Cappellano Otin Fiorin Piè Rupestris-Nebioli Barolo Nebbiolo 2010
Ratings on Delectable
Rick Lopus 
Woof
Woof
9.5
Lucid Selections
Can it get better?
Can it get better?
9.8Antonio Gianola
A classic and so deliciously bretty.
A classic and so deliciously bretty.
9.4
Jason Heller
Master Sommelier
Over two hour delayed flight out of IAH, not a bad way to have to spend it I guess.
Over two hour delayed flight out of IAH, not a bad way to have to spend it I guess.
9.3
Stephen Osgood
Dark crimson red. Old school Barolo firing on all cylinders. Perfect bottle.
Dark crimson red. Old school Barolo firing on all cylinders. Perfect bottle.
10
Manuel Buergi
Great nose that already gives you an idea what is in the glass: A very complex, yet young and "closed" Nebbiolo that needs lots of time. At first, like the 2012, some funk that blew off with air. Big Layers of red fruit, like pomegranate & red currant, tar, earthy notes and eucalyptus. Amazing tannins & finish.
Great nose that already gives you an idea what is in the glass: A very complex, yet young and "closed" Nebbiolo that needs lots of time. At first, like the 2012, some funk that blew off with air. Big Layers of red fruit, like pomegranate & red currant, tar, earthy notes and eucalyptus. Amazing tannins & finish.
9.6
Raj Harb
I’ll keep form and resist the urge to score numerically. Said simply, this was outstanding. It’s on the darker and more powerful end of the spectrum, with a classic aromatic profile of tar and balsamic. All packaged in a very harmonious way. The restaurant context made aeration a challenge, but we decanted early in the meal and it was a great pairing with risotto and tagliatelle with white truffles.
I’ll keep form and resist the urge to score numerically. Said simply, this was outstanding. It’s on the darker and more powerful end of the spectrum, with a classic aromatic profile of tar and balsamic. All packaged in a very harmonious way. The restaurant context made aeration a challenge, but we decanted early in the meal and it was a great pairing with risotto and tagliatelle with white truffles.
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