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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by Eric Guido on 4/18/2019 & rated 92 points: 1989 Barolo Retrospective - Single Blind (Buona Notte, NYC): The nose was dark and moody at first, lifted over time by dusty minerality, as black cherry, savory spice and hints of smoke developed in the glass. On the palate, I found silky, deep textures, contrasted by a buzz of intense acidity, which for a moment seemed like too much, but was then balanced by notes of dried black cherry, minerals and slow-mounting tannins. The finish was long and structured, as the cheeks puckered from lingering acids, red fruits and inner florals resonated throughout. (2825 views) | | | Tasted by kenv on 4/18/2019 & rated 88 points: Neb Vinous Blind 1989 Barolo & Barbaresco Dinner (Buona Notte, NYC): [Double decanted around 3pm.] Smoky red fruit nose. Tarry, a bit dried out, but still elegant. (2277 views) | | | Tasted by flah00 on 12/30/2017 & rated 90 points: Decanted for about 7 hours. Initially, very dank, lightened up. Served a bit too warm, around 70F.
Strong terciary notes of earth and truffle. The tannins are quite up front. A bit of a flowery nose, with muted dark fruits. Decent finish. (2168 views) | | | Tasted by MWiking on 11/14/2017 & rated 97 points: sånt världsklassvin! perfekt balans mellan mognad och ung frukt.
Hade jag fått detta blint hade jag gissat på 10 år yngre. Love it! (2565 views) | | | Tasted by SineQuaNon on 9/24/2017 & rated 94 points: Great wine! Great Barolo! Double decanted for sediment and getting the airing started and then left in its bottle for 9 (!) hours! This really helped as a lot of the old, dusty age it displayed upon opening had vanished giving way to a more than outstanding Barolo with tons of the classic notes og cherry, roses, tar and more tertiary development. (2930 views) | | | Tasted by kenv on 11/14/2015 & rated 92 points: NK 1989 Barolo Dinner (Dovetail Restaurant, NYC): [Double decanted about 10am.] Black cherry nose. Silky, tannic, tart with bright fruit. Some earthiness on the finish. (3807 views) | | | Tasted by Eric Guido on 4/10/2015 & rated 90 points: The nose was big and rich with dark red fruits and spice. On the palate, I found dried red fruits, crushed leaves and spice. The finish showed dried red berry tones and a hint of cedar. (3572 views) | | | Tasted by Paul S on 11/27/2014 & rated 93 points: The Great Barolo Tasting (Taberna): From a magnum. This was very good, but clearly needed some time yet. It had a beautiful nose, with lot of perfumy floral tones and sweet red fruit aromas wreathed in a little smoky ring - this was your classic tar and roses. Wonderful stuff. The palate shared some of that beautiful, floral perfume on the attack, along with sweet red fruit seasoned with spice and fruit peel - kumquats I thought. With its fine tannins and cool, clean acidity, this had a really feminine feel to it. I probably would have guessed Babaresco if it was served double blind. The fruit pared down a bit past the midpalate, ceding the stage to a blush of fragrant spice, with a little meaty grip and a kiss of tar at the finish. This is very good indeed, but needs time yet. If anything, there are still rather primary shades about the fruit and a some lack of mature complexity. In a magnum format at least, I would give it some 5-6 years more. (4223 views) | | | Tasted by Burgundy Al on 11/22/2014 & rated 90 points: Tenth Annual White Truffle Dinner (Chez Weber - Chicago IL): This was more dense and powerful than the Brunate in the next glass, but it also seemed more modern styled, seemingly showing more new oak. While also very pleasurable, it came across as more ripe and not quite as classic or elegant. (3775 views) | | | Tasted by bill00 on 1/20/2014 flawed bottle: Oxidized. (3230 views) | | | Tasted by Barolo Raymond on 10/27/2012 & rated 91 points: Barolo Bricco Rocche Vertical (Salone di Gusto, Torino, Italy): Light-medium(-) garnet, orange-brown rim, relatively fast moving tainted legs @ 13.5@ abv. Medium(+) developed mature aromas of truffles, savory, smoked ham, a decadent nose.
