2006 Aldo Conterno Barolo

SKU #1113566 92 points Wine Spectator

 Ripe and pure, featuring cherry, strawberry and spice aromas and flavors matched to an elegant frame. The finish feature dense tannins and a strong mineral component. Best from 2013 through 2028. (Web-2011)

90 points Robert Parker's Wine Advocate

 The 2006 Barolo is made from the estate’s youngest vines, which means an average age of 20-35 years at this address, mostly from the village of Monforte with a touch of Barolo. Sweet, fragrant aromatics lead to an elegant, supple Barolo with a plush core of fruit supported by dusty yet elegant tannins. Spices, flowers and small red fruits come to life on the long, attractive finish. Anticipated maturity: 2012-2024. (90+ points)  (2/2010)

90 points Stephen Tanzer's International Wine Cellar

 Medium red. Wild but reticent nose is still shocked by the July bottling, with its fruit suppressed. More classic in style but less differentiated in the early going than the 2005, with cedar and game notes, plenty of fat and sweetness and impressive richness. Best today on the juicy, persistent finish, which displays a strong tannic spine. Very young.  (12/2009)

K&L Notes

From JancisRobinson.com: "Fermented in stainless steel, initially at a temperature of around 26 to 27 ºC to help the natural yeast to multiply quickly, then it is allowed to go up to 31 ºC. After about 2.5 - 3 weeks the wine, including the skins, is transferred to large oak casks of 25 to 75 hl, where its stays for about one to two weeks. This passage in wood allows for temperature control without technical means and aids integration of fruit, acid and tannins. Deep ruby with orange rim. Appealing orange peel, cherry and fruit-cake nose. Lovely cherry with chewy tannins. Already quite approachable, and with good freshness. Good balance too and finish shows real complexity. Can be drunk now, or cellared." (03/2011)

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Price: $49.99
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- 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.