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Cordero di Montezemolo, Barolo Enrico VI, 1996

Red Wine from Piedmont, Italy
$99.99
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Thirty years on, this is a Barolo that has done all the waiting for you. Enrico VI is Cordero di Montezemolo's single-vineyard bottling from the Villero cru of Castiglione Falletto — two hectares of vines now over fifty years old, on compact, iron-rich clay with a southwest exposure, and the only Barolo the family makes away from their home hill in La Morra. Villero's cooler, less-ventilated microclimate gives a sturdier, earthier, more mentholated wine than the perfumed Monfalletto, and 1996 was exactly the vintage to reward that: a cool, late, classically structured year in Piedmont that produced firmly tannic, high-acid Nebbiolo built for decades rather than for early charm. Paolo Cordero named the wine in the early 1970s to mark both the vineyard's purchase in 1965 and the birth of his sixth child, Enrico. This bottle comes from a private cellar, so condition and fill will reflect its age. Stand it upright a day ahead, decant it off the sediment, put a real meal in front of it, and drink it now through the next several years.

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Antonio Galloni

91 points

"Full ruby-red. Nose dominated by spicy oak, roasted coffee and dark chocolate. Fat, sweet, lush and mouthfilling, with flavors of currant and spicy oak. Even sweeter than the Monfalletto, but not quite as delineated or perfumed. Finishes with excellent length and nicely buffered, oak-enhanced tannins. Today I find the Monfalletto '96 a bit more classic." —Stephen Tanzer

Wine Spectator

94 points

"Fabulous aromas of crushed berry, mineral, violet and sweet tobacco. Full-bodied, with chewy tannins and fruit, vanilla and mineral character on the long finish. Needs time. Very serious.--1996 Piedmont retrospective."

More about Cordero di Montezemolo

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    1996

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Minerally

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, osso buco, tajarin with butter and white truffle, roast guinea hen, or aged Castelmagno and Parmigiano.

Tasting Profile

Bricked garnet, with tar, dried rose, leather, truffled earth and dried cherry in place of fresh fruit. Medium to full-bodied, the tannins resolved into a fine grain, acidity still bright and lifting. Long, savory, faintly mentholated finish.

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