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2011 Giacomo Fenocchio Barolo Cannubi

Not Currently In Auction

Latest Sale Price

April 28, 2024 - $45



94Wine Enthusiast

Aromas of underbrush, scorched earth and ripe black-skinned fruit take center stage on this bold Barolo. The generous palate is already inviting, offering ripe black cherry, crushed black plum, licorice, ground pepper and sweet pipe tobacco. Velvety tannins provide the framework and lend a polished texture.

93James Suckling

Lovely finesse and beauty to this rich wine with terra cotta, berry and spice character. Full body, silky tannins and a fresh finish. Very fine and pretty.

91The Wine Advocate

It shows an impressive level of intensity and an even, steady personality. This is a long-term proposition with round tones of cherry fruit, blackcurrant, spice, pressed rose and balsam herb. Dark minerals appear at the back.

90Vinous / IWC

...floral aromatics, lilting red berry fruit and feminine, gracious personality are all classic Cannubi...tannins need a few years to soften, yet there is already plenty to admire here. Rose petal and sweet spice overtones reappear on the expressive, inviting finish.

18Jancis Robinson

Riper and fruitier than the Castellero, tempered with bitter juniper character on the palate. Fibrous, fine-grained tannin. Substantial and concentrated, yet with a sense of levity on the finish thanks to a classic rose petal fragrance.


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.