Light golden/green in color.  The nose is nice with lemons, pears, floral tones and a bit steely.  just a slight hint of burnt coconut.  On the palate, this is reasonably crisp.  Pear with slight spice/oak.  Nice mouthfeel.  Good finish.  This drank well on its own and worked with with a butternut squash soup.  It probably should be consumed in the next three to five years.  

This did not seem like a proper bottle.  It was quite advanced for its age.  Most likely a cork issue? Golden in color, clear and bright.  The nose has a slight oxidized note to it.  Also, butterscotch and vanilla.  No fruit on the nose.  On the palate, it is a bit cleaner with some lemon and some vanilla.  Clipped on the finish.  A shame as this should have been a bit fresher but it happens.  Drinkable depending on your aversion (or not) to oxidized wines.  I ten to not have as much an issue as most.  If I had to score it, maybe an 83?

Purple in color, ruby at the core.  The nose is dusty with light cherries.  On the palate, this is simple.  Sweet ripe cherries.  Soft texture.  Enough acidity.  Easy finish.  This is good but not what makes Barolo special.  It seems to be at peak now.  It probably should be consumed in the next five or so years.  A nice wine with pizza or pasta.  

Another standard bearer of good value in Barolo.  It is surprising how well Barolo drinks young these days.  It is still tannic and benefits from cellaring, but is accessible Ruby in color with purple swirls.  The nose has cherries, dusty, dried cherries and slight roses.  On the palate, this has a lovely texture.  Firm tannins.  Not showing much depth and complexity at this stage.  Will it develop?  Time will tell.  Nice cherry fruit over a bit of dried flowers.  Good finish.

My first time trying this wine.  Ruby/purple in color.  The nose is very tight at first.  With air some dried cherries emerge.  On the palate, this is soft.  It has a nice complexity to it.  At peak.  Layers of cherries, dried cherries and dried roses.  Good acidity.  Some depth.  Solid finish.  This should be drunk in the  next three to five years.  It needs food.  Casseroles would be good.  

Purple in color.  The nose is clean with black cherry fruit. Dusty.  On the palate, black cherries with some dark chocolate.  Very modern in style.  Delicious.  Light tannins.  I think this is about as good as it gets but no hurry.  It should have ten to twelve years at peak drinking.  This will go well with pasta in mushroom or cream sauce.  

This was an off bottle.  It clung to the last vestiges of life.  Oxidized with dried flowers and fruit.  A bit better on the palate.  I would certainly drink a glass but not two.  I am not sure if this was an original release or not.  

Looking back over old notes, I see I had this bottle in 2010.  It is nice to revisit.  Purple in color, ruby at the rim.  The nose is dusty with cherries and slight mint. On the palate, this has a voluptuous texture.  Plenty of cherry fruit with slight underlying forest floor.  Still persistent tannins.  At age 20, there is still some development probable.  It has aged slowly and stubbornly but is still an outstanding bottle of wine.  Given where it is, it should easily have another decade.  More, for well stored bottles.  This will go well with Osso Buco.  

A great showing for this wine.  Purple in color with ruby swirls.  The nose is dusty with cherries.  On the palate, medium tannins.  Cherries and tart cherries.  Some complexity.  Good finish.  This is closing in on peak but still has a bit to go.  Still, it is drinking quite well.  It is a more feminine take on a Barolo but that is not to say light or weak.  It will easily go another ten to twelve years.  This will work well with roasted fowl.  

This is always a great value in Barolo.  Of course, this is still quite young, but this is drinking well.  Ruby in color, mostly opaque and bright.  The nose has black cherries and anise.  With air, a bit of rose comes out.  On the palate, this is medium bodied.  Medium tannins.  Plenty of cherry fruit.  Good acidity.  Nice finish.  This will surely continue to develop for five to ten more years but I am not sure if it gets better.  It will work well with cassoulets and roasts.