Trials & Tribulations of 2013 Barolo

The article below was originally published at The Cellar Table Blog in 2018 but has since been erased.

What a year it has been for Barolo lovers. Thinking back to this time last year and my first report on the 2013 vintage, I was thrilled to get the word out on what I believed to be one of the best young vintages I had ever tasted. A constant flow of producers made their way through our offices, and you could easily see the proud expressions on their faces as they poured. In this business, they say the current vintage is always going to be referred to as the best by the producer who reared the bottles, but with 2013, it was genuine love and excitement for a selection of wines that they had been waiting years to show to the world.

I myself was caught up in the excitement. At the time, there was a rumor that 2013 could be as good as 2010 but with another level of richness and vibrancy—a perfect storm of a vintage. What I found held up to all of my expectations. With ten years of tasting Barolo under my belt, I found the 2013s to be everything that they were being hyped up to be and more. I announced my favorites and bought deeply for my own cellar.

The Problem with Securing the Top 2013 Barolo

Surprisingly, once the professional scores came out, many collectors felt a level of trepidation. This was a result of comments by a professional critic that the vintage was great, but not quite as good as originally expected. Also, there was speculation that the next vintage, 2014, would have a number of overperforming gems. The combination of minor backpedaling by the media, a belief that there would be plenty of wine to go around, and speculation on the next vintage added confusion to the market.

As a result, sales of the 2013s were slow at first. However, consumers who visited the region and tasted the wines were coming back thrilled by what they had found. The wines began to sell very quietly, and before the majority of collectors realized that the top wines were increasing in value and scarcity, many were already gone. Suddenly, frustration over 2013 Barolo broke out onto the message boards as collectors clamored to find no longer available wines. In the worst case, wines like Bartolo Mascarello, G.B. Burlotto Monvigliero, Giuseppe Rinaldi Brunate, and Vietti Ravera quickly became heavily allocated, which sent pricing in the secondary market through the roof.

That’s All Behind Us Now

The good news was that, beyond the chase bottlings, there was a wave of overperforming wines at a much better price point. I see 2013 as a truly great vintage mainly because you could buy wines that were at the same level as the best of the best, yet at a much lower price point. Great examples included GD Vajra Bricco delle Viole, Sandrone Le Vigne, and Brovia Rocche del Castiglione. The quality extended far beyond that, with wine after wine, from the entry-level vineyard blends to the crus, wowing us. Simply open a Vietti Barolo Castiglione or G.B. Burlotto Barolo to see what I mean.

You could build a deep cellar full of 2013 Barolo, excluding only a few highly limited wines, and feel assured that you had decades of great drinking ahead. Over time, the wines did sell out, as this is not a region known for high production numbers, but even today, we are treated to a handful of late releases, and many of them are fantastic.

La Festa del Barolo

This brings us to the beginning of 2018 and Antonio Galloni’s La Festa del Barolo, which showcased the 2013 vintage and allowed collectors and enthusiasts to taste through fourteen selections with the producers who had created them. The best part was that many of the wines shown are still available at retail. I found myself very satisfied by the general consensus of the room, feeling that the 2013 vintage really was something special, and that the tasting did nothing but confirm those thoughts in the minds of its participants.

A Few Brief Impressions on 2013 Barolo

After an entire year of tasting 2013 Barolo, and right through the Saturday morning Master Class of La Festa del Barolo, I’ve formed a few personal opinions about the vintage that I thought would be helpful to share. It’s essential to remember that I have also been able to taste many of these wines on multiple occasions throughout the year.

• The wines have continued to improve over the last year. Last February, the primary fruit was front and center, but today, the wines are showing significantly more nuance, as well as the expected tannic clout that comes as Barolo usually closes down in its youth. Dare I say that the vintage is getting even better in the bottle?

• I found that the Cannubi vineyard did remarkably well in 2013. I can now firmly state this, having tasted a number of wines from different producers. E. Pira, G.B. Burlotto, Paolo Scavino, Francesco Rinaldi, and Giacomo Fenocchio all made an outstanding Cannubi.

• From my tastings, it appears that of the best-known communes of Barolo, it was La Morra that came in behind the rest in 2013. There are exceptions, such as Vietti’s Brunate. However, in most cases, the softer nature of La Morra wines has created a slightly dull and fruit-forward expression that doesn’t show the energy of the best ‘13s.

• Wines made from a blend of vineyards continue to gain momentum, and they are drop-dead gorgeous in 2013. This is noticeable at the top, with Bartolo Mascarello, Chiara Boschis Via Nuova, and Paolo Scavino’s Carobric.

• The qualitative dividing line between the top wines and those that come in below them has gotten so thin that it’s becoming hard to tell the difference. Great examples include the comparison of G. Rinaldi Brunate to F. Rinaldi Brunate, as well as the Vietti Ravera pitted against the Elvio Cogno Ravara Bricco Pernice. Trying to decide which of these wines may be better is like splitting hairs, and this is great for consumers because the pricing is in their favor.

• Lastly, the hottest commune in the region continues to be Serralunga, and it seems that there is no end in sight. The combination of fruit and vibrancy in 2013 matches perfectly to the earthy austerity of Serralunga fruit. Meanwhile, the most balanced is Castiglione Falletto, as I expect that the majority of these wines will be the ones that we will be enjoying for many decades to come.

On to the Tasting Notes in the Order They Were Poured

Azienda Bricco Rocche (Ceretto) Barolo Bricco Rocche 2013 - The nose showed bright, spiced cherry with hints of fresh mint, red licorice, clove and dusty minerality. I found soft, velvety textures on the palate with fleshy ripe cherry contrasted by orange-tinged acidity, with hints of savory herbs and fine tannin. The finish was long and structured with great persistence of red berry fruits and sweet inner florals. (93 points)

Fratelli Brovia Barolo Rocche di Castiglione 2013 - The nose was darker and earthier than the Bricco Rocche next to it, showing crushed stone with bright cherry, wild herbs, dusty soil tones and an emerging note of animal musk. I found feminine textures on the palate showing pure cherry and strawberry fruits, with zesty acids and inner floral tones followed by saline minerality. The finish was long with hints of licorice and rosy inner floral perfumes. It was remarkably pretty, yet full of energy and complex. (97 points)

Like last year, Roagna showed a late release from the previous vintage, which I included here for any participant who would use these notes for reference.  I found the 2012 La Pira VV hard to taste against this selection of 2013s, as it shows the qualitative differences between the vintages, especially since the La Pira VV is one of the top wines of 2012.

