Brandini Barolo Annunziata 2016

This is a new find for us, and man, what a find! 96 POINT, single parcel Barolo, from the revered Annunziata cru in La Morra...all in the epic 2016 vintage for just under $70?!? Seriously, the next best price will run you right around $100. That alone gets us all warm and fuzzy inside, for certain. When we learned this was a new project backed by Oscar Farinetti (Borgogno and Fontanafredda) and New York restaurateur Joe Bastianich (who partnered with Oscar to create Eataly), we legit started drooling. 96 points!

By now, you’ve heard us prattle on endlessly about the 2016 vintage in Piemonte...but it truly is that good. Ripeness, structure, balanced acidity, and ethereal elegance – regardless of your preferred style of nebbiolo, there is a 2016 Barolo or Barbaresco that is sure to please. This one is for all you lovers of the ample and plush side of Barolo – a juicy, powerful, and mouth-coating beauty that is flashy and taut, with plenty of concentration and balance for prolonged cellaring.

Located in La Morra’s Borgata Brandini village, the Agricola Brandini estate is relatively new in the scope of Piemonte wineries – having been founded by Oscar Farinetti and Joe Bastianich in the mid-90s. Their production runs the gamut of Alba reds – Dolcetto D’Alba, Barbera D’Alba, Langhe Rosso, Langhe Nebbiolo, and Barolo – all farmed organically and sustainably. Their prize holdings include 14 hectares in Barolo proper – including this single vineyard site in Annunziata, a hillside jewel on the revered La Morra. Annunziata is a south-to-southeast facing exposure, with this plot hailing from the upper half of the hill. The wines made from these grapes are prized for their full-bodied intensity and concentration, all seamlessly balanced by supple tannins and moderate acidity.

The Bagnasco family, headed by Piero Bagnasco, runs the estate, with his daughters, Giovanna and Serena, making the wines. The winemaking here is both traditional and modern, utilizing stainless steel for temperature-controlled fermentations with frequent pump-overs, but also aging in large, mostly neutral oak barrels for over 30 months. The resulting wine is a powerful yet approachable beast – where classic cherries and red berries meld seamlessly with toasted hazelnuts, saddle leather, rose petals, and volcanic earth. The finish is dense and long, with a punch of orange peel and clove drawing out the flavors for a full 30+ seconds. This is a pedigreed wine, from a producer to take note of, and we’re thrilled to discover and share these beauties with you today!