Marchesi di Barolo Barolo Cannubi 2012 - Stirling Fine Wines
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Marchesi di Barolo Barolo Cannubi 2012
SKU: 28368

Marchesi di Barolo Barolo Cannubi 2012

  • ws92
  • wa90
  • we86

Save $24.00 (24%)

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Category Red Wine
Region Italy, Piedmont, Barolo
Brand Marchesi di Barolo
Alcohol/vol 14.5%
Garnet-red in color with ruby reflections. Intense perfume with clean scent of roses, vanilla, licorice, spices and toasted oak. Gentle notes of absinthe. The flavor is full and elegant, good- bodied and austere with recurring olfactory sensations. The spicy note and the hints of wood blend perfectly. The Barolo Cannubi reaches its maturity after 6 years from the harvest and can be enjoyed throughout its life between 6 and 25 years. With its great structure, this wine is particularly adapted to red meats, braised dishes and game in general. It is an ideal accompaniment for cheeses and our typical local cuisine.
Wine Spectator
  • ws92

This starts out silky, offering cherry, strawberry, tobacco and briar flavors. The chewy tannins chime in midpalate and dominate the still-tight finish. Stays fresh, with licorice, earth and mineral elements lingering. Best from 2020 through 2033. 800 cases imported.

Bruce Sanderson, February 28, 2017
Wine Advocate
  • wa90

The Marchesi di Barolo 2012 Barolo Cannubi shows some restraint at the beginning and feels slightly shut down overall. This Cannubi Barolo takes longer to open, and this does not come as a surprise, given the delicate floral and berry flavors that can be achieved in this vineyard site when optimal conditions are met. Following a few swift swirls of the glass and a little encouragement, you get licorice, balsam herb and toasted spice. Having said that, this vintage is definitely more subdued compared to many of its peers.

Monica Larner, August 28, 2016
Wine Enthusiast
  • we86

Aromas of weedy underbrush, toast, menthol and cherry marinated in spirits emerge in the glass. The palate shows raw sour cherry and a hint of licorice alongside raspy tannins that dry out the finish.

Kerin O'Keefe, September 1, 2015