Jay Kline

9.5

Cappellano is a name that holds a very special place in my heart. The wines from this estate have a tendency to speak to my soul. They too, have a rich history that dates back to the mid/late 19th century. The 1961 was produced during the time period that Francesco Augusto Cappellano was custodian of the estate (along with two other nephews of Dottore Giuseppe Cappellano who, passed away in 1955). Contemporarily, Cappellano is inextricably associated with the Gabutti MGA. Prior to the 1980’s however, Cappellano sourced fruit from multiple vineyards in Serralunga (according to Ken Vastola aka Obi-wan Cannubi).

This particular bottle was opened several hours prior to service. The 1961 Cappellano Barolo pours a pale garnet with a translucent core and a little rust color around the edges; medium viscosity with no staining of the tears and signs of fine sediment. On the nose, the wine is vinous, with Morello cherry, persimmons, beef stock, sage, leather, truffle and dry earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose where there is an almost bloody character. The finish is long and sanguine. Personally, I don’t know this hits the way that Teobaldo and Augusto’s wines do but this is good. Like, really effing good. It’s becoming exceedingly rare to drink old Barolo from producers like this. I feel very fortunate Drink now with patience through 2041+? — 2 days ago

Benno

9.4

Fairly transparent for Barbera and light in alcohol at 13.5%. Lovely bright nose, ripe of red cherry with a floral twist. On the palate it tastes quite evolved with a secondary profile that is very appealing. Could almost pass for a barolo. Probably best Barbera I’ve tried and better than the Burlotto Aves and Vietti Scarrone tried alongside. — 5 years ago

Michael Patrone

9.4

Medium body, soft tannins, lots of fruit. Ungrafted vines sets this apart from other Barolos — 7 years ago

Alvaro Bustillos

9.3

Piazza Duomo acker — a month ago

romo

9.3

Impossible not to like, a rotating wheel of fruit, flowers, herbs, spice, earth and fruit again. — 6 months ago

Chad Thompson

9.5

In perfect shape - cork intact, good color. Amazing bottle. This is the 1947. — 7 years ago

Beau Carson

10

This wine was utter perfection! Black and White pepper, stewed Bing cherries, White truffle, super reduced balsamic, day old roasted chanterelles, tannins are fully integrated, but acid is still lively — 7 years ago

Ron Siegel

9.3

Classy, elegant, red cherry, strawberry with good structure, savory spice, mint, rose petal & tobacco leaf — 6 months ago

Jay Kline

9.0

Popped and poured, Cappellano’s Barbera d’Alba “Classico” is actually sourced fruit from Roero. The 2021 pours a deep purple color with a near opaque core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with mostly blue and black fruits, some purple flowers, and after an hour of air, a Maillard reaction character that gives a rather remarkable note of freshly burnt, buttered toast. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. A lovely Barbera that benefits from air but it should be stated that this is a very different wine from the “Vigna Gabutti” which, to my palate, is one of the greatest Barbera’s on the planet. Drink now with some patience and through 2031. — a year ago

Jay Kline

9.3

Every time I’ve walked into the cellar, this bottle has been starring at me and since I was making pasta alla puttanesca, I figured it was as good a time as any. Definitely on the high end for Barbera d’Alba but I’ll be damned if it ain’t worth every penny. Decanted for about an hour prior to dinner. This was extraordinary on the nose. Dark fruit dominated with baking spice, in particular, there was a significant aroma of nutmeg. The other obvious bit on the nose was, and you’ll have to bear with me here, engine shop floor. Like, the smell of walking into an old mechanic’s garage. As weird as that sounds, it was awesome. On the palate it’s big with dark fruit and spices. Tangy finish. Firm but fair tannin. Balanced. So delicious on its own or with food. Drink now with an hour decant or hold. This will be really good for years to come.

— 7 years ago