2005 Aldo Conterno "Cicala" Barolo (1.5L)

SKU #1115068 95 points Wine Spectator

 Strawberry pie and cream aromas lead to a full-bodied palate. Very thick and powerful, with big, velvety tannins and masses of fruit. A blockbuster style. (JS)  (7/2009)

93 points Robert Parker's Wine Advocate

 The estate’s 2005 Barolo Cicala is a transparent, mid-weight wine redolent of dark fruit, spices, minerals and licorice, all of which come together in the glass with superb elegance. Here the tannins are decidedly firmer and bigger than in the Colonello, even though the vineyards are just a few hundred meters apart! This powerful yet harmonious wine is simply radiant in its beauty. All that it needs is a little patience. (AG)  (4/2009)

92 points Stephen Tanzer's International Wine Cellar

 Good full medium red. Wild aromas of redcurrant, black cherry, tar and leather; this smells tannic but the fruit element expands impressively as the wine opens in the glass. Then large-scaled and firm in the mouth, with powerful acidity currently suppressing the wine's sweetness. There's a boatload of fruit here, but today the wine's mineral and gamey elements dominate. In a very traditional style, and completely different from the Colonnello: more backward and more masculine (Conterno refers to it as 'our rude boy'). The serious tannins build with air and currently cut off the wine's finishing fruit. 92+ (ST)  (12/2009)

K&L Notes

"Aldo Conterno is back," writes Antonio Galloni. "Conterno once again takes its place among the region's top producers. Today the estate is run by Aldo Conterno's three sons Giacomo, Franco and Stefano Conterno who look after vineyards, marketing and winemaking respectively. Based on the wines I have tasted recently this venerable property looks to be in great hands for the future...The 2005 Barolos represent a new point of arrival after the estate embarked on a major rethinking of its work in the vineyards in the late 1990s...These gorgeous, uplifting 2005 Barolos firmed up quite a bit in the glass, suggesting they are headed for a slumber that hopefully won't last too long, as the wines are truly special. Stylistically the wines are made in the medium-bodied style that is characteristic of the 2005 Barolos, but offer terrific harmony and drinkability." (Wine Advocate, 4/2009) 93 points Neal Martin's Wine Journal: "The Cicala ’05 is a gem. It is superb intensity on the nose with dark cherry, kirsch and crushed rose petals with fine delineation. The palate has a sensual entry with touches of soy and Chinese 5-spice inflected those vivacious dark berries fruits. It has a lovely kick of alcohol right on the finish that has an almost viscous quality. Superb." (03/2012)

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 11/14/2013 | Send Email
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I tasted no, drank this wine out of magnum the other night, it is really, really tasty. Aldo Conterno’s Cicala in this vintage has a subtle overlay of sweet fruit but underneath it is all Barolo. Conterno's ability to not overpower you but at the same time not lighten up is amazing. This is a full throttle Barolo yet it is in actuality easy to drink, not always what one could say about Barolo! It's all about balance and this wine has such grace, is such a pleasureful experience to drink in its youth I was amazed. I think you will be too, its really worth experiencing!
Drink from 2012 to 2035

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:


- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.