Fontanafredda

Paiagallo Vigna La Villa Barolo Nebiolo

9.177 ratings
9.017 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
Ed Lehrman

Very tasty and lovely to drink now. NYE

Very tasty and lovely to drink now. NYE

Jan 1st, 2023
Ezekiel Hampton

‘96 and with amazing meatballs. This wine is amazing.

‘96 and with amazing meatballs. This wine is amazing.

Aug 12th, 2022
Gregory Fulchiero

Perfectly aged Barolo - mushroom, earth, leather and spice. Went beautifully with homemade pasta and white truffles

Perfectly aged Barolo - mushroom, earth, leather and spice. Went beautifully with homemade pasta and white truffles

Dec 28th, 2020
Jay Kline

Excellent nose of tar, roses, dark cherries, forest floor and black berries?? Sweet attack. Tart finish. Great with food.

Excellent nose of tar, roses, dark cherries, forest floor and black berries?? Sweet attack. Tart finish. Great with food.

Dec 25th, 2017
BaroloDude

Little rust at edges. Nice tea leaf & tobacco nose. Smooth, tasty fruit. Pleasantly surprised. #wtso #paiagallo 1998 #fontanafredda

Little rust at edges. Nice tea leaf & tobacco nose. Smooth, tasty fruit. Pleasantly surprised. #wtso #paiagallo 1998 #fontanafredda

2 people found it helpfulMar 5th, 2015
John Howard

Harvest production at Hirsch and Cobb Wineries

9.6

Holy shit amazing!!

Holy shit amazing!!

1 person found it helpfulJun 1st, 2014
Jay Kline

Popped and poured; consistent with previous notes from 2/20/2016. Brought to Lot 2 and paired with Certified Piedmontese flatiron steak and cured short rib over a mushroom risotto. I can confirm that this pairing did not suck. As my opening line suggests, there has been very little evolution over the last 18 months which is okay when one considers how delicious it was back then. On this night, it was a little austere with the first pour but within 20 minutes of just being open, it started to sing. No need to decant; held strong for the two hours we enjoyed it alongside our meal. As a note from Americanstorm suggests, there remains a lot of life left in these. Drink now or Hold.

Popped and poured; consistent with previous notes from 2/20/2016. Brought to Lot 2 and paired with Certified Piedmontese flatiron steak and cured short rib over a mushroom risotto. I can confirm that this pairing did not suck. As my opening line suggests, there has been very little evolution over the last 18 months which is okay when one considers how delicious it was back then. On this night, it was a little austere with the first pour but within 20 minutes of just being open, it started to sing. No need to decant; held strong for the two hours we enjoyed it alongside our meal. As a note from Americanstorm suggests, there remains a lot of life left in these. Drink now or Hold.

Jun 15th, 2017
Matt Sterr

Deep and bracing with tannin, cherry fruit, and a slight tartness.

Deep and bracing with tannin, cherry fruit, and a slight tartness.

Sep 8th, 2016
Matt

Showing much better than the last bottle. Elegant, soft, and elusive. Dried cherries and strawberry, porcini, fennel, cigar, clay, roses, fresh tar, sandalwood. Tannins are incredibly fine but still showing some presence.

Showing much better than the last bottle. Elegant, soft, and elusive. Dried cherries and strawberry, porcini, fennel, cigar, clay, roses, fresh tar, sandalwood. Tannins are incredibly fine but still showing some presence.

Nov 30th, 2015
Peter Plaehn

In a room of CA cab drinkers, this was a fun (and nicely aged) intro to Piedmont for them.

In a room of CA cab drinkers, this was a fun (and nicely aged) intro to Piedmont for them.

Apr 19th, 2015