Gian Luca is making incredible wines. He is also a really genuine and incredibly smart guy. He is a consultant to many wineries in Piedmonte. If he was from a rich family with many vineyards he would be in the elite circle. As it is, his wines bring finesse and incredibly purity to the table. The Nebbiolo is fantastic from a difficult year.
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We had 23 Gattinara and 21 single vineyards
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If you tasted with Roberto, what did he say about 2021?
When I visited Cucine Nervi last month someone mentioned they had very bad frost and crop loss in 2021 in Gattinara, but I forgot to ask how that affected the bottlings, whether any single vineyard fruit went into the regular Gattinara or not. I wasnât even sure if there would be 2021 single vineyard bottlings, so thatâs good to know. Either way, sounds like theyâre great so thatâs nice!
How was the 2023?
Edited to tag @dcornutt
In theory, yes. But it still should be quite good. And it shouldnât need to age as long.
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Thanks!
What is it a blend of?
I didnât see any mention of this blended variety on that webpage you sent about the wines.
Canât find anything about it on Google either.
100% Nebbiolo. All B&B is 100% Nebbiolo. So âblendedâ here means from multiple vineyards. I think the bulk of it comes from the younger vines in the Falletto MGA, which they own in its entirety.
He loves 21s. This is a vintage to lay down. 22 is a vintage to drink soon.
The 23 that we tasted was very young. A very good year.
BTW, in 2022, the productoriis were all combined and only one single bottling will be made. I have heard here in Alba that the wines are fabulous. One to buy in that it will be accessible on release.
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Popânâpour. Just needed 30mins after the first pour and then it was very approachable and lovely aromatic.
Still very young and there is a good tannic bite to it, but nothing problematic in my view.
Lovely stuff.
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2020 Nervi-Conterno Gattinara Vigna Molsino: A wine of real savoury character and depth. No artifice here, great purity of Nebbiolo fruit. Dark cherries with a smoky/tarry edge. Plenty of plant matter and earth. Good flesh and awesome presence. Builds through the palate and finishes with loads of floral spice. Should be magical in a few years.
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2021 Piero Busso Barbaresco San Stunet
Obtained this and the Albesani Vigna Borgese to try after having a wonderful bottle of the Mondino.
Pop nâ pour into a Grassl Cru. Bright ruby color extending to a thin clear rim. Darker and more brooding on the nose and palate compared the Mondino, but just as graceful. Youthful aromas of macerated sour cherries and strawberries, dried violet petals, star anise, cocoa powder, and polished leather. Initially this felt dilute on the palate, but with air the concentration of flavors fill in. Pretty savory with notes of peat, sage, and chalky minerals, along with some hints of plum and red currant as well. I particular enjoy the lingering finish of tobacco and dried herbs. Even with its savory and dark character, this is graceful and quite drinkable owing to its fresh acidity and fine powdery tannins that just tingle the palate. The alcohol does creep in a little on the back of the throat, but is not intrusive.
This is a serious and contemplative Barbaresco that Iâm sure will become more interesting and gain complexity with time. I may have a preference for the brightness of the Mondino, especially for earlier drinking, but this is delicious in its own right.
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I just had a 2020 Pian Del Ciampolo, which is the entry-level wine form Montevertine. Their Pergole Torte remains one of the best wines Iâve every had, but it costs north of $300/btl. This was under $50 and a beautiful wine. Itâs everything youâd ever want from a solid Chianti- sour cherries, crushed oregano, dried flowers, dusty tannins, mouth puckering acidity. Lovely stuff.
Noah, is this in the wrong thread probably? Sangiovese and all âŚ
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Last week, I had a number of Nebbiolo based wines with my wine group.
The highlights included
2010 Vajra Barolo Bricco delle Viole - Over recent years, I have had some younger wines from Vajra that I have liked. So, I was excited to try a 2010 that a friend brought. Still a bit young and not yet showing mature flavors, but I though the wine was quite good (rich and balanced) and should be really good with time. Even last week, it was fun to drink.
2015 Produttori Barbaresco - Another excellent wine that was drunk too early. These wines are so well priced and aged so well.
1999 Giacosa Barolo, 2008 Giacosa Barbaresco Asili, 1999 Sandrone - We had these together as a flight. Facinating flight. I really like wines from Giacosa and these were quite good. The Barolo was richer than was the Barbaresco, as could be expected, but both had the wonderful complexity of Giacosa. The Sandrone had the richness of the Giacosa and a friend thought it seemed llke the two Barolos were made by the same person. But, I thought that the Giacosas, although very different in taste (esp. richness), both seemed like they were made by the same person in that they both showed Giacosa complexity and elegance and that the similarities between the two Barolos were more of terroir and vintage than of winemaking. In any case, all three wines were quite good and I would put the 1999 Giacosa Barolo as my favorite as it had both richness and complexity and 9 years more age than the Barbaresco. Really excellent flight.
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Total brain fart.
I had a 2016 of that wine and it was so tannic it made my mouth fell like it was covered in shrink-wrap.
Donât worry, sometimes in blind tastings they can also get mixed up.
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2023 E.Pira et Filgli Chiara Boschis Langhe Nebbiolo
Gorgeous bright black cherry fruit. Intense mouth coating with almost silky mouthfeel. Unsurprisingly lacking complexity at this stage, but the pure fruits are rather alluring. Lovely drink.
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This is also still tannic, but for me approachable.
That said then I donât mind rather tannic wines. Most young Barolo will be tannic.
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2003 Conterno Fantino Barolo SorĂŹ Ginestra, very fine but very ripe, on the edge of pruny. Still very tasty, probably best to drink up
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