Four Seasons Restaurant, NYC
Tasted Friday, February 5, 2016 by kenv with 804 views
[Double decanted around noon.] From the Fossati vineyard in Barolo which is just next to Bricco delle Viole. Complex tar and cherries nose. Gorgeous, elegant, and complex in the mouth. A beautiful wine.
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[Double decanted around 6:30pm.] Brown color. Oxidized nose. Sherry on the palate. This bottle was clearly mistreated at some point.
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[Double decanted around noon.] Mature, complex nose. Tasty, but a touch of VA. Seems older than the 82, so probably not a great bottle.
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[Double decanted around 6:30pm.] Spicy with bright cherries and drying tannins on the finish.
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Light ethereal nose of cherries and truffles. Complex and young, with tasty sour cherries. Quite enjoyable now with food, but surely even better in 10 year. 93-95
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[Double decanted around 6:30pm.] Heavenly nose nose of cherries and black truffles. Tart and a little oxidized on the palate. Disappointing given the nose. A better bottle might be great. Hard to tell from a sample of one.
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[Double decanted around noon.] Oxidized nose. Sweet sherry in the mouth. Shot.
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[Double-decanted around 8am.] Muted nose of cherries and mulch. A touch oxidized in the mouth, but not spoiled. Still tasty and complex.
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[Double-decanted around 8am.] An excellent bottle. Smoky red fruit nose. Stunningly complex and youthful with rich red fruit, bacon and tar. Still many years ahead.
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[Magnum (probably 1.9 liters or so). Double decanted around noon.] Faded but still lovely.
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[Magnum. Probably 1.9 liters. Double decanted around 6:30pm.] Cloudy. Must have missed some sediment in the decanting. Juicy with appealing sour cherries. Elegant, but could have been much better.
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[Magnum. Double decanted around noon.] A stunning, vibrant nose of bright red fruit. Gorgeous and delicious. A super long complex finish. This is a great wine.
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[A pour from a magnum brought by Josh L.] Lovely sour cherries. Pales a bit after the 1990, but still very tasty.
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[A 2.1 liter Troglia bottle. Double decanted at noon by Jamie at Chambers Street.] Stunning spiced red fruit nose. Showing brilliantly. Complex, youthful (for a 1966). Great length. So much that one looks for in fully mature nebbiolo. WOTN so far. Kelly said it was his WOTN.
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[A pour from a bottle brought by Antonio.] Stunning. Bright, rich, and charming. Surely the wine of vintage.
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[A glass brought over by Amanda M.] Youthful and delicious. Still young and tannic. An excellent bottle of what I think was the last of the Brovia Monprivatos.
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[A glass brought over by Amanda M.] This one was sour in a way that didn't seem right. Others liked it much more. Maybe the glass was off?
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[A glass brought over by Amanda M.] This was simply kick-ass wine. Rich, vibrant, and complex.
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[Brought by Iggy. Decanted in the afternoon.] After everyone at my table had gotten a glass of the 1966 Cappellano 2.1 liter bottles, I took it around to give tastes to friends around the room. Much of my newer Barolo group (formed through Antonio's board) were sitting together. While I was there, they handed me this bottle with a couple of ounces left. Since I didn't bring a glass, I swigged it. It had been at least an hour since I had had the 1966, but the sibling resemblance was quite striking. Very similar flavor profile, but the 67 was richer (not surprising considering the vintage), while the 66 was more ethereal. Great to taste this and to see my buddies.
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[A pour from a bottle brought by Daniel M.] Wow! I think the best bottle I have ever had of this wine. Stunningly complex in the nose and mouth. Has that great sweetness and purity of fruit that I've had in the best bottles of 1958 Cantina Mascarello Barolo. Still has some tannin on the super long finish.
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[Henry says this was pop and pour.] Muted sour cherry nose. A touch of VA, but interesting. Not the best bottle I've had.
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[Henry says this was pop and pour.] Shocked to find out this had not been decanted. This is still young, but showing brilliantly now. Wow! Just a gorgeous and classic Giacosa Barolo with cherries and fruitcake.
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[Henry says this was pop and pour.] Complex noes and palate. Superb bottle showing brilliantly tonight.
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[A taste from a bottle brought by Valter Fissore.] Beautiful licorice and red fruit. Just a lovely wine. These older Marcarinis (made by Elvio Cogno) are consistently gorgeous and Burgundian.
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A bottle appeared on our table. Then the winemaker, Vittore Alessandria, appeared. I was very impressed by this wine. Not as exotic as the G.B. Burlotto version, but richer and more powerful. A delicious young Barolo with lots of structure.
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2011 Ultramarine Blanc de Blancs Heintz Vineyard Sonoma Coast
USA, California, Sonoma County, Sonoma Coast
Sweet and sour. Maybe it was an off bottle. Nothing like the reviews I've read or most of the notes here. NR
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NV Egly-Ouriet Champagne Grand Cru VP 94 Points
France, Champagne, Champagne Grand Cru
[VP = Vieillissement Prolongé. 70% Pinot Noir, 30% Chardonnay. Disgorgement: November 2014.] Wow! Really tasty, flavorful Champagne. Complex with a mild yeasty flavor. Just delicious. I didn't catch the disgorgement date.
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2008 Roses de Jeanne / Cédric Bouchard Champagne Blanc de Noirs Cote de Bechalin 93 Points
France, Champagne
Disgorged: April 2015. Appealing nose of bread dough and mild cherries. Very dry. Should be very good with food.
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2002 Dom Pérignon Champagne
France, Champagne
He who hesitates is lost. Saved this for last and it was all gone by the time I got there. :(
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