Roagna Barolo La Pira Vecchie Viti 2012 - The nose was dark-earthy yet also so pretty and floral, showing black cherry tones, as sweet balsamic spices emerged, along with notes of moist soil, crushed stone and wild herbs. On the palate, I found soft, feminine textures with saline-minerality up front, as hints of pure cherry and inner rose came forward, yet I found myself craving more toward the middle. The finish was long with hints of fine tannin lingering along with pretty red berry and inner floral tones. It’s a wine of contrasts, as it’s remarkably pure and understated, yet layered, just showing a hint of the complexities that will develop over time. (94 points)

Cordero di Montezemolo Barolo Enrico VI 2013 - The nose was rich with dark red berries, dried roses, cinnamon, allspice, hints of balsamic and savory herbs. I found incredible purity on the palate to its dark mineral-infused red fruits, with hints of mulling spice and inner florals. The finish was long and structured, as saturating tannin slightly dried the fruits, yet zesty acids made the mouth water. (94 points)

Poderi Colla Barolo Dardi Le Rose Bussia 2013 - The nose showed dusty cherry and mineral tones up front, gaining dried rose, raw honey and hints of animal musk. On the palate, I found soft textures with crushed strawberry fruits, sweet herbs, inner rose and juicy acidity. Fine tannin mounted throughout the finish with floral tones, licorice and long-lasting dried strawberry and raspberry. It’s a very pretty wine. (94 points)

E. Pira & Figli (Chiara Boschis) Barolo Via Nuova 2013 - The nose was initially withdrawn, showing black cherry, cedar, dried roses, hints of undergrowth, earth and animal musk. On the palate, it was lifted and feminine with zesty acidity giving energy to tart red berries, cedar and hints of spice. Its structure came forward throughout the finish, showing the wine’s youth, along with dried berries and hints of spice. (95 points)

Luciano Sandrone Barolo le Vigne 2013 - The nose was dark and brooding with black cherries mixed with dusty soil and mineral tones, as hints of balsamic spice and floral undergrowth evolved in the glass. On the palate, I found wonderfully silky textures with saline-infused cherry, spice and minerals washing across the senses, leaving a coating of fine tannin in their wake. The long and structured finish showed dried strawberry, cherry, salty minerals and lingering spice. Gorgeously fresh, intense and detailed; it’s a gorgeous wine. (97 points)

Francesco Rinaldi & Figli Barolo Brunate 2013 - The nose was dark, gaining freshness over time, with a mix of blackberry, cherry and sweet herbs, as notes of dusty spice, crushed stone, dried roses and hints of animal musk came forward. On the palate, I found silky textures with contrasting tart cherry, spice, dark minerality and fine tannin; however, there was an enlivening acidity here that added focus and drive. The finish was incredibly long and structured, as tannin saturated the palate with a mix of dark red fruits, licorice and hints of spice. Wow. (96 points)

Giuseppe Rinaldi Barolo Brunate 2013 - The nose was intense, earthy, dark and animalistic, with crushed black cherry, overripe strawberry, sweet herbs, moist soil and animal musk. On the palate, I found silky textures ushering in pure ripe black cherry with zesty acidity adding energy, as hints of sweet herbs and spice splashed against the senses. The finish was long with a coating of fine tannin and a lasting impression of spiced blackberry. (94 points)

Azelia Barolo Margheria 2013 - Here I found a bouquet of dusty florals and soil tones up front, followed by hints of mineral-laced cherry and floral undergrowth. On the palate, unexpectedly juicy textures with focused ripe black cherry, cedar tones, saline minerals, zesty spice, and dark inner florals prevailed. The finish was long, long, long, as the wine flexed its structural muscle with saturating fine tannin mixing minerals and dried black cherry.  (94 points)

Massolino Barolo Margheria 2013 - The nose was restrained, yet with coaxing became exotic, yet always refined, revealing black cherries in dusty earth, spiced-dried orange peel, hints of animal musk and rich sweet spices hiding in the background. I found silky, cool-toned textures on the palate with a mix of tart red berry, spicy inner florals, and a hint of grapefruit. The finish was long, slightly tart and structured with lingering red berry, saturating minerals, spice and gruff tannin. It’s currently a bit unruly, yet the Margheria is positioned to mature into a very interesting wine. (95 points) 

Fratelli Alessandria Barolo Monvigliero 2013 - The nose was remarkably pretty, with layers of mineral-laced strawberry, smoke, violets, roses and dusty soil. On the palate, I found silky, energetic textures with saline-minerality up front followed by ripe strawberry and inner floral tones. The finish was long with structure coming forward, dried berries and floral tones, yet still exuding energy and verve through balanced acidity. (95 points)

Comm. G.B. Burlotto Barolo Monvigliero 2013 - The nose showed the classic Burlotto Monvigliero bouquet with black olive tapenade, roses, violets, crushed cherry and minerals. I found soft textures on the palate with pure strawberry fruits, inner florals, and life-giving acidity. The finish was medium-long with lingering cherry, minerals and olive-tinged inner florals. (95 points)

Azienda Agricola Elvio Cogno Barolo Bricco Pernice 2013 - The nose was dark and enticing with crushed black fruits infused by zesty citrus and mineral tones, as notes of savory herbs, undergrowth, stone dust and a hint of menthol came forward. On the palate, I found the silkiest of textures, with notes of ripe black fruit, minerals, rosemary, saline minerals and perfectly-balanced acidity. It finished long and structured, as fine tannin saturated the senses yet maintained freshness through hints of bitter herbs and light citrus tones. (97 points)

