2001 Barolo Brunate
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2017 - 2031
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This recent retrospective of Giuseppe Rinaldi’s Barolo Brunate from magnum going back to 1990 was special for so many reasons, most notably the rarity of the bottles we opened. Gordon Ramsay’s maze was the setting for what turned out to be a truly unforgettable evening.
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2013 - 2031
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It has been a few years since I tasted Beppe Rinaldi's 2001s. Both wines confirmed their place among the most successful wines of the vintage. As I have written many times, Rinaldi is the producer who adheres most closely to all of the tenets of the traditional school in Barolo.
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2013 - 2031
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Perhaps because his wines can be austere and hard to understand when young, Beppe Rinaldi remains by far the most underrated producer in Barolo. Even in Italy he has only begun to receive recognition from the local press within the last few years. Unlike other more outspoken producers, Rinaldi keeps a low profile, adding to the mystique of the man and his wines. Make no mistake about it though, these are great wines made in a classic, traditional style that will provide much enjoyment for those who are patient enough to wait. Recent bottles of this producer's 1978 and 1985 have been nothing short of extraordinary and 2001 is another strong vintage for Rinaldi. The Barolos are made in a rigorously traditional fashion. Fermentation and maceration take place in a 100-year-old open top wood vat for 20-30 days, without temperature control or the use of selected yeasts. The Barolos are aged for three and a half years exclusively in cask.. The 2001s are uncharacteristically approachable now, but are likely to shut down for a period of dormancy soon.
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Rinaldi was trying desperately to finish a major cellar addition before the beginning of the 2004 harvest when I stopped by to taste. Rinaldi continues to make Barolo in thoroughly traditional fashion; the wines are normally tough in the early going but have a history of aging extremely well. Happily, the unprecedented run of warm vintages since the mid-'90s has resulted in numerous wines that are fuller and less austere than some past vintages here. I was quite taken with Rinaldi's young 2001s, which will not be bottled until next year. Rinaldi describes this vintage as an ideal year for nebbiolo:"Not too hot, and with gradual ripening; much better than a year in which the nebbiolo ripens too quickly. "The wines boast very good flesh to buffer their substantial nebbiolo tannins. Rinaldi has a single 2002 foudre from Le Coste fruit, which he may yet bottle as Barolo. This sample displayed an exotic dried-grape character and some botrytis notes; I thought I was drinking a dry port.
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