E. Pira e Figli Barolo Cannubi Chiara Boschis 2009
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Robert
Parker -
James
Suckling
Product Details
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Somm Note
Winemaker Notes
This wine has a lively red garnet color. The bouquet has hints of ethers with persistent floral and fruity notes. On the palate, dry fruity and harmonious. This soft but stern wine finishes full of long-term persistence due to the tannins.
Professional Ratings
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Robert Parker's Wine Advocate
The reigning queen, however, is the 2009 Barolo Cannubi. This outstanding wine shows gorgeous inner and outer beauty. I am especially impressed with her 2009 edition because this vintage presented many obstacles to many of her neighbors in the same cru designation. The balsam intensity is mind-blowing: menthol notes are woven together with ginger, cola, dried rosemary, pressed rose and licorice. The wine leaves a memorable trail of lasting elegance thanks to its finely polished tannins and silky texture. Anticipated maturity: 2015-2030.
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James Suckling
Rose petal and berry aromas follow through to a medium to full body with integrated tannins and a fresh and clean finish. A refined and sexy Cannubi.
Other Vintages
2004-
Robert
Parker -
Wine
Spectator
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Wine
Spectator
The winery vinifies only the grapes provided by the estate vineyards, about 2 1/2 hectates, situated in some of best zones of the Barolo area: 2 hectares in locality Cannubi and Cannubi San Lorenzo, the rest in locality Via Nuova (Collina Terlo); the zone most known per the grape Nebbiolo that becomes Barolo.
As a top producer, Chiara Boschis, is always seeking to produce high quality and innovative wines that are elegantly balanced wines along with traditional structure and austerity. To further this effort she started to vinify separately the vineyards, Cannubi and Vian Nuova, to best show their individual characteristics.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.