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Paolo Conterno Barolo Ginestra 2013

Nebbiolo from Barolo, Piedmont, Italy
  • RP95
  • JS93
  • D92
14.5% ABV
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  • RP94
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14.5% ABV

Winemaker Notes

Dark garnet red. Elegant, round nose with lingering fruity, spicy, balsamic and mineral undertones. Strong, warm body, with powerful aromas and well-balanced flavors. Long, intense finish. Lends itself to lengthy aging, with a cellar life even extending to over fifteen years.

Pairs well with roast veal, rump steak cooked in Barolo wine, and mature cheeses.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2013 Barolo Ginestra shows grace and purity, with significant power at the back that is partially fueled by the wine's well-integrated alcohol (recorded at 15%). The wine's texture is compact, and the flavor knitting is tight and carefully detailed.
JS 93
James Suckling
Aromas of dried flowers, berries and sandalwood follow through to a full body, firm and silky tannins and a fresh and clean finish.
D 92
Decanter
Lavish fruit on the forthright nose, with rich cherry fruit. Plump and rounded on the palate, this nonetheless has a tannic undertow, with energy as well as weight and concentration. Spicy, assertive and long, this has the structure and vigour for which Ginestra is known Read more at https://www.decanter.com/wine-reviews/italy/piedmont/paolo-conterno-barolo-monforte-d-alba-ginestra-2013-13752#x3cD6ofwoqLD3g7l.99
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Paolo Conterno

Paolo Conterno

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Paolo Conterno, Italy
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It all started way back in 1886, when Paolo Conterno founded the Casa della Ginestra, dedicated to the production of Nebbiolo, Barbera and Dolcetto wines. An indefatigable worker with a mind of great intuition, he devoted the most favourable parts of the Ginestra hillside to the growing of the grapes, subdividing them by type, exposure and terrain. Furthermore, he had the foresight to predict the existence of a market of connoisseurs of superior quality products, selling his own wine in wooden kegs and produced by himself in his own cellar. Paolo was succeeded by his son Carlo and his wife Giuseppina. The company was subsequently run by Paolo and Caterina Conterno and today the company is managed by their son Giorgio.

As in the past, each of us makes his own contribution, caring for the vineyards with scrupulous dedication, involving the successive generations. At one time, trust was placed in the few means available, and in perseverance and determination. Modern technology, with its labour-saving devices, spares us the exertions of those times and, in part thanks to the experience we have gained, enables us to operate in the best possible way and to reap great satisfaction and ever newer stimuli from our work

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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 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.

MSKITPCO2113_2013 Item# 507154