The Barolo / Barbaresco / Nebbiolo thread

[FredericoWines]

Thank you Jamie. I'll definitely get a few of it.

[Gary W]

Saw a bottle of '13 G.D. Vajra Bricco delle Viole. Any one had it or its earlier vintages? Get this one or its sibling, Ravera?

Both smoking wines! Superb. The BdV finer and lithe, the Ravera (as ever) a bit a brute, but also outstanding.

[JamieBahrain]

Had another Cascina Delle Rose Barbersco Rio Sordo last night. Unlike the PdB normale alongside, it's not ready! And unlike PdB's riserva Rio Sordo 2008 its more powerful and less approachable.

[JamieBahrain]

Nada Giuseppe Mai Più Riserva Barbaresco 2011- Brilliant find by my friend who imports Piedmont into HKG. 1283 bottles only and a one off wine from old vine fruit in a 1936 plot in the Cru of Marcarini in Treiso. Mai Piu meaning "One night and maybe never more".

I drank a glass on day one and the rest the next day. The wine was approachable for a riserva and I was confused by the Wine Advocate note alluding to a fair bit of oak.

Complex from the first glass- showing the darkness of the vintage yet fresh, with undergrowth and orange peel - late additions being fennel-licorice-cardomon. Beautifully and gently aromatically sweetened by licorice root - I drink Yogi's Egyptian Licorice Tea on AFD's to still have the taste of traditional Barbaresco on dry nights and this is a pretty good way to get some of the flavors of Piedmont. The wines full bodied and the acidity cleanses the palate edges in a long austere and leather drive with hints of old large botti in plank wood and impurity.

Day two its a complete experience. Traditionally stamped, dark violet fruit and dried flowers, mint with crushed rock and licorice. Again its dark, warm and full, reflecting the seasons- still freshened with side washing balsamic acidity and soft ashen tannins completing a classical Barbaresco with a calm puckering of tannin- coming out of nowhere in a long finish.

96pts


Pecchenino Barolo San Giuseppe 2010- Some VA blew off into a punchy berry driven Barolo though seeming a little supermarket level at first. Day two draws a deceptively good wine - more complex darker fruit infused in orange citrus spirit, plenty of herbal interest, aniseed and long tannin coated finish delivering a dark berry persistence.

91pts


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[winetastic]

Opened a 2008 Massolino Langhe Nebbiolo the other night. I bought at auction and really wasn't sure if it would be holding together or not. Wine turned out to be great after around an hour in a decanter. Had some nice secondary characters and the silky tannic grip built up nicely with some air.

I did not try this vintage on release, however my general feeling is this was a case of "different, not better" with a little age on it.

[Ian S]

Interesting seeing Giuseppe Nada, wines stocked by a local merchant who prices extremely fairly. He's not had the 'Never more' bottling, indeed this is the first time I've heard of it. Although he does use French oak, it's Tonneaux and upwards in size, so quite restrained.

Worth trying (and cellaring) his dolcetto if you see it. His version has backbone.

[Willard]

GD Vajra Langhe Nebbiolo, 2016. I love the packaging.

Youthful and exuberant, bright red fruits are the focus. Little fennel and orange. Feels pretty open weave, though there is fine tannin building in the background. Structure comes up on night two and three. Certainly approachable. Not sure why, but I was expecting it to be a bit more serious, but it was certainly delicious. Will improve in the mid term no doubt.

[winetastic]

Not sure why, but I was expecting it to be a bit more serious, but it was certainly delicious. Will improve in the mid term no doubt

I think a lot of 2016s hide their seriousness underneath layers of deliciousness

[Willard]

Haha yes maybe that’s it, I was merely distracted by deliciousness.

[JamieBahrain]

Interesting seeing Giuseppe Nada, wines stocked by a local merchant who prices extremely fairly. He's not had the 'Never more' bottling, indeed this is the first time I've heard of it. Although he does use French oak, it's Tonneaux and upwards in size, so quite restrained.

