Barolo and Barbaresco are made from the Nebbiolo grape from Piedmont in North West of Italy. This is supposed to be an aristocratic grape when compare to Barbera and Dolcetto. Nebbiolo means the ‘Foggy One’ as the morning mists of Piedmont very often cover the vineyards over the rolling hillside. It has NOT been successful trying to grow this grape outside Piedmont. The wine was a little reluctant to release much nose but upon swirling, some bitter herb, green olive, lemon peel and tar came out with a little red fruit mixed with candy scented wrapping paper! When tasted, red (stone) fruits, red melon seeds, bitter herb, truffle and green olive were detected. The full body wine is a little sharp and astringent and has a tangy, zingy penetration of acid. The tannin is shredding after 11 years from the vintage but still needs a few good years to be fully tamed. This sure is meant to be a food wine with its acidity and tannin. A good wine with roast meat and game. Drink now or wait up to 4 years. (Rating 89-91 points) by Michael Lam of the Beverage Review.
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Alex, thanks for your comments. I happen to love the great nebbiolo wines too but I must say I have atsted barolos better than this wine!