2007 Damilano "Lecinquevigne" Barolo

SKU #1117003 92 points James Suckling

 Bright citrus fruit, with plums and berries on the nose. Full bodied, with soft and silky tannins and a berry, roasted coffee and chocolate aftertaste. Subtle finish to this. Complex and balanced.  (5/ 2011)

91 points Robert Parker's Wine Advocate

 The 2007 Barolo Lecinquevigne is a delicious entry-level Barolo. Sweet red cherries spices and French oak are some of the notes that waft from the glass in this supple, silky offering. Sweet hints of tobacco, cedar, candied fruit and crushed flowers linger on the round, silky finish. There is plenty of underlying structure to suggest the wine will drink well for a number of years. This is far from an easygoing entry-level Barolo. Anticipated maturity: 2014-2022.  (10/ 2011)

91 points Wine Spectator

 Fragrant, exhibiting sandalwood, cherry, strawberry and tobacco aromas and flavors. Taut, with latent energy and persistence, this needs time to develop. Ends with a beautiful fruit- and mineral-laced finish. Best from 2014 through 2025.  (4/ 2012)

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Price: $25.99

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By: Gary Westby |  K&L Staff Member  |  Review Date: 2/26/2013  | Send Email
Usually the only way to get Barolo that is ready to drink it to pay a lot and wait for years. The Damilano Lecinquevigne is K&L's great exception and this open knit Barolo is ready today- just bring on the brasato (Italian pot-roast) and pop it the wine in the decanter for an hour or two. The wine has the dusty tar and rose-petal nose that makes Barolo special and has plenty of blackberry fruit on the palate to back it up. This wine finishes with a good tannic punch and rubs the Barolo spot for a very fair price.
Drink from 2013 to 2023

By: Greg St. Clair |  K&L Staff Member  |  Review Date: 12/8/2012  | Send Email
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It isn’t often I can recommend a Barolo to everyone, those fearsome tannins and inscrutable nature, and it normally takes 15 years to become drinkable….very tough to recommend unless you’re willing to wait. But this Damilano is incredibly delicious right now, the lusciousness of the 2007 vintage gives the wine a softer, more approachable character and allows that delicious primary fruit to shine! Wondrously complex for a young Barolo, balanced, long and full of intrigue a really super wine that is so drinkable now! Buy now this won’t last for long, even Jim Barr is going to buy some!!!
Drink from 2012 to 2022

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Additional Information:

Varietal:

Nebbiolo

- 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.
Country:

Italy

- 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.
Sub-Region:

Piedmont

- 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:

Barolo

- 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.