Luigi Pira Winery

• September 2009

  I will limit my answers to more widely available producers. First off as far as ... Brovia Oddero Cavallotto Luigi Pira Roagna These are the cream of the traditionalist crop though producer like Bartolo Mascarello, Giuseppe Rinaldi and Burlotto make amazing wines as well, though... Read moreI will limit my answers to more widely available producers. First off as far as ... Brovia Oddero Cavallotto Luigi Pira Roagna These are the cream of the traditionalist crop though producer like Bartolo Mascarello, Giuseppe Rinaldi and Burlotto make amazing wines as well, though sometimes tougher to source and each is more idiosyncratic than most    (hide)

  Forum post in the topic What is your favourite Barolo by Gregory Dal Piaz

  
  
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  July 2009

  Luigi Pira Barolo 2004

  Snoothrank: Starting at $32^.60

  This started out quite reticent with subtle menthol and balsamic notes that morphed into a wonderfully aromatic nose redolent of waxy fruits, violets and vegetal undertones. Initially this was disjointed, rich and yet cut in half by the bright acidity that highlighted the red currant... Read moreThis started out quite reticent with subtle menthol and balsamic notes that morphed into a wonderfully aromatic nose redolent of waxy fruits, violets and vegetal undertones. Initially this was disjointed, rich and yet cut in half by the bright acidity that highlighted the red currant and cranberry tones of the fruit. The backend was quite lean and tapered off on the finish. Air brought out the lovely, polished ripe tannins that gave this wine the texture of flannel and helped support deep, rich, chewy red fruits in a rich, tannic style of wine that hag great lingering length. This will get better and better. 91pts    (hide)

  Wine review by Gregory Dal Piaz

  
  

