Barolo Help

I am torn as to which Barolo I should get: Corino 2001 Vigneto Roncaglie or Vietti 2001 Castiglione. They both received great reviews. Any thoughts?

rwj

I like Vietti's Castiglione; one of the great Barolo values year in and year out. I've got the 01, but have not tasted it yet.

Best,
Joe

[James Roscoe]

What's the tarif Robert? I have a barolo in the basement I won't touch for a while, but a Joe P. recco on a less expensive model might make me crack that one.

Corino = $73

Vietti = $43

[James Roscoe]

Corino = $73

Vietti = $43

Thanks, I will check it out at the local BAWS.

I am torn as to which Barolo I should get: Corino 2001 Vigneto Roncaglie or Vietti 2001 Castiglione. They both received great reviews. Any thoughts?
rwj

Will look forward to your note after you've made your decision and tasted the wine. I had a Poderi Alto Conterno Bussia 2001 last week. Years since I had a Barolo and it was tasted blind, so had no idea what it was although the tannins should have been a huge clue. It was quite faded in colour, but I understand that is normal. And the tannins - OMG! Do they ever soften? Will post notes seperately.

I'd go with the Vietti as well, Robert. Vietti makes well-priced, traditional wines and the '01 Castiglione should be pretty nice given cellar time.

And the tannins - OMG! Do they ever soften?

Sure, in 10-25yrs. Looking forward to your note on the A. Conterno, Sue. The few '01's I've had so far have had wonderful long-haul structure.

I bought the Vietti. And Sue, I'd love to tell you about it if you can wait about 12 years. That's when I plan on drinking it. I guess were about to find out if the WLDG has staying power.

Thanks for all of your input folks.

rwj

Look forward to your tasting notes. I'm a little surprised at description of Vietti as traditional, my vague impression was that they were "midmodern" (not as modern as Prunutto or Luigi Pira, but not traditional like a Mascarello). But that's based on limited experience.

Dale, ya, Vietti certainly isn't as purely traditional as (either) Mascarello. I believe they do sometimes use auto pump over during fermentation and the occasionally part-time new (or newer) barrel for some labels (like in Lazzarito). So ya I do agree with you, maybe closer center but definitely on the traditional side of center. And for my tastes, I don't find any noticeable offensively modern traits in their wines that I've had.

I bought the Vietti. And Sue, I'd love to tell you about it if you can wait about 12 years. That's when I plan on drinking it. I guess were about to find out if the WLDG has staying power.

12 years - who knows if we will all still be here? But I don't see why not. I been here 8 years already. Anyway, sounds like a good plan for your Barolo. Gee, it would be nice to taste an older one, to see just how they evolve.

Years since I had a Barolo and it was tasted blind, so had no idea what it was although the tannins should have been a huge clue. It was quite faded in colour, but I understand that is normal. And the tannins - OMG! Do they ever soften? Will post notes seperately.

Nebbiolo is a lot like Pinot Noir, in that unless strenuous efforts are made to darken it, it makes a relatively light red wine. But the flavors are, as I'm sure you noticed, quite another thing. Many of the best Barolos and Burgundies I've had have been very light in color.