Only 4,5 and 5,0 NJP wines (Nenad Jelisic Points) are presented as the best vintages.
From October 2010, every time we update any information or write a new information, we shall write in parentheses when the update has last taken place e.g. (2010-10).
If for some wine stands behind the best vintages none, it means that the wine's price is too high for its quality or the wine's quality is too low.
Barolo, a DOCG-wine and one of Italy's most exclusive and best red wines. The minimum age for aging is three years, two of which must be in barrel. Barolo may be designated as Riserva if it was aged in barrel for at least four years. Barolo may be also designated as Riserva Speciale if it was aged in barrel for at least five years. There are two schools: 1. modern school and 2. traditional school. The modern school ferments at a lower temperature and allows the grape skins macerate (i.e. let the grape skins remain in the must and leach) in maximum two weeks. The traditional school ferments at a higher temperature (up to 30ºC) and allows the grape skins macerate for three to four weeks, and ages wines in "botti" for many years (8 to 10 years). (2014-10)
Barolo, an Italian DOCG-appellation that belongs to the Piedmont (Piemonte) wine region. The appellation has 2,161 ha planted with Nebbiolo grapes, which can only be used for Barolo-wines. Barolo extends over 11 municipalities of Barolo, Castiglione Falletto, Cherasco, Diano d'Alba, Grinzane Cavour, La Mora, Monforte d'Alba, Novello, Roddi, Searralunga d'Alba and Verduno; the most known of them are: Barolo, Castiglione Falletto, La Mora, Monforte d'Alba and Searralunga d'Alba. The allowed yield is 56 hl/ha, while the average is 48 hl/ha. (2019-02)
Barolo aroma and flavour, complex with blackberries, ripe dark and bright cherries, plums, violets, roses, red currants, liquorice and tar. As the wine matures new aromas and flavours are created as mushrooms, currants, tobacco, leather, decayed leaves, peppery notes and truffles. (2011-12)
Barolo Cannubi, one of Italy's most famous vineyards, which is located in the appellation of Barolo. The wines from here count as Barolo's most balanced and elegant. Barolo Cannubi covers 34 hectares, is located at an altitude 220-320 meters above sea level and consists of 5 different sub-areas (vineyards): Cannubi Boschis, Cannubi Centrale, Cannubi Muscatel, Cannubi San Lorenzo and Cannubi Valletta. (2014-06)
Barolo Cannubi soils, sandy marl. (2014-06)
Barolo grapes, 100% Nebbiolo. (2011-12)
Barolo soils, calcareous blue clay. (2011-12)
Barolo the best vintages, 1958, 1971, 1978, 1982, 1985, 1989, 1990, 1996, 1999, 2001, 2004, 2006, 2007, 2010 and 2016. (2019-02)
Barossa Valley, Australian wine region. The wine region is well-known for its very old Shiraz vines, and because it can produce Shiraz wines of exceptional quality. Barossa Valley has 3,500 hectares under Shiraz vines. (2011-12)
Barros, Spanish, soil that occurs in the Jerez-Xérès-Sherry Spanish wine region. It is dark brown and consists of up to 10% of lime and the rest is dominated by clay, see also Jerez-Xérès-Sherry soil.
Barrique, French, = 225 litres oak barrels.
Barsac, French appellation that belongs to the Graves wine district, which belongs to the Bordeaux wine region. It is known for its sweet wines. Botrytis cinereas’s (noble rot) attack on the grape skins is crucial in the production of these wines. Without fog and high humidity would not be noble rot and Barsac’s unique sweet wines, and in the autumn, when the climate is hot and dry and the temperature difference between the air, the Garonne river and its tributary the Ciron, is the greatest that the noble rot develops. The more the grapes are affected by the noble rot, the more they are vulnerable to rain and, therefore, a heavy rain can destroy the entire vintage. Before, these sweet wines had a sugar content of 90 grams per litre and today, they have the sugar content between 120 and 130 grams per litre. The allowed yield is incredible low, 25 hl/ha, while the average yield is even lower, 19 hl/ha. (2014-06)
Barsac the best vintages, 1945, 1949, 1959, 1962, 1967, 1983, 1986, 1988, 1989, 1990, 1995, 1996, 1997, 1999, 2001, 2003, 2005, 2009, 2010, 2015 and 2016. (2019-02)
Barsac the best wineries, Château Climens, Château Coutet (with wine Cuvée Madame) and Château Doisy-Daëne (with wine L'Extravagant). (2014-06)
Barsac grapes, Sémillon accounts for 60-90%, Sauvignon Blanc 10-30% and Muscadelle up to 10% of cultivated grapes in the appellation.
Barsac soils, gravel on limestone. In some parts of Barsac, the limestone is covered by sand and clay. (2012-06)
Bartolo Mascarello, Barolo (red dry wine; 100% Nebbiolo), Piedmont, Italy, the best vintages, 2004, 2005, 2006, 2007, 2008, 2010 and 2013. (2018-05)
Basilicata, Italian wine region that consists of one appellation: Aglianico del Vulture. The region has 4,540 to hectares. The average yield is 32 hl/ha. (2011-09)
Basilicata grapes, dominates Aglianico.
Bâtonnage, French, stirring of the yeast sediment that remains on the barrel bottom. The stirring prevents the yeast sediment to begin smell badly.
Beaujolais, French wine district, which belongs the Burgundy wine region. The wine district has 16,571 hectares under vine. Beaujolais’s red wines are usually made of Gamay grape, should be drunk young, and are fermented using "maceration carbonique". Beaujolais consists of 12 appellations: Beaujolais, Beaujolais Villages, Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour. Of these 12 appellations, 10 are Crus-classified, the two that are not Crus-classified are: Beaujolais and Beaujolais Villages. The average yield is 51 hl/ha. The overwhelming majority of Beaujolais-wines should be drunk before they are 3 years old. (2015-08)