92-Points by James Suckling.
Certified Organic!
This has a spicy and slightly earthy character with dark cherries and plums as well as walnut and dark licorice undertones. Medium- to full-bodied with dense meaty structure and velvety tannins. Succulent and tense with a dark-fruited, long finish. Drink or hold. 
 
History of the NO NAME
Borgogno is such an iconic producer in Barolo. They have the most extensive library of older vintages than any other Barolo producer in Italy. For this wine below, in 2005 the winery sent their Barolo samples to the governing body for DOCG acceptance. 1 wine got denied, even though all the fruit was 100% Nebbiolo and all from three of the most celebrated Barolo Crus—Cannubi, Fossati, and Liste the Barolo DOCG appellations. The winery got pissed off and made a wine out of protest and named it “No Name”. The wine became popular all over the world and the winery continued to make this wine for fun. Basically 100% Nebbiolo from Barolo vineyards at a great value!
Barolo
 - Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. 
Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "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.