Rick K

9.3

Tar, underbrush, anise, rose, raspberry. Bracing but not aggressive tannins. Really nice. Not as exciting the second night, which leads me to think it's at or near its peak. I've got more, so let's do this @Larry Frierson ! — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa — 7 years ago

Lee Hill

9.2

Really excellent, showing some restraint which may be hiding something that will come out with even more time...but delicious now — 10 years ago

Dan Thomas

9.2

Rich and full with salinity and mineral backbone. Could use a touch more acid — 10 years ago

Phil Kessling

9.1

2001, Madonna delle Grazie Il Marroneto Sangiovese. A Brunello with 14 years of aging, doesn't get much better. Still has primary black fruit but layers of secondary flavors. It continues to open up and get more complex through the evening. — 11 years ago

Joe Herrig

9.2

I get the pinot/nebbiolo comparisons these wines get, but I think it acts a bit more like Grenache (aka Alicante or Cannonau in parts of Italy). I can see why they are on the rise. — 11 years ago

Austin Ferrari

Wine Director Hillside Supper Club

9.3

Needs a little time after chilling becomes it will definitely open up and become more expressive and aromatic. — 12 years ago

Cubby Dimling

9.4

100% carricante. light oxidation and malo nose. citrus. med + body, med acidity, med body. katie says "who needs white burgundy?" about really great carricante. I think we both do. this is like a baby carricante with more crispness and a shorter finish and less dynamism. another perfect summer white. — 12 years ago

Stephen Sternberger

9.2

Once decanted, magnificent. Full mouth of luscious dark berries with a lingering finish that begs for the next sip. Wonderful with red sauce on pasta. A great complement to nearly any Italian meal. If decanted for a couple hours, my bet is most of the other lower rated reviews would be much improved. Doesn’t need more bottle time. Just needs to be enjoyed! (And it requires food to bring out its depth and character the most! If I may be so bold, I recommend your favorite pasta with Emeril’s vodka sauce. Cannot beat it.) — 7 years ago

with Larry

Martin Mills

9.0

Still a little young with unresolved tannin but pointing in the right direction. Hint of alcohol on the nose but mostly that menthol eucalyptus note along with honeyed fruit, a hint of coffee. Dark colour mostly opaque and still youthful right to the edge. The palate is mostly fruit, fig, more herbs, quite dry but in a dark chocolate kind of way, that is, more-ish. — 8 years ago

Matthew Denci

9.0

Interesting, sort of like you took Italian barbera and lightened up two notches. At first it was a bit sour cherry, high acid, and short finish but with time it put on a little weight and showed more what I would call the barbera hallmarks, a sort of richness, balsamic notes, bitter green near the back and a long finish. Interesting more than great but worthwhile none the less. — 9 years ago

Stephanie Bruno Herndon

9.1

Terre Nere's bigger, slightly bolder big brother. A bit more shoulder and depth with the same lovely dried violets, crushed earth, and minerality. Beautiful. — 10 years ago

Kenta Hayashi

9.2

I have a cold so my nose is stuffed, but I this wine is intensely aromatic with dark Cherie and wet forest. Will do well to set aside this bottle for at least five more years. — 10 years ago

Caleb Schiff

8.9

Needs more time . — 10 years ago

Chris MacLean

9.4

The most fragrant and delicate of the 6 great Barolos. Similar in style to a few of the Barbarescos but with more structure. You could even call it refreshing--for a Barolo. — 11 years ago

with Andrew, Gianluct and 1 other

Sarah Monceaux

8.9

The more I drank, the more I liked it - — 11 years ago

Manchester Sheldon

9.5

Really good with a house made mortadella and Gorgonzola platter — 12 years ago

Erik Schneider

9.7

Freshness, balance and long lasting aftertaste. What more do you need? Arneis grape for love — 12 years ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.0

There needs to be more Pinot Meunier — 12 years ago

Adam Kincaid

9.2

This was wonderful. Bright purple hues in the glass and a tightness on the first sip that told me we had to decant it. Did so for 24 hours and could have used some more.

Highly acidic, rich tannins, but well balanced with dark fruits and a little sourness. This is a complicated guy. I could use a few more glasses and another day of decanting to pull it apart. — 7 years ago

with Jillian

Manuel Buergi

9.7

The Voerzio Capalot/Brunate 01 (mag) was the third WOTN for me. A perfect Voerzio expression. Hell of a nose and intensity/concentration. Much fresher and more vivid than a 09 I had last weekend. 01 seems to rock here again. Bright red stone fruit, dark roses and flowers, coffee bean, some mocha, tarry irony minerals. You kinda feel the old vines here. Wow. — 8 years ago

Max Kelly

9.1

More rounded black cherry fruit w medicinal, herb and rocky notes. Very dense and tannic with notable grip on the finish. Good stuff but sooooo young. — 9 years ago

sam howe

9.6

Really interesting wine which gets more complex the warmer it gets - would recommend this as an aperitif — 10 years ago

Eli Chait

9.0

More tannic than the Langhe, heavy fruit than the Langhe — 10 years ago

Sam Decker

9.3

Longer oak and bottle aging than the Cerasuolo Classico, and correspondingly more cured meat and leather and earth balancing the bright red fruit. Very pretty. Cote Rotie fans should love the acid structure and savory tones. — 10 years ago

Michael Malecki

9.4

Oh man I should have gotten more of this! — 11 years ago

with Jeremy

ie

9.0

Beautiful brilliant onion skin color. Muted nose on day one with a kind of sauvage impurity. Totally purified on day two: some vanilla, lemon curd, quince in a fresh and light expression. On the palate immediately attractive: round, smooth and light weighted. Keep it for the next day to get more. — 11 years ago

Madeleine

9.0

very easy to drink! — 12 years ago

Kelly Cee

9.2

One of my more favourite wines — 12 years ago

Luis Rivera

9.7

2 more bottles at babbo. Come and get it! Only a buck fity. — 12 years ago