• WS: 92

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    92

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  • WA: 89

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    89

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  • ST: 92

    Stephen Tanzer Score

    92

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Vinothek EUR 50.00 750ml
USD $

Silvio Grasso Barolo 1999

Winemaker's Notes:

1999 Silvio Grasso Barolo Ciabot Manzoni 750ml

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3.81 5 0.5
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Silvio Grasso:
The Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has “produced a bevy of sensational efforts over recent vintages” (Parker). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wo... Read more
The Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has “produced a bevy of sensational efforts over recent vintages” (Parker). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. The “Bricco Luciani”, which is located just above Molino’s “Gancia” vineyard, is soft, generous, classic La Morra, while the “Ciabot Manzoni” was described as “Godzilla-like” by Parker, “multidimensional, compelling/prodigious… gigantic in scope and stature”; this wine was given 95 points for the 2004 by the Wine Spectator. In fact, all of Grasso's 2004 Baroli were awarded scores between 92-95 points. Dolcetto and Barbera also exhibit exceptional lushness and ripeness, with superb purity of flavors and aromas, and the “Peirass” (first released last year) is an elegant, ripe Nebbiolo without extended wood aging. Read less

Member Reviews for Silvio Grasso Barolo

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Snooth User: Eric Guido
92549179,243
3.50 5
07/25/2010

Spent six hours with this bottle. Decanted and slow-o for two hours. Upon pouring into decanter the entire kitchen filled with a bouquet of strawberries and roses. After two hours, the nose showed cherry pipe tobacco and flower petals. With more time in glass I found aromas of beef broth and a hint of rust. The palate showed sour cherry, leather, earth and brown sauce with a fine tannic structure beneath it all. Ended with a nice balanced finish. This bottle is drinking well now, just showing early notes of maturity, and should continue to improve for at least another six to ten years.



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