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Francesco Rinaldi, Barolo Brunate, 2013

Red Wine from Piedmont, Italy
by Francesco Rinaldi
$109.99
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Traditional Barolo from one of Brunate's classic families, out of a vintage the Langhe marked down for the long haul. Francesco Rinaldi e Figli has worked the great cru of Brunate for generations — two hectares straddling the La Morra and Barolo border, 250 to 350 meters up on limestone-clay laced with sand — and they make it the old way: long macerations in stainless steel, then at least three years in big Slavonian botti, no new oak anywhere. Brunate gives Barolo that prized combination of depth, power and balance, and 2013 was a classic, high-acid year of nuance rather than brute force, harvested late like 2001 and 2004 and built for exactly this kind of patience. Now past a decade in bottle and sourced from a private cellar, it is finally opening while keeping the firm spine these wines are known for. Decant it well ahead of dinner, or give it a few more years.

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Antonio Galloni

95 points

"A dark, powerful Barolo, 2013 Brunate is another wine that is built for the cellar. The brooding, mysterious side of Brunate comes through in a dense, muscular Barolo built on structure and acidity. Traditionally leaning palates will adore the 2013 Brunate. A host of balsamic-inflected notes lead into the firm, unyielding finish, adding to the wine's gravitas and seriousness. This is an especially somber, powerful wine, even by Brunate standards." —Antonio Galloni

Wine Enthusiast

95 points

"This Barolo's violet, rose, menthol and wild berry aromas waft from the glass. It's young and assertive but already shows great class and breeding, delivering succulent red cherry, crushed strawberry, star anise and clove flavors framed by firm, tightly-wound but extremely refined tannins. Fresh acidity balances it all out. Drink 2023–2043."

Kerin O'Keefe

95 points

"Violet, rose, menthol and wild berry aromas waft out of the glass. It's young and assertive, but already shows great class and breeding, delivering succulent red cherry, crushed strawberry, star anise and clove framed in firm, tightly-wound but extremely refined tannins. Fresh acidity balances it all out. Drink 2023–2043." —Kerin O'Keefe

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, braised short ribs, wild mushroom dishes, truffle pasta, or aged Parmigiano.

Tasting Profile

Dried rose, tar, leather and red cherry with a savory earthiness. Full-bodied, firm tannins just beginning to soften, bright acidity, long classic finish.