Decanted back into the bottle and let to rest for 12 hours. Pale red. Dry rose, cherry pit, anise, cinnamon stick, walnut skin, tar and pencil eraser. Quite dusty, intensely floral and spicy with some beetroot and earth. Dried amarena cherry, more anise, cedar and cinnamon on the palate with cedarbox and sandalwood. Moderate acid, VERY soft and gentle tannin and quite a persistent and drying roasted coffee finish. Good concentration and weight and although this wine is unmistakably Barolo, it seems on the softer and more gentile side. Clean, tons of dusty potpourri personality, beautiful balance if a bit reticent at this point. Still quite enjoyable.
Nice note but where’s green olive? To me this wine always have green olive note.
Not so much for me, but I can see that salty mineral aspect. This was more dusty, floral and drying, less juicy and concentrated than I remember the '06 as…I’m guessing that both the '04 and the ‘06’ Burlotto need more time. But I couldn’t wait, I love the freshness and the whole cluster aspect to these Baroli. My experience is limited to the Monvigliero; do they have better bottlings?
Oddly, I haven’t noticed that in a young vintage of this wine since the 2001. Maybe it’ll come out later.
Are you sure these wines are made whole cluster? I asked several producers if they knew of anyone making whole cluster Nebbiolo (I’m curious to see how that would come out - potentially horribly) and none of them knew of anyone doing whole cluster. I also asked Antonio Galloni and he did not know of anyone either.
Josh Beck, from Rhys Vineyards, is the one that introduced Burlotto to me. He poured it blind and I remember quite clearly him mentioning whole cluster after the wine was revealed. It’s quite floral and drying with tons of hay and cinnamon notes, which are telltale whole cluster attributes, at least for me…I could be wrong though. I just sent a message to them and will let you know what I find out.
On a separate note, how was the 2011 vintage at your Domaine?
Cheers!
Thanks for the excellent note, Seth. You have a good style. Glad to have a few in the cellar. I bought the '06, too, and it sounds like you tried that, too. Did you happen to post a note – I did a quick search but didn’t see one.
From early November 2011:
2006 Comm. G.B. Burlotto Barolo Monvigliero
Decanted. Quite approachable, full of finesse rather than power within a gentle but firm whole cluster frame. Huge floral aromatics with mineral and tar, sage, cinnamon stick and clove notes. Beautiful acid profile and ripe tannin. Very dense and concentrated from 60 days on the skins yet lithe, balanced and quite delicate. Stellar.
Thanks for the clarification Ray.
Great. Appreciate it. Sounds tasty, but I like mine with some age. Well, except for the case of '06 Produttori Normale that I drank within a month of getting it… 
Thanks Ray!
Seth, 2011 seems to be a good vintage, but I don’t like passing judgement this early. We’ll save the conversation for later.
Verduno is not well-known as a village, but in my opinion Monvigliero is a Barolo ‘grand cru.’
I love Pelaverga, too.
(Disclaimer: I import Castello di Verduno.)
I won’t disagree.
The 04 is superb!
It is.
My notes when first tasting the Castello’s 04 read ‘This wine goes to 11.’ Great wine always makes me incoherent.
I’m glad Burlotto’s Monvigliero isn’t priced like a Grand Cru. I’m looking forward to trying the '04 in 2030.
nicely done sir. i am salivating. salivating hard. own few bottles from 80s, 1990 and 96. waiting on an occasion to open all together in the name of science to see the site typicity
Well,I would drink my last one in 2030,but my first in 2020.
Seth – I wonder if your long decanting caused the wine to close up some. I’ve had it recently in a restaurant, poured straight from the bottle, and the wine was quite open.
This link on Burlotto’s website seems (to my imperfect Italian) to say that they are not destemming before they tread on the grapes: http://www.burlotto.com/scheda_monvigliero.htm