2007 Domenico Clerico Barolo Ciabot Mentin


  • Italy
  • Piedmont
  • Langhe
  • Barolo

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Community Tasting Note

  • br_winelover wrote: 93 points

    August 12, 2017 - Infanticide. I usually drinking my Barolo 15 years at least after the vintage, but 2007 was a hot year and I wanted to pay a little tribute to the great Domenico Clerico, who died a few weeks ago.

    This is clearly a modernist wine, and clearly Ginestra. After 10 years, it is still tannic, although lots of sediment can be found at the bottom of the bottle. I had a sip upon opening, and then decanted it for 2 1/2 hours, which was a mistake - the wine closed, and was not as enjoyable. It did open up later in the glass, but not much.

    It is more structured and heavier than your normal Barolo, being neither floral, very complex nor long. There's more oak than I like in my Barolo, and a complete lack of red berries and cherry which I really enjoy. But it is a wine of undeniable quality - its high acidity in particular makes it a good match for food.

    94 points upon opening, 92-93 points thereafter - Hold.

    5 people found this helpful 6,753 views


  • oldwines commented:

    8/18/17, 12:26 PM - In my experience and especially with Barolo (even more often Modern Barolo) they actually need even more air...between 2-3 hours open they shut down and are seemingly dead, but with more time... 4 hours open or more sometimes a lot more, they open up like never before. I think this would have been the case here. Better luck next time...Cheers!

  • br_winelover commented:

    8/18/17, 1:37 PM - Thanks for your comment, oldwines - and I must say I totally agree with you. I usually decant my Barolo for 5+ hours before drinking, but on this night I was short of time, and thought a '07 Barolo (a forward vintage) might not need much air.
    Next time I'll stick to what has been working for me since 2012. But I don't think it will change my preference for 'traditional' Barolo producers. I don't see this Ciabot Mentin ever reaching the lofty heights of a good Beppe Rinaldi Brunate, to mention one example.

  • oldwines commented:

    8/18/17, 2:40 PM - Agreed, I prefer traditional (Bartolo Mascarello, Giacomo Conterno sadly passed as other peers of Rinaldi) and maybe some who do a little of both, like Elio Grasso or Rocche dei Manzoni...I don't care much for anything over extracted/ripe or over oaked!

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