2013 Cappellano Barolo Pie Franco Otin Fiorin (Gabutti)

Community Tasting Notes (4) Avg Score: 97 points

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  3/6/2019 - Lype Likes this wine:

  Just like the Rupestris from the same vintage this is quite open and tasty now, I find here aromatic herbs, elegant perfumy tones, eucalyptus, flowers such as pansies and carnation, also a bit lactic. In the powerful Barolo context this is light and elegant whereas the Rupestris was not quite as refined and had a bit more power. This one too might got to sleeping mode in the next few years and emerge later as a truly classy aged Barolo, which is up there with the best rivals. A convincing showing with great cellaring potential.

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  10/19/2018 - NostraBacchus Likes this wine:

  Perfumed at first but closing down in the glass quickly. Very Serralunga in aromatics but then super weightless in texture. Notes of menthol, tar, red fruit, some violets too. Medium+ bodied with high acidity and pretty high but silky tannin. Very good length. A very pretty, complex wine full of potential. Very unique in style and weightlessness.

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  9/1/2018 - Sundbyberg wrote: 97 Points

  A lovely, light. elegant, not in your face barolo, with some resemblance of a high quality bourgogne.
  Sure, 97 could seem a bit provocative, but this keeps unfolding during the 3-4 hours it took for us to consume this wine, and it just got better and better. Pnp, but then we decanted.
  96-97 pts.

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  7/3/2014 - David Paris (dbp) wrote:

  Five days in Barolo: A visit to Cappellano (Serralunga d'Alba): Barrel sample at the winery at just ~8 months of age. There's only one large (~45HL) barrel of the Franco, and it's resting in a Franz Stockinger barrel. This is much more showy than the Rupestris, offering the typical high tones of this wine. Quite floral and pretty, and already sexy aromatic texture and litheness. Similarly more expressive on the palate, which had a nice light texture, but far more depth of flavor before the incredible tannic clout took over. These tannins were however incredibly fine grained. I bet this is going to be wonderful.

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