Decanted 3 hours before tasting, and then consumed over 2 hours. Translucent garnet with short legs. The nose was fairly forthcoming with aromas of red cherry syrup, vanilla, and tobacco. Medium bodied with intially strong grippy tannins that faded with time. Very fresh with good acidity. Hit the palate with juicy fresh strawberries, red current, and a bit of clay towards the back on a medium-plus length finish. My wife loved this and I concurred. My hunch is that it is fading a bit, but still delicious today. Paired excellently with braised short ribs and polenta.
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Opened today a bottle acquired from the cellar of Ristorante Barolo in NY City which closed in 2013. Excellent wine, well preserved, of the old Barolo school. Light brilliant ruby color, only the nose showed the age. No sediments. A hint of tobacco.
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A mid-weight wine that showed pleasantly enough as a mature Nebbiolo from a mid-tier producer. On day 2, however, there were bursts of tobacco on the nose and mouth that I really enjoyed. Lifted the wine from an 89 to a 91.
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Still fairly young and brawny. Decanted. Unwound with a good balance to smokey tea notes and still contnuing fruit. Some power, but pretty light and well-balanced. Nice.
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Sunday evening decided it was time for a taste of aged nebbiolo. I wasn't up for opening a top tier bottle, but had a few of these in the celllar that I figured ought to be at peak. I bought them knowing the quality of the Cerequio vineyard, and figuring that even a less well known producer might have done something worth tasting in that vintage from that site. As it turns out, I was right! Opened the bottle at 3:30 pm, poured half into a split and put it into the fridge, let the other half sit in the bottle in the cellar. A light-to-medium bodied wine, soft dusty garnet in color, nose not very revealing at first, giving up a lot of tar and spice and herbs and rose after a bit. In the mouth it didn't have the complexity or depth of a Conterno or Giacosa, but it nonetheless delivered a lot: delicious tanins, sweet fruit with a lasting finish, brambly notes of tea, crushed roses, and tar. A well made wine that held its own and continued to improve on the second night. By the last glass, it was showing all it had and was, perhaps, a bit tired. But a nice reminder of the pleasures of a well-aged barolo, and what even a less prominent winemaker can do in good years.
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9/7/2020 - timothynbond Likes this wine: 92 Points
Decanted 3 hours before tasting, and then consumed over 2 hours. Translucent garnet with short legs. The nose was fairly forthcoming with aromas of red cherry syrup, vanilla, and tobacco. Medium bodied with intially strong grippy tannins that faded with time. Very fresh with good acidity. Hit the palate with juicy fresh strawberries, red current, and a bit of clay towards the back on a medium-plus length finish. My wife loved this and I concurred. My hunch is that it is fading a bit, but still delicious today. Paired excellently with braised short ribs and polenta.
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10/1/2014 - PULLO Likes this wine: 94 Points
Opened today a bottle acquired from the cellar of Ristorante Barolo in NY City which closed in 2013. Excellent wine, well preserved, of the old Barolo school. Light brilliant ruby color, only the nose showed the age. No sediments. A hint of tobacco.
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5/28/2014 - SteveHyde Likes this wine: 91 Points
A mid-weight wine that showed pleasantly enough as a mature Nebbiolo from a mid-tier producer. On day 2, however, there were bursts of tobacco on the nose and mouth that I really enjoyed. Lifted the wine from an 89 to a 91.
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2/6/2010 - the godfather wrote: 93 Points
nicely aged and definitely seems to have some life, nose was muted, palate was extremely silky and classic and went great with food
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12/15/2007 - AndrewSGHall wrote:
Still fairly young and brawny. Decanted. Unwound with a good balance to smokey tea notes and still contnuing fruit. Some power, but pretty light and well-balanced. Nice.
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12/25/2006 - vpoms wrote: 91 Points
a light to medium body, smooth and easy drinking
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7/26/2006 - pwm wrote:
With ossobuco; smoky, tarry, aromatic right from the cork. Decanted, drank half;rebottled; recorked. We'll see how it holds up overnight.
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11/7/2005 - SteveHyde wrote:
Sunday evening decided it was time for a taste of aged nebbiolo. I wasn't up for opening a top tier bottle, but had a few of these in the celllar that I figured ought to be at peak. I bought them knowing the quality of the Cerequio vineyard, and figuring that even a less well known producer might have done something worth tasting in that vintage from that site. As it turns out, I was right! Opened the bottle at 3:30 pm, poured half into a split and put it into the fridge, let the other half sit in the bottle in the cellar. A light-to-medium bodied wine, soft dusty garnet in color, nose not very revealing at first, giving up a lot of tar and spice and herbs and rose after a bit. In the mouth it didn't have the complexity or depth of a Conterno or Giacosa, but it nonetheless delivered a lot: delicious tanins, sweet fruit with a lasting finish, brambly notes of tea, crushed roses, and tar. A well made wine that held its own and continued to improve on the second night. By the last glass, it was showing all it had and was, perhaps, a bit tired. But a nice reminder of the pleasures of a well-aged barolo, and what even a less prominent winemaker can do in good years.
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