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Damilano Barolo Cannubi 2008

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
  • RP92
  • W&S91
  • WE91
  • WS90
15% ABV
  • JS95
  • WS93
  • RP93
  • WE92
  • WE95
  • JS93
  • WS93
  • RP93
  • W&S90
  • JS96
  • WS93
  • RP92
  • JS95
  • RP93
  • WS92
  • WS94
  • WE92
  • WS94
  • WE92
  • WS91
  • RP90
  • WS92
  • WS95
  • RP91
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15% ABV

Winemaker Notes

The wine has a striking garnet, ruby red color with subtle orange reflections. It has an ample nose with evident notes of cherry and plum that evolve into hints of tobacco, licorice and cocoa. On the palate, it has a harmonic flavor that is pleasantly dry, with soft tannins and full body.

Critical Acclaim

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JS 95
James Suckling
The Damilano family owns the biggest piece of the Cannubi vineyard, with about 11ha. This fabulous red has sensual aromas of dried flowers, sweet fruit and chocolate. Fullbodied, with fine tannins and a delicious finish.
RP 92
Robert Parker's Wine Advocate
The 2008 Barolo Cannubi emerges from the glass with freshly cut roses, sweet raspberries and spices, all supported by French oak. It is a very pretty, attractive wine with plenty of vineyard character and personality. The Cannubi is also the most feminine of the 2008s I tasted from Damilano. A silky, refined finish rounds things out in style. Anticipated maturity: 2016-2026.
W&S 91
Wine & Spirits
A massive wine with Cannubi richness, this is pillow-soft in its tannins, even as they come back earthy, firm and lasting in the end. Scents of cedar and truffle meld with anisette spice, making this approachable now and over the next several years. For roast squab and wild mushroom risotto.
WE 91
Wine Enthusiast
Damilano’s wines are distinguished by the full, generous style they embody. This gorgeous expression shows intensity and power presented in elegant and measured terms. The finish is characterized by notes of red cherry, spice, cedar and dark cola.
WS 90
Wine Spectator
A broad swath of cherry, plum, leather and licorice notes highlights this red, shored up on a firm base of dusty tannins. Sweet fruit makes a lasting impression. Best from 2015 through 2030.
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Damilano

Damilano

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Damilano, Barolo, Piedmont, Italy
2008 Barolo Cannubi
The origins of the Damilano family company dates back to over a century ago, when Guiseppe Borgogno, the great-grandfather of the current owners, started to grow and make wine from his own grapes. This tradition was kept up by Giacomo Damilano, the founder’s son-in-law, together with his children, until it was passed on to his 4 grandchildren, who very attentively manage their forefathers’ land today. The wines produced are renowned for their upright style and the estate is widely appreciated due to the strictness and passion that accompany all of the company's activities.

The vineyards, partly owned and partly leased, are situated in the most famous crus of the Langa region: Cannubi, Liste, Fossati, and Brunate, which are almost entirely cultivated with Nebbiolo da Barolo, and to a lesser extent, with Dolcetto and Barbera varietals.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

GZT10009824_2008 Item# 121922

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