Damilano Barolo Liste 2010
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Intense aromas of ripe blackberries, licorice, tobacco and cocoa Dry and full with great body and persistence; austere and velvety
Professional Ratings
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Robert Parker's Wine Advocate
The 2010 Barolo Liste is utterly seductive and charming from start to long finish. This wine awards a high pleasure quota with the proverbial opulence and hedonistic plumpness that is not easy to achieve with the austere Nebbiolo grape. The Liste vineyard delivers the natural characteristics that are appropriate for dark and shapely wines. Thick extraction is followed by dark fruit, pressed blackberry, exotic spice, cola and balsam herb. It ages for two years in oak and two years in bottle, but it needs more time to lose its baby fat. Drink this bottle after 2018.
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James Suckling
This is so rich and decadent but there is a polish at the same time. Full body, velvety tannins and a precise, beautiful finish. Better in 2016.
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Wilfred Wong of Wine.com
The winery states, "Liste is a single vineyard widely known for its notable elegance." This is very true as the 2010 Damilano Liste Barolo shows a linear style—focused in its laser beam red fruit flavors. Pert and beautifully balanced, this wine will pair nicely with uncomplicated lighter grilled meat dishes. Just beginning to drink nicely. (Tasted: August 11, 2016, San Francisco, CA)
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The origins of the Damilano family company dates back to over a century ago, when Guiseppe Borgogno, the great-grandfather of the current owners, started to grow and make wine from his own grapes. This tradition was kept up by Giacomo Damilano, the founder’s son-in-law, together with his children, until it was passed on to his 4 grandchildren, who very attentively manage their forefathers’ land today. The wines produced are renowned for their upright style and the estate is widely appreciated due to the strictness and passion that accompany all of the company's activities.
The vineyards, partly owned and partly leased, are situated in the most famous crus of the Langa region: Cannubi, Liste, Fossati, and Brunate, which are almost entirely cultivated with Nebbiolo da Barolo, and to a lesser extent, with Dolcetto and Barbera varietals.
Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area, as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo wine, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.
On the eastern side of the Barolo wine region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.