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Giacomo Fenocchio Barolo Cannubi 2021 The wine is described as elegant rather than overtly muscular — refinement and finesse are emphasized (rather than sheer power). Aromatic complexity is strong: violets, red cherries, strawberry/raspberry, herbs and forest floor/earth. Texture is composed of ripe yet structured tannins, good acidity and a “chiseled” build that signals long-term potential. Several critics highlight a “nervous energy” or tension in the finish — a sign of ageworthy Nebbiolo from a top Crus like Cannubi. The finish is firm: with grip, defined tannins, mineral/earthy undertones, citrus/blood-orange lift. James Suckling: 95 pts — “A restrained Barolo with red currants, red cherries, bright violets and a balsamic touch on the nose. More elegant than powerful… medium- to full-bodied with thick yet ripe tannins, crisp acidity and cherry stones in the finish. Drinkable now, but best from 2027.” Jeb Dunnuck: 95 pts — “Lovely floral and fruity perfume with raspberry liqueur, wild strawberries, fresh violets, candied licorice… moves to a juicy, somewhat approachable feel then a more compact structure and energy through the mid-palate and finish. Refreshing acidity, well-defined ripe tannins, and a nice element of nervous energy … aging ability unmistakable.” Kerin O’Keefe: 95 pts — “Rose, camphor, forest floor and spice aromas shape the fragrant nose… full-bodied, ripe Morello cherry, strawberry compote, blood orange and star anise… taut, close-grained tannins give the finish grip. Give this time to fully unwind. Drink 2031-?.” Vinous (Antonio Galloni): 95 pts — “Aromatic and lifted, 2021 is classic Cannubi. Bright acids cut through a core of sweet red-toned fruit, mint, orange peel, cinnamon and new leather. This chiseled, nuanced Barolo is a winner.” Decanter: 94 pts — “Based in Monforte d’Alba but bottled from the family’s 0.5ha slice in Cannubi Boschis… Striking scents of rhubarb compote, cherry bark, toasted hazelnut and warm, dusty earth. Full, dense and even a bit chewy… tannins build with dry, sandy texture, crisp citrus-acid finish. Certainly requires cellaring.”