2012 Barolo Otin Fiorin Piè Rupestris - Nebioli
$125 (2015)
Italy
Serralunga D'alba
Piedmont
Red
Nebbiolo (2017 vintage)
00
2012
2020 - 2042
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- By Author Name on Month Date, Year
Augusto Cappellano crafts wine of notable personality and character. A recent tasting back to 1935 (that is not a misprint) reinforced just how special these wines can be, although I should add the vast majority of those wines were made by Cappellano's late father and grandfather. I will report on that tasting very soon. In the meantime, the 2012 and 2013 vintages are both strong here. The 2012s are softer wines that should drink well with only minimal cellaring, while the 2013s will need more time. In 2013 Cappellano opted for shorter fermentations than normal and little or no post-fermentation maceration because the skins were fragile. The 2013s are brilliant, understated Barolos built for cellaring. Since 2012, Cappellano has reduced the amount of time his wines spend in cask by a year in order to preserve greater freshness. Sadly, production remains tiny. Cappellano prefers that his wines not receive numerical ratings, hence their absence here.
00
2017
2025 - 2042
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- By Author Name on Month Date, Year
Augusto Cappellano's 2016s and 2017s are fabulous. The 2016s are every bit as magnificent as they were last year. In 2016, the personalities of the wines seem a bit inverted, with the Franco showing more power and the Rupestris leaning towards the ethereal side. With the 2017s, the wines go back to their respective roles. The Franco is elusive and beguiling, while the Franco is quite intense. Both 2017s are nothing short of magnificent. It's shame to not have tasted these Barolos at the winery, but, as I have written before, the lack of context actually serves to show just how special the wines are. Readers will find plenty of historical information on Cappellano in our Article Archive. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2016
2024 - 2041
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- By Author Name on Month Date, Year
Augusto Cappellano's 2016s and 2017s are fabulous. The 2016s are every bit as magnificent as they were last year. In 2016, the personalities of the wines seem a bit inverted, with the Franco showing more power and the Rupestris leaning towards the ethereal side. With the 2017s, the wines go back to their respective roles. The Franco is elusive and beguiling, while the Franco is quite intense. Both 2017s are nothing short of magnificent. It's shame to not have tasted these Barolos at the winery, but, as I have written before, the lack of context actually serves to show just how special the wines are. Readers will find plenty of historical information on Cappellano in our Article Archive. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2016
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- By Author Name on Month Date, Year
It's always a pleasure to sit down with Augusto Cappellano to taste the new releases. Both the 2016s and 2015s are typical of their respective vintages. In 2016, the wines are incredibly refined, while the 2015s are more overt. Over the last few years, Cappellano has made small refinements to his approach. The wines are made with a gentler hand and are bottled with two years in cask (as opposed to three), which really allows the purity of the fruit to come through. These remain some of the most human wines in Piedmont. Sadly, they have become very hard to find. For what it's worth, I drink them whenever I can. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2015
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- By Author Name on Month Date, Year
It's always a pleasure to sit down with Augusto Cappellano to taste the new releases. Both the 2016s and 2015s are typical of their respective vintages. In 2016, the wines are incredibly refined, while the 2015s are more overt. Over the last few years, Cappellano has made small refinements to his approach. The wines are made with a gentler hand and are bottled with two years in cask (as opposed to three), which really allows the purity of the fruit to come through. These remain some of the most human wines in Piedmont. Sadly, they have become very hard to find. For what it's worth, I drink them whenever I can. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2015
2023 - 2055
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- By Author Name on Month Date, Year
Barolo fans will find much to like and talk about in these four wines from Augusto Cappellano. The 2014s have turned out better than I had hoped. From barrel, both Barolos were a bit light, but time seems to have been a friend. I find more richness and completeness in the 2015s. Readers who can find the wines will likely want to cellar both vintages, if for no other reason to see how the wines age. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2014
2020 - 2034
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- By Author Name on Month Date, Year
Barolo fans will find much to like and talk about in these four wines from Augusto Cappellano. The 2014s have turned out better than I had hoped. From barrel, both Barolos were a bit light, but time seems to have been a friend. I find more richness and completeness in the 2015s. Readers who can find the wines will likely want to cellar both vintages, if for no other reason to see how the wines age. Years ago, Baldo Cappellano asked me not to rate his wines, so all Cappellano wines show up on our database as NR.
