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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.4 pts. and median of 95 pts. in 10 notes) - hiding notes with no text | | | Tasted by IS2002 on 4/30/2024 & rated 95 points: Pnp, very good at the beginning but closed after an hour, drink in the next year or after 10. (878 views) | | | Tasted by Gunakadeit on 2/29/2024 & rated 95 points: I PNPed. Nose was a little closed, but deliciously floral on the palate. Very pretty. (1509 views) | | | Tasted by MAXIMUM SATISFACTION on 1/22/2024 flawed bottle: This one was a little off and vegital compared to the other I’ve had. Not bad but not living up to expectation. (2469 views) | | | Tasted by AJBurt on 1/13/2024 flawed bottle: Oof. This was corked - not the worst offender - but almost worse for it because you could tell that what was there under the TCA was sublime.
Vendor sent a replacement so will re-rate the next bottle soon. (2317 views) | | | Tasted by SARED on 12/20/2023 & rated 95 points: I wanted to get a look at the 2018 Cappellano Rupestris before I went dry again. Conclusion? Cappellano is on a roll. Another “top of a difficult vintage” wine.
Double decanted earlier in the day. Translucent dark red and magenta. Wood spice and dried florals on the nose. Rose, dried rose petals. Fresh dark red cherries, red raspberry with tarry overtones and mineral complexity. Picks up a bit of black cherry ludens with more air. Crystalline and clean in the mouth. A layer of fine structure on the finish. Polished with ludens cough drops, yet translucent. Power without weight. A classic barolo with all of that cherry, rose and tar. I would be confused to call this year blind (reminds me a bit of 2019 Burlotto and 2017 Rupestris). I don’t know when peak is for this wine (10 years)? Certainly earlier drinking than 2015, 2016 and maybe 2017. And no crime to open one now (with a double decant). (2057 views) | | | Tasted by MAXIMUM SATISFACTION on 10/22/2023 & rated 97 points: Initially stubborn but opened up really nice after the entire day. Pure sweet red fruit (strawberry, raspberry, cherry), mint, cooling mineral and rose. Very clean and precise with transparent color that packs a punch. Like most 18’s these are less structured and more drinkable than the 2015-17 vintages. Drinks well now but obviously better in ten years. (2993 views) | | | Tasted by Robmcl920 on 10/20/2023: The '18 Rupestris is a beautiful wine in a very difficult vintage. The nose was beautifully perfumed with mint, pure red berry fruit, dried red floral tones, orange peel, and savory notes like iron, tobacco, and a touch of leather. As I've found with Cappellano in other vintages, it is a beautiful combination of sweet fruit and floral tones with a touch of more rustic, savory flavors.
On the palate, the '18 Rupestris is a dense, tightly wound wine that clearly needs time in the cellar. It is much less giving than the aromatics. I found a similar core of sweet red berry fruit and red floral tones, with pepper, iron, and tobacco. The tannins are fierce on the back end, a bit less elegant than the best vintages.
I love the aromatics here in particular, while on the palate, this wine clearly needs time. This is one of the better '18s I've tasted, a vintage I generally am not a fan of. I see this being really good in 10-15 years. (2595 views) | | | Tasted by Hugo Hilde on 10/15/2023: Top drawer Barolo (Tøyen, Oslo): Double decanted 3 hours prior to dinner
The nose featured raspberry, blackcurrant, nail polish, vanilla, clove and a balsamic note.
On the palate I found blackberry and perhaps some blueberry.
Fine tannins, very firm and clean wine. A long finish with sage and leather.
This was, unlike the Pie Franco, not in it's prime time drinking window, needs a few years in the cellar.
In due time, I think this should become very exciting. (2335 views) | | | Tasted by AWBryce on 6/21/2023: Dark, earthy, cherry, some herbal elements. Palate is tight, good fruit and balance but can go the distance. (2985 views) |
| By Gary Walsh
The WINEFRONT (7/27/2023)
(Cappellano Barolo Otin Fiorin Pie Rupestris) Subscribe to see review text. | By Antonio Galloni
Vinous, The Enigma of 2018 Barolo (Feb 2022) (2/1/2022)
(Cappellano Barolo Rupestris Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Vinous. (manage subscription channels) |
| Cappellano Producer WebsiteNebbioloNebbiolo 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 CellarTrackerOtin Fiorin (Gabutti) On weinlagen-infoItaly 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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