Vietti Barolo Ravera 2013 - The nose was layered and surprisingly elegant with spiced rich blackberry, minerals, dried orange, black earth and a hint of exotic spice, yet it was incredibly lifted and pretty. On the palate, I found silky textures with contrasting tart blackberry, black cherry, savory spice, minerals and mounting tannin. The finish was long, cheek-puckeringly tense and structured with deeply saturating minerality and tannin, along with hints of dried citrus and dried blackberry. Wow. (98 points)

Announcement: Eric Guido Joins Vinous' Editorial Team

From Antonio Galloni's Vinous Media

Dear Friends –

I am thrilled to announce that Eric Guido has joined Vinous in the role of Editor, responsible for reviewing the wines of Italy. I have admired Eric’s writing and unique take on wine for many years. His passion, intellectual curiosity and work ethic are second to none.

Eric will be based in our New York office. His tasting beat will include Montalcino and the many regions that comprise Northern, Central and Southern Italy, with the exception of Piedmont, Chianti Classico and Coastal/Central Tuscany, which I will continue to cover, as I always have.

Eric, who will be familiar to many subscribers for his insightful postings on YourSay, our subscriber forum, comes to Vinous from the Morrell Wine Group. For the last five years Eric held the position of Director of Wine and Marketing, where he was responsible for driving Morrell's retail marketing campaigns, wine program, and authoring the highly acclaimed Morrell Holiday Catalog. Eric’s formal training in cooking and music round out his diverse personal interests.

Lastly, I would like to thank Ian D’Agata for his many contributions both to Vinous and Italian wine over what has been a brilliant career. Ian’s final article for Vinous will be his report on the 2015 Brunellos. We wish him all the best in his future endeavors.

Please join me in welcoming Eric to Vinous. I am sure you are going to love his take on the vast, ever-changing landscape that Italian wine is today.

Antonio Galloni

No Fiasco In Sight: With Marco Ricasoli

The next addition to my video interview series is now live on YouTube. Join me as I sit with Marco Ricasoli to discuss his family's long history in Tuscany and Chianti Classico. This family can lay claim to being a major player in the region since the 7th century, as well as being a part of creating the original recipe for Chianti Classico in the late 1800's. However, it's what Marco is doing today at the Rocca di Montegrossi estate, that has me excited. Enjoy!



Also, make sure to check out our vertical tasting of his highly acclaimed Chianti Classico Gran Selezione, The San Marcellino, at The Cellar Table Blog

The Balance of the Blend: Vietti Castiglione

What It Takes to Make the Vietti Barolo Castiglione

By Eric Guido

What does it take for a producer of Barolo to decide that it’s more important to create one great wine to please the majority of collectors, at a tremendous price, versus creating five single-vineyard Cru Barolo that they could charge 3-4 times as much for and easily sell?

Passion? Tradition? Responsibility? Love for the region and for their family?  I’m of the opinion that when it comes to Luca Currado of the Vietti winery, each of these reasons come into play.

As Luca talks about Barolo, Piedmont and all that has come before him in this region, he speaks with such love, excitement and reverence, that it becomes easy to understand why the Vietti Barolo Castiglione continues to be produced.  To this day, it is one of the greatest examples of traditional Barolo, as well as being priced remarkably fair and able to stand proud next to many of the top wines of the region.  It’s because of this that I feel compelled to be an advocate of both the wine and the winery, to make sure that people know just how much goes into producing it.  However, there’s another reason as well, and that reason is that I also feel it’s my duty to make sure that Barolo lovers really do understand the benefit of having the Barolo Castiglione in their own cellars.

The first thing to understand is that Luca is determined to make Vietti’s flagship wine the best Barolo that he can in every vintage.  And don’t fool yourself.  The flagship of this house is not the multiple 100-point-scoring Ravera, the classic Rocche with its amazingly long track record, the Lazzarito from one of the region’s “hottest” locals, or the Brunate, with its famous location and name.  No, the flagship at Vietti is the Castiglione.

In order to make Castiglione the best that it can be, Luca looks to a collection of single vineyards,  He could easily vinify and bottle each of these on their own, however, he chooses to instead blend into one Barolo, the Castiglione.  This doesn’t mean that all of the fruit is picked and added to massive tanks and barrels, like many other producers would do.  Instead, Luca chooses to raise the fruit from each of these parcels like it would one day be a single-vineyard bottling of Barolo.  Each one receives unique care and upbringing through the aging process.  It is only after the refinement in large neutral barrels that Vietti begins the blending process and completes the Castiglione.

Recently, I was granted an amazing opportunity to taste through the different vineyards that will produce the 2016 Barolo Castiglione--hold onto your seats, because 2016 is going to blow your minds.

The 2016 Barolo Vintage

Just to provide a bit of background on the year, as I’ve been tasting 2016s from barrel now for the past two years, it’s a vintage that may outperform the best of the last three decades.  The vintage doesn’t require a producer to express their own excitement over it as you taste, because from the moment you put your nose to the glass, or take that first sip, the importance of 2016 becomes apparent.  

The 2016 vintage was one of the longest growing seasons on record, with an early start in the late winter due to drier and warmer conditions than usual.  Budbreak took place in early March, yet as the season continued, it became cooler that usual, hence slowing down the maturation.  Summer brought long dry days with moderate temperatures, which was followed by a mild and dry September.  The result was that picking for Barolo began late on October 5th (in Brunate) and ended on the 25th in Ravera.  The fruit was healthy and abundant with ripe tannins and balanced acidities.  As for Luca Currado, he believes it may be the greatest collection of wines he’s ever produced, including the Castiglione.

Back to the Castiglione

As I’ve mentioned, the Castiglione is a traditional blend of vineyards. In 2016, those vineyards included Ravera (Novello), Teodoro (Serralunga), Scaronne (Castiglione), Rocchettevino (La Morra), Bricco Fiasco (Castiglione), and a mix (due to the small size of the parcels) of Mosconi and Le Coste (Monforte).  In each year, Luca will use as much or as little of these barrels that’s necessary to create the perfect blend of the Barolo Castiglione.

