black olive, sour red cherry, and sweet spice on nose moves into focus on sour fruit on the palate. chocolate milky flavors. tight, with med(+) tannins. medium finish shows a great deal of acidity. Others enjoyed this more than I did. It was a good wine, but did not strike me as special.
nose shows licorice, dried herbs (parsley?), and cranberry. palate really rounds out, with brighter fruit and a really nice mouthfeel with med(+) powdery tannins. finish builds and shows additional grip to the tannins. med(+) acid. really went well with vinegary food.
a little bit underripe with some green notes on the nose. some pleasant floral notes are also peeking through. intense, chewy tannins on palate. nice tar notes begin to come in on top of the black fruit on the palate, but there is still something slightly underripe.
aromatic violet, tobacco, and cedar nose. more fruit develops and shows itself on the palate, with sour cherry most dominant. delicious black fruit appears late on the midpalate and into the finish. med(+) acid really shows through on the finish. delicious -- and wishlisted!
really brown. knockout caramel nose, with sweet spice and clove -- i spent a long time enjoying the bouquet of this one. palate shows leather, violet, and truffle. medium tannin remains. some black fruit is still in this, and it has time to last. tar and black fruit on med(+) finish. high acid. went exceptionally well with castellmagno cheese. I seemed to enjoy this more than most others.
Rinaldi produced wine, delivered in demijohns to Barisone. Amazingly deep color. Cedar, cloves, incense, and still some lingering fruit. Acid was a little too sharp initially, but it did well with food. After some time in the glass, the acid softened a bit.
intoxicating floral nose. cigar smoke also present. palate is fully evolved. caramel, leather, mushroom, truffles. not on a steep downward slope though -- i think this has time yet. finish has a nice acidic tingle, but is a touch clipped.