TN: 2006 Cappellano Barolo Piè Rupestris Otin Fiorin (Gabutti)

[Neal.Mollen]

2000 and 2009, both crus

Those are both relatively forward vintages. When you do try them, try the Rupestris first.

thanks. That would be my default approach

[Shan_A]

I did have a 2007 Franco that was corked and old bottles are always a crapshoot, but the good ones are so great

I had a glass of 2007 Franco and my immediate reaction was wishing I had magnums of it. Unfortunately, have never tasted it again.

[Greg_K]

• 2006 Cappellano Barolo Piè Rupestris Otin Fiorin (Gabutti) - Italy, Piedmont, Langhe, Barolo (5/19/2019)
  Advanced colour for a 2006. There’s more bricking here than there ought to be, and the colour is distinctly brown. Fortunately, this bottle wasn’t messed up like the one I had at Barolofriends in February (that bottle prompted me to open one of my own to make sure the wine was actually sound). There’s initially a bit of volatility on the nose, but that tapers off with some extended airing (I started consuming this with lunch a few hours after throwing the bottle into a decanter in the morning). Overall, this is a lighter, and more delicate 2006 than most others I’ve had, and there’s a high-tonedness that’s not quite what I like. There’s fruit still, but it is more advanced than I would expect for just a 13-year-old nebbiolo. The palate is generally light, with tannins which are still quite primary – seems like different parts of this wine are evolving at different paces. I’m inclined to drink up…

This is pretty shocking to me. I have only a few bottles of this producer in the cellar, but had buried them based on the reputation that they are classic, long-lived wines. I am not even certain what vintage they are, just that I typically want 15 years at least in my baroli. Maybe I should go hunting for them. Thanks for the post

I suspect, only through my own limited tastings that the last few vintages that Teobaldo made were not quite up to scratch (this is pretty much the same story down the street at Bartolo Mascarello as well). Augusto’s wines are a little less rustic/volatile, though it is still traditionalist to a T, so if you have the younger bottlings, I wouldn’t worry. The 2011 is going to be legendary.

+1 It’s been so fantastic just pop and pour after 30 minutes despite clearly having the bones for aging, it’s hard to stop opening them. I’m very happy I have one of the 2011 in magnum, since they don’t tend to bring a lot of those into the US.

[Ken_V]

I suspect, only through my own limited tastings that the last few vintages that Teobaldo made were not quite up to scratch (this is pretty much the same story down the street at Bartolo Mascarello as well). Augusto’s wines are a little less rustic/volatile, though it is still traditionalist to a T, so if you have the younger bottlings, I wouldn’t worry. The 2011 is going to be legendary.

+1 It’s been so fantastic just pop and pour after 30 minutes despite clearly having the bones for aging, it’s hard to stop opening them. I’m very happy I have one of the 2011 in magnum, since they don’t tend to bring a lot of those into the US.

Which 2011 are you talking about?

[Greg_K]

I suspect, only through my own limited tastings that the last few vintages that Teobaldo made were not quite up to scratch (this is pretty much the same story down the street at Bartolo Mascarello as well). Augusto’s wines are a little less rustic/volatile, though it is still traditionalist to a T, so if you have the younger bottlings, I wouldn’t worry. The 2011 is going to be legendary.

+1 It’s been so fantastic just pop and pour after 30 minutes despite clearly having the bones for aging, it’s hard to stop opening them. I’m very happy I have one of the 2011 in magnum, since they don’t tend to bring a lot of those into the US.

Which 2011 are you talking about?

Rupestris. I believe Adrian is talking about the Rupestris as well, though he can confirm that.

[A_So]

Indeed the 2011 Rupestris. Had it again last night and it’s still ripping amazing.

[Claus_Jeppesen]

Indeed the 2011 Rupestris. Had it again last night and it’s still ripping amazing.

Had, the 2011 Rupestris and 2011 Pie Franco together
The Rupestris were shining. Far deeper than PF
2006 maybe it is different but the Rupestris is not fading. Fact
I’m other words
Do not drink up

[R0_M_0_R_R_1_0_N]

Thank you for the posts on these older vintages. I only started drinking Cappellano with the 2011s, and love the 11s, 12s, and 13s. The only older bottle I had was a 2005 recently and found it more advanced than my liking but in sync with many Baroli of the 2005 vintage, a vintage were I found many advancing early. In Piedmont a few days ago, I picked up a 2001 Rupestris and have great expectations for that bottle.

If I may ask where you picked up the 01? As wonderful as Piedmont is, the storage in both Retail and Restaurants is frequently deplorable

Grandi Botteglia in Torino. I’ve had hits and misses with wines from Piedmont (Grandi Vini, Alba) and Switzerland (Grandi Vini sourced in Piedmont). The wins seem to outweigh the misses so far. Condition of bottles (appearance) seemed ok, but will know when I start opening more. Also picked up some 1999 and 2001 Bric del Fiasc.

[Tom_Maskell]

An 89 Cappellano from mag in Feb was absolutely amazing as was an 89 in October. Both wines very young. A 90 from a year ago showed the warmth of the vintage, but it had years of life in it. Recent 2000s over the past 2 years were very good, but ready to drink. 98s still need time but show very well with some air. However, I’ve had plenty of crappy older Cappellano, pre-95, so it doesn’t surprise me that there is variability with 2006.

[roybehr]

After reading this board, it was with great trepidation that I opened my first bottle of 2006 Pie Rupestris earlier this week. Results were mostly good, though it was maybe the worst case of infanticide I’ve ever committed.

Consistent with other notes, the wine had a slightly brown/brick tint, which was scary. But the cork was in perfect condition and there was no sign of a problem. Initial taste was somewhat like drinking a barrel sample from a very traditional 2013 barolo - massive structure, a punch in the face, and a wall of tannin, but a clearly well made wine.

After decanting for 90 minutes, the wine opened a bit, and paired nicely with a tagliata di manzo (ribeye cap with arugula). Powerful beast meets powerful beast.

Bottom line on this bottle was that it was in good condition, but probably needed 10 years or 12 hours of decanting, or both.

[Ken_V]

An 89 Cappellano from mag in Feb was absolutely amazing as was an 89 in October. Both wines very young. A 90 from a year ago showed the warmth of the vintage, but it had years of life in it. Recent 2000s over the past 2 years were very good, but ready to drink. 98s still need time but show very well with some air. However, I’ve had plenty of crappy older Cappellano, pre-95, so it doesn’t surprise me that there is variability with 2006.

Wait, what? You had a mag of 89 Cappellano? I’ve never even seen one. I don’t suppose you still have the empty?