Fully mature Barolo. Pretty heavily bricked on decanting but 3 hours later it was less so and clearly had a darker ruby core. Nose is effusive with rich black earth, truffles, a little game meat, rose petals and some spice notes along with just a touch of VA/acetone. Palate has just a trifle tannin left and a mostly smooth, rich mouth feel. Finish is long and earthy. Near end of life in the case of this bottle. Enjoyable with some grilled, venison backstrap.
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Decanted off the copious sediment about 3 hours before drinking, and it’s still opening up. It’s got a deep red core with bricking eating a cm into the wine. The nose has plenty going on, still some cherry fruit while it’s developing tertiary aromas and flavours, a bit leathery, some opulent spice, it’s floral in quite an intense way, a bit of chocolate, some heat is showing from the 14.5%. There’s some medium grain tannins showing still, I suspect they will still be there when the fruit has faded but with food they are unobtrusive. It’s a bigger boned Barolo, best suited for the table. It’s hard to see this improving more although it’s not going to keel over either.
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Dark brick in color. Initial whiff of VA which then settles to reveal intense balsamic aromas over dried cherries, violets, tar and iron. A very layered palate shows sweet macerated dried fruits, superb savory notes of balsam and iron, fully resolved tannins and oak, medium acidity and a long perfumed finish. This is very good!
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Big change from our last bottle 21 months ago. This bottle was much further along - definitely mature. Brown-maroon in color, lots of leather, cedar, truffle, prune on the nose. Big wine but smooth, at first a little reminiscent of a port (but not sweet) but then spices, earth, coffee, iodine. Still has tannins. Great with Lasagna. Drink or continue to hold. Probably won't improve, but it will keep evolving for at least 5-10 years.
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Perfect bottle, stored since released from Chadderdon's warehouse. Cork without any saturation. Tight on first pour. Within 10 minutes, showing the heat/ripeness of the vintage. Definitely needs a heartier meat dish to pair. Drink now, not going to improve with time.
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From our cellar. Decanted....a ton of sediment. Beautifully clear, ruby color with a hint of browning. Mature nose of dried flowers, tar, spices. Silky, delicate texture, as tannins have mostly resolved. 14.5% alcohol is evident, but not obtrusive, and the palate consists mainly of secondary characteristics now... tobacco, earthy, mushroom, cinnamon, and stewed fruits. Highly enjoyable and great with food. Drink now-2025 if cellared properly.
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Fully mature, throwing a ton of sediment. Slight prune on the finish consistent with a hot, overripe vintage. Good, but won’t get any better. Drink up!
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Decanted at 1:45 and returned to bottle after 20-30 minutes to be brought to a tasting and dinner. There was prodigious sediment in the bottle, this must be decanted. It looks older than I expected, medium garnet with a brick hue throughout. But wow the nose is so interesting, everything a mature Barolo should be...like picking up some rich black soil and sniffing it at first, then leather and cedar and spice. Palate is mostly faded of fruit (some may not like that but I am ok with it) but the secondary characteristics are wonderful again with the rich cigar tobacco, cedar, chocolate and truffle/mushroom. when actually tasted with the meal this was less old looking, surprisingly and had more expressive fruit as well as some tannin I didn't detect on first opening. Moderately long finish. Great with a porcini rubbed rack of wild boar. Probably still 5-10 years of improvement possible here, or at least on a plateau for that long, properly cellared.
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I like this producer but this bottle showed the limitations of a more modern style Barolo. Displays a medium red color with no bricking at the rim but fairly light color. No surprise then that the nose was all alcohol burn off, even after letting it sit in out for one hour+. It did turn around a bit at around the two hour mark with some nice cherry and cola elements with a finish dominated by notes prominent notes of tea. Acidity was just too high relative to the (almost nonexistent) tannins, and with the fruit faded significantly, the wine is just too one dimensional. Again, I like this producer, it strikes me as peak drinking window is likely more like 10 years and not 17.
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Vertical of 1999, 2000 and 2001. Ruby with slight browning around the edges. Very perfumed in the mouth with lifted aromas of dried rose petals, candied red berries, hint of asian spices and forest-floor. Perfectly medium bodied with ripe crushed berries, nice silky texture, low acidity, no tannins and a long perfumed finish. Nice. Some felt it was better than the 1999, it definitely was the more feminine version.
