romo

9.1

Root beer Negroni syrup. - at Archer — 2 months ago

Alvaro Bustillos

9.3

Piazza Duomo acker — 7 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. — 2 years ago

Jay Kline

9.3

Every time I’ve walked into the cellar, this bottle has been starring at me and since I was making pasta alla puttanesca, I figured it was as good a time as any. Definitely on the high end for Barbera d’Alba but I’ll be damned if it ain’t worth every penny. Decanted for about an hour prior to dinner. This was extraordinary on the nose. Dark fruit dominated with baking spice, in particular, there was a significant aroma of nutmeg. The other obvious bit on the nose was, and you’ll have to bear with me here, engine shop floor. Like, the smell of walking into an old mechanic’s garage. As weird as that sounds, it was awesome. On the palate it’s big with dark fruit and spices. Tangy finish. Firm but fair tannin. Balanced. So delicious on its own or with food. Drink now with an hour decant or hold. This will be really good for years to come.

— 8 years ago

Anthony Lombardi

9.7

I will say that this is too young & should be cellared for the foreseeable future. It does show some wonderfully deep aromatics showing balsamic & floral notes. A wine you can sniff for hours. Elegant & finessed palate with hints of smoke & a mix of red & black fruit. The structure is obviously prominent in youth, but the balance between power and elegance is something to behold. I'm not sure if I should have opened at this stage, but I feel fortunate to have had this. — 9 years ago

terroirista-cy

9.2

Great work by Augusto — 11 years ago

Jay Kline

9.5

Cappellano is a name that holds a very special place in my heart. The wines from this estate have a tendency to speak to my soul. They too, have a rich history that dates back to the mid/late 19th century. The 1961 was produced during the time period that Francesco Augusto Cappellano was custodian of the estate (along with two other nephews of Dottore Giuseppe Cappellano who, passed away in 1955). Contemporarily, Cappellano is inextricably associated with the Gabutti MGA. Prior to the 1980’s however, Cappellano sourced fruit from multiple vineyards in Serralunga (according to Ken Vastola aka Obi-wan Cannubi).

This particular bottle was opened several hours prior to service. The 1961 Cappellano Barolo pours a pale garnet with a translucent core and a little rust color around the edges; medium viscosity with no staining of the tears and signs of fine sediment. On the nose, the wine is vinous, with Morello cherry, persimmons, beef stock, sage, leather, truffle and dry earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose where there is an almost bloody character. The finish is long and sanguine. Personally, I don’t know this hits the way that Teobaldo and Augusto’s wines do but this is good. Like, really effing good. It’s becoming exceedingly rare to drink old Barolo from producers like this. I feel very fortunate Drink now with patience through 2041+? — 6 months ago

Ron Siegel

9.3

Classy, elegant, red cherry, strawberry with good structure, savory spice, mint, rose petal & tobacco leaf — a year ago

Craig Williams

9.3

Had never experienced this after dinner wine with its slight sweetness framed by cleansing bitterness that comes from Nebbiolo. Enjoyed it! — 7 years ago

Beau Carson

10

This wine was utter perfection! Black and White pepper, stewed Bing cherries, White truffle, super reduced balsamic, day old roasted chanterelles, tannins are fully integrated, but acid is still lively — 8 years ago

Steve Pollack

9.6

Beautiful, elegant, and delicate. Fully resolved. — 8 years ago

Antonio Galloni

Founder, Vinous

8.9

Solid but not exciting. Cappellano dinner at EMP pre game snack. Good nutrition is so important — 10 years ago

with Marzia

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.1

Not technically Barolo Chinato, since its made from grapes from just outside the zone, but it might as well be. It may not carry the complexity of Cappellano, but then again, it's a tenth the price. More please! — 10 years ago

Jay Kline

9.5

Rounding out the flight of legendary Barolo estates, Francesco Rinaldi certainly takes its rightful place in the pantheon of Piemonte’s history. By 1970, the estate had been under the leadership of Luciano Rinaldi for nearly three decades. I can’t verify but I believe Luciano was sourcing fruit from Cannubi, Sarmassa and Vignane in Barolo; Codana in Castiglione Falletto; and Rocche dell'Annunziata and Boiolo in La Morra.

This particular bottle was poured into a decanter and allowed to breath for five hours. It was subsequently returned to its bottle a couple hours prior to service and enjoyed alongside the ‘41 Conterno and the ‘61 Cappellano. The 1970 Classico pours a ruddy garnet color with a translucent core and a slightly orange rim; medium viscosity with no staining of the tears. On the nose, the wine is vinous with notes of ripe and dried Morello cherry, shiso, alpine herbs, cola nut, dried roses, truffle, and dried gravelly earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the finish is long. Stunning stuff. As expected, this bottle came across noticeably more youthful than the two elder statesmen poured alongside. An outstanding pairing with the agnolotti del plin. If this bottle is representative, there is still quite a bit of life left in this. Drink now with patience and through 2040+. — 6 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. — 6 years ago

Chad Thompson

9.5

In perfect shape - cork intact, good color. Amazing bottle. This is the 1947. — 7 years ago

Michael Patrone

9.4

Medium body, soft tannins, lots of fruit. Ungrafted vines sets this apart from other Barolos — 8 years ago

Steven Heydemann

9.0

2012 is still tight. Needs air to show its stuff. Terrific. — 9 years ago

Robert Brown

8.9

Went very well with food — 10 years ago

with Cynthia

Christopher Losa

Owner/Wine Director Bar Bambino

9.1

Yup. Cappellano. See comments on 2011. — 11 years ago