo on 10/24/2019 & rated 93 points: A little ripe. Red and black fruits, mineral. Young, tannic, very long, very fresh. A long life ahead. (4183 views) | | | Tasted by JOsgood on 10/14/2019 & rated 96 points: A treat to check-in on this young beauty. Tasted in Roberto Conterno's new 'Sensory' glass. Wonderful and complex, has serious stuffing and complexity. A great one for the cellar. (3931 views) | | | Tasted by Jeremy Holmes on 10/8/2019: It had a wonderfully pure nose of wild cherry, balsamic, rose petal and menthol. It was rich and layered, with an intense core of fruit and so much savoury nuance. It was velvety but with underlying grip and balance and proportion were outstanding. Flavours linger for a very long time. (3948 views) | | | Tasted by NostraBacchus on 5/25/2019 & rated 95 points: Another very nice showing but it'a slightly more closed and tense at the beginning, but opening up over the course of the meal. Love the freshness here with high acidity and a lifted, red fruited overall impression. Excellent length. This will still need a few more years for prime drinking but what a beautiful, juicy and complex preview. (4015 views) | | | Tasted by lightning on 5/16/2019 & rated 94 points: Lovely nose of blue flowers, baking spices. Elegant on entry, dense and tightly wound core with notes of red fruits and spices, driving and tense on the midpalate, great length. Think this is starting to close down now. (3414 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (7/6/2017)
(Giuseppe Rinaldi Barolo Tre Tine) Subscribe to see review text. | By Michaela Morris
Decanter, Barolo (Cru-ization) (5/12/2017)
(Giuseppe Rinaldi, Tre Tine, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Barolo: Sublime Finesse & Elegance (Feb 2017) (2/1/2017)
(Giuseppe Rinaldi Barolo Tre Tine) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (12/1/2016)
(Giuseppe Rinaldi, Tre Tine Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Decanter and Vinous and JancisRobinson.com. (manage subscription channels) |
| Giuseppe Rinaldi Fine Wine Geek Giuseppe Rinaldi page
GIUSEPPE RINALDI
A family-run production company, it exclusively produces grapes produced from its own vineyards. At the beginning of the 19th century, Battista Rinaldi was a cultivator of some vineyards of the Feudo of the Marquises Falletti di Barolo. Later he became a farmer owner and, initially, a seller of the grapes produced. Later, with his sons, he became a winemaker and bottler. The same company tradition, of character and craft dimensions, today continues with Giuseppe Rinaldi and the fifth and sixth generation daughters. The company produces Barolo for about 60% (Brunate vineyards, Le Coste, Cannubi-San Lorenzo, Ravera) and for the rest, Piedmontese wines such as Dolcetto d’Alba, Barbera d’Alba, Nebbiolo and Freisa delle Langhe, Ruchè.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 |
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