lars makie
lars makie
Anybody try any of the 2004 Barolos (regular or single vineyards) from Francesco Rinaldi? Thoughts? I'm also not familiar with his wines, how are his wines in general? Thanks.
2004 Francesco Rinaldi Barolo?
- Thread starter lars makie
- Start date
Levi Dalton
Levi Dalton
I liked the 2004 Francesco Rinaldi Barbaresco. I would have to look back and see if I have a note for the Barolo.
The house has seen a stylistic shift of late. They are more fruit-forward and approachable young than they used to be, and by a large margin of difference. I would use "purple fruit" as a descriptor now, whereas that same descriptor would have been unthinkable with the '96 Cannubio, for instance.
The house has seen a stylistic shift of late. They are more fruit-forward and approachable young than they used to be, and by a large margin of difference. I would use "purple fruit" as a descriptor now, whereas that same descriptor would have been unthinkable with the '96 Cannubio, for instance.
lars makie
lars makie
Well, I stopped by my friend's shop while he was meeting with the sales reps who have Francesco Rinaldi and they poured me a taste of the 04 Brunate and Cannubio. The Brunate was seemed quite delicate. It was very light in color almost looking older than it should, but the nose was very open and floral; roses immediately came to mind. On the palate it was all fresh red fruits and earth and minerals. Definitely more accessible than the Cannubio at this point. The Cannubio was almost the polar opposite. The nose was not giving anything up; quite closed up. The color was a lot darker (though still transparent) than the Brunate. The palate was wound up tighter than I was expecting and kid of caught me off guard. Very tight and massively tannic, but I really didn't get any sense of over-bearing oakiness. The only thing I could get out of it was dark red fruits and some tar. This will be a long lived one. I'd like to get a couple a put away for about 20+ years.
Levi, I'd love to hear if you did try the Barolos and what you thought of them. I would say that I didn't get any purple fruit from what I tasted, but that could just be me.
Levi, I'd love to hear if you did try the Barolos and what you thought of them. I would say that I didn't get any purple fruit from what I tasted, but that could just be me.
Levi Dalton
Levi Dalton
I tried the Brunate '04 again a couple of days ago, this time from half bottle. You are right, no purple fruit in evidence. I thought the finish was a little hollow, but otherwise, a decent wine. I preferred the '04 Barbaresco for drinking now, and also for the price point.
Jim Hanlon
Jim Hanlon
I also found the 04 Oddero too oaky, althought I am at an extreme in oak intolerance.
Ok, now you two guys are scaring me. I often get accused of being too persnickety about oak. I tried two bottles of the Oddero '04 normale very recently and thought it was quite good and decided to buy a case (it was that or buy a house in Cleveland off Ebay). I hope that purchase wasn't in error.
Jeff Grossman
Jeff Grossman
We drank the 2004 Oddero tonight. My wife agrees with Jim and slaton, she thought there was lots of vanilla. I didn't notice it as much as she did, maybe there was a little caramel, but more good nebbiolo flavors over the wood. It was really good with Carbonara. I actually found a place here that has guanciale, so the sauce turned out pretty tasty.
Jim Hanlon
Jim Hanlon
It only takes one new oak cask to mark the cuvee (and those things have to be new sometime). Maybe it was another element of the wine, but the bottle I had certainly tasted as though marked with oak. As I said, though, I am at an extreme in oak intolerance.
Jeff Grossman
Jeff Grossman
Whatever.
Jim Hanlon
Jim Hanlon
Thoughtful post. Look, I don't like caramel in my Barolo. If it's from somewhere other than oak, so be it.
I read it as 10% is aged in small wood barrels (225 liters) and 90% in large wood (40 hectoliter barrels) which seems like a very small percentage of barrique.
jb, I was going to say that with only 10% of the wine aged in barrique, the oak will surely integrate with time. It might not be the best for early drinking, so maybe drink your Sella and Produttori for that.
Jeff Grossman
Jeff Grossman
That's my point: It's 90% aged in big foudres and 10% aged in little barrels. It is typical for the big foudres to be old neutral wood and for the little barrels to be new fancy Frenchies. The ratio of surface area to volume also indicates less effect from the foudres.
So, yeah, there's a bit of new wood there... but not much. If JH says he's sensitive, OK, sure, but he's sniffing out a very small effect IMO.
For your amusement, a little math:
- Each foudre holds just over 1000 gallons.
- Each barrel holds just under 60 gallons.
- The 10,000 bottles hold just under 2000 gallons.
So they probably had two foudres and four barrels.
I follow your logic, but I personally hate it when someone tells me you can't be tasting any/much oak given the barrel regimen that person has witnessed, read about, or discussed with the winemaker. I generally take this sort of statement to mean that the other person is less oak-averse than I am. And if someone makes this sort of argument to me 3-4 times, I generally conclude they are an idiot or a bozo, or too easily swayed but winemaker or website comments.
This many experienced tasters are unlikely to be wrong. I can either hope they are just more sensitive than me or that the wine will come around with some time. I am interested to taste it again soon.
Florida Jim
Florida Jim
Exactly.
But then, I have tasted "oak" in wines that have never seen a barrel - I am told that is often a result of certain yeasts or certain terroirs. But to me, it really doesn't matter - the techniques and regimens involved in the making are one thing, my organoleptic response, another.
I do not think of wine making vis-a-vis wine tasting/enjoyment as a simple cause and effect relationship. It appears to me to be much more complicated then that.
Best, Jim
I like it when someone says "organoleptic"!
Sure, what I don't like is wines that actaully taste oaky during the time I'd prefer to drink them, whether it's a result of yeast or wood or something else. Me, personally, I'd be willing to wager that in that what Marc and Jim H are tasting now in this wine is wood and not something else.
I do know that even a small percentage of new oak barrels can make a Cornas, Burgundy, or Barolo seem too oaky to me young, which of course may not be a big deal if you intend to hold a wine for some extended period of time before drinking.
Sure, what I don't like is wines that actaully taste oaky during the time I'd prefer to drink them, whether it's a result of yeast or wood or something else. Me, personally, I'd be willing to wager that in that what Marc and Jim H are tasting now in this wine is wood and not something else.
I do know that even a small percentage of new oak barrels can make a Cornas, Burgundy, or Barolo seem too oaky to me young, which of course may not be a big deal if you intend to hold a wine for some extended period of time before drinking.