James Suckling 92 points - Delicate aromas of tar and roses with hints of cherries. Full body, with silky tannins and a delicate berry, cocoa and dried mushroom character. It’s very silky and fresh. Better in 2014.
Wine Spectator 89 points - A big 2009, sporting cherry, plum, licorice and tobacco flavors, backed by burly tannins. Dense and compact, with a moderately long finish. Best from 2016 through 2027. -BS
(Nov 30 2013)
Vinous 90 points - Good bright red. Higher-pitched on the nose than the Terlo, offering scents of red cherry and dried rose. On the palate, spicy red cherry, redcurrant and raspberry flavors are accented by licorice, herbs and pepper. Drying tannins currently cut off the fruit on the back. Incidentally, Einaudi has cut the percentage of new oak for this wine and the Terlato to about 30%, using half barriques and half larger barrels.
90+ Points (Nov 2013)
Wine Advocate 89 points - The 2009 Barolo Cannubi is the most elegant and floral of the three, although the brilliance of its bouquet is slightly dimmed by the heat of the vintage. In fact, the wine feels hollow at points, but offers a very fine tannic structure. Anticipated maturity: 2014-2020. (Jun 2013)
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Born in the Cannubi vineyard of the Einaudi estate in the Cannubi area of Barolo at 220 m., positioned South South-East. The land is composed of grey white Sant’Agata marne, rich in sand. A wine of great class that expresses the elegance of the territory, of a brilliant garnet red turning slightly amber with time, exuberant in its fragrance of fruit and spices, of great body, full and velvety with a long final taste of goudron and spices. The tannic characteristics guarantee a very long life in bottle in the best vintages. The annual production is of 12.000 bottles.
Wine maker notes
Fermented in steel tanks under strict temperature control (30°C-32°C), post-fermentation maceration, racked after 20/22 days, decanted, and by maintaining the right temperature malolactic process is induced. Eighteen months of maturation in barriques, twelve months in big barrels, thereafter a long period in bottle to complete the aging.
It all began in 1897, when 23-year-old Luigi Einaudi (who was to become Italy’s first President in 1948) purchased the first of the Einaudi estates (poderi) at San Giacomo, near Dogliani, in the heart of Dolcetto country. Today, his great-grandson Matteo Sardagna orchestrates production with technical director, Lorenzo Raimondi, and winemaker, Beppe Caviola. Some of the region’s finest vineyard sites are assembled under the Einaudi umbrella. Today, the total surface area of the property, which is made up of twelve farmsteads, is 358 acres, 111 of which are under vine.
The vineyards, in turn, are subdivided into seven terroirs. Four of these are in Dogliani (four hills, one of which is the Vigna Tecc cru, another the premier area of San Luigi). The underground winery, located near the Vigna Tecc cru was renovated between 1993 and 2001. During that time, the winery was gradually doubled in size and includes state-of-the-art barrels and barrique cellars, sophisticated humidity and temperature control systems, and a new-generation bottle cellar stocking over 240,000-270,000 bottles.