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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2011 (based on 8 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.2 pts. and median of 88 pts. in 30 notes) - hiding notes with no text | | | Tasted by MarcEBeaudoin on 12/31/2015: Delicious. Lighter body, high acids, although they have smoothed out some over the years. Tart cherry note, with a hint of cedar. A favorite producer and a special wine. (2067 views) | | | Tasted by MrMoi on 7/31/2014 & rated 79 points: 7hr decant, nevertheless should not have waited so many years (10) to drink (2257 views) | | | Tasted by Neurowine1 on 12/2/2013 & rated 90 points: Ok this is really nice. Very typical for the region. High toned nice acid; bright cherry fruit with garrigue, mountain herbs, and flowers. Really takes you to Northerm Italy. (3141 views) | | | Tasted by studleytrey on 9/15/2013 & rated 88 points: Transparent ruby color. Nose of soil, red fruits, and a hint of rose petal. Medium body, acid, and finish, with flavors of cherry, plum, a bit of spice, and a little oak. Enjoyable enough and food-versatile, but horrible QPR, particularly at the $100 restaurant mark-up price at Ninety Acres. (3394 views) | | | Tasted by JBD on 11/7/2012: Did not like this. Thin and sour. (3930 views) | | | Tasted by up4wine on 9/1/2011: Same comments as before. Very good value for the price point. (3379 views) | | | Tasted by Mr.T on 8/27/2011 & rated 88 points: Oak and shoe polish. With 1-2 hours breathing the oak on the nose moved over revealing a condensed raspberry toffee scent with a hint of tar. The raspberry continues in the mouth, smooth tannins.
Day 2: Deeper fruit, leather. (3410 views) | | | Tasted by ruffem on 8/6/2011 & rated 89 points: Smooth, dark fruit with some earthy tones and subtle spice. Medium long finish. Really nice. Went very well with marinated pork tenderloin and spicy Spanish rice. (2420 views) | | | Tasted by Ruubious on 2/4/2011 & rated 87 points: I wasn't blown away by this. Decanted with a steak dinner. the colour was not what I expected from a nebbiolo, there was little garnet and more like a deep dark ruby colour. There were aromas of raspberries and a bit of oak, but it seemed the aromas were rather muted. The wine was quite tight and dry on the palate, it was a real mouth puckerer. Again I didn't expect this as I thought it was closer to its drinking window. Maybe I should have given this wine a bit more time. (2726 views) | | | Tasted by golfwineski on 1/15/2011 & rated 85 points: Disappointing. Acidic welch's. Very light like a pinot. Nothing that makes for great Italian wine like fruit, leather, etc (2403 views) | | | Tasted by KriLis on 12/27/2010 & rated 89 points: Almost Burgundy in color and style - reddish brown with a smell of leather, spices and some fennel. Very light taste, sleek and smooth with nice acidity and tannins. Excellent value. Unbelievably, it's even better the second day out of the fridge. Added a point to the rating of 88 and I really wish I had more than one bottle left. It was a little funky right after opening the bottle, but with some air it really starts to shine. (2407 views) | | | Tasted by Joshiemac on 10/24/2010 & rated 89 points: Floral on the nose with hints of orange zest. Medium bodied across the palate, with some light plummy fruit, dusty herbs, a touch of earth, and a good level of acidity. Light on the finish. Very nice balance throughout.