Dry, medium-medium(+) acidity, medium elegant tannins, medium body and alcohol. Medium(+) persistent flavors of red ripe cherries, smoked meat, coppa, tobacco and black pepper. Great length with savory and fresh finish not showing its age. Likely at its peak. Less elegant than younger vintages, power and presence. (3274 views) | | | Tasted by Jossik on 12/10/2011 & rated 92 points: colore mattonato, inizialmente buccia di salame, un tocchino avanti, note di caffè, e carne, fruttino rosso (ribes), poi si pulisce e diventa + succoso, con note balsamiche, frutta in evidenza. Bocca inferiore al naso, molto palatale m con chiusra un po' corta e vuotina anche se con bel tannino dolce. (3050 views) | | | Tasted by LPskeleton on 9/12/2011 & rated 93 points: Sweet dark tobacco lead, with an overriding jammy-ness spices milk chocolate make up a gorgeous mature nose....rich warm and sensual in texture and flavor...paired with chalky tannin...additional notes of cinnamon clove tobacco plum and truffle....very nice and complete.93+ (3237 views) | | | Tasted by hubas on 2/22/2011 & rated 94 points: Some tar very dark bouquet. The taste is very powerful and the smell/bouquet of the wine is amazing. (1129 views) | | | Tasted by Papies on 9/24/2010 & rated 90 points: 1989 - The Year & The Vintage. Cross Border Horizontal LWE (The Papies, London): 1989 - The Year & The Vintage. Cross Border Horizontal LWE at the Papies, London 24 Sep 2010
Identity of the wine was withheld at time of tasting.Most of us got this right and identified this.
We were not expecting much out of this bottle but it surprised us. Still very much in the game with a good structure and body. Losts of earth, more earth than fruit. Drink now
Enjoayable but unfortunately was outshown by the rest of the wines on the flight. (3858 views) | | | Tasted by il_diavolo on 5/24/2009 & rated 93 points: dark and surprisingly youthful in appearance. nose is savoury, earty and mushrooms. very long and balanced, a fantastic barolo. will the more recent bricco rocche's last as long? (3047 views) |
| By Raffaele Mosca
Decanter, Ceretto (11/17/2022)
(Ceretto, Bricco Rocche, Nebbiolo, Barolo, Castiglione Falletto, Piedmont, Italy, Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2013, Issue #48, Recently Tasted Mature Piemonte Gems: The 1990 Vintage Back to 1961
(Barolo “Bricco Rocche”- Ceretto) Login and sign up and see review text. | By Antonio Galloni
Vinous, Piedmont’s Glorious 1989 and 1990 Vintages Revisited (Feb 2010)
(Ceretto Bricco Rocche Barolo Bricco Rocche) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and View From the Cellar and Vinous. (manage subscription channels) |
| Azienda Bricco Rocche (Ceretto) Producer Website
Source: VinConnect (VinConnect.com)
The Ceretto winery has made a name for itself as one of Piedmont’s most enterprising innovators. Not only do they produce great wines that elegantly express the Langhe and Roero regions, but their reach extends to contemporary art, gastronomy, culture, and tourism. Yet before these roles, Ceretto was known for being one of the first to understand the greatness of the crus that create exceptional wines like Barolo and Barbaresco.
Riccardo Ceretto bought vineyards in Piedmont in the 1930s, but it was his sons Bruno and Marcello who realized the land’s potential and expanded the family holdings. In the 1960s, his sons (known as the “Barolo Brothers”) bought select parcels of land that have come to be recognized as among the most prestigious vineyards of Barolo and Barbaresco, such as Cannubi and Bricco Rocche.
Ceretto wines are known for their authentic expressions of the nuances of terroir. The family is famous for their top-rated single-vineyard (“cru”) Barolo and Barbaresco wines, such as Barolo Bricco Rocche, Barolo Prapò, Barolo Brunate, Barolo Cannubi San Lorenzo, Barbaresco Bernardot, and Barbaresco Asili. They were one of the first in Piedmont to adapt new winemaking technologies starting in the 1970s, such as using stainless steel fermentation tanks and regulated temperature control. Ceretto also crafts excellent bottlings of other reds, whites, and dessert wines. In fact, the Barolo brothers proved to be intuitive once again when they began producing a charming white in a land famous for its reds: the Langhe DOC Arneis Blangé, which has proven to be widely successful, surprising many.
The third generation of the Ceretto legacy proves the winery’s longevity and the family’s entrepreneurial spirit. Bruno’s children Roberta and Federico, and Marcello’s children Lisa and Alessandro not only continue the family name of producing top-quality wines known worldwide, but they excel in marketing and business development that extend the winery’s influence. In the past 20 years, they have initiated several projects that show both their passion for making wine, and their appreciation for fine food, art and architecture.
For example, in 2005, together with chef Enrico Crippa they launched Piedmont’s most ambitious restaurant ever (Piazza Duomo), which was eventually awarded three Michelin stars in less than 7 years. Among their contemporary art initiatives, they renovated a small chapel in their vineyards that was fancifully painted in bold colors by world-renowned artists David Tremlett and Sol LeWitt. And in architecture, they commissioned some of Barolo region’s most stunning, well-known architectural landmarks such as the glass Cube in the vineyard at Bricco Rocche and the giant, futuristic Acino (“grape”) at the Monsordo estate just outside Alba, where visitors are welcomed for tasting and tours seven days a week.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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