• July 2009

  As many of you know I am very enthusiastic about the latest Barolo releases. ... best value in all of Barolo. Luigi Pira needs to be better represented in my cellar, Franco Conterno too! The notes pretty much speak for themselves and offer a great glimpse at a set of wines that... Read more As many of you know I am very enthusiastic about the latest Barolo releases. ... best value in all of Barolo. Luigi Pira needs to be better represented in my cellar, Franco Conterno too! The notes pretty much speak for themselves and offer a great glimpse at a set of wines that are just finding their running legs before drifting off to their big sleep. On the note I might add that I think these wines will have a relatively short closed window with few exceptions. Now onto the wines. Flight 1 Attilio Ghisolfi Barolo -  Apon opening this had a nice array of tarry, herbal and clay tones that recalled calamine lotion with a touch of lurking roasted strawberry. In the mouth it offered up ripe tannins and balanced acidity with relatively simple cherry fruit tones and a touch of earthy spiciness on the follow through. With air this gained a touch of gamy leatheriness and some smoky, white pepper scented notes of sausages. The fruit turned a bit blacker and gained a light medicinal edge but the wine remained an excellent, very typical straightforward slightly rustic Barolo 88pts Marty felt “the tannins were a little rough on this one, a little rustic” though Justin “loved the style” and found the wine “harmonious”. Burlotto Barolo - At first this offered up some simple light cherry in alcohol and sweet earth tones but air caused this to gain a touch of a raw/terpene note. In the mouth this was delicate yet drying with a decidedly savory and spicy character that was a bit chewy and tough with a long, mineral tinged finish. Air did not move this much though it did gain quite a clear strawberry tone to the fruit. It never really seemed to come together and remained uninspiring 85pts James found this to be “ too fruity, too much strawberry”  though John found the wine to be “fresher, yet it seems disjointed”. Rizzi Barbaresco Pajore - With a light nose that showed sandy soil tones and dried grass notes this was delicately aromatic right out of the bottle.  Airing brought out some sharp, spicy soil tones and a fine white mushroom/woodsy edge to the bouquet.  In the mouth this was zesty and bright with succulent strawberry fruit and delicious, clean yet uncomplicated fruit and soil tones that gained nice complexity with air revealing a touch of anise and bitter root tones that complimented the wild berry/lingonberry fruit that emerged on the round, polished mid-palate.  89pts Jim found this to be “like herbal tea, but I wish it was sweeter” while John found “an almost Pelaverga pepperiness” to this wine. Flight 2 Cavallotto Barolo Bricco Boschis - This smelled big and muscular right out of the bottle and that translated into a rich and smooth mouthfeel packed with fine-grained tannins and fleshy fruit though there was a sense that there was more extraction of matter than flavor here as the red currant fruit was a touch diffuse and short on the finish. With air this gained excellent focus on the nose with tight, high-pitched notes of rosehips and tobacco, and while the palate remained a touch diffuse the seductive red fruit notes with their tinges of roast chestnut sweetness had a lovely texture. Ripe tannins and enough acidity to keep this rather consistent wine interesting. 90pts Justin found this to be “very floral” while Jim thought it was a bit “ chunky but closed” Vietti Barolo Castiglione - This was very aromatic apon opening with notes of camphor, chalk and earthy, medicinal herbs framing the red fruit. The entry was smooth, suave and sexy with sweet wild cherry and herb flavors only slightly marred by a hint of wood tannin that grew on the finish. This was mouth filling with excellent balance and finesse and wonderful clarity to the fruit so imagine my surprise when I revisited this and found it to be rather closed and almost mean with some oak showing and a slightly muddy, extracted feel.  This shut down rather impressively with air so either drink this quickly or put it away and hope the fruit emerges with the pristine beauty it originally showed. 90pts based on it’s earlier showing. Justin found this to be “ dilute, buttery and off-putting” while Jim noted “oaky, oaky, oaky”. Franco Conterno Barolo Bussia "Munie" - This opened slowly with a touch of torrefaction on the nose over a bed of almost weedy herbal components. With air the weediness took on a decidedly floral note and joined delicate notes of macerating cherry on the nose.  What started as an earthy, chewy, yet short mouthfeel blossomed into a lovely rich mouthful of fruit with big cherry tones and layered complexity that saw notes of herbs, flowers, dried spices and root vegetables join in. The finish was beautiful and precise, riding as much on acid as on tannin and finishing on notes of balsamic church candle and mineral notes. A lovely, complete expression of Nebbiolo. 92pts Marty found this to be “plummy” as did Jim while Justin found “cherry pit, barnyard and dirty winemaking”. Flight 3 Burlotto Barolo Monvigliero -  Olives and spicy green middle eastern tones immediately greated the nose with this wine and were joined by notes of hung game, moist tobacco and sweet, candied root, angelica root tones after several hours of air.  This was initially quite bitter and beef bloody with lots of candied raspberry fruit tones that gradually added some vegetal, cucumber like notes and a very big flourish of fresh green herbs that set up the palate for this green/red fruit tension that was very intriguing and lead to a crisp clean finish with some subtle pignoli nut bitterness. After several hours air the big herbal element remained as did a very quinine like medicinal tone that framed the red fruits. The mouthfeel remained both zesty and polished and I appreciated the great complexity and sneaky finish but this is a very distinctive Barolo, something I applaud. 91pts Mark noted that if served this in a restaurant “I’d send it back!”  Justin found this to be “thinnish and flabby” John likened it to a Santa Barbara Pinot Noir and Marty found it to be the “most aromatic, with a touch of comet cleanser”. Jim called it “Burgundian” and added “I love the nose on this.” Marcarini Barolo La Serra -  Opening with a classic, slightly seaweedy and camphor tinge that served to support subtle, earthy fruit tones, this  just built on the theme with air adding high toned seashell notes and nori to the sweet fruity tones on the nose.  A soft sweet entry is followed by a whisper of very fine tannins and lean yet transparent yellow cherry fruit with gentle notes of macerated flowers and soft wild strawberry fruit that leads to a finish with sneaky, building tannins.  This remains very taut and sheer with air gaining nuanced mint, tar and anise notes that yield to a bit of beet root on the finish. 92pts Justin called this “Marcarini La Serra!” Mark added “ this is how I expect Barolo to taste”. Marty felt this had “all the elements” and John called it “tightly coiled” Marcarini Barolo Brunate -  Deep and filled with roses, this begins a bit monotone on the nose with hints of dry earth, sassafras and beet root. With air this gains a bit or a brownie edge, full of moist earth, hints of game and BO and plump, roasted strawberry.  What begins as a lush, round, seductive mouthfeel turns even more polished with air revealing a touch of spice, white pepper and earth that lays like a blanket over the slightly bitter tannins and wonderfully integrated acidity.  This is well balanced and fresh but turns just a touch muddied on the finish.  91pts Justin thought this to be “very backward and reductive” while John found this to be “ rustic in a way few of the others have been”. James found ‘something industrial” to this wine and Mark thought it “ was a little hot”. Flight 4 Guido Porro Barolo Lazzairasco -  Initially deep and dark with baked earth notes and a touch of skunk to the nettles and cactus notes on the nose, this gained a bit of spice and light notes of macerated flowers with air but remained reticent. In the mouth this started off with a sweet entry balanced by a nearly bitter tones that emulated the tension of bittersweet chocolate that was followed by a flood of sweet, wild cherry fruit with a huge medicinal top note.  Air caused this to close down significantly, concealing the fruit and highlighting the formidable tannins. The initial taste revealed a wine with lovely polish to the tannins super acids, just a wonderful mouthful of Barolo, layered complex and with inner mouth harmony yet no shortage of energy and big power on the finish with a touch of aged animal/pork fat 92pts Marty found this to be “full of cherry and earth.” John thought this was “totally classic but approachable” while Mark felt this was “totally typical.” Luigi Pira Barolo - This started out quite reticent with subtle menthol and balsamic notes that morphed into a wonderfully aromatic nose redolent of waxy fruits, violets and vegetal undertones. Initially this was disjointed, rich and yet cut in half by the bright acidity that highlighted the red currant and cranberry tones of the fruit. The backend was quite lean and tapered off on the finish. Air brought out the lovely, polished ripe tannins that gave this wine the texture of flannel and helped support deep, rich, chewy red fruits in a rich, tannic style of wine that hag great lingering length.  This will get better and better. 91pts James felt the “tannins are really drying” while Mark thought the “tannins are sweet”.  Marty enjoyed the “big body and nice full finish” of this wine. Guido Porro Barolo Santa Caterina - This was wonderfully fresh on the nose with heather floral tones and whisps of wild strawberry emerging with some air yet with time the floral elements took control of the aromatics and added a base of cigarette smoke, oily coffee beans and spearmint that was compelling.  Polished and broad in the mouth with wonderfully fresh strawberry fruit and elegant notes of anise and herbs, this remains lithe and refreshing in the mouth. Air adds to the power here, introducing a touch of pruniness and the fruit turns darker but retains a seamlessness and purity that is very attractive. A wonderful bottle of Barolo 93pts. John thought this resembled a “Barolo Chinato” And with that a pretty awesome tasting was ended. I am glad to say I have already laid down all of these wines in my cellar except for the Rizzi and Franco Conterno, which were picked up at their respective wineries. I would love to have additional bottles of both stored away and plan to work on remedying that situation soon! These are lovely wines, approachable by Barolo standards, and real values in today's marketplace. So get out there and see what's lying about on your retailers shelves. With the retail market they way it is I wouldn't be surprised if you could find these wines for a song, and perhaps a dance! Gregory Dal Piaz Community Manager Snooth    (hide)

