PAOLO CONTERNO BAROLO 'RIVA DEL BRIC' 2016
Tenuta San Guido
Tenuta San Guido is an Italian wine producer in the DOC Bolgheri in Toscana, known as a producer of "Super Tuscan" wine. It's most famous offering, the Sassicaia is rightly held to be one of Italy's leading Bordeaux-style reds. The estate also produces a second level wine called Guidalberto and a third wine known as Le Difese.
The winery shot to international fame in 1978 when Decanter conducted a 'Claret Tasting' with Clive Coates, Hugh Johnson, Serena Sutcliffe. At the conclusion of the tasting the 1972 Sassicaia came out victorious beating 33 world renowned wines.
In 1994 Sassicaia was granted its own DOC (Bolgheri Sassicaia DOC) and was the only wine from a single estate in Italy to have this honour. Previous to that, it and other super-tuscan wines like it who didn't follow strict DOC/DOCG regulations, were classified as an Indicazione geografica tipica (IGT) wine or even a 'Vino da tavola' which is normally used for the labelling of simple, red table wines of limited complexity and depth.
SKU
PCRB201610 UCAU
$135.00
Per item
Price:
For certain drinkers the Riva del Bric is the choice of the Paolo Conterno Barolos, forgoing some of the power and minerals of the 'Ginestra' in place of sweeter fruit and more balance in its youth. This 2016 is probably the finest vintage of this wine, the vintage suiting the style particularly favourably. I absolutely love this wine, it must be said. Maybe more than the 2016 Ginestra. It has a sweet core that I adore in great young Barolo without sacrificing its identity
100% Nebbiolo from 20y/o vines on the best exposed parts of the Ginestra vineyard, Monforte d'Alba, Barolo, calcerous-clay over blue marl, 330-340m ASL, 21 days maceration in large oak, ageing in 35HL French and Slavonian oak botti for 36 months, unfined and unfiltered, cork
For certain drinkers the Riva del Bric is the choice of the Paolo Conterno Barolos, forgoing some of the power and minerals of the 'Ginestra' in place of sweeter fruit and more balance in its youth. This 2016 is probably the finest vintage of this wine, the vintage suiting the style particularly favourably. I absolutely love this wine, it must be said. Maybe more than the 2016 Ginestra. It has a sweet core that I adore in great young Barolo without sacrificing its identity
100% Nebbiolo from 20y/o vines on the best exposed parts of the Ginestra vineyard, Monforte d'Alba, Barolo, calcerous-clay over blue marl, 330-340m ASL, 21 days maceration in large oak, ageing in 35HL French and Slavonian oak botti for 36 months, unfined and unfiltered, cork
Scores & Reviews
17 / 20 / 100
Alistair Cooper MW
Pastille fruit-led nose, this also shows restraint and elegance. Such a juicy style on the palate. Firm tannins are present and support the really sweet core of fruit – a forward wine that should come together in the next 2–3 years and provide supreme early drinking
93 / 100
Monica Larner
Compared to Paolo Conterno's higher priced Barolo from Ginestra, this wine is made with younger vines (that are 25-years-old on average). The 2016 Barolo Riva del Bric is slightly more open-knit and accessible as a result. The approach is versatile, but this lovely wine captures the sharpness and focus of the vintage. The aromas are linear and bright with wild cherry, crushed flower and blood orange. Earthy and ferrous background notes also appear. Winemaking culminates with 36 months in large oak casks
92 / 100
Antonio Galloni
Paolo Conterno's 2016 Barolo Riva del Bric is a gorgeous wine for drinking now. Silky and open knit, with a very classic feel, the 2016 is hugely appealing. Freshly cut flowers, mint, pine, sweet red cherry, leather and orange peel all grace this intriguing, mid-weight Barolo. Translucent and supple, with lovely Nebbiolo character, the 2016 is a winner from Giorgio Conterno. I would give it a few hours of air if opened now
93 / 100
James Suckling
A solid, tannic young Barolo with dried-strawberry and cedar character and hints of hazelnuts. It’s full-bodied with firm, chewy tannins. Needs time to soften. Better after 2022