I can’t recall a Langhe Nebbiolo impressing me as much as this bottle. Most LN’s are beginning to lose their freshness and fruit - and with it, their appeal after 5 years. Ugo’s seems to building into something better. Bright, gorgeous red fruit forces you to take notice. Beautiful with Tajarin in sage brown butter sauce and striped bass fillet. Now, I’m sorry, I only have 1 left.
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This undergoes a brief fermentation of less than a week then spends a 5 to 6 months in french oak tonneaux before being bottled
Showing wonderful freshness on the nose, very balsamic, a hint still of watermelon freshness followed by notes of rose and iris, gravel, tar, a hint of mushroom, and slightly baked cherry fruit.
Light fresh and elegant in the mouth with youthful, and slightly aggressive tannins lending a certain chewiness to the modest finish here. This is lovely, a bit tight still, but becoming fragrant in the mouth, and that is what I want from my Nebbiolo. I am not looking for a baby Barbaresco, I want something fresher, purely about the character of the grape, with an nod towards terroir of course, but free of significant winemaking impact. This is a BBQ wine for me, more lamb than beef, fatty and gamy favors that can absorb the structure here and highlight the intense cherry fruit, floral, and mineral flavors.
One day 2 this is more elegant, and shows notably better structural integration. It's smooth, remains generous but fresh, with better detail to the fruit and balsamic character. I can see this improving in the bottle, but would probably opt to drink it sooner rather than later since the freshness here is so appealing.
Originally posted with video at:https://www.simplybetterwines.com/gdpandthepig/an-introduction-to-the-wines-of-ugo-lequio
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10/19/2022 - VDLT Wine Likes this wine:
I can’t recall a Langhe Nebbiolo impressing me as much as this bottle. Most LN’s are beginning to lose their freshness and fruit - and with it, their appeal after 5 years. Ugo’s seems to building into something better. Bright, gorgeous red fruit forces you to take notice. Beautiful with Tajarin in sage brown butter sauce and striped bass fillet. Now, I’m sorry, I only have 1 left.
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9/11/2022 - merlot78 Likes this wine: 89 Points
So lite. Tannins from the nebbiolo are hardly noticeable. The fruit seems to be fading and not as dominate as my previous bottles.
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12/4/2021 - merlot78 Likes this wine: 89 Points
Greatly improved from my last bottle 7 months ago. A perfect match for my pasta with my homemade bolanaise sauce.
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4/19/2020 - Gregory Dal Piaz wrote:
This undergoes a brief fermentation of less than a week then spends a 5 to 6 months in french oak tonneaux before being bottled
Showing wonderful freshness on the nose, very balsamic, a hint still of watermelon freshness followed by notes of rose and iris, gravel, tar, a hint of mushroom, and slightly baked cherry fruit.
Light fresh and elegant in the mouth with youthful, and slightly aggressive tannins lending a certain chewiness to the modest finish here. This is lovely, a bit tight still, but becoming fragrant in the mouth, and that is what I want from my Nebbiolo. I am not looking for a baby Barbaresco, I want something fresher, purely about the character of the grape, with an nod towards terroir of course, but free of significant winemaking impact. This is a BBQ wine for me, more lamb than beef, fatty and gamy favors that can absorb the structure here and highlight the intense cherry fruit, floral, and mineral flavors.
One day 2 this is more elegant, and shows notably better structural integration. It's smooth, remains generous but fresh, with better detail to the fruit and balsamic character. I can see this improving in the bottle, but would probably opt to drink it sooner rather than later since the freshness here is so appealing.
Originally posted with video at:https://www.simplybetterwines.com/gdpandthepig/an-introduction-to-the-wines-of-ugo-lequio
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3/19/2020 - winenutnyc wrote:
fantastic
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