Conterno Fantino Barolo "Vigna del Gris" DOCG 2016
(Piedmont, Italy) - [RP 96+] [W&S 96] [WS 95] [JS 95] [AG 93]
Regular price $150.00 Sale price $119.97 Save $30.03
6-PACK PRICE = $115.97 per item (add 6+ quantity to your basket)
12-PACK PRICE = $109.97 per item (add 12+ quantity to your basket)
Notes from the Winemaker:
100% Nebbiolo Lampia and Michet from the historic Ginestra cru of Monforte d’Alba, partly from an old vineyard of 0.6 hectares (a little under 1.5 acres) and partly from one planted in 2000, covering 2.5 hectares (6.1 acres), southeasterly exposed. The latter is planted with a selection of all the new Nebbiolo clones fine-tuned in Piedmont since the Y2K, together with choice graftings from the best old vines. Soil is 47% sand, 37% silt and 16% clay, with a gradient of 26%. Exposure is predominantly southeast, altitude 1,150 feet above sea level (c. 350 meters). Crop yield is 1.2 kilos per vine, harvested the first 20 days of October (generally around Oct. 10th-20th). The wine is aged 2 years in French barriques and bottle-aged for a further year.
The wine comes from the historical Ginestra cru of Monforte d'Alba, partly from an old vineyard of 0.6 hectares (a little under 1.5 acres) and partly from one planted in 2000, covering 2.5 hectares (6.1 acres), southeasterly exposed on sandier soil (the a
VINIFICATION AND AGING
Vinification is in rotary fermenters, with around 7-10 days’ maceration on the skins. The wine is aged 2 years in French barriques, bottled around mid-July of the 2nd year from harvest, and bottle-aged for a further year previous to release.
Very deep color, ruby to garnet, rich, fruity and persistent bouquet of rose petals, brushwood and berries – particularly blackberries; full-bodied, luscious, round and mellow, with an ideal balance of acidity and tannins.
Best served at 20° C (68° F), decanting 2 hours beforehand. Wonderful with meat-based second courses and seasoned cheeses; the producer suggests pairing it with a typical Piedmontese dish called cacciatora chicken: 4 ripe, peeled tomatoes cut into chunks,
Alcohol cont. by volume: 14%; total acidity (in tartaric acid): 5.5 g/l; free acidity (in acetic acid): 0.82 g/l; residual sugar: 2.3 g/l; total dry extract: 33.1 g/l; pH: 3.4.
Grapes: 100% Nebbiolo
Longevity: Ages beautifully for decades; best not before its fifth year
Production: 10,500 bottles
Winemaker: Guido & Fabio Fantino
Ratings & Reviews
96+ Points - Robert Parker's Wine Advocate:
"The Conterno Fantino 2016 Barolo Ginestra Vigna del Gris comes from a site in Monforte d'Alba that has a big component of loose sand in the soils. These well-draining conditions add to the softness and concentrated aromatic intensity of Nebbiolo. In fact, the bouquet here brings us a medley of red and purple fruits with some ripe blackberry and plum. It shows a hint of pretty cherry sweetness with spice, tobacco and candied licorice. The mouthfeel is full and generous, and this supple Barolo wraps smoothly and luxuriously over the palate. Some 9,100 bottles were made." - Monica Larner (23rd Jul 2020)
95 Points - Wine Spectator Magazine:
"Focused on bright cherry, black currant and freshly cut hay aromas and flavors, this red is vibrant, verging on racy. Accents of iron, tobacco and tar add complexity, and this is balanced and long on the finish. Best from 2023 through 2045. 200 cases imported." - BS ()
95 Points - James Suckling:
"Extremely perfumed with ripe strawberries and hints of dried flowers. Hints of hazelnuts. It’s full-bodied with a solid core of ripe fruit and ripe, polished tannins. Tight center palate. Very persistent. This is reserved now, but shows beautiful potential. Try after 2023." - (8 Jun, 2020 )
93 Points - Vinous:
"The 2016 Barolo Ginestra Vigna del Gris offers a striking balance of density and the more floral, high-toned notes that are so typical of this wine. Dried flowers, rose petal, mint, sweet spice and cedar are all nicely lifted. Beams of incisive tannin give the wine its vibrant, energetic feel. I would drink it first among these four wines. " - Antonio Galloni (Feb 2020)