Viniou Reviews
Giuseppe Rinaldi’s Barolo Brunate 2001 epitomises the finesse and complexity for which this region and producer are renowned. Crafted exclusively from Nebbiolo, this cuvée hails from the prestigious Brunate vineyard, a cru famed for its exceptional microclimate and calcareous marl soils. The 2001 vintage benefited from favourable weather patterns, allowing for slow and even maturation which contributed to remarkable balance and depth. Fermentation follows traditional methods, with extended maceration on the skins and lengthy élevage in large, old Slavonian oak casks. This respectful approach results in a Barolo of profound structure yet remarkable elegance, marked by notes of dried rose petals, tar, cherry, truffle and subtle spices, all underpinned by vibrant acidity and fine-grained tannins. With over two decades of ageing, the 2001 Brunate shows tertiary characteristics—mushroom, forest floor and earthy nuances—integrated beautifully with lingering fruit.
The Barolo denomination, nestled in the undulating hills of the Langhe, Piedmont, is revered for wines of extraordinary longevity and nuance. The region’s continental climate brings hot summers and cold winters, moderated by morning fogs that roll through the hills, enveloping the vineyards. Soils here alternate between clay and limestone, endowing Nebbiolo with structure, perfume and minerality. Barolo’s history is steeped in aristocratic tradition, often referred to as the “King of Wines”—its powerful yet refined style reflects the unique marriage of soil, climate and culture.
Pairing this mature Barolo necessitates dishes of depth and savoury richness. Classic Piedmontese fare such as slow-braised beef (brasato al Barolo), veal shank with gremolata (ossobuco), or wild mushroom risotto provides a harmonious counterpoint to the wine’s tannins and evolved character. White truffle dishes, so typical of the region, elevate the earthy undertones of the Brunate. For an international match, consider roast lamb with root vegetables, or aged cheeses like Parmigiano Reggiano.
Serve this wine at 17-18°C, allowing it to breathe for at least an hour in a large-bowled glass to unlock its aromatic complexity. Handle with care when decanting, as mature Barolo may develop sediment. This bottle embodies the soul of Barolo—a true experience for the patient connoisseur.
