Barolo 2008: 93
A big, brooding style, dense with tannins and focused on the chewy, licorice-and-tar side of the flavor spectrum. Offers plenty of sweet fruit, balanced in a broad-shouldered way, with a fine, savory finish. Best from 2016 through 2035.
Barolo Vigna Giachini 2007: 93
This is suave and rich, exhibiting sweet cherry, licorice, cinnamon, leather and tar aromas and flavors. Well-proportioned, with dense, dusty tannins for support. Best from 2015 through 2028.
Barolo Vigna Conca 2007: 94
An opulent, lush style, with ripe, fleshy black cherry and black currant fruit accented by vanilla and smoke. Unfolds in layers, delivering pure fruit on a fresh, vibrant profile. Well-structured, displaying a lingering aftertaste of fruit and spice. Best from 2015 through 2030. From Italy.
Barolo 2006: 93
This winery was cultivating grapes in the late 1950s, but only began making its own wine in 1992 following advice from Piedmont star Elio Altare. The second generation of Revello brothers, Carlo and Enzo, pushed for quality over quantity while embracing more modern techniques such as the use of French oak barrels for aging. The Nebbiolo fruit comes from vineyards surrounding the hamlet of Annunziata in the commune of La Morra. 1,500 cases made.
Barolo Vigna Conca 2005: 94
Shows loads of blackberry and ripe strawberry aromas, with hints of milk chocolate. Full-bodied, with layers of ripe fruit and polished, round tannins. Round and beautiful, with wonderful fruit. This is as great as the 200. Best after 2021. 350 cases made.
Barolo Vigna Gattera 2005: 91
Aromas of plum pudding and cream follow through to a full body, with big, juicy tannins and lots of ripe fruit and richness. A little one-dimensional now, but with impressive concentration. Massive. Builds on the palate. Best after 2011. 480 cases made.
Barolo Vigna Giachini 2005: 94
Offers flowers and dried mushroom on the nose, with hints of tar. Full-bodied, with chewy, silky tannins and a vanilla, berry and cherry aftertaste. Superb. Best after 2011. 350 cases made.