Wine Advocate | Rating: 87The 1990 Barolo Brunate has moved past its prime with flat aromas of spice, saddle leather and sun-dried apricot. That special twinkle or spot of energy you hope to see in aged Nebbiolo has become faint and faded. It's not all gone, but it's not bright enough to carry the wine forward for much longer. Dried prune, teriyaki sauce and dark carob seed play leading roles in terms of the bouquet. The mouthfeel is long and textured with a touch of grittiness on the close.Author: Monica Larner
Wine Spectator | Rating: 91Ripe and exotic, layering some herbal notes of sage and basil between the blasts of Port-like berry and plum flavors. A big wine, it finishes with a final whack of alcohol.
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 18 bottles owned
- 7 collectors