Wine Spectator | Rating: 94A rich, sumptuous Barolo, with bass tones providing a full range of plum, earth and spice to match its more elevated floral and mineral notes. Firm, but not stiff, with a fine lingering aftertaste of tobacco and spice.Author: Bruce Sanderson
International Wine Cellar | Rating: 94Good deep red. Captivating, faintly decadent aromas of raspberry, game, rose petal and licorice. Silky and lush on entry, then quite gripping in the middle palate, with solid acidity and a more powerful tannic spine than the 2005. This highly concentrated wine really stains the palate on the rock-solid, very long finish. Shows the structured side of the vintage.Author: Stephen TanzerIssue: Nov/Dec 09
Wine Advocate | Rating: 93The 2006 Barolo Colonnello opens with a fabulous bouquet of tar and roses. A focused, sinewy wine in this vintage, the Colonnello emerges from the glass with regal elegance. It is a mysterious, sensual Barolo that only gradually reveals the true breadth of its personality. Constantly changing in the glass, the Colonnello offers tons of complexity, with sweet, aromatic notes that return to frame the austere, powerful finish. The terrain in Colonnello contains a slightly higher percentage of sand, making it Conterno's most silky, accessible single-vineyard Barolo, in relative terms, of course.Author: Antonio Galloni
Self | Rating: 89Author: AoB
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
- 125 bottles owned
- 23 collectors
- Average collector rating: 89
(Out of 23 collectors)