00
2014
2020 - 2034
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- By Author Name on Month Date, Year
I had an opportunity to taste a number of Barolos on my most recent visit with Augusto Cappellano. The 2014s come across as delicate and a touch fragile, which is how they showed from cask. It will be interesting to see if the wines acquire a bit more body in aging. My impression is that they will always be on the lighter side of things. Because the skins were thin, Cappellano opted for fairly short fermentations, with no submerged-cap maceration, which he carries out only in exceptional years in which the skins are thick. As explained in the accompanying review, the Barolo Piè Franco was aged a bit differently than is the norm because yields were so punishingly low. I also had a chance to revisit the 2013s and 2012s. The 2013s are just as impressive as they have always been, while the 2012s are marked by a distinct red fruit profile and terrific aromatic freshness. On a personal level, there are few Barolos I enjoy reaching for more in the cellar than those of Augusto Cappellano. These remain some of the most compelling Barolos readers will come across. As always, Cappellano asks that his wines not receive numerical ratings. That hasn't stopped these wines from being as scarce as scarce gets, even in local shops.
00
2013
2023 - 2053
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- By Author Name on Month Date, Year
I had an opportunity to taste a number of Barolos on my most recent visit with Augusto Cappellano. The 2014s come across as delicate and a touch fragile, which is how they showed from cask. It will be interesting to see if the wines acquire a bit more body in aging. My impression is that they will always be on the lighter side of things. Because the skins were thin, Cappellano opted for fairly short fermentations, with no submerged-cap maceration, which he carries out only in exceptional years in which the skins are thick. As explained in the accompanying review, the Barolo Piè Franco was aged a bit differently than is the norm because yields were so punishingly low. I also had a chance to revisit the 2013s and 2012s. The 2013s are just as impressive as they have always been, while the 2012s are marked by a distinct red fruit profile and terrific aromatic freshness. On a personal level, there are few Barolos I enjoy reaching for more in the cellar than those of Augusto Cappellano. These remain some of the most compelling Barolos readers will come across. As always, Cappellano asks that his wines not receive numerical ratings. That hasn't stopped these wines from being as scarce as scarce gets, even in local shops.
00
2013
2023 - 2053
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- By Author Name on Month Date, Year
Augusto Cappellano crafts wine of notable personality and character. A recent tasting back to 1935 (that is not a misprint) reinforced just how special these wines can be, although I should add the vast majority of those wines were made by Cappellano's late father and grandfather. I will report on that tasting very soon. In the meantime, the 2012 and 2013 vintages are both strong here. The 2012s are softer wines that should drink well with only minimal cellaring, while the 2013s will need more time. In 2013 Cappellano opted for shorter fermentations than normal and little or no post-fermentation maceration because the skins were fragile. The 2013s are brilliant, understated Barolos built for cellaring. Since 2012, Cappellano has reduced the amount of time his wines spend in cask by a year in order to preserve greater freshness. Sadly, production remains tiny. Cappellano prefers that his wines not receive numerical ratings, hence their absence here.
00
2012
2020 - 2052
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
00
2012
2020 - 2042
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
I had an opportunity to taste a number of Barolos on my most recent visit with Augusto Cappellano. The 2014s come across as delicate and a touch fragile, which is how they showed from cask. It will be interesting to see if the wines acquire a bit more body in aging. My impression is that they will always be on the lighter side of things. Because the skins were thin, Cappellano opted for fairly short fermentations, with no submerged-cap maceration, which he carries out only in exceptional years in which the skins are thick. As explained in the accompanying review, the Barolo Piè Franco was aged a bit differently than is the norm because yields were so punishingly low. I also had a chance to revisit the 2013s and 2012s. The 2013s are just as impressive as they have always been, while the 2012s are marked by a distinct red fruit profile and terrific aromatic freshness. On a personal level, there are few Barolos I enjoy reaching for more in the cellar than those of Augusto Cappellano. These remain some of the most compelling Barolos readers will come across. As always, Cappellano asks that his wines not receive numerical ratings. That hasn't stopped these wines from being as scarce as scarce gets, even in local shops.
00
2012
2020 - 2042
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Augusto Cappellano continues to refine his approach in the vineyard and in the cellar. One of the recent developments here is a decision to bottle the Barolos a year earlier than in the past. The wines have always been aged with minimal racking and low sulfur levels. Cappellano believes that today's weather conditions, and climate change specifically, create a level of risk for the wines as they age that was not an issue in previous decades. As a result, the 2012s were bottled alongside the 2011s during the summer of 2015. I find the 2012 Barolo Rupestris superb, while the Barolo Piè Franco appears to still be going through a period of bottle shock. I also retasted the 2011s, both wines that will give pleasure with minimal cellaring.
