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2016 Burlotto Barolo Acclivi

Removed from a temperature and humidity controlled wine cellar

2 available
Bid *

Light label condition issue

Removed from a temperature and humidity controlled wine cellar

5 available
Bid *
Ends Sunday, 7pm Pacific

RATINGS

97Vinous / IWC

...deep, plush and hauntingly beautiful wine with tremendous power, dazzling intensity and remarkable richness. An ample, expansive and broad wine of striking inner perfume and sweetness...flat-out stunning. Crushed raspberry, mint, spice and blood orange infuse the 2016 with incredible depth and complexity before it finishes with mind-blowing intensity... Wow!

97Wine Enthusiast

Enticingly fragrant...aromas of wild red berry, botanical herb, rose and smoky flint. Vibrant and savory, the chiseled palate delivers strawberry compote, pomegranate, thyme and licorice before an energizing orange-zest close. Taut fine-grained tannins and racy acidity...

96+ The Wine Advocate

...dark fruit, smoked bacon...pepper spices...crushed flowers...shows stems and bramble, although they are not green or astringent. A better descriptor would be spice, cinnamon and unripe cherry.

17.5Jancis Robinson

...spicy notes adding great depth to the fruit on the nose. Energetic, profound red-fruit palate with a layer of firm yet finely sculpted, grainy tannins.

REGION

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.

TYPE

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.