Joel Lara

9.5

This is a full-bodied, intense Barolo with high acidity and a powerful tannic structure, yet somehow it maintains a sense of elegance and balance. After decanting for two hours to allow the wine to soften, the aromatics remained effusive, with a gorgeous spice and herb driven flavor profile. The nose has layers of pine, tar, anise, sassafras, bay leaf, all spice, and cloves, with dark cherry and balsamic in the background. On the palate, the fruit and balsamic flavors come through more clearly with dried fruits emerging as well, and there’s a strong mineral backbone with an iron element. Tannins provide a round plushness on the palate initially, but eventually give way to a chalky dryness. When paired with the appropriate food the tannins smooth out nicely with just a hint of dryness. This paired beautifully with herb-roasted rack of lamb and green peppercorn sauce with a side of wild mushrooms. Finish has moderate length, with spice notes lingering on palate. I’d guess that this can age for many more years, but it’s tasting great right now. — 4 days ago

romo

9.3

Consistent notes, super forward. Prune-y turning to very dry after 30mins. — 7 months ago

Chris MacLean

9.2

In good shape. Pretty on the nose, very muscular on the palate. Iron, blood, and roses. Lots of structure. Almost full-bodied. — 8 months ago

Daniel veit

9.3

Loving 19’s and the long, bright future ahead for this vintage. Pure, elegant, balanced. — 2 years ago

Ben Christen

9.3

Great wine. Sometimes I think Barolo is what Bordeaux wishes it could be... — 6 years ago

with Ellen

Thijs Hendriks

9.5

Open for business. No need to wait. — 7 years ago

romo

9.4

The old label strutting its stuff. Immersive notes of roots and earth. Wow. - at Laurelhurst — 2 months ago

Mike Miller

9.3

A little spicy, balanced, elegant with crisp acidity in a dry finish — 4 months ago

with Anne

Pooneet K

9.1

First time having a langhe Nebbiolo from brovia (note brovia relabeled their previous Nebbiolo d’alba as a langhe Nebbiolo this year as they consolidated the fruit source I believe). Decanted 3 hours which was the right call. Everything you want in an entry level Nebbiolo. Aromatically wonderful. Lots of earth and red fruit and flowers. Slight bitterness. Great acid on the nice long finish. The 14.5% doesn’t come across at all. — 7 months ago

Chris MacLean

9.1

This bottle shows a little too much ripe fruit. Still good but on the heavier side. — 9 months ago

with Sarah

Benno

9.3

Very clear and transparent. Lovely wild strawberry and liquorice palate, plenty of power such that it could almost pass as a barolo, but not drying. 14%. Really very good. — 6 years ago

Steven Heydemann

9.3

Brovia from this era can be uneven. This one was on its game. Took a full day after double decanted, then a huge mouthful of classic tobacco smoke, tar, rose, dusky cherry, and zaatar-like herbs. Nice stuff. — 7 years ago

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9.2

Just bottled, Brovia's 2014 Barolo is superb. Ample and broad on the palate, it is endowed with serious muscle and pure power. Lavender, mint, pine, plum, sage and a host of mineral and savory notes wrap around a core of plush dark blue/purplish fruit. The 2014 is a superb wine that may very well turn out to be even better than this note suggests. (Antonio Galloni, Vinous, February 2018) — 8 years ago

Steven Heydemann

9.1

Brovia is always a pleasure, especially the Rocche, but in 07 it falls a bit short. Just a bit. — 3 months ago

Dru Margolin

8.9

Decently dolcetto. — 4 months ago

Jay Kline

9.5

Popped and poured; enjoyed over the course of a couple of hours. The 2016 Villero pours a bright garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with powerful notes of Morello cherry, raspberry, fresh roses, tar, orange curaçao, talcum powder, dried green herbs, and gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Villero is one of those MGA‘s that will show well young and this was no exception. While other 2016’s might still be locked down, this was full of pleasure. With this much balance, there’s a long life yet ahead. Drink now through 2066+. — 5 months ago

John Hagood

8.9

From Chambers on 4/6/2025 post DCHC conference. Peach apricot jasmine. Citrus. Well balanced b — a year ago

Steven Lee

9.4

xmas 2023 drink. orange zest and roses tar. quite floral. — 3 years ago

Jay Kline

9.1

I don’t hide the fact that I’m a massive fan of Brovia and their Freisa which they produce in a dry, still style is among my favorite values in all of Piedmont. The grapes for this wine come from the Villero cru and are aged exclusively in stainless steel. Production is extremely minuscule with under 1000 bottles made per year however, tracking some down is well worth the effort. The 2017 version has aromas of dark blackberries, roses, and tar while the palate is packed with strawberries, mulberries, blueberries and dried herbs. Impressive structure with mouth-drying tannins and snappy acidity leading to a long, tongue-smacking finish. Capable of aging? Yes, and probably would be an interesting one to follow over the next five to ten years. That being said, these are really meant to be consumed on the younger side while we wait for the Barolo’s to mature 😉. This bottle was paired with the “kamikaze” lasagna we got last night from Au Courant which, as it happens, was also my source for this bottle. — 6 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.3

In magnum. All about structure. Aromatic. — 8 years ago

with Grace, Rose and 1 other