I first tasted Sobrero, when somebody brought the 1982, and I fell in love with it, and started seeking out older vintages. The 1971 came from a full case acquired some years ago, and I have drunk five bottles. Very consistent and quite brilliant. This one was served with a simple roasted chicken, mashed potatoes with truffle and spinach. The complexity of the wine really came through, and the flavors were of cherry, rose hips, mushroom and leaf meal. Serious length, and perfect balance. Absolutely stunning wine, and hard to think that it could be improved upon. 98+
I had some of that '82, as well. Manducattiâs in Long Island City had a deep cellar and had it on the list for $65 or so into the 2000s. Truly a great wine.
Some or all the fruit came from the Monprivato vineyard, I believe. When one of the Sobrero brothers died, the survivor sold that plot to Giusepple Mascarello, which is how Mascarello gained its monopole position. I believe the Sobreros shut the winery at that point, though there is someone producing under that name now.
I had the 2010 and itâs fantastic. I have two bottles left⌠Not sure how I will resist drinking them!
That would be Francesco Sobrero, a different estate. While this winery has some plots in Villero, most of its holdings are in lesser vineyards, according to its website.
A correction to what I wrote above. Filippo Sobrero had vines in Villero as well as Monprivato, according to Sheldon Wassermanâs Italyâs Noble Red Wines â which helps explain the quality. He sold his land to Mascarello in 1985.
Down to my last three bottles. I hesitate to write a note because I am constantly on the lookout for more, but I donât think that there is any out there, or if there is, would have to be pried away from a dead ownerâs hands.
Because this is an extraordinary wine. Looking through my original post from six years ago, I noted the same aromas of earth and roses, and added a point. It is one of the greatest Barolos I have ever tasted. I served it for lunch with a flor del Basc pizza with wild mushroom and cheese and a touch of truffle oil. It worked well enough, and we drank the final glass by itself, savoring each drop. 99+
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I had a 79 a number of years ago, and it was one of the best wines I had all year, and one of the best Barolo Iâd tasted. I saved the bottle for a while trying to find more, but my half hearted google searches turned up nothing, and only later did John or maybe Bill share the full backstory of what made the wines special in that era.
Originally Iâd just assumed it was one of those fluky things, âno great wines just great bottlesâ and all that.
Giovanni Sordo owns a small plot in âMonprivatoâ as well. Within the last decade he has started to bottle a âMonprivatoâ along with Giuseppe Mascarelllo