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2018 Luigi Baudana Barolo Baudana

Removed from a professional wine storage facility; Purchased direct from a distributor

Ends Sunday, 7pm Pacific


95Wine Enthusiast

New leather, forest floor and woodland berry aromas come to the forefront along with a whiff of blue flower. It's opens smooth and savory but its true structure shows up midpalate, delivering juicy Morello cherry, licorice and hazelnut...fine-grained tannins.

93Vinous / IWC

...lovely creaminess and depth... Sweet red cherry, blood orange, plum, pomegranate and sweet floral notes all meld together in this racy, inviting Barolo. There's lovely depth and texture throughout.

92The Wine Advocate

...full and generous wine... Dark cherry, plum, spice, rust and crushed flowers make for a soft and readily accessible wine.

92James Suckling

Ripe, musty fruit on the nose and palate. Medium-bodied with fine, firm tannins and good drive on the finish.

17+ Jancis Robinson

Minerally nose with an undertow of sweet red fruit that becomes more powerful with aeration. Iron, orange skin and ripe raspberry... Beautifully open-knit, minerally red-fruit nose. Notes of strawberries and raspberries. Succulent fruit palate with long chewy tannins... Closes up on the finish.


Luigi Baudana

Luigi Baudana is a 10-acre estate in Langhe. For 30 years it was owned and operated by Luigi Baudana and his wife Fiona. Baudana’s family has been making wine in Serralunga d’Alba for many generations. In 2008 Baudana sold most of his interest in the estate to the Vajra family, who run the commercial side of the business. Baudana still is winemaker, however, and the estate remains highly admired among Barolo cognoscenti. Luigi Baudana also makes a white blend of Chardonnay, Sauvignon Blanc, Riesling and Nascetta. About 800 cases are of Barolo are produced annually.


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.