Giacomo Conterno

Monfortino Riserva Barolo Nebbiolo

9.5605 ratings
9.5241 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
Conrad Green

Very pure. Blue fruit. There’s something unexpected on the nose. Herabaceous? Surprisingly young fruit. Defies reason by a couple of decades. Really interesting, sour, and bright. A bit wow.

Very pure. Blue fruit. There’s something unexpected on the nose. Herabaceous? Surprisingly young fruit. Defies reason by a couple of decades. Really interesting, sour, and bright. A bit wow.

Jun 29th, 2018
Mike Saviage

Tasted blind. Tawny color, looks younger than the 78 Giacosa next to it. Almost opaque. Notes of tart cherries, rhubarb, black fruit and earth. Silky in the mouth. Seems young still. The Monfortino is more rich and round than the Giacosa but the Giacosa is more complex and intriguing. A memorable mano y mano battle, thanks Murray!

Tasted blind. Tawny color, looks younger than the 78 Giacosa next to it. Almost opaque. Notes of tart cherries, rhubarb, black fruit and earth. Silky in the mouth. Seems young still. The Monfortino is more rich and round than the Giacosa but the Giacosa is more complex and intriguing. A memorable mano y mano battle, thanks Murray!

May 28th, 2018
Ed Lehrman

1952 in 12.9 L format! Hard to say—first night was solid with plenty of life but a little clunky in the mid-palate and VA on the nose. Day 2 it settled down but lacked intensity. Also, the wine was topped with olive oil—new one for me but supposedly a practice in the old days for large formats like this. Big ass bottle in any case. Had to be siphoned!

1952 in 12.9 L format! Hard to say—first night was solid with plenty of life but a little clunky in the mid-palate and VA on the nose. Day 2 it settled down but lacked intensity. Also, the wine was topped with olive oil—new one for me but supposedly a practice in the old days for large formats like this. Big ass bottle in any case. Had to be siphoned!

May 20th, 2018
James Forsyth

1982 Monfortino. I love this wine. I last had it at the epic magnum vertical in London a few years ago with Vinous. At the end of the night I saved one bottle to put on the shelf, this wine (ok, the other reason was that my better half is of this vintage, but the wine had to be incredible too!). It has an iced tea quality, incredible complexity and grip. Legendary.

1982 Monfortino. I love this wine. I last had it at the epic magnum vertical in London a few years ago with Vinous. At the end of the night I saved one bottle to put on the shelf, this wine (ok, the other reason was that my better half is of this vintage, but the wine had to be incredible too!). It has an iced tea quality, incredible complexity and grip. Legendary.

Feb 4th, 2018
James Forsyth

1958 Monfortino is a bit of a wild one. Plumbs and spices are still present. But it's the texture that make this wine. Plenty of grip left.

1958 Monfortino is a bit of a wild one. Plumbs and spices are still present. But it's the texture that make this wine. Plenty of grip left.

Feb 4th, 2018
James Forsyth

Like an Olympic figure skating gold medalist: strength, power, complexity, artistry, elegance and a general sense of "how does this happen?"

Like an Olympic figure skating gold medalist: strength, power, complexity, artistry, elegance and a general sense of "how does this happen?"

Feb 4th, 2018
James Forsyth

I last had a 1970 Monfortino when Vinous hosted an epic vertical (from magnums) a few years ago. Extraordinary then, utterly delicious now.

I last had a 1970 Monfortino when Vinous hosted an epic vertical (from magnums) a few years ago. Extraordinary then, utterly delicious now.

Feb 3rd, 2018
Jason Chang

Proprietor NINE SUNS Winery, HOUYI Vineyard

9.7

Holy schamoly!

Holy schamoly!

Sep 3rd, 2017
Yoon Ha

Master Sommelier/Wine Director Benu

9.5

Still a monster that will be angelic in 10 years.

Still a monster that will be angelic in 10 years.

4 people found it helpfulOct 4th, 2014
Davis Smith

Sommelier Acquerello

8.0

Going through its angsty teenage phase. Best to leave it unmolested for a while.

Going through its angsty teenage phase. Best to leave it unmolested for a while.

3 people found it helpfulNov 2nd, 2014