This is a steal for $16. (2772 views) | | | Tasted by up4wine on 4/29/2010 & rated 88 points: Well balanced wine made for a hearty meal. Previous notes from January still apply. The son allotted an 87. (3085 views) | | | Tasted by aaronfeigin on 2/22/2010 & rated 86 points: Heavy sour cherry taste with some black fruits mixed in. Smelled earthy. Pretty light to medium body dry, with very little finish. (3359 views) | | | Tasted by up4wine on 1/17/2010 & rated 89 points: Bright fruit, good acid, tannins in good balance with rest of the wine. The color is fairly light for nebbiolo. This was an excellent wine on its own, but really started to shine after 30 minutes of air time and some emmentaller and manchego. The flavor was certainly not like the big Barbarescos or Barolos, but was clean, crisp and a wine that has lots of possibilities to match with good food. (3527 views) | | | Tasted by Aloysius16 on 1/12/2010 & rated 89 points: Nothing extraordinary, but a good mouthful of Nebbiolo. (3398 views) | | | Tasted by freka586 on 10/24/2009: Such a lovely wine for the price! Red berries, hints of dark fruit and touch of vanilla. Fresh and crisp in a light to medium body, with acidity and tannins still in good shape. Last of my bunch, wish I had more! (3626 views) | | | Tasted by freka586 on 6/23/2009: Sour cherries, red currant, hint of vanilla. Nice acidity and some texture. (4041 views) | | | Tasted by jazzb on 11/3/2008: O - Ljus röd m. orangea kanter
Dag1:
D- Motorolja, körsbär, mörk choklad, brie¨
S - Fatvanilj, syrliga ljusa körsbär
Dag 2:
D - jord, alkohol
S - Syra, fatvanilj, röda vinbär - på väg utför
7p (4064 views) | | | Tasted by jazzb on 9/27/2008: O - Röd orangea kanter typisk Nebbiolo
D - lakrits, rostade fat, rosor, vaniolj
S - vanilj, körsbär lite för kall vid provningstillfället.
7.5p (4027 views) | | | Tasted by Ben Christiansen on 7/21/2008: Fruitier, and more plummy then most nebbiolo that I have have. Not as much grip or finesse. But a nice introudction to what is going on in the area. A fruity introduction to nebbiolo. Around $32 it works nicely. (4315 views) | | | Tasted by KriLis on 5/1/2008 & rated 86 points: Smooth, well-rounded with taste of plums and licorice. (4310 views) | | | Tasted by Goemon on 2/28/2008 & rated 89 points: Great wine to have with roasted meat and mushrooms. Excellent body. (4499 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Nino Negri Producer website
U.S. Importer (Addt'l Info)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 WineDoctorLombardia Vini di LombardiaValtellinaValtellina is an alpine valley in the far north of Lombardy, bordering Switzerland, from the village of Berbenno to Tirano. It's been producing wine for over 2000 years. Today it is known for its bright, cherry-scented wines made from the Nebbiolo grape variety, known here as Chiavennasca (after the nearby town of Chiavenna). These come in two forms: the standard Rosso di Valtellina and its powerful, dried-grape Sfursat (Sforzato) form. With a few years of bottle age, gamey, leather-like notes will develop, and the crimson will turn to garnet with a brick-orange rim – the visual trademark of Nebbiolo-based wines. Situated in the Rhaetian Alps, about 60 miles NE of Milan, some of the steepest slopes in Europe with the most striking landscapes of the Alps. Requires mostly hand-harvesting. The soils here are typically alluvial: gravelly, well drained and rich in silica. They are littered with larger stones, which gather heat throughout the day and release it in the evening. Many producers here also make wines using the Alpi Retiche IGT designation.
The thin skin of the Nebbiolo grape, unlike the varieties used to make Amarone, and the practice of minimizing the amount of tannin extracted during vinification, unlike the traditional style of vinifying Barolo, creates a Nebbiolo wine unlike any other. The bright, cherry flavors and rose and violet aromas that are unmistakably Nebbiolo are still there, but the tannic backbone is much lighter, less obtrusive. This is alpine Nebbiolo. It has more in common with the Nebbiolo (locally called Spanna) grown in the Val D’Aosta or the Nebbiolo from Gattinara or Ghemme in the alpine hills of Alto Piemonte, than it does with Barolo or Barbaresco.
On weinlagen-infoValtellina Superiore - Sassella On weinlagen-info |
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