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Marchesi di Barolo Coste di Rose Barolo 2011

Nebbiolo from Barolo, Piedmont, Italy
  • JS91
  • RP91
  • WE91
  • WS90
14.5% ABV
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  • JS91
  • WE91
  • RP90
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14.5% ABV

Winemaker Notes

Ruby-red color tending to garnet. Intense perfume with clean scents of roses, licorice, spices and aromatic herbs, in particular wild mint. Full, elegant, and full-bodied flavor with recurring hints of the olfactory sensations. The soft color and the structure confirm it as an immediately pleasant, balanced and harmonious Barolo.

This wine is well-matched with typical appetizers from Langhe: raw meat, the vegetable flan, eggs with truffles. Excellent with tajarin (Piedmont spaghetti), roasts, cheeses of sheep and goat milk and cheeses mildly seasoned.

Critical Acclaim

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JS 91
James Suckling
Soft and easy with dark berry, plum and mushroom character. Some cream too. Full-bodied, round and savory.
RP 91
Robert Parker's Wine Advocate
Boasting a soft and yielding style, the 2011 Barolo Coste di Rose will appeal those looking for a more approachable Barolo. The wine is rich and dark with aromas of dark cherry, candied blackberry, spice, licorice and resin. The cherry component is dominant. But baking spice and cardamom also play supporting roles. The tannins are plush and rich and, overall, the wine shows a cheerful personality and an upfront character. This Barolo is well suited to near and medium-term drinking.
WE 91
Wine Enthusiast
Pretty aromas of blue flower, rose, wild berry and graphite lead the way. The firm palate delivers mature black cherry, raspberry, star anise, black pepper and chopped sage alongside bright acidity and tightly knit tannins that need to unwind. Drink 2018–2026.
WS 90
Wine Spectator
Black cherry, plum, leather and tar aromas and flavors get a lift from solid tannins in this red. The finish is long and fresh. Just needs time to meld. Best from 2019 through 2030.
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Marchesi di Barolo

Marchesi di Barolo

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Marchesi di Barolo, Italy
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Setting precedents is a characteristic of Piedmontese winemaking and Marchesi di Barolo, one of the region's premier producers of Barolo, is no exception. In the mid-1800s, Marchesi di Barolo became the first estate in Italy to vinify its red wines in a dry style, a revolutionary concept at the time, but one with enduring and immensely beneficial consequences for the entire Italian wine industry.

In contrast to its noble French counterparts, Cabernet Sauvignon and Pinot Noir, which flourish in various corners of the world, Nebbiolo rarely thrives outside its native Piedmontese habitat. While relatively resistant to frost, damp and mist, it is highly sensitive to terrain, faring best in the Langhe district's chalky, marly soil of maritime origin.

Producing majestic red wines of phenomenal depth, complexity and longevity, Nebbiolo is the earliest red grape variety in Piedmont to bud and the last to ripen. Its name derives from the early morning mists, or "nebbia," that shroud the lower slopes of the Langhe hillsides during the fall harvest period.

The Marchesi di Barolo estate takes pride in the international reputation it has established for its fine Barolo DOCG and two superb single-vineyard crus, Barolo Cannubi DOCG and Barolo Sarmassa DOCG, all made from 100% estate-grown Nebbiolo grapes.

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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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Nebbiolo

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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 and 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.

SWS416745_2011 Item# 430860