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Needs decanting off significant sediment. In a decanter for 3 hours and drunk over another 2 hours. To start the nose was all dark chocolate, it was more like a Grenache than Barolo but over time it revealed itself more. Seems like it's from a warm vintage and lost some of its typicity, but towards the end it felt, smelt and tasted more Nebbiolo. Good in the end and with food
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leathery tan plum red, medium clarity, brickish hue, lots of sediment Nose: boysenberry, plum, cola, orange rind, toasted almonds, wood, wet earth, black pepper, tannins, touch oak Pal: berry, plum, cola, orange rind, vanilla, almonds, wet earth, black pepper, smoke, walnut, touch tannins, touch oak Feel: medium, savory Finish: medium Finish: medium TC7 T says this could have possibly been mildly corked
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Strong tannins out the gate were sufficiently dissipated to show a beautiful wine after about 40 min. Wine drank better and better throughout dinner at a French style steakhouse.
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a classic dense barolo with a complex flavor profile. it opened up after about 40 minutes and was a pleasure to drink. not a light or low end effort. The Roul opened with an earthly nose to flavors of dried cherry, tar, and licorice. The wine has nice mouthfeel and had aged beautifully. The tannins had integrated nicely with the fruit over the years and the result is nothing short of pure pleasure. Maybe one of the best bottles of the Roul that I have had. The vineyard sits next to the winery on a steep hill that faces south. The wine begs to be drunk with red meat and cheese. This is everything a barolo should be. Guiseppe Albertino is an extraordinary winemaker who goes largely unrecognized because his name is not on the "door"
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Kind of like a vastly toned down version of the 2000 Big'd Big. It was reserved from opening until I polished off the bottle three or four nights later. Nice enough Barolo flavors and structure, but I'm looking for more vivid expression from Barolo. Glad I bought more of the Big'd Big and Santo Stefano, and just two of these.
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Young Barolo vs. Brunello; 12/18/2010-12/19/2010 (Haslams House): Wine#5 / Out of 8 wines, group voted this as runner-up in the tasting. Clear meniscus / nose was relatively closed (this bottle was opened as the tasting began which drove this) - beautiful on palate - classic Barolo - long finish. 92+
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6/17/2023 - oldwines Likes this wine: 92 Points
Fully mature Barolo. Pretty heavily bricked on decanting but 3 hours later it was less so and clearly had a darker ruby core. Nose is effusive with rich black earth, truffles, a little game meat, rose petals and some spice notes along with just a touch of VA/acetone. Palate has just a trifle tannin left and a mostly smooth, rich mouth feel. Finish is long and earthy. Near end of life in the case of this bottle. Enjoyable with some grilled, venison backstrap.
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9/12/2021 - kingkanu wrote:
Decanted off the copious sediment about 3 hours before drinking, and it’s still opening up. It’s got a deep red core with bricking eating a cm into the wine. The nose has plenty going on, still some cherry fruit while it’s developing tertiary aromas and flavours, a bit leathery, some opulent spice, it’s floral in quite an intense way, a bit of chocolate, some heat is showing from the 14.5%. There’s some medium grain tannins showing still, I suspect they will still be there when the fruit has faded but with food they are unobtrusive. It’s a bigger boned Barolo, best suited for the table. It’s hard to see this improving more although it’s not going to keel over either.
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10/17/2020 - rbieber168@gmail.com Likes this wine: 91 Points
Lots of sentimate. Bricking and very feminine in taste. Nice older Barolo with old world taste I felt. Again near the end of its drinking window.
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10/9/2020 - devraj Likes this wine: 93 Points
Dark brick in color. Initial whiff of VA which then settles to reveal intense balsamic aromas over dried cherries, violets, tar and iron. A very layered palate shows sweet macerated dried fruits, superb savory notes of balsam and iron, fully resolved tannins and oak, medium acidity and a long perfumed finish. This is very good!
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9/2/2020 - wine4ever wrote:
Big change from our last bottle 21 months ago. This bottle was much further along - definitely mature. Brown-maroon in color, lots of leather, cedar, truffle, prune on the nose. Big wine but smooth, at first a little reminiscent of a port (but not sweet) but then spices, earth, coffee, iodine. Still has tannins. Great with Lasagna. Drink or continue to hold. Probably won't improve, but it will keep evolving for at least 5-10 years.
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3/21/2019 - RKatzDO wrote:
Perfect bottle, stored since released from Chadderdon's warehouse. Cork without any saturation. Tight on first pour. Within 10 minutes, showing the heat/ripeness of the vintage. Definitely needs a heartier meat dish to pair. Drink now, not going to improve with time.
