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2016 Cordero di Montezemolo Barolo Enrico VI

ITEM 8007970 - Removed from a professional wine storage facility; Purchased at auction

Bidder Amount Total
Item Sold Amount Date
I7984784 2 $91 Oct 24, 2021
I7984784 4 $90 Oct 24, 2021
I7969118 3 $92 Oct 3, 2021
I7964183 3 $85 Sep 26, 2021
Front Item Photo


97+ The Wine Advocate

...drawn from a two-hectare parcel in Villero, in Castiglione Falletto... ...Wild cherry, summer plum, white stone, limestone, cola and camphor ash emerge with balanced intensity. The Enrico VI is framed by very fine and silky tannins that add a firm backbone. This wine is tightly stitched together...

97James Suckling

Extremely perfumed with chocolate, walnuts, hazelnuts and dried strawberries. Roses, too. Hints of chocolate. Full and complex with a gorgeous palate that’s full of flavor and structure.

95+ Vinous / IWC

The 2016 Barolo Enrico VI is bright, translucent and super-expressive. Freshly cut flowers, mint, pine, spice and sweet red cherry are all beautifully lifted. Medium in body and precise, with stunning nuance, the 2016 is a positively stellar wine that shows the more refined side of the Villero cru. Villero Barolos can be a bit tough, especially in the early going, but the 2016 Enrico VI is a super elegant and classy exception.

93Wine Spectator

Menthol and tar aromas and flavors lead off in this red, followed by cherry, plum, tobacco and loamy earth notes. The dense tannins are assertive, yet not overly astringent, and there is ample fruit to offset them. Fine length.

92Wine Enthusiast

Aromas of baked plum, French oak and underbrush shape the nose along with whiffs of iris. Densely concentrated, the enveloping palate features fleshy black cherry, licorice and coconut alongside, velvety, close-grained tannins and the warmth of evident alcohol.

17.5Jancis Robinson

...fine, fragrant, concentrated nose laced with a posh oak note. There is a certain richness that just veers off from dried fruit. Mouth-filling, focused and elegant all at the same time. Succulent acidity and polished tannins. Sweet fruit and oak on the finish and gorgeous fresh acidity.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.