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La Spinetta Barolo Campe 2008

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
  • RP94
  • WS92
14.5% ABV
  • WS94
  • JS97
  • RP93
  • WS91
  • WE91
  • JS97
  • WS92
  • WS92
  • WS95
  • RP93
  • WS95
  • RP92
  • RP94
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14.5% ABV

Winemaker Notes

Intense vibrant ruby red. Aromas of cherry and raspberry. Powerful and very concentrated, phenomenal red fruit aroma, that lasts forever, perfected with balanced tannins and well integrated acidity.
Ideal with grilled food, sauced and elaborate red meat as well as wild game.

Critical Acclaim

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JS 95
James Suckling
A strong and chewy wine with polished and rich tannins. Cedar and mushrooms. Full and intense. Goes on for minutes. Finish goes to flowers and dried fruits. Powerful yet enjoyable.
RP 94
Robert Parker's Wine Advocate
The 2008 Barolo Campe’ emerges from the glass with freshly cut flowers, mint, licorice and spices. This is a decidedly elegant, polished Barolo that stands apart from some of the more obvious wines made here in the past. Although initially quite delicate, the 2008 turns powerful and deep with exposure to air. The authoritative finish leaves a lasting impression. Cool, mineral notes add an underlying sense of tension and energy that is highly appealing. This is a fabulous showing from La Spinetta. Anticipated maturity: 2016-2028.
Rating: 94+
WS 92
Wine Spectator
A rich, ripe style, sporting black currant, violet, blueberry and underbrush flavors, backed by firm tannins. Still austere on the finish, but there's ample fruit. Turns more elegant in the end.
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La Spinetta

La Spinetta

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La Spinetta, Barolo, Piedmont, Italy
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The Rivetti family story begins in the 1890s, when Giovanni Rivetti, left Piedmont for Argentina. Like many Italians then, he dreamed of returning rich man, perhaps even one day able to make great wine in his homeland. He never did, though his son, Giuseppe “Pin” did. Pin married Lidia, bought vineyards and began to make wine. In 1977 the family took up residence at La Spinetta (top of the hill) in Castagnole Lanze. It was the heart of the Moscato d’Asti country, a rather light and simple dessert wine. But the Rivettis believed that Moscato had the potential for greatness and set out to prove it by making Moscato Bricco Quaglia and Biancospino.

Eventually though the family’s vision was even grander. In 1985 La Spinetta made its first red wine, Barbera Cà di Pian. After this many great reds followed: In 1989 the Rivettis dedicated their red blend Pin to their father. From 1995 to 1998 they started to make their first Barbaresco Gallina, Barbarescos Starderi, Barbera d'Alba Gallina, Barbaresco Valeirano, and the Barbera d'Asti Superiore. In 2000 the family began making a Barolo and built a state of the art cellar, Barolo Campè.

In 2001 LA SPINETTA expanded over the borders of Piedmont and acquired 65 hectares of vineyards in Tuscany, between Pisa and Volterra to make three different 100% Sangiovese wines, as Sangiovese to us, is the true ambassador of the Tuscan terrain.

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.

SER7414_2008 Item# 314055