  Forum post in the topic Barolo 2004, do bargains... by Gregory Dal Piaz

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  Licorice on the nose. Dry and tart with some menthol notes.

  Wine review by solomania9

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  Wood, chocolate, and menthol on nose. Medicinal, acidic, and gamey in mouth. Good long tannins.

  Wine review by adamlevin

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  Intense anise and licorice flavors on the nose. Even some menthol and mint. The wine is full of more anise and chocolate, menthol, all backed with a lots acids, and tannins. Finishes on a gamey flavor - strong and intense throughout.

  Wine review by Philip

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  Not a strong nose for me, but did smell a little spice. Not my favorite wine that night, but solid.

  Wine review by troyconquer

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  Cherry, red licorice nose. Nice vegetal, herbal flavors with a red fruit edge. Hints of dark chocolate, spice, cedar box, and light leather.

  Wine review by mark

  
  

• June 2009

  So we at Snooth central celebrated our recent move to great digs with a little ... a pair of 1996 Barolo, the Luigi Pira Marenca and the Oddero Vigna Rionda. The Pira is a much more approachable wine but one that still spoke authoritatively of its Serralungan origins with it's deep... Read moreSo we at Snooth central celebrated our recent move to great digs with a little ... a pair of 1996 Barolo, the Luigi Pira Marenca and the Oddero Vigna Rionda. The Pira is a much more approachable wine but one that still spoke authoritatively of its Serralungan origins with it's deep licorice and medicinal tones. The Oddero on the other hand spoke about it's soil full of mineral and sandstone notes it was awesome and with the softer fruit tannins it has a sense of balance that the Pira can't match. Oddero comes out a head but both wines are worth cellaring. http://www.snooth.com/wine/luigi-pira-barolo-marenca-1996-1/ http://www.snooth.com/wine/oddero-barolo-rionda-1996/ Last up was a pair of 2004 California Cabs. The Grgich hills is a screaming fruit bomb if that's your thing but the Dry Creek Vineyard Endeavor on the other hand, while big and rich, is complex and layered with alot of interest already but excellent potential for positive improvement in the cellar. But for the most part I'd be sharing this with folks who might appreciate it more than I do. http://www.snooth.com/wine/grgich-hills-cabernet-sauvignon-2004-3/ http://www.snooth.com/wine/dry-creek-vineyard-cabernet-sauvignon-wine-2004/ All in all a great night! No more Mutton for me this month though    (hide)

  Forum post in the topic Snooth and Mutton, lots and... by Gregory Dal Piaz

  
  
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  June 2009

  Luigi Pira Barolo Marenca 1996

  Snoothrank:

  This has a nicely integrated sweet wood tone on the nose but plenty of slightly gamy, medicinal fruit backing it up with strong notes of beet, licorice and menthol. It comes off as well polished even though the tannins are a bit stiff and woody. It's got a great core of black cherry... Read moreThis has a nicely integrated sweet wood tone on the nose but plenty of slightly gamy, medicinal fruit backing it up with strong notes of beet, licorice and menthol. It comes off as well polished even though the tannins are a bit stiff and woody. It's got a great core of black cherry fruit and the acids keep it finely focused allowing it to unfurl on the backend with burnished wood tones, beet root and aromatic root tones that stay nicely nervous. Not in a great place right now but well put together. I would recommend giving this at least 3 more years in the cellar for the tannins to fully integrate. 91pts 2012-2025    (hide)

  Wine review by Gregory Dal Piaz

  
  

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