Community Tasting Note
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kmadamskkz Likes this wine: 89 points
June 19, 2019 - I'm new to Barolos, so I didn't know what to expect. Medium garnet color with a fair bit of bricking at the edge. Aromas of sour cherry and leather, with some cedar at the end. Medium body with pronounced acidity and softened but still assertive tannins, Flavors echo the aroma, with a bit more complexity. Sour dark cherry, with chewy tobacco and leather, with toasted spice on the medium finish. Have to say I like the aged flavors but the wine is out of balance, acidity and tannins are to strong for the fruit that was there. It's much better with food, I drank this both straight and with an eggplant napoleon the had nice ground pork ragu and it cut through the acidity and tannin, but I had to drink the wine after each bite, it couldn't be drank pleasantly on the side. I Don't know where WS came up with 2035, but this is past whatever prime it had, 2035 would be totally destroyed. Drink by 2025, MAX!
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6 Comments
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prism commented:
6/19/19, 9:26 PM - Seems like a minimum for to five hour decant would be in order for a Barolo this young (and a powerhouse to boot).
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prism commented:
6/19/19, 9:27 PM - Seems like a minimum for to five hour decant would be in order for a Barolo this young (and a powerhouse to boot).
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kmadamskkz commented:
6/19/19, 9:55 PM - Thanks for the advice! I have 11 more, so I'll do as you suggest and decant for 3-4 and then render comment. I find that most people drink too early and then critisize, that is why I qualified my tasting note. I'm new to ultra ageable wine, so have no reference on what to do! Thanks again.
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EMAZurich commented:
6/20/19, 10:37 AM - Hi there, for Barolos I suggest to slow-ox for several hours. Usually I open the bottle the evening before, separate from sediment and pour back into the bottle. I let this sit overnight without cork in the cold cellar. Next day they use to blossom. Open bottles keep improving (recorked) over night in the fridge. I have this wine in the cellar and was not a big fan either. But for a different reason, the wine was just too polished for me, doesn’t have Barolo characteristics. But this is obviously matter of taste. Cheers from Zurich, Edgar
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kmadamskkz commented:
6/22/19, 5:26 PM - Edgar, thanks for your comments. I'll do as you suggest, its nice to have folks provide constructive advice, it will help speed my learning curve for drinking ultra-ageable wine. Cheers!!
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EMAZurich commented:
6/22/19, 10:37 PM - You are warmly welcome, cheers, Edgar