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.
One of my favorite Barolos. Still, slightly to the modern side (as that distinction means less and less). At age 11, this is still young but drinking great. Ruby in color, purple at the core. The nose has tar, black cherries and cherries. With air, some dusty rose notes. On the palate, this has a lovely texture. Still tannic. Lots of cherry fruit, some black cherries with some underlying spices. This wine is very lively. Long finish. It is drinking well but may still improve a bit. Either way, it should be good for another fifteen years at least. It will work great with mushroo
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.