Enrico Serafino

Barolo Nebbiolo

9.192 ratings
9.113 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Jay Kline

Textbook Barolo with cherries, roses and tar. I’ve had the pleasure of drinking this on several occasions and tonight, this bottle had a salinity about it that I had not noticed before. Very enjoyable.

Textbook Barolo with cherries, roses and tar. I’ve had the pleasure of drinking this on several occasions and tonight, this bottle had a salinity about it that I had not noticed before. Very enjoyable.

Feb 11th, 2019
Jay Kline

Consumed with our meal featuring rack of lamb, this immediately struck me as a somewhat modern Barolo with the oak playing a slightly more predominate role than a lot of the Barolo I’m used to drinking. It was fairly austere on this night so judging it was a bit of a challenge. But there were red and dark fruits, slightly more on the ripe side of things; new leather; tobacco; a hint of herbs and anise. A nice wine to be honest but it was outclassed by the Brovia that was opened after.

Consumed with our meal featuring rack of lamb, this immediately struck me as a somewhat modern Barolo with the oak playing a slightly more predominate role than a lot of the Barolo I’m used to drinking. It was fairly austere on this night so judging it was a bit of a challenge. But there were red and dark fruits, slightly more on the ripe side of things; new leather; tobacco; a hint of herbs and anise. A nice wine to be honest but it was outclassed by the Brovia that was opened after.

Oct 8th, 2018
Adam Kincaid

Wow, this needs to decant. A lot. Or just age like it is supposed to. Incredible range and versatility that is all trapped up in some serious acidity. A great food wine. Bitter red apple skin with leather, tobacco, and some balsamic bite.

Wow, this needs to decant. A lot. Or just age like it is supposed to. Incredible range and versatility that is all trapped up in some serious acidity. A great food wine. Bitter red apple skin with leather, tobacco, and some balsamic bite.

May 23rd, 2018
Charles Butler

This is much better than the Barbaresco. Great acidity, cherry, subtle brick color. Good stuff. #nebbiolo #itsgood

This is much better than the Barbaresco. Great acidity, cherry, subtle brick color. Good stuff. #nebbiolo #itsgood

Jan 9th, 2018
Keith Eddleman

good after 1.5 hr decant. This wine was mentioned in the SOMM documentary on Netflix. It's a dry wine - big front, leathery and bold with a tart honey finish. The nose is bitter licorice and old work oak. enjoy!

good after 1.5 hr decant. This wine was mentioned in the SOMM documentary on Netflix. It's a dry wine - big front, leathery and bold with a tart honey finish. The nose is bitter licorice and old work oak. enjoy!

1 person found it helpfulJan 22nd, 2016
Richard Lewis

Decant for at least an hour... Cherries and raspberries with leather. Great acid.

Decant for at least an hour... Cherries and raspberries with leather. Great acid.

1 person found it helpfulJan 11th, 2016
Mike Smith

Owner/Winemaker Myriad Cellars

9.4

1949 Riserva Speciale

1949 Riserva Speciale

Jul 25th, 2016
Ian Burch

Beautiful...

Beautiful...

Aug 29th, 2014
Colin Cahoon

The nose features fresh plum, rose pedals, vanilla, fennel seeds, and cranberry. The palate starts with tart red fruit and licorice. Salinity, oak and minerals come to fore mid-palate. The tart fruit returns in the finish with high tannins and acid. This is a modern style Barolo with not as much pucker factor, but still requires decanting.

The nose features fresh plum, rose pedals, vanilla, fennel seeds, and cranberry. The palate starts with tart red fruit and licorice. Salinity, oak and minerals come to fore mid-palate. The tart fruit returns in the finish with high tannins and acid. This is a modern style Barolo with not as much pucker factor, but still requires decanting.

Apr 11th, 2020
Ananda Aisola

Tannins: Dry sweetness: Dry body: light alcohol: high acid: med/high

Tannins: Dry sweetness: Dry body: light alcohol: high acid: med/high

Dec 7th, 2019