F Rinaldi Nebbiolo d'Alba 21

The transformation that has taken place at Francesco Rinaldi over the last few years is truly remarkable. Today’s wines are cut with beautiful precision and show exceptional harmony. Even better, they won’t take decades to come around. ANTONIO GALLONI

Nebbiolo is on a roll. The variety is hotter than ever and demand for wines made with Italy’s most noble grape is at an all time high… (on Nebbiolo d’ Alba and Langhe Nebbiolo) The best part for consumers is that these wines cost far less than Barolo and Barbaresco while still boasting Nebbiolo’s energy, fragrance and flavors. KERIN O’KEEFE

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The highest expression of Nebbiolo takes the form of Barolo and Barbaresco. If you can take your head out of the clouds (or fog in this case) Nebbiolo d’Alba provides instant gratification. It’s less demanding on both cellaring time and the pocket. The key is to get one of these nebbiolos from a great Barolo producer, like Francesco Rinaldi (who uses fruit from the Barolo region).

The Rinaldi family are part of the hills of Barolo, yet they’ve moved with the times. They’re related to the other Rinaldi’s (Marta and Carlotto are their cousins), Maria Teresa (of Bartolo Mascarello fame), and their grandmother was a Barale.  Sisters Paola and Piera Rinaldi have brought their classically styled wines into the 21st century without forsaking their poignant personalities.

This Nebbiolo d’Alba is a step above the rest thanks to its excellent source - grapes come from the Barolo region, in particular Verduno and Barolo. As Galloni says, ‘It’s rich and heady… There's plenty of depth and structure too, especially for a wine at this level.’

2021 is a ripping vintage in the hills of Piedmont. Freshness and depth ride shotgun, age is on their side and this can be cellared for at least five years. 

Nebbiolo has to be one of the most satisfying winter reds. It offers depth, spice and chew. Autumnal flavours of fresh mushrooms and earth mix with spiced cherries and subtle top notes of roses. A sinewy body glides across the palate providing effortless weight, culminating in a tail of tannins that begs the digestive juices for food. Something roasted is perfect if you have the time, otherwise throw together a quick pasta (think anchovies, capers, and garlic) – a riff on a bagna cauda perhaps,  the famous Piedmontese dish.

Winter is coming, we're offering this beauty for $54 each in a 6 pack buy or $52 in a dozen - that's outstanding value for fruit that could be destined for a Barolo.

Cheers

Gabrielle Poy