This is still young but a very nice showing. It might still get a bit better but for the most part is close to peak. Ruby in color. The nose has cherries, tar, slight dried roses. Also a bit of tea. On the palate, there are fresh and dried cherries over a bit of forest floor. Good acidity. Layers unwind in the glass. Long finish. Pretty much everything one could want from this wine at 15 years from vintage. It will work well with past and meat dished but even light fol or salads.
My first time trying this producer. It was good but a bit under ripe. Perhaps another five years and it sorts itself out. I have my doubts but time will tell. Ruby in color. The nose has cherries, bell peppers and roasted herbs. On the palate, there is a green streak running thru this wine. Firm tannins. Underlying tar. There is some complexity here. In the end, it depends on what you like, but for my tastes, I this could have been better had they let the fruit hang a bit longer. It has a nice acidity and will work better with food. No harm in waiting on it at this point. Serv
This is one of those wines that when you read the label, expectations are raised. Though I had not heard to the producer, a Barolo, in a great vintage for $40, should be a great wine. This is not. It is a fine, drinkable wine but not more. Ruby/purple in color. The nose has some black cherries. On the palate, this has firm tannins. The black cherries carry thru. Moderate finish. Some, not a lot of, acidity. A nice pizza wine (if the price works for you).
We had been warned that this bottle might be tight and too tannic and not ready to open. In retrospect, it seemed to be drinking fine. Ruby in color. The nose is dusty with cherries and slight rose, both fresh and dry. There is also a bit of volatile acidity on the nose. On the palate, this is young-ish. It certainly has a long life left but is getting close to adulthood. Medium tannins. Strong acidity. layers of cherry fruit and forest floor. Nice finish. Like most Italian wines, this begs for food. Like most Italian wine, match the wines of a region to the food of that region
This is at the beginning stages of being ready to drink. It probably should have been decanted, but, so it goes. Deep ruby (dark for Barolo) in color. The nose is really interesting with cherries, soy sauce, slight tar and anise. On the palate, this has firm tannins. Black cherry and cherry fruit with a nice char underneath. Good acidity. Long finish. This worked quite well with a pasta dish (duh). It should easily go another decade and closer to two. While at one time this was a very modern Barolo, at least this vintage seems a bit more restrained or perhaps the oak and tannins h
This was a bit disappointing but an example proving that you often get what you pay for. This was $30 on release, from a great vintage. It seemed like a no brainer, and it's ok. Hopefully, it will still improve a bit as it is young. Light ruby in color. The nose has some cherries and baking spice. On the palate, the cherries continue. Pretty one dimensional. Medium tannins. Good acidity. It needs food and will go with just about anything. Overall, the wine is a nice wine, that will work at the dinner table and was not expensive. But, there is nothing I taste to suggest Barolo.
This is the basic Barolo from Vietti although don't forget about their Perbacco which is a Nebbiolo that is a spectacular value. This is in a good place right now if still a bit on the young side. It was around $53 on release and can still be found for close to that. If opening soon, give it a decant of a few hours. Lighter ruby in color with hints of orange. The nose is great with gorgeous cherries, tar and roses. Complex and deep. It is not quite as expressive or complex on the palate. Perhaps that is something that further cellaring will bring. It does have lovely fresh cherries
I was looking for a nice Barolo to take to a friends dinner party. This was in the cellar and I neglected to check my own notes for this wine. It was just as tight as a bottle opened last May. It really needs time and to be decanted. That said, with some vigorous swirling it did open up and provided an enjoyable experience. Ruby in color. The nose takes some time but eventually show some cherries, roses and slight tar. On the palate, this has tight layering which has cherries, earth and slight forest floor notes. Nice acidity. Good finish. Went very well with some stuffed Portabel
Ruby in color. The nose has cherries, slight cranberries, with slight dried roses. On the palate, this has light tannins. Cherries, dried cherries and slight roasted earth. A nice finish. This is lighter in style for a Barolo and not as deep. It is, however, drinking well right now. Good acidity. Needs some food to pull it together.
The last Bruno Giacosa was one of the premier producers in Barolo. Sadly, he passed away a couple years ago. The top wines he made were given a red label and Riserva status. This bottle is still youthful but it is drinking great. Purple, ruby rim. Still looks quite young. Tight nose; cherries, slight tea leaves and dried roses. A bit of tar. Just the slightest bit of VA with air, which is good as it ends up bringing out the aromatics. Delicious on the palate. Tight layers of cherries, cherry candy, anise and earth. Firm but manageable tannins. Finish goes on forever. Needs anot