Which Nebbiolo are you drinking?

Wow, this photo doesn’t even look real. I have been to Italy 10+ times but regrettably never this area. This was a nice reminder

Enjoyed this tonight. Was in line with my experience with the 2018 vintage being very enjoyable now. Didn’t even decant as this was a last minute decision to go along with our pizza and movie night. But definitely improved over the next hour or so

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This was surprisingly delicious and far exceeded my expectations. I decanted it for about two hours and the nose blossomed with wild exuberance (@Claus_Jeppesen all roses no tar!). At ~25 years old, the tannins were perfectly in the zone. I’ve heard that this producer holds back release until he thinks the wine is ready. There was no sediment at all and the cork stain was minimal. I see the 2015s on the market now.

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I have enjoyed the wines I’ve had from Petterino. Somewhat softer side of Gattinara maybe. Glad to hear they can age well.

2021 Margherita Otto Langhe Nebbiolo: Very pure and savoury. Some tar and roses, animal fur and smoked meats. It is dense and chewy, with a core of cherry fruits. There’s some ironstone and good extract to the long finish.

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Originally bought these in 2019 based on a very good showing of a 04 reserva from this unknown winery at least for me and tried a bottle on delivery that was a tannic mess. Stumbled across my remaining bottles today and wow it has come a long way! red fruit cranberry, strawberry and a hint of black cherry and tar notes tannin has subsided with a nice acid balance. Very floral on the nose. Don’t think I have had any other producer from Roero this is very nice.

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2009 Luigi Baudana Barolo Cerretta.

Popped this bottle and let it breathe for about 2 hours. This bottle was utterly spectacular. The nose indicated a powerhouse of a wine. Exquisite rose petals, some lavendar, a rich leather scent, approximating new buckskin. Some spice.

The palate was exceptional. Very fine tannins, and incredible acids made for a highly balanced wine. Very plush. Very sexy. Very masculine. Some raspberry, cloves, cinnamon, and dark anise. Excellent volume and tremendous length on the finish. Great concentration.

I will be seeking more of this sensational wine. The drinking window was perfect, though it could likely age far longer. In a great place now.

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Spent some time in Barolo recently, and there was much discussion about Roero, which I am quite unfamiliar with. Any recommendations that represent great QPR, and are available in the US? thanks, Mark

Arguably the finest expressions of Nebbiolo from Roero come from the Valmaggiore vineyard in Vezza. There are several top producers that bottle a “Valmaggiore” including Giacosa, Sandrone and Brovia. These are not inexpensive wines, but offer some of the best of what Roero has to offer.

A little less expensive, but also quite impressive, is the Angelo Negro “Prachiosso” Nebbiolo. Another single vineyard expression that shines IMO.

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2020 Vietti Castiglione Barolo

Opened it on day 1 to include in a blind tasting practice with other students and it was unsurprisingly tight but still showing Barolo typicity. Very high levels of short-grained tannins with high firm acidity. Moderate + flavor intensity of tart red and black fruit, rose petal, spice and earth with a persistent finish. Its 14.5% ABV showed with a slight burn.

On day 2 the wine was significantly more expressive as the perception of tannin softened and the ripeness of the vintage started to show. Riper red fruit and black cherry emerged as well as an intoxicating floral quality. The alcohol also seemed better integrated.

I still believe this is one of the better entry level values in Barolo that is worthy of cellar space, even if prices are continuing to creep up.

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I had a bottle of the 2020 at a friend’s house last weekend and was very pleasantly surprised by it. Had never had a Roero nebbiolo before to my knowledge.

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There are some great Roero Nebbiolos; they tend to be drinkable younger than Barolo/Barbaresco. They are often bottled as Nebbiolo d’Alba, too.

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I have the idea climate change is not going to be kind to Roero. Slightly warmer with sandier soil, and wines that can already trend a bit soft in structure and alcoholic. I’m sure it’s too broad a generalization, but it’s not a region on which I spend a lot of energy in exploring. Any reason to think this isn’t correct?

Just to play devil’s advocate. The free draining nature of sand could help and their proximity to the Tanaro could also help regulate it. That said, I don’t know anywhere close to enough about Roero Nebb and only have had some Corregias so I’d much rather let someone like Oliver chime in

I think the problem with the more permeable soil is in years that are both hot and dry, exacerbating the effect of drought. At least that is my take from what I’ve read. Some of the alcohol levels on the Valmaggiore bottlings are also very high. There was a recent discussion of that somewhere, maybe on this board but not 100% on that.

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And to your point, there’s been more drought recently in the Langhe then they can remember.

Now……does that mean better canopy management going forward and higher cropping to combat against it?

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A freind of mine started importing Manuele Priolo’s Roero wines. Not cheap and very rare (2000 bottles or so in successful vintages), but should be absolutely amazing! I have one bottle I am saving a bit.

I do see it is possible to find them in a US shop…

Going only on wines I’ve tasted, I don’t see a tendency for the better Roero wines to taste flabby or cooked, red or white; less so than Barolo, at any rate. Producers are doubtless adjusting for the warmer vintages in the vineyard, as was suggested above. It’s certainly true that the crus that became famous generations ago may not still be the best, due to climate change.

We import Almondo, whose vineyards are in the north of the appellation, some way away from Valmaggiore, and probably 2/3 of the reds I’ve tasted in the last few years have been from Almondo.

Thanks for the info Oliver and all, I will take a look at a few producers. This producer was very inexpensive and surprisingly good but maybe this was a better vintage?

Dinner last night, tried some young Barbaresco/Barolo

Paitin was a little difficult, even after several hours. Lacking fruit and really harsh tannins.

Renato Fenocchio very approachable and supple and best match to the grilled pluma.

Giacomo Fenocchio WOTN rich and full Barolo with the signature touch of funk but still very elegant.

Francesco Rinaldi was most fruit forward, but tannins not so well integrated.

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