Jay Kline

9.5

Vigorously poured into a decanter about 30 minutes prior to service; enjoyed over the course of several hours. The 2017 Gabutti “Pie Rupestris” pours a deep garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with heavy notes of ripe and tart Morello cherry, fresh cut roses (stems and all!), tar, dried herbs, exotic eastern spices, talcum powder and dried earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose, though everything seems to be enhanced on the palate; powerful! The finish is super long. This is a gorgeous example of 2017 Barolo and likely one of the very finest of the vintage. Drink now through 2067. — 17 days ago

Steven Heydemann

9.4

The 1911 would be interesting to try. Thus is the 1971. Close. — 9 months ago

Benno

9.0

Nice transparent deep red. Well saturated nose of wet autumnal forest. A little tannic grip to the palate still, fairly dark fruit profile, dark cherry, some dark chocolate bitterness and balsamic notes. First Cappellano for me, not the last and unlikely the best. — 4 years ago

P Plusquellec

9.7

Still so mouth-wateringly satisfying. Soft tannins with full mouth-feel — 16 days ago

romo

9.2

Blossomed with air but only hit 80% full potential. Squarely BdA and perfect at this great restaurant. — 7 months ago

Benno

9.4

Fairly transparent for Barbera and light in alcohol at 13.5%. Lovely bright nose, ripe of red cherry with a floral twist. On the palate it tastes quite evolved with a secondary profile that is very appealing. Could almost pass for a barolo. Probably best Barbera I’ve tried and better than the Burlotto Aves and Vietti Scarrone tried alongside. — 4 years ago

Conrad Green

9.0

Pretty red fruit slightly high toned, a whiff of VA. Browned edges but nice balance and length — 6 years ago

with Walker, Tony and 3 others

Matthew Malone

9.8

Like an after dinner wine took a walk with an Amaro. Amazing! — 2 months ago

Jay Kline

9.0

Popped and poured, Cappellano’s Barbera d’Alba “Classico” is actually sourced fruit from Roero. The 2021 pours a deep purple color with a near opaque core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with mostly blue and black fruits, some purple flowers, and after an hour of air, a Maillard reaction character that gives a rather remarkable note of freshly burnt, buttered toast. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. A lovely Barbera that benefits from air but it should be stated that this is a very different wine from the “Vigna Gabutti” which, to my palate, is one of the greatest Barbera’s on the planet. Drink now with some patience and through 2031. — 6 months ago

Chad Thompson

9.5

In perfect shape - cork intact, good color. Amazing bottle. This is the 1947. — 6 years ago