The Barolo / Barbaresco / Nebbiolo thread

[Ozzie W]

2015 Cigliuti Langhe Nebbiolo
(14% ABV)

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Made from a tank of the 'Vie Erte' Barbaresco, but given a shorter aging time of 5 months in tank and 5 months in cask. A Barbaresco in all but name.

Light to medium bodied. Elegant ripe red fruits, liquorice, leather, cloves. Dusty and persistent tannins, juicy acidity. Such a gorgeous and well balanced wine. Hard to stop at just 2 glasses.

[JamieBahrain]

I have a 12 bottle case of 2001 Cigliuti Barbaresco Cru Vigna Erte being delivered this week. Be interested to see the shape it's in. I low balled an online bid on a trading site in the UK and it was surprisingly honoured. Stored since release in bond- the 13£ a bottleI paid probably the cost of storage over the last decade +

If much life left at all I doubt it will have much energy.

[Benchmark]

I bought both of those too Ozzie. I have a lot of faith in this producer as being very adaptable, ahead of the times, whilst preserving what many of us love best in Barolo. I've pushed this for a few years now and I'm seeing a few fellow tragics falling their way after trying some back vintages. I really do think Runcot clouds perceptions.

Hi Jamie, I didn't want to derail the April Purchase thread so I thought I would ask this here.

Can you expand on the Runcot observation?

Thanks.

[Ozzie W]

I bought both of those too Ozzie. I have a lot of faith in this producer as being very adaptable, ahead of the times, whilst preserving what many of us love best in Barolo. I've pushed this for a few years now and I'm seeing a few fellow tragics falling their way after trying some back vintages. I really do think Runcot clouds perceptions.

Hi Jamie, I didn't want to derail the April Purchase thread so I thought I would ask this here.

Can you expand on the Runcot observation?

Thanks.

Perhaps it has clouded my perception as well, but 100% new French oak barriques is a huge turn-off for me (and also the $400/bottle price).

[JamieBahrain]

Runcot is unapologetically a modernist style. Their Barolo Cru's are not. So often perceptions are Grasso a modernist. Which falls back on the simplicity of the modernist/ traditionalist pigeonholing.

Now the debate can run a lot deeper than this and often tasters claim their Cru's are wooded. I've found a purity in their wines in youth and with age they are well integrated. Botti does not mean "zero" oak influence. On the contrary, it depends on many factors. Now at their maturity ( reasonably 15+ from vintage ) where will the oak influence be from big botti? For the most part, well integrated.

Now if you pick up a hint of wood at 15 years because of the scraping of the botti and right them off as modernists and excessive "oakers"- Elio Grasso isn't for you- but don't fall for the Barolo Boys arguments.

[Benchmark]

Thanks for the explanation.

I was once given the sound advice of when it comes to Barolo, ignore the style argument, judge what is in the glass and draw your own conclusions... I apply this to all wine these days.

[asajoseph]

Love following this thread...

Has anyone dipped their toe into the 2016 pre-releases yet? I've put in a request for the Burlotto Cannubi, and the Renato Ratti Marcenasco.

Does anyone know the history of the Marcenasco vineyard, and why it is not recognised in the MGA? I spent a while poring my reference books this morning, but couldn't find a mention (Barolo MGA really is a superb piece of research!!!).

[Ozzie W]

I was once given the sound advice of when it comes to Barolo, ignore the style argument, judge what is in the glass and draw your own conclusions... I apply this to all wine these days.

I agree 100%. The problem is that I don't get to taste 95% of the Barolo I buy to cellar until I open the bottle many years later. I need to know the style of the wine before buying it and without tasting it. I don't like heavily oaked modernist Barolo, but as Jamie has pointed out it's far from a black & white proposition. Within a producer's portfolio, you can often find both styles. A producer may change their style over time. A producer might go half-way. So many permutations.

For me, research is the key to my buying decisions. That's why I bought the Gavarini Chiniera and Ginestra Casa Maté, but not the Runcot.

[Ozzie W]

Love following this thread...

