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2014 Burlotto Barolo

Light label condition issue

Removed from a temperature and humidity controlled wine storage unit; Purchased upon release; Consignor is original owner

2 available
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Ends Sunday, 7pm Pacific


93Wine Spectator

Cherry, licorice and animal aromas lead off, with the palate also embracing notes of iron and tar. This red is fresh and elegant, with well-integrated acidity and tannins. Offers a fine, energetic finish.

92+ The Wine Advocate

This is an elegant and contemplative expression of Nebbiolo that carefully follows a traditionalist's playlist of aromas. Wild berries segue to anise seed, truffle and candied orange peel. The wine is beautiful and bright in appearance with refreshing acidity and mineral saltiness that both keep the palate extra clean.

92Wine Enthusiast

This elegant fragrant red opens with inviting scents of crushed rose, wild herb, red berry and a slight whiff of smoke. It's bright and focused, delivering Marasca cherry, strawberry, star anise and tobacco set against taut polished tannins and vibrant acidity.

91Vinous / IWC

...delicate, gracious and very pretty. Floral and supremely inviting...

17Jancis Robinson

Gorgeous nose of cool, perfumed raspberry fruit, immediately inviting. Super-elegant and with mouth-filling redcurrant and raspberry fruit, lithe and transparent and the whole is supported by crunchy tannins. Truly refreshing.


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.