Cappellano, Barolo

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. …

1961 vintage

Benefited from a long decant. Incredibly deep, rich and powerful. Dried fruits and sweet dark plums and cherries at its core. Notes of smoked meats, ironstone, truffle and earth too. Some freshly grated ginger as you work more air into the wine. Robust and chew. Great volume and presence. Structural elements support without dominating. Some volatile lift and great expansion and length to the finish.

1964 vintage

Hand carried from the US and drank at Belsit in Langhe. Pop and poured and drank over two hours, with no formal notes taken. The top of the cork had the old school manual indent in it, and it was absolutely totally clean on the top. It came out well and was mostly saturated, but not moist. The color was as expected. Overall the wine was quite lovely, but I suspect there are better bottles out there with more fruit …

1964 vintage

Epic Trip to Piedmont; 4/18/2025-4/26/2025 : This pours very light garnet in the glass with a pick core. The nose is lovely showing pink grapefruit, bubblegum, mushroom broth, VA, sweat, old leather, dried rose petals, and a whisp of nutmeg. The palate enters on bright pink and red fruit. Tannin is still present, medium, with medium plus acid. This is quite energetic and lively. More elegant than powerful. The finish closes nicely with touches of broth, leather, and just a …

1961 vintage

Epic Trip to Piedmont; 4/18/2025-4/26/2025 : This pours pale garnet in the glass, pink at the core with medium plus bricking. The nose takes a little time to open up but 30-60 minutes of air really unfurls things beautifully to show pink grapefruit, red cherry, dried rose petals, brown spice, and just a little broth and iron lurking in the distant background. The palate enters on the lovely pink grapefruit tinged red fruit. Tannin is medium and acid is medium …

1961 vintage

Epic Trip to Piedmont; 4/18/2025-4/26/2025 : This pours very light brown in the glass, heavy bricking. The nose is dominated by menthol with cranberry and rusty iron. The palate enters with tart red fruit. Tannin is medium, with medium plus acid. The finish is medium minus, with just a little iron holding it back. All in all, the intense menthol note and irony elements really held this showing back. Not rating because it turned out this was simply a bad …

1961 vintage

A wonderful bottle and better than a Troglia bottling I had a few years ago. Complex aromatics of Indian spice, soy, earth, tar and balsamic. The palate has so much depth and savoury nuance. It is rich and chew with chalky tannins. It builds and fans out leaving plenty of floral spice.

1964 vintage

BYO Centropa "Best wine and Unicorn" (Centropa, Oslo, Norge) : Svært lys murstensrød. Nydelig duft av modne jordbær, markjordbær, rips, tørket frukt og på kanten av, men ikke helt, nype. Ren, saftig og fruktig med smak av markjordbær, all-spice, et streif av sort te og balsamico. Ganske heftig syre, tydelig tanninstruktur og en lang, balansert og ganske slank smakskurve med en deilig ettersmak av markjordbær og tørket frukt. Jada, denne har klart seg og satte et solid punktum for en …

1961 vintage

This was med dark ruby; very similar to the Serafino in many ways, but this had punch to it that did not let up. gorgeous steady notes of dark spices, bitter root, dark berry even, with mud/clay and meaty notes; nice balance ont he palate and a sparlking finish that completely blew my socks off. Great wine. '64 plus dinner EWG at Hippo.

1964 vintage

So when I double decanted this before travel I was shocked (even being pretty experienced with old Nebbiolo. Pour started off almost clear, I thought it had totally dropped pigment, but there was some. When I stopped for sediment the sediment looked like a wad of leaves the size of a small pinecone. But……5 hours later it was lovely. Light colored (though a tad darker than the 64s)., fragrant and floral, sweet strawberry with rose petals and road tar , …

1952 vintage

Nebbiolos, white truffles, Volume IX (Chicago, IL) : Estate bottling, and one of the best examples of old Cappellano I've ever had. In contrast to the other older wines alongside, the colour of the fruit is dark red and still very intense, both on the nose and palate. There's a fullness here that the other wines don't have, and the intensity in a 60-year-old wine is something to behold. No signs of volatility, no off notes whatsoever; truly a pristine …

1964 vintage

Delicious wine. Pale cherry red transparent. Tar and rose petals. Beautiful

1952 vintage

La Festa del Barolo: Gala Dinner (The Pool in NYC) : This wine truly split people and I can understand why. In a line-up of multiple old Cappellanos (we were totally spoiled this evening) this was the oldest and yet it poured a bright red ruby color and it would have been hard to ascribe 10 years to the bottle much less almost 60. Very fresh and bright and classic in style. Good fruit. Well structured. The person who brought …

1964 vintage

An outstanding bottle that showed remarkably well on pop n' pour. Intense, haunting nose with smoky, youthful cherry fruit with lovely dried florals. The palate is astonishingly youthful with fresh, buoyant fruit of amazing nuance and complexity. Outstanding bottle.

