Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 1997 Barolo Riserva Monfortino might be considered Giovanni Conterno’s monument, the greatest ever made in a series which goes back all the way to the 1950s. Enormously full and ripe, layered and textured with a richness which is almost indescribable, it truly has it all, the rose petals, tar, and licorice of the nose, the succulent density of the flavors, the endless finish which rises to a crescendo of sensual authority. Strangely enough, it is already approachable, even if it will undoubtedly be good for another quarter of a century. A last piece of good news is that the 1996 version of this wine, a work of art which seemed hewn out of granite, is finally beginning to soften, open up, and show its austere magnificence. Unlike the 1997, it is a wine I would not touch for another ten years but, as in the fable of the tortoise and the hare, it is entirely possible that the former beast will win the race.
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Vinous
The 1997 Barolo Riserva Monfortino has always been an unctuous, exotic wine. It is all that and more tonight. Layered and seamless in the glass, with no hard edges, the 1997 is one of the most opulent Monfortinos Giovanni Conterno ever made. I still remember tasting it in barrel, when it was so flamboyant. Time has tempered some of that richness, and yet the 1997 Monfortino is one of the wines that really shows the vintage at its most profound.
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Wine Spectator
The standard-bearer for Barolo. Medium-dark ruby-garnet. Rose petals, mushroom and slightly cooked red fruit. Some earth. Full-bodied, with big, caressing tannins. This is mouthfilling. Touches all of your taste buds. Complex flavors of plum, orange peel and chocolate. Very long. Why wait?--1997 Italian blind retrospective. Drink now. 750 cases made.
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.