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Giuseppe Rinaldi, Barolo Brunate la Coste, 1999

Red Wine from Piedmont, Italy
by Giuseppe Rinaldi
$439.00
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The cult traditionalist blend — before the law killed it. From 2010 onward, EU rules forced producers to bottle single crus separately, but in 1999 Beppe Rinaldi was still combining roughly 60% Brunate and 40% Le Coste into one Barolo, a blend Beppe himself introduced in 1993. This is the classical Rinaldi expression that built the cult: two parcels speaking together, neither louder than the other. 1999 was a great classical vintage, and at 26 years on, this is squarely in its drinking window — resolved but still vivid, the tannins integrated, the perfume opening freely. Beppe-era Rinaldi at full maturity, from a house that fights tooth and nail for tradition.

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Antonio Galloni

95 points

"Giuseppe Rinaldi’s 1999 Barolo Brunate-Le Coste is gorgeous on this night, with a combination of aromatics, fruit and structure that makes the best wines from this vintage so appealing." —Antonio Galloni

Robert Parker

89 points

"The 1999 Barolo Brunate-Le Coste is even darker than the Cannubi-San Lorenzo, riper and sweeter on the nose with scents of raisins, chocolate, wild cherries and licorice, rounder, fuller, and more mineral on the palate, savory and satisfying on the close. It should age better than its stable mate, and can be drunk from 2005 to 2020." — Daniel Thomases

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.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    1999

  • Size

    750ml

  • Farming Practice

    Traditional

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo with polenta concia, tajarin with white truffle if you're feeling reckless, or a slow-roasted leg of rabbit. The classical structure here wants classical Piedmontese cooking — don't overthink it.

Tasting Profile

Mature but lifted. Dried roses, sweet cherry skin, leather, anise, and a savory undertow of porcini and tar. Tannins fully melted, acidity bright, the finish long and pleasingly bitter — proper traditional Barolo.

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