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Clerico, Domenico Nebbiolo
2007 Clerico, Domenico Barolo Ciabot Mentin Ginestra
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Reviews for 2007 Clerico, Domenico Barolo Ciabot Mentin Ginestra
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, February 2011
The 2007 Barolo Ciabot Mentin is one of the greatest wines I have ever tasted at this address. Deep sensual layers of fruit flow from the glass as this full-throttle intense Barolo reveals its profound breathtaking...
The 2007 Barolo Ciabot Mentin is one of the greatest wines I have ever tasted at this address. Deep sensual layers of fruit flow from the glass as this full-throttle intense Barolo reveals its profound breathtaking personality. The 2007 shows tons of Ginestra nuance but with extra dimensions to the fruit that literally covers every nook and cranny of the palate. Tasting this next to the 2006 is quite a comparison as both wines are fabulous. Readers who can should be sure to own bottles of both. A side-by-side comparison is sure to be fascinating as the wines develop over the coming years. Astute readers will note the slight name change here which is the result of new regulations that require the use of the historic vineyard name in this case Ginestra or a proprietary name. Call me nostalgic but it is sad to see one of the iconic labels in Barolo disappear. Anticipated maturity: 2017-2027. -Antonio Galloni
James Suckling - jamessuckling.com, May 2011
Full bodied with velvety tannins and milk chocolate and nutmeg character with hints of hazelnut. Balanced and attractive. Best after 2015.
Stephen Tanzer's IWC - Stephen Tanzer's IWC, October 2011
Dark medium red color. Less fruity on the nose today than the Pajana hinting at menthol and minerals. Less rich and sweet too in a distinctly backward style for the vintage. But there's outstanding volume here and a...
Dark medium red color. Less fruity on the nose today than the Pajana hinting at menthol and minerals. Less rich and sweet too in a distinctly backward style for the vintage. But there's outstanding volume here and a hint of almost marzipan-like ripeness. Huge broad tannins coat the incisors and front teeth. This will need extended cellaring.
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