Has anyone dipped their toe into the 2016 pre-releases yet? I've put in a request for the Burlotto Cannubi, and the Renato Ratti Marcenasco.

I've bought a few 2016's to date. Some Giovanni Sordo, Bel Colle, and now the Elio Grasso. I haven't seen a lot of offers yet, but I'll be biting as they come through.

[Benchmark]

2012 Fiorenzo Nada Barbaresco Manzola

I am attracted to the concept of single vineyard wine. Barolo and Barbaresco have become a bit of a hobby since discovering this thread, so opening this single vineyard Barbaresco was a bit of an occasion.

2012 was reported as a good vintage, I was genuinely excited to try my first Barbaresco. The stars seemed aligned.

A half glass each straight from the bottle to get some first impressions and the rest in the decanter

From the bottle it immediately had some serious funk. Dried porcini mushrooms, some earth and that damp forest floor style thing. Zero primary fruit, no sign of sweetness. On the palate, no fruit and crazy acidity. Without the fruit, it was way out of balance.

Shell and I both agreed some time in the decanter would let the wine open up. If the fruit came forward, it would be interesting at minimum.

Half an hour later the wine in the decanter had collapsed into vinegar. The initial interesting funk was nowhere to be found and there was nothing but acid. The palate was terrible, undrinkable.

Obviously a faulty bottle, my initial thoughts are severe heat damage but I am open to other opinions.

My Nebbiolo journey seems less a fairy tale and more a Brett Easton Ellis novel.

I have contacted the retailer (the same who replaced the Elio Altare with the leaking cork), not for a refund but more to express my concerns. I have several Fiorenzo Nada wines from them, the Barbaresco, Rombone, Montaribaldi and Seifile. I am seriously worried that if this bottle was badly heat damaged, the entire shipment has suffered the same fate.

The journey continues.

The night was not a disaster. we opened a great Chainti Classico to have with dinner.

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[Rossco]

2012 Fiorenzo Nada Barbaresco Manzola

I am attracted to the concept of single vineyard wine. Barolo and Barbaresco have become a bit of a hobby since discovering this thread, so opening this single vineyard Barbaresco was a bit of an occasion.

2012 was reported as a good vintage, I was genuinely excited to try my first Barbaresco. The stars seemed aligned.


Half an hour later the wine in the decanter had collapsed into vinegar. The initial interesting funk was nowhere to be found and there was nothing but acid. The palate was terrible, undrinkable.

Obviously a faulty bottle, my initial thoughts are severe heat damage but I am open to other opinions.

My Nebbiolo journey seems less a fairy tale and more a Brett Easton Ellis novel.

I had 3 faulty bottles in a row a couple of weeks ago, and one last week so i feel your pain. Interesting question about
transport, importer & storage. I think two of mine were heat damaged and two were cork related.

[JamieBahrain]

Sorry to hear Benchmark. Taint can leave a fierce structural shell with nebbiolo though I'd punt on a baking.

[JamieBahrain]

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Bersano Barolo 1974 a little boring ( dark fruit extracts only ) and the Marchesi di Grésy Barbaresco Gaiun 1999 popped and poured. Delivers a modern and crafted expression, core of austerity would have fleshed out if better prepared.

Been quaffing a number of young nebbiolos too. Really enjoyed a 2016 Clerico Barolo. Long and taut; though will explode in time delivering a joyous blend which, in the days of Cru's, is worthy of a long discussion. I'm seeing well aged "classicos" outperform Cru's. They are often so cheap and well worth a concentrated effort to cellar.

[JamieBahrain]

Marengo Barolo Bricco delle Viole 2016- The hill of violets and more notably a Vajra bottling.

Complex aromatics with infusions of lavender, violets and pepper. The core of youthful dark fruit has traces of barrique. It's a very long, compelling and well balanced wine. Despite needing a decade to integrate it has a very high level of drinkability. Next day's showing gives clues of its need for aging- there's more complex nuances including citrus notes and the palate has fleshed out and gratifyingly layered. Persistence and drive is excellent, with pepper, iron and herbal notes reflecting site, soil and aspect ( possibly exposed to colder breezes than Vajra ). Cedar notes exaggerate tannins. Though well balanced, the decade needed for integration.




