TN: 2013 Francesco Rinaldi e Figli Barolo Le Brunate (Italy, Piedmont, Langhe, Barolo)

  • 2013 Francesco Rinaldi e Figli Barolo Le Brunate - Italy, Piedmont, Langhe, Barolo (3/17/2023)
    Decanted 3hrs. While some very pretty aromatics gave an early impression of promising things to come, I found the first half glass a tad on the thin side / nice, but unremarkable. Thankfully, I had this on a cold Sunday night, with an episode of the Last of Us and David Leans Oliver Twist, so I had a good solo 3 hrs to play around with it. And it grew on me. Slowly, but with steady traction. Very pretty damson / dark plums core, easy and gentle tannins and acidity on the palate, a very comforting young Barolo (but no lack of structure either). I don’t think this will ever will win the Blue Ribbon, but it will win a perfect place at my table any day. ‘Please Sir, may I have some more…” (93 points)

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I think the '13 Brunate is the best wine I’ve had from Francesco Rinaldi (the new Rocche dell’Annunziata in 2018 coming close, I think, and adjusted for vintage quality it was especially good). Personally I’d rate it a bit higher than you, but I think it a very classic wine that should benefit from cellaring, so we’ll see how high it goes with time.

Interestingly, I didn’t really like the '16 Brunate from Francesco Rinaldi, but I’ve only tasted it once so perhaps it will show better next time.

Remember when these were $45…

Yikes. You’re braver than me. I have some of these cellared and tiptoe past them like they’re sleeping babies.

I think Francesco vs underrated vs Guissepow when I tasted there about 10 years sho, but that was out of the barrel. It did seem more approachable,

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Hi Rob, This is one of those wine experiences where a score or a note even really fail to convey my experience with this one - rest assured, I liked it plenty! :blush:

I hear ya - I might paid $55 and they are now, what $70-$80?

Dale - Were you drinking this with food? I wasn’t sure with the interlude you mentioned.

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$93 at benchmark

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Good question John, and yes. One of my favorite bachelor creations, the high end burger dip. Quality ground beef, a Macrina Brioche bun (local high end Seattle bakery), sautéed mushrooms (chanterelles if they are in season) and white onions with melted provolone, a thin dab of Dijon and of coarse the Au Jus for dipping. Does me right every time.

  1. You’re making me salivate.
  2. It took you three hours to down the burger?

No Sir! I barely come up for air from my Au Jus!!! If i had a snorkel in fact….

So, much of the bottle was consumed without food, I guess. I asked because, at that age, I find the Barolo really needs food.

Sounds great. I have a few bottles of the regular Barolos, but not the Brunate. Maybe it’s time to check in.

Doesn’t Barolo always want food? They just aren’t cocktail wines, imho.