00
2011
2018 - 2041
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
00
2011
2019 - 2036
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
At their best, the Cappellano Barolos represent the very best of the artisan tradition in Piedmont. This recent retrospective back to 1935 was truly unforgettable. Tiny production and insatiable demand makes large-scale tastings of Cappellano Barolos such as this one exceedingly rare. When all was said and done, we tasted a number of extraordinary, deeply moving wines.
00
2011
2016 - 2031
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Augusto Cappellano continues to refine his approach in the vineyard and in the cellar. One of the recent developments here is a decision to bottle the Barolos a year earlier than in the past. The wines have always been aged with minimal racking and low sulfur levels. Cappellano believes that today's weather conditions, and climate change specifically, create a level of risk for the wines as they age that was not an issue in previous decades. As a result, the 2012s were bottled alongside the 2011s during the summer of 2015. I find the 2012 Barolo Rupestris superb, while the Barolo Piè Franco appears to still be going through a period of bottle shock. I also retasted the 2011s, both wines that will give pleasure with minimal cellaring.
00
2011
2019 - 2036
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Augusto Cappellano's 2011 Barolos are quite pretty. Readers should take these notes as general indications, as the wines were bottled about three weeks before my visit. Today, the 2011s remind me of the 2009s in their mid-weight, yet ripe personalities. Although the wines can be enjoyed young, my impression is that readers are best off giving the wines time in bottle to shed some of their glycerin sweetness. Cappellano has moved up his barrel aging regime by one year starting with the 2012s, which were bottled at the same time as the 2011s. Cappellano cites a number of factors, including climate change, as reasons for reducing time in barrel in order to preserve a touch more freshness. These handmade, artisan Barolos reflect a timeless beauty that I personally find highly appealing. As always, Cappellano prefers that scores for his wines not be published. I consider 2011 an intermediary vintage here, as it is pretty much everywhere.
00
2010
2025 - 2060
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
00
2010
2025 - 2050
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
At their best, the Cappellano Barolos represent the very best of the artisan tradition in Piedmont. This recent retrospective back to 1935 was truly unforgettable. Tiny production and insatiable demand makes large-scale tastings of Cappellano Barolos such as this one exceedingly rare. When all was said and done, we tasted a number of extraordinary, deeply moving wines.
00
2010
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Cappellano traces its history back to 1870, although the Cappellano of today is much different than that of the past. In the late 1960s, Baldo Cappellano found himself running a large enterprise with around 60 hectares of vineyards focused on volume production. Numerous family members, heirs and outside partners were involved. Cappellano yearned for a simpler and more artisan life, so he sold off the family’s holdings and old cellar and moved to the site of the current winery, which was then in the middle of the Serralunga countryside.
While he completed work on his new facility, Cappellano made his Barolos in the cellars of friends. From the early 1970s until 1989 the Cappellano Barolos were made from purchased fruit, mostly from the Baudana, Parafada and Gabutti vineyards in Serralunga.
In 1989, Cappellano purchased three hectares in Gabutti, which lies on the lower slopes of a hillside it shares with Parafada and Lazzarito in Serralunga. The vineyards, which today are around sixty years old, were planted with the three main Nebbiolo clones; Lampia, Michet and Rosé, all on American rootstock. Cappellano decided to add the name of Fiorino, the farmer who had tended the land, and the ‘Otin Fiorin’ Barolo was born.
In the early 1990s, a portion of the vineyard was damaged by a landslide. Cappellano chose to replant with own-rooted Nebbiolo, something I have not seen anywhere else in Piedmont. The replantings were done with mostly Michet, although there was some Rosé clone as well. I remember going to see the vineyard with Cappellano during one of my first visits many years ago. I was struck by the loose architecture of the bunches. There was very little fruit on each bunch, which is good for health, as there is plenty of room for air to circulate, but not so good when it comes to yields.
Cappellano made his first Barolo from ungrafted Nebbiolo, the Piè Franco, in 1994 with vines that were just a few years old. In doing so, Cappellano created one of Piedmont’s most deeply personal, unique wines. The Barolo from the older vines on American rootstock was christened Piè Rupestris-Nebioli, a combination of the Latin name for the grapevine and the traditional spelling of Nebbiolo.
