Black fruit, tar and roses. Very aromatic, notes of Earl Grey and ripe fruit. Nice balance on the palate, a slight scorched quality to it, and persistent but very fine tannins. This has come around nicely and should hold at this level for a few years, maybe even improving.
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Dark, lots of blackberry, hung meat and bacon. Toasty and with significant tannins, though well integrated and not harsh or green. This is the best among Boglietti's single vineyard Baroli - it's the only one among them with enough stuffing to withstand the oak treatment, resulting in a balanced wine. Still, it will only reach its peak in 4-5 years.
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Still a fair amount of wood on the nose, but luckily the nose also offers sweet red fruit, liquorice, and spices (and all this right after opening). On the palate this has lots of fruit and spices, with refreshing acidity; while not completely balanced, the wood is already fairly integrated. Better on the third day, but the wood is still a bit much. However, this wine has lots of material, so who knows what the future will bring.
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4/12/2014 - Rani Likes this wine: 91 Points
Black fruit, tar and roses. Very aromatic, notes of Earl Grey and ripe fruit. Nice balance on the palate, a slight scorched quality to it, and persistent but very fine tannins. This has come around nicely and should hold at this level for a few years, maybe even improving.
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8/28/2011 - Rani wrote: 92 Points
Dark, lots of blackberry, hung meat and bacon. Toasty and with significant tannins, though well integrated and not harsh or green. This is the best among Boglietti's single vineyard Baroli - it's the only one among them with enough stuffing to withstand the oak treatment, resulting in a balanced wine. Still, it will only reach its peak in 4-5 years.
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9/19/2008 - Jozefs wrote: 91 Points
Still a fair amount of wood on the nose, but luckily the nose also offers sweet red fruit, liquorice, and spices (and all this right after opening). On the palate this has lots of fruit and spices, with refreshing acidity; while not completely balanced, the wood is already fairly integrated. Better on the third day, but the wood is still a bit much. However, this wine has lots of material, so who knows what the future will bring.
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