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| Drinking Windows and Values |
| Drinking window: Drink between 1987 and 2021 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 93.9 pts. and median of 94 pts. in 9 notes) - hiding notes with no text | | | Tasted by cct on 2/4/2023 & rated 92 points: Double decanted in the AM, then drunk over several hours.
An autumnal nose. Red fruits, dried rose petal/ pot pourri, medicinal, and leafy notes. Pretty. Mid weighted at mose with lovely balance of similar mature flavors with a fine mineral-limestone feel to it. Lifted and fresh. Certainly this will not improve, but it is in a nice spot if you love mature Barolo. Finishes reasonably long with balsam and floral notes. Understated and pretty. 92 (871 views) | | | Tasted by kenv on 2/4/2023 & rated 95 points: NK Monprivato Vertical (Chez Goldberg, Greenwich Village, NYC): [Predominantly from Monprivato. Double-decanted at 4:30pm.] Complex nose of forest floor, tar, and sour cherries. Lovely and elegant in the mouth. Juicy, long finish. Really a stunning wine, still in superb shape. (912 views) | | | Tasted by dbkitc on 10/19/2021 & rated 96 points: Yum - brick with a dusty brown rim. Super nose of cherry fruit, rose and dirt - wow this has got energy. Alive, bright red fruit - long. Pretty fantastic. (96) (1026 views) | | | Tasted by cct on 10/16/2021 & rated 93 points: Produttori Asili and Montefico at Castello Kahn '78,' 82, and '89 (Baltimore): A lovely mature nose. Red fruited nebbiolo fruit, rose petal, some porcini, and subtle medicinal notes. Midweighted, sappy, and graceful on the palate with a textural resemblance, that I am not sure if it is power of suggestion, that had but some echoes of the 01 Monprivato the night before. Drinking extremely well and while I suspect it will hold, I cannot see a reason to wait. A great start to the night. (1215 views) | | | Tasted by Ben H. on 1/10/2020: Yet another divine bottle of Filippo Sobrero, as good as an incredible bottle of the 64 some years back. Delicate, spicy, fresh. (1547 views) | | | Tasted by cct on 3/4/2015 & rated 90 points: Still powerful with iron, nice perfume, with an excellent balance of savory and earth. 90 (1951 views) | | | Tasted by baroloboy55 on 2/6/2015 & rated 96 points: The good Dottore Vastola nailed this one. Just a beautiful bottle of fully mature Castiglione Fruit, red, ferrous, earthy, fleshy, rosy. Glad to have shared bottle. It was perhaps eclipsed by a 56 Bartolo served shortly after, but just a wonderful botttle and a regal setting to enjoy - Pool Room at 4 Seasons for La Festa (1661 views) | | | Tasted by kenv on 2/6/2015 & rated 96 points: Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): Henry brought this and was not happy that it had to follow the 1958 Bartolo, but boy did it hold its own. A stunningly complex nose. Delicious, complex and elegant in the mouth. Wow!
Luca Currado (of Vietti) told me his great grandfather owned the vineyard this was made from, a parcel in Monprivato, but he had to sell it to the church long ago. Sobrero bought it from the church. When Sobrero went out of business, Luca's father tried to buy it back, but Mauro Mascarello outbid him to (almost) complete his ownership of Monprivato. (2862 views) |
| 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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