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Damilano Barolo Cannubi 2009

  • JS95
  • RP93
  • WS92
750ML / 14% ABV
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750ML / 14% ABV

Winemaker Notes

Garnet ruby red with orange reflections. The bouquet is ample and embracing, with pronounced fruity notes of cherry and plum, plus notes of tobacco, licorice and cocoa. On the palate, the wine is harmonious and pleasantly dry with soft tannins. It is broad and full-bodied with a persistent finish.

Critical Acclaim

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JS 95
James Suckling
Lots of blackberry and cherry character with hints of spices. Plummy. Full body and super-velvety tannins. The finish is juicy and pleasantly chewy. Lovely austerity. Hard to say if 2009 is better than 2008. Better in 2015.
RP 93
Robert Parker's Wine Advocate
The following three single-vineyard expressions all show evident oak tones that need more time to integrate with three to five more years of bottle age. The 2009 Barolo Cannubi is the most feminine and delicate of the three, with fragrant floral tones and bright fruit to distinguish it. The wine is subtle and strong at the same time with a medium build and impressive staying power. You do, however, get lots of spice and roasted coffee at the onset that should diminish with time. This wine is built to last longest with silky, polished tannins. Anticipated maturity: 2016-2026.
WS 92
Wine Spectator
This elegant, expressive red is packed with sweet cherry and strawberry fruit, with leather and spice flavors. The ripe tannins need a few years to integrate fully. Long and detailed on the finish. Best from 2016 through 2030.
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Damilano

Damilano

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Damilano, Italy
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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.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo 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, 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 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 soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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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 Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

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 cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

VIJTDLBCN7509_2009 Item# 133920

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