Yes, this is the process for Riserva Casot.

The special riserva bottling of Mai Più is no new oak and the larger barrels.

[JamieBahrain]

I tried a stingy serving of Primo Estate Nebbiolo 2016 at cellar door last week. Many will find the aromatics up front and appealing and the structure is long and coating with clever oak usage- classic Turkish delight and strawberry notes throughout. Hard to gauge much more on a small serving though I'd question the fruit power in driving though the oak over the distance. It's nice, but may dry out at a time when most great nebbiolo singing.

$90 a bottle is questionable.

[Ozzie W]

I tried a stingy serving of Primo Estate Nebbiolo 2016 at cellar door last week. Many will find the aromatics up front and appealing and the structure is long and coating with clever oak usage- classic Turkish delight and strawberry notes throughout. Hard to gauge much more on a small serving though I'd question the fruit power in driving though the oak over the distance. It's nice, but may dry out at a time when most great nebbiolo singing.

$90 a bottle is questionable.

I've tried Primo Estate Nebbiolo a couple times before. Way too much oak for my liking. I prefer Luke Lambert's Nebbiolo for an Aussie interpretation.

100% agree with you about the price. When I can buy the real thing (Langhe Nebbiolo) for less than an Aussie Nebbiolo, there's little interest to buy local.

[winetastic]

100% agree with you about the price. When I can buy the real thing (Langhe Nebbiolo) for less than an Aussie Nebbiolo, there's little interest to buy local.

If you haven't already, try the Domenica Nebbiolo from Beechworth. I think it compares favorable with Langhe Neb.

Luke Lambert is also great, but a completely different beast.

[Ozzie W]

100% agree with you about the price. When I can buy the real thing (Langhe Nebbiolo) for less than an Aussie Nebbiolo, there's little interest to buy local.

If you haven't already, try the Domenica Nebbiolo from Beechworth. I think it compares favorable with Langhe Neb.

Luke Lambert is also great, but a completely different beast.

Thanks for the tip. I've actually got 2 bottles of the 2013 in my cellar, but I've yet to try. It needs more time according to the tasting notes I've read, so I've been holding off.

I've also got 2 bottles of the 2017 Domenica Nebbiolo Rosé for summer which I'm looking forward to drinking. I seem to like Aussie Rosé made from Nebbiolo more than other varieties. Must be those tannins.

[winetastic]

Thanks for the tip. I've actually got 2 bottles of the 2013 in my cellar, but I've yet to try. It needs more time according to the tasting notes I've read, so I've been holding off.

That reminds me, I was planning to do a blind tasting with the 2013 and an entry level Barolo from the same vintage, just for kicks.

Will do so soon...

[Willard]

I've also got 2 bottles of the 2017 Domenica Nebbiolo Rosé for summer which I'm looking forward to drinking. I seem to like Aussie Rosé made from Nebbiolo more than other varieties. Must be those tannins.

I reckon Nebbiolo makes the best Rosé too.

[michel]

I've also got 2 bottles of the 2017 Domenica Nebbiolo Rosé for summer which I'm looking forward to drinking. I seem to like Aussie Rosé made from Nebbiolo more than other varieties. Must be those tannins.

I reckon Nebbiolo makes the best Rosé too.

I agree
I have had some brilliant ones
Coriole had a brilliantly balanced one a few years ago
Although it is difficult to better Provence grenache based ones

[Ozzie W]

I've also got 2 bottles of the 2017 Domenica Nebbiolo Rosé for summer which I'm looking forward to drinking. I seem to like Aussie Rosé made from Nebbiolo more than other varieties. Must be those tannins.

I reckon Nebbiolo makes the best Rosé too.

I agree
I have had some brilliant ones
Coriole had a brilliantly balanced one a few years ago
Although it is difficult to better Provence grenache based ones

+1 on Provence.

If you haven't tried it, Italian Rosé from Nerello Mascalese also very good.