However, before today, I was never been able to taste each of these wines separately, all while hearing Luca’s comments on each of them.  Of course, with Ravera, I’ve had the chance to taste this when barrel-tasting with Luca.  Keep in mind that Vietti is able to fill three large, neutral botti with their production from Ravera; it’s one of their largest holdings.  From those three barrels, only one makes the cut for the single-vineyard, while the rest can go on to be added to the Castiglione.  While visiting with Luca in Piedmont, I’ve been able to taste from all three of those barrels, and I can’t tell you how hard it must be for the Vietti winery to decide which one will be the “Cru” and which will go into the blend, because they are all sublime. 

That said, one of the most eye-opening bottles on this day came from a little-known vineyard in Serralunga, named Teodoro.  It was the vibrancy of the fruit, remarkably pretty florals and exotic nature of the wine that first caught my attention.  However, what sealed the deal was Luca’s explanation of how the wine is made.  Apparently, Teodoro is one of the few vineyards in Barolo that produces fruit that benefits from whole-cluster fermentation.  This is a practice that isn’t often used in the region, simply because the character of the grape and terroir doesn’t lend well to it.  Most of us know that one of the region’s most highly regarded wines today (Burlotto Monvigliero) is made with whole-clusters.  However, that location, with its sandy soils and cool climate, is a perfect example of one terroir that does benefit from it.  Apparently, so does Teodoro, and since Luca is always willing to experiment, he found the perfect mix by leaving 60% of the stems intact.  What’s more, we were able to taste two different bottlings of Teodoro, one made “traditionally” and one left in barrel for only 18 months, which is a much older tradition from the early 20th century.  Comparing these two wines was fascinating.

Granted, this is just the tip of the iceberg, as the completed 2016 Castiglione is not assembled and ready to taste, but I can tell you that I’d be happy with a Barolo made from any one of the components we tasted.  That said, with the blending prowess of Luca Currado to make the final decisions, I’m extremely excited to see what the end result will be.

The Blend Component Tasting

All wines were barrel samples that had been bottled for this event.  Also, my opinions of what each component lends to the blend are my own, and I’m sure Luca has his own thoughts on the matter.

L35 Ravera di Novello - This is a wine that I have tasted from barrel and loved each time. Here I found a dark and exotic expression, showing wild berry fruit with notes of purple florals, crushed stone minerality and sweet spice. On the palate, it was smooth, displaying pure red berry fruit in a lifted expression with saline-minerals, showing a tactile mix of acid and tannin that saturated the senses all the way through its dark fruit finish, leaving hints of balsamic spice. I see this as the core of the blend, and the soul. (94-96 points)

L44 2016 Teodoro (Serralunga) - The 2016 Teodoro was absolutely gorgeous on the nose, with an array of wild red berries, rosy florals, earth, and hints of savory herbs, as the wine continued to open in the glass, becoming more Burgundian, lifted and refined.  On the palate, I found a soft expression, with tantalizing acidity paving the way for fresh red fruits, inner florals and grippy tannins.  The finish was medium in length, resonating on red fruits and florals. The Teodoro is a relatively recent acquisition, and likely what has given the Castiglione its recent boost of aromatic complexity. (92-94 points)

L20 2016 Scarrone (Castiglione) - This is another wine that I’ve tasted in the past, and as before, one I wish that Luca would consider bottling one day on its own.  The nose was remarkably pretty, bursting with an intense expression of red fruits.  Raspberry, strawberry and cranberry seemed to all come together as a sweet dusting of spice, minerals and red florals filled the senses.  On the palate, I found silky textures, which were offset by saturating red berry and sweet spices, kept in check by a wash of grippy young tannin, which lasted throughout the long finish.  I can only imagine what this might taste like in twenty years, and I doubt I will ever find out. That said, the Castiglione would miss the addition of Scaronne, as I see this as the spice in the blend. (93-95 points)

L41 2016 Rocchettevino (La Morra) - Here I found a floral expression with rosy red berry fruit complemented by dusty sweet spice, and minerality, creating an exotic and feminine expression.  On the palate, soft, enveloping textures gave way to seductive dark, ripe red fruits with a grounding wash of brisk acidity to balance them out beautifully.  Hints of tannin emerged on the long, dark fruit finish, yet all in all, this is a wine of texture and very easy to like.  I think it goes without saying that the Rocchettevino levels out the structure, giving Castiglione its silky presence on the palate.  (91-94 points)

L39 2016 Mosconi and Le Coste (Monforte) - The nose was dark and woodsy, showing a mix of sweet herbal and floral tones, offset by woodland berries and hints of moist earth.  On the palate, I found silky textures, yet restrained by a web of complex tannin with mineral underpinnings, as dark red fruits fought to make an appearance.  The finish was medium in length, showing the wine’s power and drying its dark red fruits.  This is certainly the backbone of Castiglione, and it is sure to lend the structure necessary to mature. (90-93 points)

L43 2016 Bricco Fiasco (Castiglione) - The nose was dark and rich, with a mix of brown spices, crushed red berries, and earthy minerality, yet with time, it became prettier, more floral and gained a note of sweet spice.  On the palate, I found a feminine expression, with silky, lifted textures giving way to mineral-encased, crunchy black fruits, echos of dark florals and spice.  The finish was long, as fine tannin mounted, slowly drying the wine’s fruit and leaving an expression of power.  I find this to be the iron fist that comfortably fits into the Castiglione’s velvet glove.  Gorgeous. (93-95 points)

