Piedmont (Piemonte)

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

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