Baldo Cappellano passed away in 2009, but not before leaving a rich legacy behind. Today, the estate is run by Cappellano’s son, Augusto, who is pretty much a carbon copy of his father. The wines remain utterly exquisite and human in both scale and spirit. Both Barolos are made along strictly traditional lines. In top years like 2010, when the skins are thick, a portion of the Rupestris is vinified with the submerged cap method, while the rest of the juice is vinified with pumpovers. Because of the smaller volume involved, the Piè Franco is always vinified only with pumpovers. Malolactic fermentations unfold gradually, relying exclusively on ambient yeasts. The wines spend nearly four years in cask, during which they see only minimal rackings, as was the case with the 2010 Barolos, which were bottled in summer 2014. In a normal vintage Cappellano produces just 8-9,000 bottles of the Piè Rupestris-Nebioli and less than 2,000 (one solitary cask) of the Piè Franco, making it one of the rarest birds in Piedmont.
The Rupestris is typically bigger and richer when it is young, although it develops considerably greater finesse in bottle, while the Piè Franco is weightless, ethereal and all about grace. Both represent pinnacles of expression for Nebbiolo and Barolo. Starting in 2010, the Piè Franco is packaged with a retro label inspired by the house’s distinguished history, a legacy Augusto Cappellano wants to pay tribute to with his flagship wine.
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2009
2018 - 2039
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This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
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2008
2018 - 2048
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At their best, the Cappellano Barolos represent the very best of the artisan tradition in Piedmont. This recent retrospective back to 1935 was truly unforgettable. Tiny production and insatiable demand makes large-scale tastings of Cappellano Barolos such as this one exceedingly rare. When all was said and done, we tasted a number of extraordinary, deeply moving wines.
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2007
2017 - 2042
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At their best, the Cappellano Barolos represent the very best of the artisan tradition in Piedmont. This recent retrospective back to 1935 was truly unforgettable. Tiny production and insatiable demand makes large-scale tastings of Cappellano Barolos such as this one exceedingly rare. When all was said and done, we tasted a number of extraordinary, deeply moving wines.
00
2005
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2004
2020 - 2035
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At their best, the Cappellano Barolos represent the very best of the artisan tradition in Piedmont. This recent retrospective back to 1935 was truly unforgettable. Tiny production and insatiable demand makes large-scale tastings of Cappellano Barolos such as this one exceedingly rare. When all was said and done, we tasted a number of extraordinary, deeply moving wines.
00
2004
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2001
2013 - 2026
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Teobaldo Cappellano refers to his plots in the Gabutti vineyard as a “bonsai garden” so I was quite interested to tour the vines a few weeks before harvest. The vines that are grown from ungrafted rootstocks, which are used to make the Barolo Pie Franco, had some of the smallest nebbiolo bunches I have yet seen. In most vintages I prefer the Pie Franco but in 2001 both wines are well worth seeking out. The Barolos see nearly four full years of aging in mid-size oak casks and will require significant patience. Cappellano asks that his wines not receive numerical scores as he views ratings as divisive among producers.
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2000
2018 - 2040
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This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
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2000
2018 - 2038
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When friends weren’t able to travel to Piedmont this past fall, they did the next best thing and brought Piedmont to their home. This intimate dinner featured a lovingly chosen selection of Piedmontese classics, paired with a fabulous dinner and an ungodly amount of white truffles. What could possibly be better?
00
1999
2020 - 2039
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This retrospective of Cappellano Barolos provided a great opportunity to revisit a number of vintages, including many of the benchmarks, going back to 1971. All of the wines were sourced directly from the estate, making this a tasting that will be very hard, if not impossible, to replicate.
00
1999
2013 - 2013
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Teobaldo Cappellano has two wines that embody the structured qualities of the 1999 vintage and the unique characteristics of Serralunga terroir in these Barolos. The house style here is rigorously traditional and Cappellanos's Barolos see a full three years of aging in mid-size 25 hectoliter Slavonian oak casks which tends to give the wines a certain etherealness, especially in cooler vintages such as 1999 and 2001. Cappellano's wines performedbrilliantly in my blind tastings, and the Pie Franco in particular remains one of the most idiosyncratic wines of the region. As always, at the producer's request no ratings are published on the wines.
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Email: info@rosenthalwinemerchant.com
Website: https://rosenthalwinemerchant.com/
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