** Addition after tasting the final bottled 2016 Castiglione Barolo on 5-12-2019 **

2016 Vietti Barolo Castiglione - The nose on the 2016 Castiglione is stunningly dark and alluring, as it draws me closer to the glass. Here I'm finding notes of crushed strawberry, with wild herbs, orange-spiced tea, smoke, licorice, and hints of white pepper. Its silky textures flood the senses with a mix of ripe red and blue fruits along with sweet herb tones, which are complimented by zesty acids and saturating minerality. Yet through it all, fine tannins slowly mount with each sip, leading to a structured finale, as mineral-infused sweet cherry resonates amidst hints of tobacco and cedary spice. (94 points)

On a side note, and a bit of a treat

As Luca had explained, the Teodoro vineyard is one of the few locations within Barolo where the harvested Nebbiolo benefits from whole-cluster fermentation.  He also went on the explain that what we all consider traditional only depends on how far back into history that we are looking, and that he is often looking further back to consider everything that came before.  Thinking along these lines, Luca looked to a time before the first World War, a time when your average Barolo producer would only have one large barrel in their cellar, which was used to collect all of their fruit, ferment it, and age it.  What this meant is that with the next harvest, the barrel would have to be emptied so that they could use it for the next harvest--meaning that Barolo of the early 20th century was only aged 12 months before being bottled.

As time went on and the region began to recover from the second World War, producers began to add more barrels to their cellars when possible, but at the time, the region was still quite poor.  It was during this period that the aging of Barolo in barrel moved from 12 to 18 months.  With this in mind, and while tasting his whole-cluster fermented Teodoro, Luca decided that he would experiment by aging part of his Teodoro fruit for only 18 months, to see if it would benefit the wine.  Luca’s thought is that, one day, we may see more Barolo aged for less time in wood.  Sort of a “what was old is new again” approach.  Luckily for all of us at this tasting, he brought a sample.

L1861 2016 Teodoro (Whole-cluster 60%, aged in Neutral barrels 18 months) - The nose was remarkably pretty and spicy, showing intense layers of sweet herbs, rosy florals, and crushed stone minerality, before giving way to dark red berry tones with hints of pepper, dried orange peel and hints of new leather.  On the palate, I found silky textures offset by a vibrant wave of acidity, as zesty red berry fruits with floral and peppery underpinnings washed across the senses, leaving hints of tannin and spice in their wake.  The finish was long with a twang of acid tapering off to reveal dried red fruits and hints of fine tannin.  This is something like I’ve never tasted before from Barolo, and it’s an expression of Nebbiolo that I would absolutely seek out if available on the market. (92-94 points)

Note

Maps borrowed from Barolo MGA by Alessandro Masnaghetti

Aglianico del Vulture Returns to Collisioni

Article, Photos and Tasting Notes: Eric Guido

When heading back to Collisioni this year, the number one question on my mind was if I would have a chance to conduct a focused tasting of Aglianico del Vulture. To the average consumer, this may not seem like the tasting that I would be looking forward to the most as I packed my bags for a stay in Barolo, but it was. Why? Because in my opinion, this is a region and a variety that is on the rise in Italy. One that deserves its day in the sun, but through the sins (or let’s just call it lazy winemaking and overproduction) of the past, it had its momentum slowed over the last ten years.

Aglianico del Vulture is a DOC in Basilicata, a region of Southern Italy which borders Campania, and it is one of the few regions that has a coast on two sides of the boot. It is also well known for Monte Vulture, an extinct volcano, that gives its name to Aglianico del Vulture.

First and foremost because of the variety, Aglianico, which is renowned for its use in creating Taurasi in Campania. Add to that the diverse volcanic soils throughout its five delimited growing zones, Maschito, Ripacandida, Barile, Ginestra, and Rionero. The climate of each of these is moderated by influences from two seas, a large range of altitudes and degrees of elevation–it all adds up to having the ingredients to make a great wine.

I recall my early inquiries into Italian wine, and the writers of the time commenting on the potential of the Vulture–unfortunately, that potential was never realized. In some cases this was due to the lack of a champion, a producer that consumers and collectors could relate to, who would show them what was possible beyond the status quo. Don’t get me wrong, the region had its big names, such as Paternoster and their consistently high-scoring Don Anselmo. However, there was no face or name behind the brand that was out in the world and speaking to collectors. This may seem petty compared to the quality of what is in the bottle, but without a face behind the brand, it was just another Italian wine that most consumers didn’t understand.

Today, the producers in Aglianico del Vulture are determined to change that. Much of this is the result of the new generation that is taking on more responsibility in the wineries, or taking over completely. The simple fact that these producers have put so much energy into a large showing of wines and personally attending Collisioni is a huge point in their corner. They have attended the event with ears and minds open to change, taking in all of the criticism and compliments that our board of wine writers, somms and professionals were eager to give.

We spent the better part of a day tasting Aglianico and talking through the wines, and I can say with certainty that the bar has been raised yet again. Last year I found a mixed bag of some excellent, others inspired (but not quite there yet), and a few downright poor examples of Aglianico del Vulture–but this year, there was a marked change.

First there is a new emphasis on place, which I’d like to see displayed more on each label, instead of the fantasy names that many producers choose to use. When you hear that a wine is made from grapes sourced from a vineyard in the crater of a volcano, it adds a story and urges you to search for the terroir in the glass. To think that a producer would choose not to market this information is beyond my comprehension–this is the kind of information that we wine lovers thrive on.

Next is the cleaning up of the wineries, and a smaller dependence on old, old… old barrels that needed to be retired many years ago. There’s no question that most tasters preferred large, neutral barrels, but when that barrel is leaking and dirty–you end up with a dirty wine. Last year, I found a number of wines that suffered from this. This year, only one wine showed signs of old barrels.

Lastly, it’s the goal to establish Aglianico del Vulture as a competitor against Barolo, Brunello and Taurasi as one of Italy’s great wines of longevity. The truth is that the timing couldn’t be better, as we watch the prices of Barolo and Brunello soar–and Taurasi seems comfortable to rest on past laurels. If Aglianico del Vulture can refine and elevate its reputation in time–it may just end up as the new “Barolo of The South”.

