Wine Advocate | Rating: 96A rich, sensual tapestry of dark plums, cherries, smoke, incense, tar and licorice emerges from the 2005 Barolo Riserva Monfortino. Exotic, rich and layered, the 2005 boasts gorgeous depth and a sensual enveloping personality. I am quite amazed at how the 2005 has developed since I last tasted it, in November 2011. The once-firm tannins have never been more elegant than they are today. That said, as good as the 2005 is, it doesn't quite have the thrill factor of the very best vintages. Anticipated maturity: 2025-2045.Author: Antonio Galloni
Rating: 17Mid, mature-looking ruby with orange tinges. Much more mature looking in fact than the Clos de Tart. Very concentrated, classic Nebbiolo nose. Brooding with hints of Chinotto and sweet spice more than fruit. Very beguiling, pulls you right in with dense fruit and the merest hint of leather. High acidity impact, but with such density of fruit. No heavyweight, though. Quite powerful tannin. At the beginning of its evolution but already remarkably accessible. Long. (WS)Author: Jancis Robinson
International Wine Cellar | Rating: 97Tasting the 2005 Barolo Riserva Monfortino after the Cascina Francia is quite a shock. While the Cascina Francia is quite delicate, the Monfortino is a brute. Deep, dark and massively tannic, the 2005 is going to need as much as another decade to enter the early part of its drinking window. Sweet rose petal and mint notes gradually open up, but only offer a glimpse of what the 2005 will become. Monfortino is never giving in the early going (except right after bottling), so it is not much of a surprise to see it going through and awkward stage. Readers will have to be especially patient.Author: Antonio Galloni
James Suckling | Rating: 98This is the most sought-after Barolo by collectors around the world, and the 2005 is wonderfully polished and refined. The tannins caress the palate with wonderful character of marzipan and dark fruit, orange peel and cedar. Drink or hold.Author: James Suckling
International Wine Cellar | Rating: 97I am totally taken aback by the 2005 Monfortino. Every other young Monfortino I have tasted from barrel has shown its quality and personality immediately. The 2005 is an exception. A wine that was hard and compact until quite recently, the 2005 is finally starting to open up. The fruit is incredibly pure, precise and brilliant, but the best is yet to come. This is a great showing from the 2005. Tasted from magnum. - Antonio Galloni
Giacomo Conterno's two sons, Giovanni and Aldo Conterno, formally took over the estate in 1961. With the older Giovanni Conterno already responsible for winemaking since the 1959 vintage, Aldo Conterno eventually parted ways over conflicting winemaking philosophies with his brother, and he then founded his own estate: Poderi Aldo Conterno in 1969. Both wineries share the view that the "modernist" approach (using small oak barrels and shorter maceration times) undermines the inherent fruit of the Nebbiolo by adding too much vanilla flavor to the wine. Roberto Conterno, became the 4th generation to man the helm in 2003, and has continued the traditions, while expanding the estate's holdings to include 3 hectares of Ceretta vines.
Today, Conterno's Monfortino Riserva (their Grand Cru) is only produced in exceptional years - at times when the full expression of the Nebbiolo grape can be seen in the wines. A lot like the wines of Giacosa and Gaja, Conterno wines are deserving of a place in any cellar for their age-ability both as an investment or eventual drinking pleasure.
*Pictured (left) - 'The Arione Single Vineyard purchased by Cantina Giacomo Conterno'
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
- 119 bottles owned
- 26 collectors