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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by kenv on 2/3/2024 flawed bottle: Bring a Great Nebbiolo (Chez Goldberg, Greenwich Village, NYC): [Double-decanted around 5pm.] Nasty, spoiled nose. No better on in the mouth. (276 views) | | | Tasted by Ben Christiansen on 5/26/2023: Such a wild amazing smell. Like some sort of herb , veggies lawn smell, with barolo. Palate is harmonious and all there. Long and fresh. (566 views) | | | Tasted by Boone's Farm on 9/12/2021 & rated 93 points: Decanted 3 hours before drinking. Even at the onset had lovely noses. Improved with air. Leather, tar, rose petals. Long and integrated. Great tertiary flavors (805 views) | | | Tasted by MC2 Wines on 2/3/2018: Aged Barolo (aka Q1 wine club) (The Apt): Wine #7: Very much in the older, funky, barnyard, form. Some leather. It's an old school type of wine. There was something at the end that I found a bit interesting, but I think wine #8 overshadowed. (2 pennies) (2540 views) | | | Tasted by retired_and_roving on 2/3/2018 flawed bottle: Q1 - 2018 Tasting - Aged Barolo Theme (NY, NY): 7 of 17 wines tasted double blind. The color was very pale (so clearly quite old), but the nose was just soaking wet cardboard left for weeks in grandma's basement smell - could not get it past the nose to taste. Very corked. - sadly - 0* (3085 views) | | | Tasted by LW31 on 10/16/2017: This is really quite nice. Best old Barale I've had. High toned, quite fully, some crunchy fruit left, with clear secondary layers. This one has some years left I suppose. (2297 views) | | | Tasted by forceberry on 8/31/2016 & rated 89 points: Translucent, developed pale ruby color. Dry and moderately muted nose with metallic aromas, some licorice, a little leather and a hint of dried dark fruits. Quite full-bodied and obviously very developed palate with dried fruit flavors concentrated with age; notes of dried figs, bitter sour cherry, dried dark fruits, some sweet dates, a little sweet dark cherry and a hint of meaty notes and leather. Moderately grippy, angular, grainy tannins but rather smooth and gentle acidity. The finish seems more flat and bitter than the midpalate with medium-long flavors of dark cherry, some oriental spices, a little sweet pruney fruit and a hint of raisined oxidation.
A delightful old Barolo, but obviously has seen better days. Starting to fall apart, but has still some life to the wine with good intensity of developed, dried fruit character. I prefer wines with more life and vibrancy, but despite that this wine is perfectly enjoyable. The only direction this wine is going is down; drink up. (3185 views) | | | Tasted by DrakkarNoir on 11/26/2014: 13.8% abv. Great bottle with lots of life. Earthy, smokey nose with licorice and hints of honey and cinnamon. Elegant, with mellow acidity. Some residual sweetness. Still fresh tasting. (3473 views) | | | Tasted by Finare Vinare on 6/15/2012 & rated 90 points: Lots of iron on the first nose, and all the complexity of full maturity. Brown sugar, hiprose, plums, meat juices, truffles, paintbox and boat house. Still very much alive & kicking on the palate, quite high in acidity with respectable tannin structure, vivid fruit and a long mineral finish. The aroma spectrum mirrors all the complexity on the nose, and like many an old barolo it gives an immense pleasure together with food. This time we had a reindeer tenderloin with truffle scented risotto. (3657 views) | | | Tasted by Serge Birbrair on 12/10/2009 flawed bottle: dead, more dead than a door nail. Undrinkable, went to the sink (3128 views) |
| Fratelli Barale 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 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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