1961 vintage

Festa del Piemonte: Gala Dinner (The Pool in NYC) : One of the stars of the evening which is really saying something because this was basically an evening with an embarrassment of riches as far as Piemonte wines are concerned. I gave it some time in the glass because it is a favorite producer and I was well rewarded. Lovely structure and softness and yet power still underneath it. At times it was almost extra intense, like the flavor was …

1961 vintage

Neb Vinous Bring a Great Barolo (Il Buco, NYC) : [Double-decanted around 10am.] Muted nose of soy and tar. Flat in the mouth. This was either badly stored at some point or mildly corked.

1973 vintage

La Festa del Barolo Gala Dinner (The Pool in NYC) : From a magnum. Funny to realize that we've had this wine before (an amazing Cappellano dinner that Maialino did a few years ago). This wine struck me as being the victim of a pnp to a certain extent. I remember the somm telling us she had decanted all of the cappellanos from the morning and I want to say we had dinner around 8:30 that night. This was a …

1961 vintage

A bottle that was full of vigour, with the typical laciness of older Cappellano Barolo. Even better on day 2 despite having been double-decanted for 7 hours the first night.

1964 vintage

This was a lovely wine from the time it was decanted. We served it along with a 1971 G Rinaldi and it was clearly the better wine. I have had this wine before and this bottle was better than the last. Upon decanting this wine had none of the volatile acid nose of the Rinaldi. It was a rich, dense and balanced wine tasting much younger than a 55 yo wine. Rose petals, tar, leather, cinnamon, wet earth and forest …

1964 vintage

Classic old school Barolo. Rose petals, tar, dark wet earth and hints of red fruit. A little lighter bodied than I anticipated but still a very nice wine. We served this along with a Borgogno Barolo Reserve 1964 and to my surprise the Borgogno was a little more complete. It had a similar flavor profile with a denser core and more body. It also had more black fruit flavors. Both were very nice wines. I decanted both of these wines …

1964 vintage

Utterly seductive bouquet, elegant fudge and caramel, herbal notes, rose water, there's also gentle presence of tar and black tea which are typical to aged Barolos, extremely good balance among fruit, resolved tannins and acidity, a really classy wine which is drinking perfectly now, I do not see this developing but will last. My favourite in the vertical of 1978, 1974, 1971, 1970, 1969, 1968 and 1964. I understand that some preferred the 1971, which has a lot of layers …

1964 vintage

At 67 years of age (!) you're happy when anything other than vinegar comes out of the bottle. I'm happy (and not entirely surprised, given past Cappellano experience) to report that what came out of this bottle was real, intact wine, even if no longer at its peak. The fruit has maintained much of its intensity, and the wine its richness; the only indication that its best days are behind it is the slightly abrasive alcohol on the finish. We …

1952 vintage

Nebbiolos, white truffles, Volume III (Chicago, IL) : Troglia bottling. Decanted, and left in the decanter about 10 hours before service. Slight peppery quality here that I thought seemed a little odd. Fairly bright, with some nice fruit tones on the nose that lend some sweetness, as well as a fair dose of earthiness. The palate is in line with the nose, but there's a slight bit of soy that shows up. Nonetheless, a real treat to try.

1964 vintage

Decanted for ~10 hours. Terrific perfume of tar, diesel fumes and dried florals. Silky and long on the palate. Well-aged Barolo at its finest.

1964 vintage

This has some balsamic volatility and plenty of floral spice. There’s some leathery development and real muscle to the palate. It still has an echo of red fruits and a finish that is lifted by bright acidity. (Troglia bottled)

1964 vintage

Ben and Wendy Goldberg's post Festa dinner Double decanted in the AM Mature nose with beautiful cooler cherry fruit and balsamic notes. Rich and deep with nice sap and tension to the fruit. Some mint and spice on the back end. Quite long and harmonious. Outstanding wine at peak. 93

1964 vintage

For many the WOTN and I definitely see it. It's a great one. Young in some ways. Feels a bit like old blood and tar and leather. Much more vibrant and showing much better than the '67. For most ppl this was the WOTN. Opened and decanted and let air for 5 hours.

1961 vintage

Started to show well after 8 hours double-decanted and then kept improving, the last glass being the best. Although the faded nose suggested this particular bottle might have peaked some time ago, the taste was fresh and the finish so keen that it seemed to impress itself on your tongue. Remarkable given the wine's gossamer texture. Typical mature Barolo notes as well as hachiya persimmon.

1961 vintage

TTucson Nebbiolo Winter Escape 2017 Double decanted in the AM and drunk over several hours Double decanted in the AM and drunk over several hours and then then next day. Much richer and deeper than the Mascarello. A beautiful nose, with more on the tar, balsamic, darker nebbiolo fruit, and meaty side than roses. Structured and yet still beautifully balanced. It's a little rougher around the edges than the ' 64 Mascarello, and a more imposing wine that announces itself …

1964 vintage

Cappellano Vertical (Lusardi’s Restaurant, NYC) : [Double-decanted at 8am.] Smoky black cherries on the nose. Elegant and expansive in the mouth. Still has some tannin. Long, elegant. Still has some richness and sweet fruit.

