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Giacomo Conterno, Barolo Cascina Francia, 1985

$499.00
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Forty years old. A museum piece from Giovanni Conterno's hand — when Roberto was still a teenager and the cellar was running the wines the way it had since 1974, when Giacomo bought Cascina Francia. 1985 was a great, warm vintage that produced wines of unusual concentration for the era, and Conterno's standard Cascina Francia from such a year would have been a near-Monfortino-grade selection in any other house. Four decades on, this is fully resolved, deeply tertiary Barolo from the most coveted traditional cellar in Piedmont. The window is now — there is no further development to wait for. A collector's wine in every sense, to be opened slowly and discussed at length.

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Antonio Galloni

95 points

"The three 1985s were equally fascinating. The 1985 Barolo Cascina Francia Riserva more than compensated for that. It was magical. Intoxicating, heady aromatics melded seamlessly into ripe, candied fruit. Once again I was reminded of why the best 1985s are so pleasurable to drink today. Still, it was a privilege to taste all three Conterno Barolos in the last (official) vintage that the Cascina Francia Riserva was made." —Antonio Galloni

Robert Parker

94 points

"The current releases from Conterno include the fabulous 1985 Barolo Cascina Francia Serralunga. It possesses the classic Nebbiolo nose of roses and tar, as well as masses of rich red and black fruits. Unctuous and intense, with spectacular fruit, it offers great fragrance and massive body to go along with its high extract and huge tannin." —Robert M. Parker, Jr.

More about Giacomo Conterno

The Piedmont legend. Giovanni Conterno opened a tavern in 1908, made Barolo for it, and the first Riserva changed everything. His son Giacomo took over in 1934, and the estate's been making world-class Nebbiolo ever since. Monfortino Riserva is aged seven years minimum in huge botti—old school done perfectly.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    1985

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Treat with care: roasted capon with white truffle, agnolotti del plin in butter, or a quiet braised short rib. The wine's tertiary depth wants restraint on the plate, not pyrotechnics.

Tasting Profile

Fully resolved, deeply tertiary. Dried rose, sweet leather, tobacco, truffle, dried cherry, and a balsamic forest-floor depth. Tannin folded entirely into perfume, acidity carrying the long, layered, savory finish.