2003 Vietti Barolo Brunate Barolo

2003 Vietti Barolo Brunate

94 RP

Featured Review

Vietti’s 2003 Barolo Brunate is one of the stars of the vintage. This full-bodied, generous Barolo flows from the glass with seductive layers of vibrant dark fruit. The mentholated, balsamic notes that are typical of Brunate add overtones of complexity and the well-used oak contributes a final note of sweetness. This Barolo finishes with big tannins, but has plenty of intensity in its fruit to provide balance. The finish is elegant and fresh. Anticipated maturity: 2009-2023. After a period of soul-searching in the 1990s in which the estate's wines lacked a clear sense of direction Vietti has come back with a vengeance. Today the wines show greater consistency as well as a distinct house style that is more defined than it has ever been under the direction of brothers-in-law Mario Cordero and Luca Currado. Vietti produced one of the finest 2003 Barbarescos with its Masseria, so it is no surprise that the 2003 Barolos are just as outstanding. The 2004 Barolos are the best wines this historic estate has ever made, and the 2005s aren't too far behind. I continue to be impressed with the Barberas, which offer something for every palate and budget. Vietti's success across a large number of wines from diverse terroirs places it solidly within the top tier of Piedmont producers. "I am using less small oak for my Barolos than in the past," says Luca Currado, who oversees the winemaking. "We producers used to tell ourselves that the new oak would 'integrate' into the wines with time, but when I taste my wines and those of my colleagues, I realize that those super-oaked Barolos have never become integrated and never will." As if his considerable responsibilities at Vietti were not enough, Currado has embarked on a new project that is taking him to Tuscany - Cortona to be exact. The 2007 vintage is the first where he is working as a consultant for D'Alessandro, which has embarked on a project to make a more classic style of Syrah. It will be interesting to see what Currado does in Tuscany, but I know I am not alone in hoping it won't be accomplished at the expense of his Piedmont wines. Robert Parker Wine Advocate

Robert Parker | 94 RP

Vietti’s 2003 Barolo Brunate is one of the stars of the vintage. This full-bodied, generous Barolo flows from the glass with seductive layers of vibrant dark fruit. The mentholated, balsamic notes that are typical of Brunate add overtones of complexity and the well-used oak contributes a final note of sweetness. This Barolo finishes with big tannins, but has plenty of intensity in its fruit to provide balance. The finish is elegant and fresh. Anticipated maturity: 2009-2023.

After a period of soul-searching in the 1990s in which the estate's wines lacked a clear sense of direction Vietti has come back with a vengeance. Today the wines show greater consistency as well as a distinct house style that is more defined than it has ever been under the direction of brothers-in-law Mario Cordero and Luca Currado. Vietti produced one of the finest 2003 Barbarescos with its Masseria, so it is no surprise that the 2003 Barolos are just as outstanding. The 2004 Barolos are the best wines this historic estate has ever made, and the 2005s aren't too far behind. I continue to be impressed with the Barberas, which offer something for every palate and budget. Vietti's success across a large number of wines from diverse terroirs places it solidly within the top tier of Piedmont producers. "I am using less small oak for my Barolos than in the past," says Luca Currado, who oversees the winemaking. "We producers used to tell ourselves that the new oak would 'integrate' into the wines with time, but when I taste my wines and those of my colleagues, I realize that those super-oaked Barolos have never become integrated and never will." As if his considerable responsibilities at Vietti were not enough, Currado has embarked on a new project that is taking him to Tuscany - Cortona to be exact. The 2007 vintage is the first where he is working as a consultant for D'Alessandro, which has embarked on a project to make a more classic style of Syrah. It will be interesting to see what Currado does in Tuscany, but I know I am not alone in hoping it won't be accomplished at the expense of his Piedmont wines.

Robert Parker Wine Advocate | 94 RP

The most successful of these 2003s from Vietti, the Barolo Brunate is in a beautiful place right now. Early tertiary notes have begun to emerge in a very pretty, complex Barolo. Sweet tobacco, smoke, leather, licorice, dried cherry and plum meld together in a nuanced, highly expressive wine. The Brunate is without question the freshest of the 2003 Barolos from Vietti. Firm tannins suggest the 2003 will drink well for another decade, perhaps beyond, especially in larger formats. This is a terrific showing.

Vinous Media | 92 VM

No written review provided | 91 W&S

Crushed berry and hints of cedar and coffee follow through to a full-bodied palate, with fine tannins and a medium, caressing finish. Harmonious. Best after 2009. 380 cases made, 110 cases imported.

Wine Spectator | 91 WS

Type of Wine	Barolo : Barolo have cemented their spot as one of Italy's most famous and desirable achievements, decorating the cellars of every serious wine collector. While the grape they're made from is rather dark and dusty-looking, the elixir that comes from this varietal is an almost crystal clear, light red, like a pair of seductive lips glistening in the candlelight.
Varietal	Nebbiolo : Nebbiolo is the superstar grape variety and driving force behind the top-quality red wines of northwestern Italy. The Italian winegrowing appellation of Piedmont is covered by a sea of Nebbiolo grape vines. It is the undisputed king of grapes in the twin hillside villages of Barolo and Barbaresco, where some of the world’s most coveted wines hail from. Quality over quantity is the motto for this subtly powerful grape. A mere 5,500 hectares of Nebbiolo are cultivated around the world, of which, more than 4,000 are found in Langhe and Roero. The varietal has been growing here since the 1st century and has been called Nebbiolo since the 1200’s. Like most ancient grape varietals, there are many speculations as to its true origin, but what is certain is that in the hills of Langhe and Roero, Nebbiolo has found its ideal environment. Unlike Cabernet Sauvignon which is a versatile grape, Nebbiolo has not thrived when planted in wine regions outside of northern Italy. Nebbiolo is more like the finicky Pinot Noir: difficult to grow and highly reflective of terroir. The varietal thrives on calcareous marl, a lime-rich mudstone that is found on the right back of the Tanaro River (home to Barolo and Barbaresco) where it grows best in its warm climate and ample sunlight. The growing conditions in the hilly areas of Barolo and Barbaresco are optimal and produce some of the most sought after wines not only in Italy, but in the world. The Nebbiolo vine buds earlier than most grapes grown in Piedmont but harvested last. The berries do not appear until long after flowering, making it very susceptible to poor weather conditions. The name Nebbiolo is thought to have come from the Italian word for fog, nebbia, which is common during the fall when the local hillsides are covered in a ghostly haze. The iron fist in a velvet glove, which is a witty slogan for the wine of Barolo, can aptly be used to define the Nebbiolo grape itself. The thin-skinned, light colored grape packs a punch, producing wines that are light ruby when young and fades to a pale garnet when older. This characteristic should not be mistaken as watery; wine produced from Nebbiolo is super concentrated and flavorful with high acidity and tannins. When properly vinified, the best vintages will last for decades. Despite the challenges of this fussy grape, some growers in the “New World” are trying their hand at harvesting Nebbiolo. In South Australia young producers are making wines that are fruiter and less tannic than their Italian counterparts. This novel take on the Italian grape has prompted California, Chile and South Africa to begin small plantings of Nebbiolo. The iron fist in a velvet glove, the undisputed king of Piedmont and the deceptively powerful Nebbiolo grape may be limited in quantity, much-coveted, nearly exclusive to Italy, demands aging and can sometimes command high prices; the wait, the price and the difficulty in finding it is rewarded with one of the greatest wines made from the mighty Nebbiolo grape varietal.
Country	Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France. Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate. The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned. The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market. With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.