1964 vintage

This was absolutely magnificent. The nose alone was spellbinding in a way that only perfectly mature Barolo can be. This is one of those wines that converts you into a collector and prompts you to begin building a cellar to house a collection that may one day evolve into such gorgeous bottles of Barolo. The bouquet was exuberant and lively, showing dried cherries, hints of dusty spice, dried leaves, cedar and floral tones. On the palate, it was still lively …

1964 vintage

Superb wine. Light rose like color that leaves you worried but sensational nose and palate. Still vital. Haunting wine.

1964 vintage

This was the Troglia bottling. Lovely, very dark color, smooth and round on the sides with a solid core of dark fruit. Amazingly young in color and the dark palate profile. Racine's with Ray, Matt F.

1964 vintage

Too volatile. Off.

1964 vintage

Clear. Developed. Med intense nose, touching on boullion and seems a bit to old (or imperfect bottle since I've had stunning bottles of the 64), but still brings pleasure. Red berries, tea, rosehip, some tar, dried flowers, very elegant. Touch of sweet fruit on the palate, there is almost nothing left of the tannins, very, very fine, and backed by acidity which holds it together. Dried flowers and tea, some red berries. Good length on the finish. (Not a very …

1961 vintage

Surprisingly good. This is the Troglia bottling, in a dimpled, .72 liter bottle. Age appropriate in color and overall profile -- tar, soy, beef bouillon, with soft fruit and fully resolved tannins. Not a great vintage, and the Troglia bottlings in my experience are uneven. But this one held up very well.

1973 vintage

Klar, lys terracotta. Lakris, gammelt treverk, nype og lær. Ørlite VA. Litt spinkel frukt i munnen, men ikke så verst kompleksitet. Noe bærsødme i behold, og rikelig med syre. Knapt merkbare tanniner. Fortsatt noe å fare med, men litt avdempet og syredreven på sine eldre dager. 87p.

1964 vintage

Chambers Street Wines tasting at Maialino Restaurant. Followed the '58 and it was a marked contrast even though the age difference was only 6 years. Both were excellent vintages, reportedly. Richer on all counts than the '58 but less refined. Dark cherries, earthy, chewy.A touch burly but ultimately very satisfying if not exciting. Maybe more Serralunga fruit here.

1964 vintage

Très joli vin. Le nez n'était pas parfait et laissait apparaître un voile poussiéreux qui s'est un peu estompé à l'aération. La bouche était magnifique, toute en finesse et avec encore du fruit et une belle fraîcheur. Encore buvable sans souci pour une dizaine d'années.

1961 vintage

Très bon vin, complètement épanoui. Tout en dentelles, peu de puissance mais grand finesse.

1961 vintage

NK Cappellano Vertical (Maialino, Gramercy Park Hotel, NYC) : Again dirty in the nose and mouth. This one is downright unpleasant.

1964 vintage

Various Wines @ Salil's (Vernon, CT) : A pristine bottle that was decanted for a couple of hours before consuming. This really overacheived, showing haunting mature flavors of dried roses, leather, gravel, herbs, walnut skin and a beam of sweet orange rind. Tingles the palate with lovely "spikey" acidity. Airy on the palate, as it almost floats. Ethereal wine.

1961 vintage

Too much wine, too few notes (SBs) : Three hour decant. What an absolute treat! Pressed flowers and dried cherries on the nose and palate. Incredibly structured with fine, dusty tannin and great acidity on an effortless, light frame. Both the nose and palate deliver, and linger for ages. Started to fade after a couple of hours, but what a ride that couple of hours was. My #1.

1961 vintage

An absolute treat as Mike said. Decanted for a few hours before serving, and showing an absolutely incredible fragrance combining all sorts of floral, tarry, savoury and sweeter elements into a perfume that's beyond description. It's perfectly mature, in that place where the taste echoes the aromatics, and there's a remarkably polished, weightless mouthfeel. What an experience. Thanks Marco.

1961 vintage

Drank really well, but not as good as April bottle. Once again bottle variation in these older vintages seems to be the rule of thumb.

1964 vintage

Heady red fruit. Well resolved. Cherry notes. Showing very well.

1961 vintage

Magnificent 1960s Barolo: Conterno, Mascarello, Rinaldi, Cappellano, Oddero (Acquerello Restaurant, San Francisco, California) : Bricked, light medium red color with clear meniscus; lighter, tart red fruit, cranberry, truffle, milk chocolate nose; tasty, tart red fruit, dried strawberry, spicy cherry, cranberry, youthful palate; long finish 93+ pts.

1961 vintage

En meget god barolo fra et meget godt år, og som har lagret godt. Frisk, lang, flott vin. Som vanlig stor utvikling i flasken gjennom et par timer -best til slutt. La på seg endel "fett" i glasset.

1961 vintage

A Knight at babbo (New York) : pale, clear bronze color. This has a very fine sherry nose with caramel, anise, angelica root, cola, glue, and celery seed, even some buttery toffee with time but in the mouth it is lean, acid driven, and hot.

1952 vintage

Still alive. Very pretty nebbiolo fruit, although at age 55, a bit faded. Remarkably fresh at this age. Subtle with pretty floral/rose aromas and a little barnyard in the background.

1952 vintage

Are you sure?

Cappellano, Barolo

Vintages

No vintages

Community Reviews