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Sibi et paucis: A Sibi e Paucis bottle is no different from the original release, it simply has aged for four additional years past its original release in the perfect climate of Luciano Sandrone’s personal library wine cellar. 2003 | 2001 | 2000 | 1999 | 1998 | 1997 | 1996 |

Vineyard  Cannubi

The alternation of hot and cold periods characterised 2006, during the whole vegetative cycle.Summery heatwaves in May and June, with a peak of 38°C in July, led us to assume that the year would be...

The alternation of hot and cold periods characterised 2006, during the whole vegetative cycle.
Summery heatwaves in May and June, with a peak of 38°C in July, led us to assume that the year would be similar to 2003; fortunately things changed from August onwards.
August 2006 was the coldest of the last 5 years, with marked differences between day and night temperatures and, thankfully, some rainfall.
Rain at the very beginning of September risked jeopardising the health of the grape harvest, but then the weather improved.
Despite occasional excesses - the climate situation was never a major difficulty for the vines and allowed the crop to ripen superbly, with a balanced and complete accumulation of all components


Harvest
On 27th and on 29th September

Vinification

Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.

Maceration:

Gentle maceration in upright open-top steel tanks for the first 9-10 days of the alcoholic fermentation

Malo-lactic Fermentation:

Immediately after alcoholic fermentation in French oak casks with a capacity of 500l.

Alcohlic Fermentation: 28-30 days.
Aging:

24 months in French oak tonneaux of 500l, followed by 18 months in bottle.

Blending: Autumn 2008
Bottling date: January 2009
Drink from: 2015
Drink to: 2025

Production
Bottles: 9500
Magnums: 710
Double Magnums :90

Analytical parameters
Alcohol content: 14.4 % vol.
Total acidity: 5.7 g/l
PH: 3.44
Net extract: 33.7 g/l

Wine Advocate: 97 points 
IWC: 96 points
Wine Spectator: 95 points
Gambero Rosso: 3 Bicchieri
Ais: 5 Grappoli
Veronelli: 3 Stelle
L'espresso: 5 bottiglie
Vini Buoni d'Italia: 3 Stelle
Luca Maroni: 85
JamesSuckling.com: 91 points

Wine Advocate: 97 points, #187, February 2010
The 2006 Barolo Cannubi Boschis is seductive, round and sweet in its ripe dark fruit. The wine continues to gain weight in the glass, showing a level of density that nearly manages to cover the tannins. Floral notes add lift on the finish. This is a powerful, linear Cannubi Boschis with tons of energy and muscle, but it will require quite a bit of patience. Sandrone harvests his three parcels in Cannubi Boschis separately. Vinification takes place in stainless steel. The wines undergo malolactic fermentation and are aged in 500-liter barrels (roughly 20% new) for a year. Once the final blend is assembled, the wine goes back into oak for another year prior to being bottled in the spring. Sandrone is one of the earliest producers to bottle, which he does to preserve as much freshness as possible. Anticipated maturity: 2016-2031. 

My visit last year with Luciano and Luca Sandrone was illuminating, as I had an opportunity to taste verticals of both of the estate’s Barolos spanning vintages 2005 through 2009, culminating with exceptional bottles of the 1990s, which I report on in this issue’s “What About Now” feature. Sandrone’s 2006 Barolos are among the unqualified successes of the 2006 harvest. The wines show more richness and density than the 2005s, but less exuberance than the 2007s, in a focused, driven style I find quite attractive.

IWC: 96 points. Nov/Dec 2009
Good deep red. Knockout, wonderfully expressive nose combines dark raspberry, musky coffee, mocha and underbrush. Big, rich, powerful and classically dry, with a strong brown spice component currently dominating the mouth. But this is utterly spherical and seamless from day one. The extremely long finish dusts the palate with fine tannins. A rather elegant and silky wine that nonetheless displays the power of this vintage.

Wine Spectator: 95 points, Wine Spectator Insider, Feb 16, 2011Packing sweet cherry, plum and licorice flavors, this red picks up a salty, savory component midpalate. Fresh, bright and harmonious, with a slight chewiness in texture and a lingering mineral aftertaste. Best from 2013 through 2030.—B.S.

Gambero Rosso: 3 Bicchieri. Ottobre 2010
Il rovere si palesa nelle sfumature di legno di cedro e pepe rosa, conferendo ulteriore complessità ad un profilo già ammaliante di erbe da cucina e piccoli frutti rossi. Ma e' la bocca a fare la differenza, rivelando un'estrazione da manuale e lasciando il ricordo di una splendida sfericità.

Ais: 5 Grappoli. Ottobre 2010
Naso seducente e delizioso, un succo. Ciliegia, mora, lampone fresco, frutta zuccherata, viola, barlumi lontani di spezie fini. Bocca di pari equilibrio ed espressione, succosa, morbida, preziosa. Chiude con tannini marcati, ma è un dettaglio, dal 2015 sarà al top.

L'espresso: 5 bottiglie
Vino di particolare "ritrosia", da cercare e attendere , che dopo un'adeguata aerazione ripaga il bevitore con un profilo aromatico elegante e un sapore fruttato pieno e maturo, ricamato da tannini di notevole finezza e sapidità.

JamesSuckling.com: 91 points Jan 25, 2011
I really like the soft and silky texture of this wine, with the ripe fruit and fresh flowers as well. Full and very round. Yummy and attractive. Hold to this until after 2013.