[michel]

I reckon Nebbiolo makes the best Rosé too.

I agree
I have had some brilliant ones
Coriole had a brilliantly balanced one a few years ago
Although it is difficult to better Provence grenache based ones

+1 on Provence.

If you haven't tried it, Italian Rosé from Nerello Mascalese also very good.

cheers I will look out for it

[JamieBahrain]

Brovia Barolo Ca'mia 2007- Brovia is one to watch. They have top vineyard sites and a knack for freshness which will be a bit of a primer for emerging superstars in the warmer, new millennium.

Over two nights this wine delivered a number of personalities- all intriguing. Clean and pure aromatics were a consistent as was the power of the Serralunga fruit in a generally roundish play with superb minerality.

It's best expression was by next day, when the pure aromatics showed dried flowers and molten complex red fruits with complimentary balsamic notes . Full, round and complete , a bottomless fruit abyss which flows into the back palate integrating flecky minerality and spicy tannins. Balsamic, smoke, and cherry persistence of flavours- in a fully integrated and elegant framework.

Will improve in the medium term and deliver for some time. I bought a case of these, with cellaring history, for a good price as folks perhaps now shun the initial hype of 2007. This is showing Brovia is on the way, making outstanding wines when others may struggle.

I'll keep the rest of the case now. 6 long term and 5 dinner party Barolos. My intent was to pass them on to a number of people I buy for in Hong Kong.

96pts


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[Ozzie W]

Brovia Barolo Ca'mia 2007- Brovia is one to watch. They have top vineyard sites and a knack for freshness which will be a bit of a primer for emerging superstars in the warmer, new millennium.

Over two nights this wine delivered a number of personalities- all intriguing. Clean and pure aromatics were a consistent as was the power of the Serralunga fruit in a generally roundish play with superb minerality.

It's best expression was by next day, when the pure aromatics showed dried flowers and molten complex red fruits with complimentary balsamic notes . Full, round and complete , a bottomless fruit abyss which flows into the back palate integrating flecky minerality and spicy tannins. Balsamic, smoke, and cherry persistence of flavours- in a fully integrated and elegant framework.

Will improve in the medium term and deliver for some time. I bought a case of these, with cellaring history, for a good price as folks perhaps now shun the initial hype of 2007. This is showing Brovia is on the way, making outstanding wines when others may struggle.

I'll keep the rest of the case now. 6 long term and 5 dinner party Barolos. My intent was to pass them on to a number of people I buy for in Hong Kong.

96pts


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What's the oak profile like? I believe Brovia use large French oak casks as well as Slavonian?
I bought some 2011's at auction recently -- Rocche di Castiglione & Villero.

[JamieBahrain]

Oak is supporting and will be unnoticeable at peak maturation.

2011 is an example of what I'm talking about. They made great 2011's- open and approachable now and with room to improve.

[winetastic]

From the weekend, GD Vajra Langhe Rosso 2016 - Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa and Pinot Noir, sealed under screwcap.

Opened up a bit disjointed, bright acidity and fruit that felt just a bit too ripe. This did settle down with some air and after a while some nice floral aromatics emerged as well. A decent table red, though not one I would rush out to purchase again. Ok value at $37.

[Ozzie W]

From the weekend, GD Vajra Langhe Rosso 2016 - Nebbiolo, Barbera and Dolcetto, with smaller quantities of Freisa, Albarossa and Pinot Noir, sealed under screwcap.

Opened up a bit disjointed, bright acidity and fruit that felt just a bit too ripe. This did settle down with some air and after a while some nice floral aromatics emerged as well. A decent table red, though not one I would rush out to purchase again. Ok value at $37.

Hmmm! Good producer. Good vintage. Perhaps it's just a grape combination that doesn't work well?

[JamieBahrain]

Last night, I hosted a Roagna 2012 tasting. Paje, Pira, Asili VV, Paje VV, Montefico VV, Pira VV ( VV being the old vine/ riserva ). For good measure, I threw in a 2008 Crichet Paje which is close to Italy's dearest wine and only 1500 bottles made.

