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Giuseppe Rinaldi Barolo Cannubi San Lorenzo-Ravera (1.5L Magnum) 2008

Nebbiolo from Barolo, Piedmont, Italy
  • WS95
  • RP94
0% ABV
  • WS95
  • RP94
  • WE91
  • WS91
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Winemaker Notes

Critical Acclaim

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WS 95
Wine Spectator
A seductive red, drawing you in with its pure cherry and floral aromas and flavors, then capturing you with the silky texture and harmonious profile. Stays fresh and elegant, with a long, ethereal finish.
RP 94
Robert Parker's Wine Advocate
The 2008 Barolo Cannubi/S. Lorenzo-Ravera impresses for its gorgeous, perfumed fruit and totally sublime personality. The 2008 doesn't appear to have shut down post-bottling yet, which is surprising, so the wine is quite open for now, although I expect it will clamp down. Sweet floral notes, hard candy and tobacco are supported by ripe, silky tannins on the super-refined finish.
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Giuseppe Rinaldi

Giuseppe Rinaldi

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Giuseppe Rinaldi, Barolo, Piedmont, Italy
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.

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 hilltops, is one full of history and romance of 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.

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 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.

VFARINBARCAN_2008 Item# 124786