2011 Cannubi Podere Luigi Einaudi
Spicier fuller saturated nose of blackberry, rich cherries, dark chocolate, wood spice, high toned and impressive, almost minty. Palate is rich, great extract, mint, liquorice, balsamic, cherries, strawberries, mineral grip, rich tannins, lovely acidity, power and great length with wood notes on the long finish. L&S (Nov 2015)
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A real show-stopper when we tasted this with Matteo in Verona this spring. After a packed 4 days of tasting - the Cannubi was a real pleasure. Sophisticated and hugely appetising Barolo from this exciting producer. Denser bright red cherry, mint, savoury balsamic notes. Palate has incredible ripeness and concentration, cherry, strawberry, dark chocolate, rich acidity, sleek full tannins, elegant ripe & long. L&S (Mar 2015)
A classic of this varietal, with shadings of eucalyptus, dried violets and tobacco. It opens into an enthralling palate, thanks to the silkiness of its tannins. Rating: Tre Bicchieri Gambero Rosso (Oct 2015)
Pale rust red. Scented and super fruity. Lightweight with refined tannins and lots of life ahead of it. Polished with an earthy, truffley undertow. Drinking range: 2017 - 2028 Rating: 16.5/20 Jancis Robinson MW OBE - www.JancisRobinson.com (Aug 2015)
Dense and velvety red with lots of chocolate, berry & spice character. Hints of mushroom too. Full body. Chewy and rich finish. Need four to five years to soften. Wonderful Cannubi. Top 10 top-rated Barolo. Rating: 96 James Suckling, www.jamessuckling.com (Jun 2015)
The 2011 Barolo Cannubi is the ripest and most overt of these three 2011 Barolos from Einaudi. Dense, powerful and immediate, the 2011 will appeal most to readers who enjoy extroverted wines. There is no shortage of intensity in the rich, dark fruit, although personally I would like to see a little more site expression. Drinking range: 2018 - 2031 Rating: 92-92 Antonio Galloni, www.vinous.com (Mar 2015)
Podere Luigi Einaudi
Firmly established as one of Dogliani's leading estates, Giorgio Ruffo (married to Paola Einaudi) continues to produce quite outstanding Dolcettos in a class well above any others we have tasted, and outstanding Barolos which are among the finest and most elegant of the region. Robert Parker recently wrote: ' Consulting oenologist Beppe Caviola has been instrumental in ratcheting up the quality at this historic property. I can't think of too many estates that have made such significant strides in just the last few years.'
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