2013 Einaudi "Terlo Vigna Costa Grimaldi" Barolo (Elsewhere $70)

SKU #1299741 95 points James Suckling

 Ripe fruit with orange-peel, walnut and ripe-strawberry aromas. Full body, ultra-fine and long tannins and a finish that lasts for minutes. Wow. Gorgeous. Better in 2021 but who can wait?  (1/2017)

94 points Vinous

 94+ Points: Black cherry, smoke, tar, licorice and menthol give the 2013 Barolo Terlo Vigna Costa Grimaldi much of its virile personality. Here, too, the level of fruit intensity is considerable, but, as always, the Costa Grimaldi has the broad shoulders and frame to hand all of that richness. Readers will have to be patient, as the 2013 needs at least a few years in bottle to shed some of its youthful tannin. This is impressive juice. (AG)  (2/2017)

93 points Wine Spectator

 A whiff of hay gives way to cherry, strawberry, rose and tobacco aromas and flavors. This is elegant and steely, with dense tannins on the mouthwatering finish. (BS)  (3/2017)

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Price: $49.99

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Staff Image By: John Downing | K&L Staff Member | Review Date: 6/16/2017 | Send Email
In addition to the "Terlo"' we're pleased to offer Einaudi's outstanding Barolo "Costa Grimaldi". It's produced from 40-55 year old vines and offers a bit more depth and longevity. An earthy nose of dark red fruits, minerals and a pleasant hint of smoke precede a full, round and flavorful palate with ample ripe tannins and acidity. There's plenty of weight and depth here and this truly wonderful Barolo deserves at least a couple of years in the cellar and will continue to reward the patient.

Staff Image By: Gary Westby | K&L Staff Member | Review Date: 6/14/2017 | Send Email
It isn't every day that I taste a wine that marries power and elegance as well as this Vigna Costa Grimaldi from Einaudi. The high class aromas have all the best traditional components of Barolo in a very stylish frame. In the mouth, the wine is full of dark, savory fruit and strong, but silky tannins. Rather than being tarted up with French barrique, this is great all big barrel, real Barolo... I can't wait to try it with Osso Bucco after a couple hours in a decanter!
Drink from 2017 to 2043

Staff Image By: Ryan Moses | K&L Staff Member | Review Date: 6/14/2017 | Send Email
Just under 600 cases of this gem from Einaudi's Costa Grimaldi vineyard are made every year. This has been one of the early standouts for superb value from the celebrated 2013 vintage. Very intense aromas of black cherry, orange peel, and leather lead the way. The pallet is compact and focused with solid core of fruit, structured tannins, and an intensity that begs for time to unfurl. Although it does require a bit of time, it has all the signatures of a great Cru Barolo bottling and it'll be hard to have your money go further in Piedmont these days.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 6/13/2017 | Send Email
Light red with ruby tones. Aromas of marzipan, brown spices, dried rose and truffle. Suave and sweet, with a liqueur-like ripeness to the flavors of red fruits, marzipan, brown spices, menthol and leather. Nicely integrated acidity accentuates the wine's inner-mouth perfume and contributes to an impression of firm structure. Love this Barolo, drink now and over the next few years.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 6/13/2017 | Send Email
I notice immediately that there is a bigger fruit component to this wine than one usually finds in Einaudi Barolo, it’s strident, tightly focused but very intense. The fruit aromatics roll back quickly as the dusky, leathery, and brambly notes move to the front; this is the classic Einaudi spectrum that begs for time, food and a broad Burgundy glass. On the palate the fruit is center stage once more, showing a sweeter density that seems to be bursting from the middle trying to push the tannin off your palate to the edges. The flavors are plumy but vibrantly so, they are dense and luxuriant but taught, as the wine rests on your tongue and shows layers of leather, earth, smoke, and tobacco. In classic fashion this Einaudi Barolo has tannin (like most Barolo!) but this wine’s tannin is ultra fine grain, almost supple to the feel, embracing rather than gripping and slowly dissipates. To drink now decant for a couple of hours and have it with Brasato al Barolo (Italian Pot Roast) or a porcini laden risotto, this wine will age very well for the next few decades.
Drink from 2017 to 2040

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.