93pts+

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[JamieBahrain]

Elvio Cogno Barolo Riserva Vigna Elena 2011- I haven't much experience with Elvio Cogno though I'd like that to change. They look very impressive. This is only made from great vintages and 100% from the rose clone.

As per the vintage, the fruit profile is dark and with cellaring, just a little dehydrated. The alcohol is 15% and the wine showed some browning. My conundrum being, glowing notes of the wine do reflect additional red fruited spectrum and aromatic nuance. Is it vintage? Cork? Or a little baking somewhere?

A few hours of decanting ( which I don't usually do ) and the wine was loaded with dark berries and heavy tar. Licorice, truffle and wet earth complexity. Classic high class Barolo where the carry is long and effortless despite good weight. Fruit flavours are exotic and dry fruited like- wee touch of raisin. Gravelly ripe and spicy tannin spread with echoey long finish.

I'm leaning toward better bottles being out there.

92pts

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[asajoseph]

Not on the grandest scale, but I really enjoyed the Pizzini Volpe Nebbiolo that I drank at the beginning of the week. Young, and not complex, but in terms of purity of Nebbiolo fruit expression it was more than a match for most Langhe reds.

[Ozzie W]

I stumbled across 2016 Podere Ruggeri Corsini Barolo Bricco San Pietro. I'm not familiar with this producer. I can't find many tasting notes for older vintages in the usual places, but what I can find uses words like "polished cedar" and "woody spices", so I'm concerned it's an oaky style. Has anyone here tasted this label or producer before?

[JamieBahrain]

A few months back. These guys are hitting their straps now- better than their earlier efforts. There'll be oak. Not obtrusive and less than the 2000's.


Podere Ruggeri Corsin Barolo San Pietro 2007- Had this over dinner at Felicin, an old favourite, which has certainly achieved more acclaim of late .

Beautifully scented wine . Light menthol and a sweet Balsamic lift, Modena like, and layers of red choc berry, dark tar in leather and cloves . With food delivers cleansing red fruits and a darker fruit profile riding the acidity on a long and gratifyingly simple finish .

92pts

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[JamieBahrain]

Not on the grandest scale, but I really enjoyed the Pizzini Volpe Nebbiolo that I drank at the beginning of the week. Young, and not complex, but in terms of purity of Nebbiolo fruit expression it was more than a match for most Langhe reds.

I think Australia can make excellent fruit driven nebbiolo. Some in the higher end are getting that X-factor irritability of Piedmont too.

I'm not sure about your conclusion though. The three below were my quaffers this week. Baby Barbaresco and Barolo- well the Veglio needed food to appeal.


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[JamieBahrain]

Just a few vibes from a couple of Barolo wines I'm sure I've reported on before. I'm drinking through a 100+ bottles of Piedmont wine I have in Hong Kong in case I have to repatriate. Bit of a shame, the wines are all for the mid-term and improvement has been dramatic from release or a mid-term buy.

Grimaldi Barolo 2013- This is now splendid drinking. I've their Cru Le Coste in the Aussie cellar so not so sad to be drinking the case of these. Bottled under DIAM 10.

This wine is a case in point for my hopefully to be realised affirmation of buying Barolo classico in heavier quantities. They are unrealised treasures in time, withe the until recently, Piedmont practice and philosophy of the sum of the blend is better than any individual component. I see it time and time again- in blind events- underrated classicos trumping lauded Cru's.

From Terlo ( Barolo ) and vineyards in Novello. Loaded with violets and dark fruits of varying shades. It's ample and even, in the earliest of windows, ripe and sculped tannins are somewhat pronounced for a blend ( DIAM ? ) though they'll go unnoticed by the modern generation of Cru drinkers far less averse to well-structured wines. $25 AUD back up the truck ( and I did for friends as well )

93pts+


Boroli Villero 2006- This is a dark, mystical and very international style. It will have its critics as Villero is such a celebrated Cru not needing barrique fermentation and maturation. Forest floor, aniseed and loaded with black fruits and wood spices. Rich and rounded in the mouth, bottomless depth and very dark. Excellent persistence with some woody tannins punishing the overall natural balance of things. 2006 will go on forever.