In the end, the producers of Aglianico del Vulture wanted to know about how they can begin to be profitable in the face of all of this change, and that will be the most difficult part. We were all asked to give them a dollar range that we each believed their wines could be worth, assuming they continued to move in the right direction. In nearly every case, these wines are currently undervalued. But first, Aglianico del Vulture needs to prove to consumers they they are worth the tariff.

The day will come (possibly sooner than you think) that these wines will sell for twice, if not three times their current cost. My advice is to stock up now, because this is not only a region on the rise, it’s an organization of producers who are determined to prove themselves to the world.

All of my tasting notes are below, both good and bad. As for my recommendations for those looking to take advantage of this region on the rise, look to Cantina del Notaio La Firma, Donato D’Angelo and Laluce to lead the way. It’s an exciting time to be following Aglianico del Vulture.

On to the tasting notes:

2012 Cantine del Notaio Aglianico del Vulture La Firma – The nose was dark and layered, showing black cherry, plum, sweet violet tones, clove, dried orange, and dusty black earth. On the palate, I found silky textures offset by notes of plums and spice, lifting minerality and fine saturating tannin. The finish was firm and drying yet extremely long on violet-inflected black fruit. This is a wine to bury in the cellar. (93 points)

2008 Azienda Agricola Michele Laluce Aglianico del Vulture Le Drude – The nose showed crushed black fruits, savory spices, dried flowers, and undergrowth. On the palate, I found soft textures with stunning, vibrant acidity, dark red and black fruits, wild herbs, and savory spices. Tannin mounted throughout the experience, yet it’s already quite enjoyable, showing mature earth and charred meat tones. The finish was long, showing savory herbs, dried meats and spice. (93 points)

2012 Donato d’Angelo Aglianico del Vulture – The nose showed incredible depth with mineral-laced cherry, violet floral tones, dried orange peel and peppery herbs. On the palate, I found silky textures offset by fine tannin and balancing acidity, as dark red fruits began to saturate the senses and hints of spice and inner violet notes formed. It finished long on tart cherry and fine tannin, yet it maintained freshness and lift. In five to ten years, this should be just entering a long and lovely drinking window. (93 points)

2011 Colli Cerentino Aglianico del Vulture Masqito – The nose was beautiful yet dark, showing spiced cherry, plum, dried orange, and crushed violets. On the palate, I found tart black fruits, inner floral and herbal tones, with energizing acidity matched by fine tannin. It finished intensely structured on dark fruits, undergrowth and hints of ash. This needs time, but I’m already loving it. (92 points)

2012 Azienda Agricola Michele Laluce Aglianico del Vulture Zimberno – The nose was dark and earthy, showing mineral-tinged black fruits, volcanic ash, spicy herbs, and undergrowth. On the palate, I found soft textures counterbalancing tart black fruits and savory herbs. The ash and minerals from the bouquet seemed to translate perfectly onto the palate, adding a saline quality to the experience. It finished long with clenching tannin and tart black fruits. (92 points)

2005 Tenuta le Querce Aglianico del Vulture Vigna della Corona – The nose showed mature notes of undergrowth, crushed cherry, plum, dried flowers and dark earth. On the palate, I found soft textures, plum and crushed cherry, savory minerality and sous bois. On the finish, I found unbelievably youthful tannin with bitter black fruits and spice. (91 points)

2013 Terra Dei Re Aglianico del Vulture Nocte – The nose was dark and spicy with violet inflections, showing intense black cherry, cinnamon, anise, hints of undergrowth and ash. On the palate, I found soft textures with blackberry and plum fruit, savory spice, saturating fine tannin and balancing acidity. It finished structured yet with good energy and lingering spices. (91 points)

2012 Cantina di Venosa Aglianico del Vulture Carato Venusio – The nose showed depths of crushed black cherry, with notes of cedar, sweet herbs and minerals. On the palate, It displayed energizing acidity with silky textures, ripe cherry, sweet spices and herbs. Medium-tannin lingered on the palate, along with black cherry and undergrowth. (91 points)

2012 Terre degli Svevi Aglianico del Vulture Re Manfredi – The nose was lifted, showing violets, blackberry, tart plum and minerals. On the palate, I found lean textures with peppery black fruits and a combination of zesty acids and saturating tannin. It finished long and structured with concentrated tart black fruits coating the senses. (90 points)

2015 Paternoster Aglianico del Vulture Synthesi – The nose showed bright mineral-tinged black cherry, rich ginger spice, hints of violet florals and peppery herbs. On the palate, I found tart red fruits and lean tannin on a medium-to-light bodied frame. It finished tart, yet still quite fresh with lingering tannin and hints of blackberry fruit. This is a fresh style for Vulture, yet with a beautiful purity of fruit. (90 points)

2011 Tenuta I Gelsi Aglianico del Vulture – The nose was intense with dark red and black fruits, both savory and sweet spices, and hints of minty herbs. On the palate, I found soft textures with a savory and almost-saline personality, showing tart cherry, plum and saturating minerality. Its firm tannin came on late, drying the fruit throughout the finish and leaving an impression of youthful austerity–bury some in the cellar for at least five to ten years. (90 points)

2012 Tenuta I Gelsi Aglianico del Vulture – The nose showed intense dark red fruits, anise, dried violets, moist ash and pepper. On the palate, I found silky textures on a medium-bodied frame offset by tart black and red berry fruits, spice and leather. It finished structured with saturating tannin, tart dark red fruits and black earth tones. (89 points)

2013 Cantine del Notaio Aglianico del Vulture Il Repertorio – The nose showed intense crushed raspberry with notes of clove, anise, and spice. On the palate, I found medium-bodied textures with intense dark fruit, giving way to wild herbs and peppery spice. It finished medium in length with fine tannin and savory spices lingering on. (89 points)

2013 Cantine Strapellum Aglianico del Vulture Piano Regio – The nose was holding back, yet with coaxing, it revealed dark red fruit, violets, clove, wild herbs and crushed stone. On the palate, I found lean textures with tart red and black fruits, dark soil tones and spice. It finished long with saturating tannin violet inflections and lingering tart red berry fruit. (89 points)

