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| Drinking Windows and Values |
| Drinking window: Drink between 2023 and 2033 (based on 18 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 30 notes) - hiding notes with no text | | | Tasted by shutto1992@gmail.com on 11/12/2023 & rated 94 points: Decanted 1 hour. Spectacular nose with rose petal, tar, earth. Rich mouthfeel. Youthful and will benefitfrom several more years in the cellar. (1118 views) | | | Tasted by Folkmar on 4/6/2023: Appearance: Clear, medium ruby.
Nose: Clean, medium (+) intensity aromas of red and black cherries, dried roses, tar, leather, and spice.
Palate: Dry, high acidity, high tannins, and full-bodied with flavors of tart red fruit, black tea, licorice, and earth. The wine has a long, grippy finish.
Quality: The wine is of high quality. The high acidity and tannins suggest it has the potential to age well, while the complex aromas and flavors indicate a wine of depth and character. (1669 views) | | | Tasted by Jfkervan on 12/17/2022 & rated 93 points: Great qbr. (1993 views) | | | Tasted by RalfRufus on 9/26/2021 & rated 92 points: Mit Bolognese! (3621 views) | | | Tasted by tob100 on 8/16/2021 & rated 94 points: Decanted 7 hours before drinking
Tasted with chicken burger
The nose:
Flowers, cherry, blueberry, blackberry, a little candied fruit, leather and oak.
The Palate:
Quite rich with sweet cherry, blackberry, blueberry. Actually very fruity with a solid amount of oak, but not too much. So rich and powerful. I also do find a green touch.
Tannin high
Acidity medium+
Body medium
You getting the feeling of being on a vineyard a hot summer day, with a light breeze. Really that great feeling of Italy, comes out.
Really good now, but because of it's youth, it should be decanted at least 5 hours. It will last at least a couple of decades.
94P (3654 views) | | | Tasted by tantotinto on 4/9/2021 & rated 91 points: Three hours in a decanter. Cherry, rose petal and licorice. A superb wine, a great QPR and would definitely buy again. I have also tasted the Marenca and Margheria in the last week and their greater depth and richness make both more than worth the extra fare for me. (3434 views) | | | Tasted by epiphany on 3/7/2021 & rated 90 points: Still a baby. Give it a few more years. (3543 views) | | | Tasted by Rixon on 2/2/2021 & rated 92 points: No notes. (3509 views) | | | Tasted by Vinnut on 12/25/2020 & rated 91 points: Medium-deep bright reddish garnet in color. Full, forward & attractive nose of ripe fruit aromas of cherries, strawberries & mulberries with overtones of floral notes of violets & earthy/dusty notes, spices, herbs, minerals & a slight hint of cedar in the background. Medium-full bodied with a very good concentration of well balanced & smooth textured, ripe fruit flavors of cherries, strawberries & pomegranate with herbs, spices & minerals. Lingering finish. Although it is presently accessible with decanting & extended airing, it will definitely benefit & develop further with additional aging at which time it may merit a higher score (92+). (2401 views) | | | Tasted by skurtz on 12/16/2020 & rated 91 points: Decanted for 3h and it really needed it. Upon opening, it had the nose and flavor profile of a good barolo, but a pronounced and (for me) off-putting edge of evergreen in the finish. With time in the decanter, this final note of evergreen diminished considerably - but did not completely resolve. Overall, it has a nose of violets, vanilla, alcohol. On the palate red fruit, spices, mineral, acid, tannins, and a final note of evergreen/spruce. Sadly this flavor is a deal breaker for my palate. Otherwise very tasty and promising. Paired well with a hearty stir fry of sausage, bacon, potatoes, mushrooms and bussel sprouts seared in duck fat. 90/91 (2595 views) | | | Tasted by Gregory Dal Piaz on 12/7/2020 & rated 88 points: Initial impression: Scents of jammy blackberry greet the nose followed by herbal notes, bay laurel and something slightly more mediterranean, verging toward oregano all backed up by some integrated wood spice. Aromas suggesting cherry licorice emerge with air. Opulent on entry, round, mouthfilling, but fairly well structured. Lots going on here, almost truffly note, lots of dark fruit, lots of earthy spice, a bit of woody tannins on the finish, but it’s very minor. This lacks a touch of definition, feels a bit forced perhaps but a dark, feral, almost truffly expression of Serralunga. Quite rich in fruit tannin as well. Lovely if a bit foursquare.
Read more at: https://www.simplybetterwines.com/2016-barolo-value-plays.html (2340 views) | | | Tasted by MWiking on 10/19/2020 & rated 93 points: Fantastic wine already in this stage. Or is this a wine to pop and pour now? I will at least try to cellar my bottles as I think I can be well rewarded 92-94 (756 views) | | | Tasted by sebastienjm on 10/9/2020 & rated 88 points: un peu "banane" au nez, on va attendre que le temps développe ses arômes qui pour le moment sont un peu primaires, bouche assez dure comme le sont les vins de serralunga (1700 views) | | | Tasted by Ben Christiansen on 9/2/2020: If tannins have a smell, they smell like this. This smells amazing to me. Beautiful pure fruit. Surprisingly open right now. (1905 views) | | | Tasted by BordeauxNut on 7/19/2020 & rated 91 points: Nose is a little closed. cherries, some baking spice, orange peel. Black cherry and some pomegranate fruit. Grippy tannins. Should be a winner with a few years. Like it. Good QPR Barolo. (1707 views) | | | Tasted by BoozNooz on 4/19/2020 & rated 88 points: A little brighter and fruitier than most barolos. But delicious! (1736 views) | | | Tasted by oldwines on 3/2/2020 & rated 94 points: Tasted at a trade tasting in NYC. Aged in Botte and made in a traditional style. This wine is very elegant, moderately tannic (probably low by Serralunga standards). Lots of cherry, some tobacco, licorice and truffle. Medium long and well balanced. Really quite tasty and good for the next 10-15 years IMO. (2244 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2016 Barolo: Right Place, Right Time (Feb 2020) (2/1/2020)
(Pira Luigi Barolo Del Comune Di Serralunga D'alba Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Luigi Pira Producer websiteLuigi Pira Barolo SerralungaBarolo ‘Serralunga’
Always a blend of the three crus below, the Barolo ‘Serralunga’ in recent times has had the maceration/fermentation time slowed down to 2 weeks to allow for a more gradual and integrated process – all four Baroli are made this way. Once complete, the wine is moved into 25 hectolitre aged barrels for a minimum of 2 years, then rested for an additional year or two (depending on the vintage) before being released to the market.
The wine-making process of Barolo Serralunga takes place in horizontal fermentation tanks with temperature control for 12-15 days. The wine ages in large 25-hl wooden barrels for 24 months.
Garnet red color with orange reflections. The nose reveals a classic Barolo, fresh and elegant in its notes of leather, hay, earth and spices. On the palate it is round, well balanced between acidity and tannins, very persistent.The most approachable of the four Baroli, this is a symphony of elements: porcini, smoke, cola, cherry and spices.
VINEYARD Barolo Serralunga DOCG
VARIETY NEBBIOLO 100%
YEAR OF PLANTING 1959 AND 1995 COMMUNE OF SERRALUNGA D’ALBA
SURFACE 1Ha
SOIL LIMESTONE AND CLAY
ALTITUDE 320 M. A.S.L.
EXPOSURE SOUTH/SOUTH-WEST
YIELD 65-70 QT/HA
PRODUCTION IN BOTTLES AROUND 6 THOUSANDNebbioloNebbiolo 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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