I'd guess they've wound back their winemaking hand somewhat. 14 years is a long time in the region. I just read Galloni's review of Barbaresco in 2001- barely a wine above 90pts! Boroli have the vineyards and I'm sure their winemaking in evolution- Villero is kicking goals elsewhere.

92pts+


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[Benchmark]

Just a few vibes from a couple of Barolo wines I'm sure I've reported on before. I'm drinking through a 100+ bottles of Piedmont wine I have in Hong Kong in case I have to repatriate.

Tough gig mate.

Hang in there.

[sjw_11]

2016 M. Marengo Barolo Brunate - Italy, Piedmont, Langhe, Barolo (5/18/2020)
Production around 6,000 bottles, this sees 24 months French oak, with a portion (I believe around 15pc) new. On opening this is quite dense and rich. With more air the wine opens up, over several days in fact. Aromas of dark cherry give way to more traditional Nebbiolo traits of violets and tar. I also wrote pine needles, something I haven’t said before- it’s almost a sappy character I don’t see normally with Barolo. In the mouth this needs a lot of air for the tannins to relax a little, but there is wonderful lingering cherry fruit and nice balance already. I think this could look pretty darn good in 10 years or so. (93 pts.)

[Wines101]

Hi Everyone

Can you tell me about these two 2016 wines please and thanks for you help. I can not find any reviews on the 2016 wines....

... Elio Grasso Gavarini Chiniera
... Elio Grasso Ginestra Casa Mate

[asajoseph]

You're going to struggle to find many who have tasted the 2016s yet, though plenty here who've tasted through other vintages in the Elio Grasso portfolio!

[JamieBahrain]

Galloni reviewed them favourably but as they didn't get 99 to 100pts pricing has not gone up crazily!

A terribly misunderstood producer. Their two Cru Barolo wines are excellent and they are not silly- they have an amazing winery and have evolved ahead of where many folks think they are- traditionalists of the new millennium!

I buy 6 every year. My 16's patiently awaiting the reopening of borders to find their way to Australia.

[Ozzie W]

I bought 2 bottles of each in April, but haven't received them yet.

If you google "Elio Grasso Barolo Vigna Gavarini Chiniera 2016" and "Elio Grasso Barolo Ginestra Casa Mate 2016" you will find Galloni's reviews at links on the first page.

[Wines101]

Thanks Guys

[Gary W]

I stumbled across 2016 Podere Ruggeri Corsini Barolo Bricco San Pietro. I'm not familiar with this producer. I can't find many tasting notes for older vintages in the usual places, but what I can find uses words like "polished cedar" and "woody spices", so I'm concerned it's an oaky style. Has anyone here tasted this label or producer before?

I've been through the winery twice. They use some small format oak in the BSP, and more again in the Bussia. It's not OTT, though I wish it was not there. I've also had dinner with the owners where they brought a long a bunch of back vintages. The oak does resolve with age, though again, I'd love to see them all in large format.

[Rossco]

2015 Cantina Delsignore Gattinara 'IL Putto

Decanted for 5 hours and still so closed and very tight, keeping its cards close to its chest.

Fruit taking a back step to the tannin and acid at the moment, its all structure. It is a red berries type fruit thing going on, but a bit tough going at the moment. White pepper again and some of that mineral character and rose potpourri.

Only time will tell if this emerges into a butterfly, definitely has the bones for a long life and will improve.... but its going to take 10+ years

[JamieBahrain]

Olek Bondonio Barbaresco Roncagliette 2015- Just settling somewhat from its more explosive aromatics on release. A wine that will comfortably do a 20 year journey with interest emerging from the seriousness of its structure-including spicy and ripe, sedimentary like Roncagliette tannins. Scented, distinct wild berry, forest wood and undergrowth, both sour and ripe cherry. Glorious entry and carry, taking time for complex flavour nuance to emerge from an even layer of fruit.

94pts+



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