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Giuseppe Rinaldi, Barolo Brunate, 2021

Name: Giuseppe Rinaldi, Barolo Brunate, 2021
Brand: Grandi Bottiglie [ITI]
SKU: NYC-[PVT]-PVT-GBCELL-070726-GRBB2021-ROW34-BOX 44/53
Price: 359.00 USD
Availability: InStock

Red Wine from Piedmont, Italy

by Giuseppe Rinaldi

$359.00

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Some Barolo you buy to drink; Brunate you buy to argue about with friends twenty years from now. Rinaldi is one of Barolo's great traditionalist houses, and Brunate — the storied La Morra cru — is the estate at its most perfumed: rose petal and sour cherry, orange peel, tar and iron, framed by tannins that are firm but never clumsy. Nothing here is dressed up. Native-yeast fermentations, long macerations, and aging in big old Slavonian casks, with no new oak anywhere near it. The 2021 growing season was a classic, cool-edged one in Piedmont, and this wine wears it well: bright acidity, real depth, a spine that goes the distance. Decant it hard if you're opening one now, but the patient move is to hide it and forget about it.

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Antonio Galloni

93 points

"The 2021 Barolo Brunate opens with very pretty aromatics. Dark cherry/plum fruit, spice, rose petal and blood orange emerge with some coaxing. On the palate, the 2021 feels a bit light, the result of severe frost damage that ultimately resulted in significant replanting following the 2023 harvest. The lack of textural depth is impossible to look past." —Antonio Galloni

Kerin O'Keefe

99 points

"The classy 2021 Barolo Brunate from Giuseppe Rinaldi is drop-dead gorgeous, starting with its intense aromas of camphor, eucalyptus, rose and red berry. It’s utterly delicious and firmly structured, delivering layers of juicy Marasca cherry, crushed raspberry, wild herb and star anise framed in firm, fine-grained tannins. Bright acidity keeps it impeccably balanced and loaded with energy. Drink 2031–2041." —Kerin O'Keefe

More about Giuseppe Rinaldi

In a region obsessed with single-vineyard expressions, Giuseppe Rinaldi remains a traditionalist purist: he blends fruit from multiple Barolo sites to capture the soul of the appellation, not the plot. Fermented with natural yeasts in his father's ancient oak tini for a month, with no temperature control, then aged in old botti for three and a half years, his Barolos are powerful, hauntingly perfumed monuments to time-honored craft.