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Giuseppe Rinaldi Barolo Brunate Le Coste 2008

Nebbiolo from Barolo, Piedmont, Italy
  • RP96
  • WS93
0% ABV
  • WS96
  • RP96
  • RP97
  • WS93
  • RP96
  • WS92
  • RP90
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Winemaker Notes

The Brunate and Le Coste grapes were vinified in different ways: the Brunate fruit was kept apart, and went into a special riserva that rested in the cellar in large bottles for ten years and was then put in standard bottles, while the other lots, following one of the most hallowed Barolo traditions, were meticulously blended together.

Since 1993 there are no longer a "standard" Barolo and a Brunate Riserva, but two different pairs of blends, all sourced from the same 4 estate vineyards. This is the cuvée of Brunate and Le Coste (10,000 bottles).

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Endless layers of dark, balsamic-infused fruit emerge from the 2008 Barolo Brunate-Le Coste. Tar, licorice spices and plums develop in the glass. Where the Cannubi/S. Lorenzo is seductive, the Brunate-Le Coste is all about power. Virile and imposing, the 2008 is likely to require another decade to start showing its true personality, but the truth is, it is already highly appealing. Violets, menthol, tar and rose petals are just some of the many notes that burst from this super-classic Barolo. The 2008 Brunate-Le Coste is another dazzling wine from Beppe Rinaldi and his daughter Marta. It is easily among the very best wines of the year. Anticipated maturity: 2020-2038.
WS 93
Wine Spectator
There's purity and perfume to the raspberry and cherry flavors in this Barolo, whose tannins are civilized and integrated into the elegant frame. This is intense and lingers with spice and tobacco notes. Best from 2014 through 2027
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Giuseppe Rinaldi

Giuseppe Rinaldi

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Giuseppe Rinaldi, Barolo, Piedmont, Italy
2008 Barolo Brunate Le Coste
Established in 1890, this attractive and distinctive house, is located just outside the town limits of Barolo, on the road to Monforte, both the traditions and the modern developments of Barolo merge. One part of this partnership is represented by the winery's current owner, Giuseppe Rinaldi, or, more simply, "Citrico," as he is known to everyone. Since managing great vineyards is never easy and always requires a true sense of stewardship of the land, to inherit this acreage in particularly valuable terroirs such as Brunate, Le Coste. <> Giuseppe "Beppe" Rinaldi is one of Piedmont's most iconic producers. Historically his wines have been hard to find because they are mostly sold to private individuals rather than the trade, meaning that large lots are nearly impossible to come by. These are among the most natural, unmanipulated wines being made anywhere. At times past vintages have shown some rough edges and excessive amount of volatile acidity, but those traits seem to belong to the past, as today's wines are cleaner and better made. The wines are fermented in an open-top wood vat using natural yeasts. Temperature is not mechanically controlled. The wines see a longish fermentation/maceration and are aged in cask. Although Rinaldi has changed out a few barrels recently, the only concession to anything resembling modernity is an old-fashioned rotary telephone, which seems to genuinely annoy him each time it rings. Yields here have never been particularly low but the trend towards warmer growing seasons has resulted in beautifully ripe and fragrant fruit, particularly in recent years.

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.

VFAGRBBLC_2008 Item# 131692

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