Super pretty Langhe Nebbiolo. All fruit is from Castiglione Falletto in Barolo but they don't age it as long and the winemaking is a bit different than DOCG guidelines call for. Fermentation in stainless and elevage in the traditional neutral Slavonian oak botti. Pours a pale ruby-garnet hue. Nose of slightly dried sour cherry, potpourri and rose + violet floral tones, new asphalt, slightly volatile balsamic character, and a slight fennel-spiced cured meat note. Palate confirms the nose with the fruit showing a bit more prominently on the palate. Acid is screaming and tannin is firm with moderate (+) intensity yet already decently fine grained and caressing, this could honesty probably do well from a couple more years in bottle. Medium (-) body but still has some layered texture to it. Couldn't go wrong with this and a hearty baked pasta dish. Very tasty and a great value for Piedmont Nebbiolo of decent quality.
Super pretty Langhe Nebbiolo. All fruit is from Castiglione Falletto in Barolo but they don't age it as long and the winemaking is a bit different than DOCG guidelines call for. Fermentation in stainless and elevage in the traditional neutral Slavonian oak botti. Pours a pale ruby-garnet hue. Nose of slightly dried sour cherry, potpourri and rose + violet floral tones, new asphalt, slightly volatile balsamic character, and a slight fennel-spiced cured meat note. Palate confirms the nose with the fruit showing a bit more prominently on the palate. Acid is screaming and tannin is firm with moderate (+) intensity yet already decently fine grained and caressing, this could honesty probably do well from a couple more years in bottle. Medium (-) body but still has some layered texture to it. Couldn't go wrong with this and a hearty baked pasta dish. Very tasty and a great value for Piedmont Nebbiolo of decent quality.
Mar 6th, 2017Very berry. Savory, medium bodied with Juicy Juice tang. Medium-grind pepper. From Shawn's.
Very berry. Savory, medium bodied with Juicy Juice tang. Medium-grind pepper. From Shawn's.
Oct 5th, 2015