2013 Fratelli Barale Barolo

SKU #1335632

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Price: $29.99
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Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 4/29/2018 | Send Email
Beautiful Nebbiolo. High-toned, red fruited, earthy, tobacco-y, cedar-y, snappy acidity and the tannins to focus all the goodness on your palate. This is a wine that delivers all that you want from the appellation and at an incredibly reasonable price.

Staff Image By: John Downing | K&L Staff Member | Review Date: 4/16/2018 | Send Email
One of the reasons we cherish our direct import program is that we have the opportunity to offer our customers impressive wines at incredible prices. Barale's first-rate 2013 is one of the steals among our Italian selections currently especially in light of the going rate for Barolo. This medium-bodied gem offers an aromatic array of pretty red fruit, dried florals, earth and cedar and a seamless palate with a bright snap of acidity on the finish. Although it can be enjoyed today after ample aeration, it's certain to improve in the cellar.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 3/28/2018 | Send Email
The wine’s perfume is pure Nebbiolo: raspberry fruit and dried rose petals with a touch of tobacco and lots of cedar, bursting with sweet fruit, tar, minerals, displaying outstanding depth and fine overall balance. This wine will drink well now and over the next few years, best with the heartiest meats or stews.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 3/27/2018 | Send Email
We all knew we had something special when St. Clair first introduced the Fratelli Barale wines (in the 2011 vintage, I think?) These are classic, softly textured, expressive wines which not only faithfully represent the region, but do so in a comfortable, old school style --without any of the flaws of being overly old school, or the sticker tag shock of being "old masters" old school. This fact combined with the great 2013 vintage, makes this a wine to load up on -- for Piemonte afficionados as well as those who perhaps are just beginning to explore the region.

Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 3/27/2018 | Send Email
I opened this wine last night while we were closing the store. We often have bottles open for us at closing to try to squeeze in one more tasting each day. Usually we casually discuss the wine as we continue on with our duties, but last night we all took a sip of this Barolo and paused. It was so elegant, fragrant and complex that we all wanted to take the extra minute to really understand the wine. Right after opening there was beautiful, fresh and lively red fruit on the nose and palate. The tannins were apparent, but even without food or decanting, not too closed. We kept the bottle overnight and this morning tried it again. A beautiful savory and herbaceous note really stood out on both the nose and palate while the tannins, as assumed, mellowed and allowed the wine to open. A stunning barolo that you could enjoy soon or keep for a while!

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.


- 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.