2004 M. Marengo Barolo Brunate, Italy, Piedmont, Wine Review

Vintage: 
2004
Score: 
92
Grade: 
A-

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

2018 Filippo Gallino Roero Arneis, Italy, Piedmonte, Wine Review

Vintage: 
2018
Score: 
91
Grade: 
A-
Current Price: 
$20.00USD

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

2010 Fratelli Alessandria Barolo Gramolere, Italy, Piedmont, Wine Review

Vintage: 
2010
Score: 
93
Grade: 
A

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

2018 G.D. Vajra Langhe Nebbiolo Claré J.C., Italy, Piedmont, Wine Review

Vintage: 
2018
Score: 
91
Grade: 
A-
Current Price: 
$20.00USD

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

2004 Renato Ratti Barolo Marcenasco, Italy, Piedmont, Wine Review

Vintage: 
2004
Score: 
91
Grade: 
A-
Current Price: 
$56.00USD

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.  

2013 San Biagio Barolo Sorano, Italy, Piedmont, Wine Review

Vintage: 
2013
Score: 
91
Grade: 
A-

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

2005 Bruno Giacosa Barbaresco, Italy, Piedmont, Wine Review

Vintage: 
2005
Score: 
92
Grade: 
A-
Current Price: 
$170.00USD

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.  

2014 Ferrando Erbaluce di Caluso La Torrazza, Italy, Piedmont, Wine Review

Vintage: 
2014
Score: 
88
Grade: 
B+
Current Price: 
$18.00USD

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

2004 Domenico Clerico Barolo Pajana, Italy, Piedmont, Wine Review

Vintage: 
2004
Score: 
95
Grade: 
A
Current Price: 
$85.00USD

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.  

Pages