2008 Colli Cerentino Aglianico del Vulture Masqito – The nose was dark and brooding, showing savory charred meats, black earth, cherry, herbs, and crushed stone minerality. On the palate, It was unexpectedly youthful and complex, displaying tart cherry, saline-minerality, and spice. The finish was long with saturating gruff tannin that dried the fruit despite the wine’s age, making me wonder if the fruit can hold up to them over time. (88 points)

2011 Cantine Strapellum Aglianico del Vulture Nibbio Grigio – The nose was fresh and floral with light blackberry, minerals and spice. On the palate, I found soft textures with a mix of red and black fruit, yet this lacked persistence, as fine tannin saturated the senses. It finished structured yet still fresh with medium length. (88 points)

2015 Cantina di Venosa Aglianico del Vulture Verbo – The nose was perfumed with spicy red florals and notes of crushed raspberry, orange peel, and crushed stone. On the palate, I found vibrant red fruit with juicy acidity and hints of spice. It finished with zesty red berries and a coating of fine tannin. This may be simple, but it’s undeniably enjoyable today. (87 points)

2013 Terra Dei Re Aglianico del Vulture Vultur – The nose showed crushed violets, black fruits, ash, fall leaves, and peppery herbs. On the palate, I found lean textures with herbal black fruits and saturating tannin. It finished on drying tannin and tart red fruits. (87 points)

2011 Terre degli Svevi Aglianico del Vulture Re Manfredi Vigneto Serpara – The nose was brooding and dark with notes of plum, undergrowth, ash, chalk dust, and sweet violets. On the palate, I found silky textures with concentrated ripe black fruits, peppery herbs and spice. Hints of pepper lingered along with earthy undergrowth and bitter herbs. I can’t help but feel like part of its profile is the result of old (unclean?) barrels. (86 points)

1990 Barolo & Barbaresco Retrospective

The Prelude to The Modern Vintage

Six years ago, a group of friends and collectors–myself included–assembled a 1990 Barolo retrospective tasting. I honestly didn’t know what to expect at the time because, only six years ago, the average Barolo collector looked down on the 1990 vintage, disregarding it as a warm, ripe year that wouldn’t deliver wines that could mature well in the cellar–boy, were we wrong.

The results of our tasting were positive nearly across the board, with only one wine showing poor development and with a few of them verging on epic. When the time came for me to write up my review and to begin to market it to my community of readers, I was met by a number of negative responses. Some people even went as far as calling my opinions incorrect, completely convinced that these wines couldn’t possibly be as good as I said. With time though, opinions began to change as more and more collectors re-tasted the wines themselves and found something they didn’t expect–something they liked a lot.

My opinion was that 1990 wasn’t a poor vintage. It was a ripe vintage, of that there is no doubt, but the wines maintained a freshness and liveliness through balanced acidity, and a purity of ripe fruit that is hard to resist. I mused that they would continue to age beautifully for many years in the cellar.

That brings us to September 27th at the North End Grill

The 1990 vintage in Barolo and Barbaresco started with an unusually turbulent winter, as weather patterns fluctuated between unusually cold to unusually warm through April. Yet the bigger issue was the lack of precipitation. The region was graced with neither rain nor snow until April, and warm weather that lasted into May. The flowering and crop set was variable across the region, yet, in the end, most producers found the set to be generous. With June came the lasting heat, which remained through most of the summer and sped the maturation of fruit. However, with September the weather became much more seasonal, and although the harvest was early by 10-15 days, it was done under optimal conditions. The fear was that the fruit lacked the necessary time on the vine to develop depth and ripe tannin.

Some people immediately disregarded the vintage as ripe and not worthy of the cellar. The funny part is that by today’s standards, it would have been considered a much better year.

From the start, the 1990s drank beautifully and continued to drink well for a decade. Many people thought of it as a restaurant vintage, meaning that a sommelier could buy the wines and open them for their customers upon arrival. Vintages that we might say the same for in the recent past include 2011, 2009, 2007 and 2003. This isn’t the best company to keep in a Barolo collector’s opinion, but 1990 has something very different from these vintages–balance.

There are many theories about why wines age in a positive manner, and with Barolo most people associate it with tannin alone. However, in the time that I’ve been collecting wine, the theory that I’ve come to believe more than any other is that a wine matures on its balance. Fruit, acid and tannin in balance will allow a wine to go the long haul. In my opinion, if the conditions of the 1990 vintage were repeated today, then the wines would have been much better-received in their youth. I see it as a prelude to our modern vintages.

When tasting through the 1990s on our table, balance was the repeating theme in nearly all of them. The fruit was ripe on the nose and palate, only verging on tart in some cases, and they were all carried gracefully across the senses by vibrant acidity. The tannin lurked in the background, only showing itself early in a small number of wines. However, in most of them, their tannin could be perceived only on the tail end of the finish. When you consider that these are 27 year-old wines, then you would expect the tannins to be taking a back seat.

The 1990s we tasted are defined by their consistency and the wide drinking window that they’ve enjoyed. Six years ago, they were gorgeous–maybe coming across as a touch riper. Today they are just as beautiful, a bit more refined, and in no danger of decline.

If you can find 1990 Barolo or Barbaresco from your favorite producer that has been well stored, then my advice is to buy it and enjoy.

