This bottle had been opened and allowed to breathe for 8 hours prior to drinking. It probably needed more. Ruby in color, slight browning. The nose has dried roses, slight tar, and cherries. There was also a slight oxidized/caramel quality to this. On the palate, this is very firm tannins. Fresh and dried cherries. Anise on the finish. Very traditional in style. Good balance. This needs food, pasta with a mushroom and cream sauce perhaps. I don't think it improves but a bit more cellaring or air wouldn't hurt. Drink over the next ten years.
This was a group favorite at a recent wine tasting group of Barolo's. It is still somewhat tight and needed some air. Ruby in color, slightly orange at the rim. The nose has some volatile acidity but perhaps just enough to raise the aromatics. Ir has raspberries, dust, and slight rose petals. On the palate, this has firm tannins. Cherry fruit with underlying tar/minerals. Very nice texture. Good balance. For my tastes, this needs a few more years and should be good for fifteen or so years after that. It will work well with stews and casseroles but it really will work better with f
Sadly, this was corked.
What a delicious white wine. Apparently, this producer was the first 100% Arneis wine back in 1972, but this was my first time trying it. it captured our whole table's attention. Silvery gold in color with some green swirls. The nose has pears along with slight lemons and vanilla cream. With a bit of air, a floral quality emerges. On the palate, this has a great slightly oily texture. Good acidity. There is a an underlying minerality with some pear fruit. Clean finish. This probably will last five to seven years, but its best drinking is in the next couple of years to enjoy its fr
This is just coming into maturity. A bit earlier than expected and that's why its good to check in on wines every so often (or read others tasting notes). Light ruby in color, clear and bright. A very pretty perfumed nose of cherries, black cherries, menthol and slight tar. Medium bodied. Medium tannins. On the palate, black cherry fruit with char/smoke and a slight candied note. Good acidity. Long finish. This is just starting to enter its prime drinking window and should be here for the next ten to fifteen years. It might still improve a bit. This will be great with pasta in a
This was a new wine for me. It was very good, but also very unique and interesting. The back label said it is made in the style of Nebbiolo that was consumed in the 17th and 18th centuries. It is lighter, crisp, and with a light fizz. Ruby in color, a bit frothy, but clear and bright. Too dark to be a rose, but very light for a red. On the nose, this has nice cherry fruit along with a slight sandalwood note. Very energetic on the palate with good acidity. The cherry flavors carry thru. Slightly effervescent. Not too unlike a quality Lambrusco but perhaps more bass tones (if that m
This is in a great place right now. Ruby in color with slight browning. The nose has cherries, slight raspberries, slight tar and slight forest floor. Medium bodied. Tannins are mostly resolved. On the palate, nice cherry notes with some forest floor underneath. Good acidity. Nice finish. This is at peak. it should be consumed over the next five to seven years. It goes great with pasta and cream sauce and will work well with meat based dishes too.
This is an affordably priced Barolo ($30 on release) that is reasonably modern in style. Ruby in color, mostly clear and bright. The nose is nice with cherries, slight floral nose and baking spice. On the palate, this is accessible if not at peak. It has nice cherry fruit. There is a fair amount of oak showing and medium firm tannins which suggests another three to five years would be beneficial (and what one should expect for a Barolo in this class). It is food friendly with a nice bit of acidity. Pasta in a cream sauce would work well. This should be good for the next ten to fifte
This was outstanding if not at the single vineyard level either. Medium ruby in color, clear and bright. The nose is pretty with cherries, tar and smoke. On the palate, this has cherries, sour cherries and some underlying forest floor. Medium tannins. Some complexity. It was served pop and pour and really improved after an hour. Nice acidity. It worked well with a spicy eggplant but also ravioli in a lemon butter sauce. It seems to be about as good as it is going to get but no hurry. I would probably recommend giving it a couple/few hours in a decanter prior to serving.
Erbaluce is a grape that was new to me. It has a history in the Piedmont region dating back to 1606. It is a very pretty wine with a deep golden color. The nose has hay, white raisins, and a hint of lemon. On the palate, this is full bodied. The white raisin quality carries thru. Almost like a dry dessert wine. Maybe some oxidized apples as well. It's enjoyable but more interesting than great. It's not expensive. No idea how long it ages but given that it is already five years, it's probably best to drink sooner than later. Will work well with cheeses or even vegetarian pasta dis