Prunotto

Barolo Nebbiolo

9.0354 ratings
9.037 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
Maxwell Burns

Hospitality Kenwood Vineyards, Winemaker GARA

9.1

Textbook

Textbook

Aug 14th, 2017
Franck Gestin

It smells like burgundy but it tastes somehow like burgundy with an Italian accent !
Cherry and raspberry, a hint of rose and loads of tannins backed up by acidity. The alcohol is not THAT strong contrary to my expectations. Very good moment!

It smells like burgundy but it tastes somehow like burgundy with an Italian accent !
Cherry and raspberry, a hint of rose and loads of tannins backed up by acidity. The alcohol is not THAT strong contrary to my expectations. Very good moment!

2 people found it helpfulOct 26th, 2015
Joel Stevens

Great balance throughout - delicious with our veal and lamb.

Great balance throughout - delicious with our veal and lamb.

1 person found it helpfulNov 8th, 2016
Andrew Whittle

Co-Owner/Director Summit Estate Wines

9.0

First bottle sent back as corked - second go - tight & grippy tannins - opened up well - definitely a food wine

First bottle sent back as corked - second go - tight & grippy tannins - opened up well - definitely a food wine

1 person found it helpfulJun 11th, 2016
Bob Halifax

2008 is going to be pretty young for Barolo but it opened up nicely with our braised lamb and veal dishes.

2008 is going to be pretty young for Barolo but it opened up nicely with our braised lamb and veal dishes.

1 person found it helpfulJul 26th, 2014
Tommaso Tadiello

Assistant Winemaker at Valdo Spumanti

6.6

Corked

Corked

Jul 2nd, 2017
Peter Yeung

Powerful, mineral wine with a lightly tarry nose

Powerful, mineral wine with a lightly tarry nose

Dec 28th, 2016
John Needham CSW

Very floral on the nose, with sensitive color moving to brick. The taste is earthy on the front with hints of tar and cherry. The tannins are beast, they coat your mouth. I think this wine will need at least 5 more years before it is ready to pound

Very floral on the nose, with sensitive color moving to brick. The taste is earthy on the front with hints of tar and cherry. The tannins are beast, they coat your mouth. I think this wine will need at least 5 more years before it is ready to pound

May 15th, 2015
Juan Munoz-Oca

Dried cherries, rustic yet polished ... Classic Barolo

Dried cherries, rustic yet polished ... Classic Barolo

Jan 18th, 2015
Mitja Sirk

Production La Subida, Aceto Sirk

9.2

Dopo 2 1990 Bussia di tappo questa fa riso notare il sorriso

Dopo 2 1990 Bussia di tappo questa fa riso notare il sorriso

Nov 24th, 2014