On to the tasting notes:

1st Flight: Paolo Scavino Barolo

Paolo Scavino Barolo Bric del Fiasc 1990 – The ‘90 Bric del Fiasc provided a fantastic start to our tasting, being one of the first times that I’ve tasted this wine and found the development of more tertiary aromas and flavors. The nose was gorgeous, displaying crushed fall leaves, tar and undergrowth up front, as notes of black cherry, brown sugar and a hint of iodine developed in the glass. On the palate, I found silky textures offset by zesty acidity with mineral-drenched tart cherry fruit that saturated the senses. It finished long on dark red fruits, undergrowth and iron-borne minerality. (94 points)

Paolo Scavino Barolo Rocche dell’Annunziata 1990 – Upon serving, the ‘90 Rocche dell’Annunziata was much warmer (temperature-wise) than the Bric del Fiasc, which hurt its initial performance, but as the evening wore on, I was able to taste it again on its own with much better results. The nose was hauntingly dark and intense with baked cherries, exotic spice, marine-minerality and hints of sweet herbs. On the palate, I found medium-bodied textures yet still lighter than I expected, with dried black cherry and strawberry fruits. Hints of tobacco, sweet herbs and inner florals lingered on the palate long into the finish, with an earthy-mineral tinge. (91 points)

2nd Flight: Modern Leanings

Azienda Bricco Rocche (Ceretto) Barolo Brunate 1990 – The bouquet was gorgeous with spicy ripe cherry, cigar box, hints of orange citrus, and menthol. It entered juicy on the palate, with pretty ripe cherry and sweet spice tones, yet falling off toward the mid-palate, and ultimately becoming muddled with an odd note of rotten fruit. It finished with medium-length and hints of fine tannin, but it appears that the Ceretto Brunate may have already seen its day in the sun. (90 points)

Elio Altare Barolo Vigneto Arborina 1990 – The nose was dark and intense, showing black earth, minerals, hauntingly dark floral tones, dried black cherry, cedar, and savory herbs. On the palate, I found unbelievable silky textures and medium-to-full bodied weight, with vibrant red berry fruits, spices, minerals and vibrant acidity that added great energy to the mix. It was so easy to like that you could easily find yourself drinking it instead of tasting. The finish was long with a display of dark red fruit, saturating sweet spice, tobacco and dried roses. (93 points)

Luciano Sandrone Barolo Cannubi Boschis 1990 – The ‘90 Cannubi Boschis was at first dark and brooding in the glass, taking time to unfurl, yet once it did–what a beautiful display it was. Here I found a dark and meaty bouquet with minty herbs and bright cherry adding freshness. As it sat in the glass, notes of dusty spice and dried rose appeared, yet there remained a note of beef blood, which grounded this in the earth. It was silky on the palate, yet structured and still youthful, showing tart cherry, orange peel and tobacco. The finish was long and saturating to the senses, with lively tannin and dried red berry tones. (96 points)

3rd Flight: Serralunga and Monforte

Gaja Barolo Sperss 1990 – The ‘90 Sperss was remarkably fresh for both the vintage and what I expected from the wine. Here I found a gorgeous bouquet of dried violets offset by dark earth, leather, red licorice, dusty old spice box and crushed stone. On the palate, soft textures were complemented by an undercurrent of ripe dark red fruits, with hints of dried citrus, minerals and brisk-energizing acidity. It finished long and floral with lingering hints of undergrowth, spice and dried red berry fruit. (97 points)

Giacomo Conterno Barolo Cascina Francia 1990 – The nose displayed an overwhelming mineral, metal and sawdust note, lacking in fruit but also not showing any aromas that I associate with cork. On the palate, it was one dimensional, showing dark red fruit but without any energy or drive. I’m sure this was an off bottle, but I’m not exactly sure of how it arrived at such an odd state. I declined scoring it as a result. (NA)

Poderi Aldo Conterno Barolo Riserva Granbussia 1990 – This is further evidence that when an Aldo Conterno Barolo is on, that there is little else that can compare. The ‘90 Granbussia was Monforte-fruit personified. It was dark, viral, and brooding, with dried black cherry giving way to iron-like minerality, dusty florals and earth. On the palate, it was silky but with an underlying current of dark tannic structure and mineral earth tones, as black fruit saturated the senses. It was powerful and still tense, showing further potential for the cellar as it finished long on dried berries and tobacco. (94 points)

4th Flight: Barbaresco

Bruno Giacosa Barbaresco Gallina di Neive 1990 – The bouquet was gorgeous with sweet florals and exotic spices, followed by dried strawberry, tobacco and hints of floral undergrowth. On the palate, I found a silky expression made vibrant through juicy acidity with mineral coated dark red fruits, and spices. It finished long and floral with hints of sweet herbs, lasting minerality and mouthwatering acidity. It’s amazing how juicy and fresh this 27 year-old barbaresco is, as well as how Giacosa could create so many consistently beautiful wines across so many vineyards and vintages. (95 points)

Produttori del Barbaresco Barbaresco Riserva Pora 1990 – The Produttori Pora Riserva was so perfectly balanced and mature on this evening, showing a floral bouquet, yet rich with dried cherry, hints of olive, minerals and undergrowth. On the palate, I found saturating deep red berry fruit tones with zesty acidity providing freshness, and earth and tobacco adding depth. The finish was long and still lightly structured, and dried cherry and strawberry seemed to slowly melt from the senses. (94 points)

Gaja Barbaresco Costa Russi 1990 -The Costa Russi was a model of purity and nebbiolo refinement on the nose, as notes of pine and mint rose up from the glass, joined by hints of tar, dried rose, strawberry, potpourri and minerals. On the palate, I found zesty textures with nearly imperceptible weight, as the wine seemed to hover on the senses with lively notes of tart red berry, spice, citrus and fresh herbs. It’s amazing how youthful this felt, yet also perfectly mature, as it finished on dried berries, hints of cedar and inner floral tones. (93 points)

Also tasted in April 2017

Vietti Barolo Rocche 1990 – The ’90 Vietti Rocche is showing beautifully tonight. The bouquet was gorgeous and intense, with black cherry, mint, tobacco, sweet spice, dried flowers, and hints of undergrowth. On the palate, I found silky textures with a kick of acidity adding bite, while crunchy tannin added grip. Tart black cherry, dried citrus, wild herbs, and intense minerality saturated the senses. It finished fresh with biting acids and tannin, but oh so good and drinking wonderfully. (95 points)

Article, Photos and Tasting Notes by: Eric Guido

For more impressions on our evening, visit: Wine Without Numbers