Anyways, here's me below, drowning my sorrows at the end of a big glass of 2008 Roagna Crichet Paje- which was Musigny like, perfumed and delicate though with a commanding presence.

We had ISO glasses at the tasting which have to be the worst glasses in the world for young nebbiolo.By the time I got around to getting pours into bigger glasses I'd lost interest in taking notes. Excellent wines, tannins a little bitter to awkward leaving this vintage an average one for me.

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A perfectly stored Bruno Rocca Rabaja 1989 from magnum was fresh as a daisy. Showing a modernist approach with darkened fruit and integraated oak, mid palate was sumptuous and the finish was long and fine- perhaps a tad dry, due gentle oak tannin ( though oak flavours long gone )

93pts

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[JamieBahrain]

Produttori del Barbaresco Barbaresco Riserva Rio Sordo 2008- I bought a case recently at a good price and just had some friends carry half to my cellar in Australia for long term and I'll drink the rest over the next few years. Debatably in a window though room to improve. A few bottles already this week. I've reported on the wine prior in our 2008 PDB horizontal

Stunning aromatics unfold on day one, sweet and molten, though fresh, despite the ripeness. It's dusty underneath, with dry earth and garden herbs. Polished and bright red fruited palate on a medium and even spread- Rio Sordo silkiness. Lot of acidity and carry with tannins still biting on the back palate though in 5 years they'll complete in silty fashion when the wine hits peak maturity.

93pts +

[Ozzie W]

2013 Erpacrife Nebbiolo Metodo Classico Dosaggio Zero

A Sparkling Rosé from 100% Nebbiolo (Piedmont). 13% ABV.

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A lot going on here and I'm finding it difficult to articulate as every sip morphs into something different. It's as if someone has poured a tiny little bit of Barolo into a Pinot dominant Champagne.

It's light on the palate, with a strong acidity and a bone dry finish (zero dosage) that includes a wisp of tannins. Strawberry, raspberry, cherry, apricot, peach, pastry, almonds, liquorice, vanilla. It sounds weird, but it's actually quite nice to drink.

But... not worth the entry price. Second time I've had this producer (2009 vintage tasted in Feb 18) and this bottle just reinforces my previous thoughts. For the money, I'd rather drink a good NV Champagne.

[JamieBahrain]

Had a magnum of 2008 Giuseppe Cortese Rabaja Riserva. A good friend I've converted into a disciple of nebbiolo brought it along to dinner in Bangkok with Thai food. Anyways, long and sleek was all I could pick up from it!

[winetastic]

Had a magnum of 2008 Giuseppe Cortese Rabaja Riserva. A good friend I've converted into a disciple of nebbiolo brought it along to dinner in Bangkok with Thai food. Anyways, long and sleek was all I could pick up from it!

Giuseppe Cortese is one of my go-to producers if buying in a restaurant in Piedmont. Always seems such good value there, sadly not the case here in Aus where pricing appears similar to their peers.

[JamieBahrain]

Comm. G.B. Burlotto Barolo Acclivi 2005- Lot's of simple beauty - a character of 2005 I'm starting to enjoy. Loaded with herbs, tiled earth and savoury red fruits, long and supple, fruit-rusty, never austere though never generous . Drinks easy in the spring afternoon- a blend of Burlotto's crus.

92pts


Giacomo Conterno Barolo "Cascina Francia" 2000- Pillaged by the hoards quickly- I'd brought a half decanter and wanted at least an hour of air. Aromatically, it was porcini mushroom and undergrowth or classic Barolo autumnal development throughout- what a joy it will be when the fruit emerges. Beautiful elegance and length and brushstroke 2000 tannins complete.

94pts

Both wines have appreciated significantly and I wish I had more in the cellar. I will stand another Conterno up from this vintage to enjoy over an evening and ship the rest home to Australia.






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