The 2006 Barolo Castiglione is frighteningly outstanding, considering it is Vietti’s entry-level Barolo! There is incredible density and power in the glass as waves of fruit caress the palate with tons of richness. Sweet menthol, flowers and spices add complexity to the long, stupendous finish. In 2006 the Barolo Castiglione is a blend of fruit from Bricco Fiasco (except for the lower part of that plot), Ravera, Fossati and Bricco Ravera. All of the estate’s Barolo-designated vineyards that weren’t bottled separately were used for that vintage’s Perbacco, a selection process I wrote about extensively in my recent profile on Vietti on www.erobertparker.com. The Barolo Castiglione is usually approachable pretty much upon release, but in 2006 the wine has so much fatness it will probably benefit from a few years in bottle. Barolo is never inexpensive, but the Castiglione is as good a wine as readers will find for the money. (AG)
A rich, round version, showing black cherry and plum notes up front, backed by dense tannins. Bright and linear in profile, with briar and eucalyptus accents playing out on the finish. (BS)
Good full red. Reticent, pure nose offers menthol, licorice and brown spices. Suave and silky but at the same time juicy, delineated and deep, with lovely lift to the flavors of red fruits, spices and menthol. A round and complex wine finishing with broad, building tannins that coat the teeth. An impressive showing for this bottling. (ST)
Blended from estate-grown fruit, this wine is aged in cask for 24 months, its texture lighter than many contemporary Barolos aged in barrique. Already expressive, with scents of fresh porcini and aniseed that last, this is easy to enjoy as a bright, simple Barolo. There's some added dimension to the finish—a touch of mystery that suggests aging the wine a year or two. For pasta Bolognese.
Full and silky, with loads of ripe fruit and licorice and lightly toasted oak. Polished and balanced. A young Barolo that shows a depth and class.
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