Giuseppe Rinaldi, Barolo Tre Tine, 2010 (1.5L)

Name: Giuseppe Rinaldi, Barolo Tre Tine, 2010 (1.5L)
Brand: Private
SKU: NYC-[CNSN]-TTSUMMER0826-092226-153-16
Price: 799.00 USD
Availability: OutOfStock

Red Wine from Piedmont, Italy

$799.00

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This is the very first vintage of Tre Tine, in magnum: the opening chapter of a cuvée that has since become one of Barolo's most chased bottles. Tre Tine blends three crus: Ravera, Cannubi San Lorenzo and Le Coste. It's the estate's old-school answer to Barolo's single-vineyard arms race: Rinaldi blends fruit from several Barolo sites rather than splitting each one into its own bottling. The house method is spontaneous fermentation, long macerations often past 30 days, and aging in large Slavonian casks, never barriques. Beppe Rinaldi's daughters now run the 6.1-hectare estate, with Marta as enologist and Carlotta as agronomist, carrying on a family winemaking line in Piedmont that goes back to 1870. A first-vintage Rinaldi in large format, with a decade and a half behind it, is a bottle for a table of people who'll know what they're drinking. Stand it upright well ahead of time and decant gently off the sediment.

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Antonio Galloni

97 points

"The 2010 Barolo Tre Tine from Giuseppe Rinaldi is stunning whatever way you look at it. This is everything you could wish for in a Barolo. It offers a cornucopia of aromas: an alluring mixture of red and black fruit, cedar, liquorice and a very subtle medicinal scent, all delivered with ethereal delineation. The palate is perfectly balanced, the tannins having melted a touch to render it perfectly drinkable, even if it constantly reminds you that it will continue to improve with bottle age. It is a long-term Barolo that is destined to give immense pleasure." —Neal Martin

Robert Parker

88 points

"The 2010 Barolo Tre Tine tasted riper and more oxidative than expected, especially given the excellence of the vintage. I will add that it is often difficult to taste at the Giuseppe Rinaldi winery given the competing aromas of must and damp in the tasting space (and the fact these samples were poured from previously opened bottles). The bouquet shows round cherry flavors and spice." —Monica Larner

Jancis Robinson

17 points

"Barolo. Youthful-looking mid ruby with the beginning of orange tinges. Sweet, cool nose of strawberry and sweet sour cherry and spice. Fine, fluid cherry fruit and bold tannins that demand ageing. Beautifully balanced, fresh and elegant." —Walter Speller

Decanter

97 points

"In 2010, Giuseppe Rinaldi adjusted the blend of their two Barolo to conform with the MGA labeling regulations. They now make a Brunate cru and the gorgeous Tre Tine. The backbone is 60% Ravera with Le Coste and Cannubi San Lorenzo contributing 20% each. Fresh, pure and haunting, it effortlessly brings together earthy base notes with bright red cherry and lifted lilac and violet scents. The fine-boned structure is all about enduring grace."

Wine Spectator

93 points

"Juicy cherry, raspberry and currant flavors are accented by flowers, tea and tobacco in this elegant, intense red. Long and harmonious, with a lingering aftertaste of fruit, spice and mineral."

Kerin O'Keefe

95 points

"Made with Nebbiolo from three top vineyard areas, this stunning wine boasts classic Barolo scents of rose, violet, red berry, leather and tilled soil. The vibrant palate delivers crushed black cherry and red raspberry accented with wild mint, white pepper, clove and sage. It has great energy, intensity and aging potential. Drink 2018-2040." —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.

Wine Details

Grape Variety

Nebbiolo
Vintage

2010
Size

1.5L
Farming Practice

Organic
Style

Elegant
Sweetness

Dry
Body

Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, tajarin with butter and sage or shaved truffle, roast game birds or venison, mushroom risotto, and aged Piedmontese cheeses like Castelmagno.

Tasting Profile

Expect traditional Barolo in the Rinaldi mould: red cherry, violet, tar and dried herbs, with earthy, savoury notes from long macerations and large Slavonian casks rather than new oak. Medium-bodied but powerful, with firm, grippy tannins and high acidity, it typically finishes long, dry and savoury, and the style is built to age.