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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 9 notes) - hiding notes with no text | | | Tasted by PBG on 10/9/2016 & rated 89 points: The wine looks brick colored. The legs are medium. There is no sediment in the bottle. It smells like black currant (cassis). It tastes like black currant (cassis). The body is medium. The wine has polished texture. The wine finishes medium. The wine has low acidity. (1648 views) | | | Tasted by mlawren1 on 12/4/2015 & rated 91 points: Strong acidity gives way to blackberries and currants (1676 views) | | | Tasted by ADiamond on 6/22/2014 & rated 92 points: Deep ruby red, nicely balanced (2214 views) | | | Tasted by ADiamond on 8/14/2013 & rated 91 points: Nice deep color, bit of tannins and acidity. I tasted licorice, with a smoky tabacco and leather. Loved it. (2184 views) | | | Tasted by DaleW on 11/8/2012: Some gritty Barolo tannin, but solid fruit, tar, a bit of leather. Young, but would be good with a steak, a bit much for the lasagna. B with potential (2433 views) | | | Tasted by davidga75 on 8/26/2012: The color is just starting to fade at the rim....the nose is moderately complex and shows leather and licorice, with a darker, smokier element emerging with air. Medium bodied with earthy leather and dried red fruit flavors....there is some floral lift in the mouth but the flavors are quickly overshadowed by the chalky tannins which really firm up on the finish. There is ample acidity that provides a bit of relief at the tail end, but from the mid palate through to the finish, it's the tannins that steal the show. At 8 years of age it's tough to gauge where this is headed - if the tannins don't ever fully resolve, the wine might dry out rather than continuing to evolve. I'd suggest giving it a serious decant (1-2 hours), and then drinking it with rack of lamb over the next 3 years or so. (1378 views) | | | Tasted by GaryHOhio on 11/9/2010 & rated 90 points: Nice Barolo, decanted for 1 hour, nice balance, typical Nebbiolo spices and cherries, good finish. Nice QPR here. (1832 views) | | | Tasted by jmull on 12/18/2009 & rated 90 points: Pure, classic Nebbiolo. The sort of wine to give someone who wants to wonder what the grape tastes like. Decanted for four hours, this was open and accessible. Plenty of tannic grip on the finish, but generally fine grained and not off-putting or distracting. Impeccably balanced. Cherries, blackberries, mushrooms, spices, all in wonderful balance and made for the dinner table. Great value. 90. (1726 views) |
| Attilio Ghisolfi Producer website2004 Attilio Ghisolfi BaroloThe Dow Jones 2004 Barolo Index
In a broad blind tasting of Barolo from the 2004 vintage, these were our favorites, all of which are made in small quantities.
Giacomo Grimaldi 'Sotto Castello di Novello, Attilio Ghisolfi, Corino 'Vigna Giachini', Marcarini 'La Serra', and Mauro Veglio 'Vigneto Arborina'.
Each of these is $50 or more except for the Ghisolfi. The Ghisolfi was rated as "Very Good" and the best Barolo for the money. Buy it for just $29.99 right now and save over 40% when comparing the other producers mentioned!
Wall Street Journal Best Barolo under $35
Very Good. Real focus and nice edges. Highly personal, with huge fruit that's so pure and real it's easy to drink despite its size. Quite a wine.
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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