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12/17/2018 - wine4ever Likes this wine: 91 Points
From our cellar. Decanted....a ton of sediment. Beautifully clear, ruby color with a hint of browning. Mature nose of dried flowers, tar, spices. Silky, delicate texture, as tannins have mostly resolved. 14.5% alcohol is evident, but not obtrusive, and the palate consists mainly of secondary characteristics now... tobacco, earthy, mushroom, cinnamon, and stewed fruits. Highly enjoyable and great with food. Drink now-2025 if cellared properly.
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11/9/2018 - Francophile1 Likes this wine: 88 Points
Fully mature, throwing a ton of sediment. Slight prune on the finish consistent with a hot, overripe vintage. Good, but won’t get any better. Drink up!
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12/20/2017 - oldwines Likes this wine: 92 Points
Decanted at 1:45 and returned to bottle after 20-30 minutes to be brought to a tasting and dinner. There was prodigious sediment in the bottle, this must be decanted. It looks older than I expected, medium garnet with a brick hue throughout. But wow the nose is so interesting, everything a mature Barolo should be...like picking up some rich black soil and sniffing it at first, then leather and cedar and spice. Palate is mostly faded of fruit (some may not like that but I am ok with it) but the secondary characteristics are wonderful again with the rich cigar tobacco, cedar, chocolate and truffle/mushroom. when actually tasted with the meal this was less old looking, surprisingly and had more expressive fruit as well as some tannin I didn't detect on first opening. Moderately long finish. Great with a porcini rubbed rack of wild boar. Probably still 5-10 years of improvement possible here, or at least on a plateau for that long, properly cellared.
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6/9/2017 - hrazdiiv wrote: 88 Points
I like this producer but this bottle showed the limitations of a more modern style Barolo. Displays a medium red color with no bricking at the rim but fairly light color. No surprise then that the nose was all alcohol burn off, even after letting it sit in out for one hour+. It did turn around a bit at around the two hour mark with some nice cherry and cola elements with a finish dominated by notes prominent notes of tea. Acidity was just too high relative to the (almost nonexistent) tannins, and with the fruit faded significantly, the wine is just too one dimensional. Again, I like this producer, it strikes me as peak drinking window is likely more like 10 years and not 17.
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3/30/2017 - devraj Likes this wine: 92 Points
Vertical of 1999, 2000 and 2001. Ruby with slight browning around the edges. Very perfumed in the mouth with lifted aromas of dried rose petals, candied red berries, hint of asian spices and forest-floor. Perfectly medium bodied with ripe crushed berries, nice silky texture, low acidity, no tannins and a long perfumed finish. Nice. Some felt it was better than the 1999, it definitely was the more feminine version.
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12/23/2015 - kingkanu wrote:
Needs decanting off significant sediment. In a decanter for 3 hours and drunk over another 2 hours. To start the nose was all dark chocolate, it was more like a Grenache than Barolo but over time it revealed itself more. Seems like it's from a warm vintage and lost some of its typicity, but towards the end it felt, smelt and tasted more Nebbiolo. Good in the end and with food
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8/28/2015 - Frijole wrote:
leathery tan plum red, medium clarity, brickish hue, lots of sediment
Nose: boysenberry, plum, cola, orange rind, toasted almonds, wood, wet earth, black pepper, tannins, touch oak
Pal: berry, plum, cola, orange rind, vanilla, almonds, wet earth, black pepper, smoke, walnut, touch tannins, touch oak
Feel: medium, savory
Finish: medium
Finish: medium
TC7
T says this could have possibly been mildly corked
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10/8/2014 - spencermerrell@gmail.com Likes this wine: 94 Points
Very similar to July 2014 notes - enjoyed it even more. Loads of cherry
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7/19/2014 - spencermerrell@gmail.com Likes this wine: 93 Points
Strong tannins out the gate were sufficiently dissipated to show a beautiful wine after about 40 min. Wine drank better and better throughout dinner at a French style steakhouse.
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3/20/2013 - vinus_operandi Likes this wine: 94 Points
a classic dense barolo with a complex flavor profile. it opened up after about 40 minutes and was a pleasure to drink. not a light or low end effort. The Roul opened with an earthly nose to flavors of dried cherry, tar, and licorice. The wine has nice mouthfeel and had aged beautifully. The tannins had integrated nicely with the fruit over the years and the result is nothing short of pure pleasure. Maybe one of the best bottles of the Roul that I have had. The vineyard sits next to the winery on a steep hill that faces south. The wine begs to be drunk with red meat and cheese. This is everything a barolo should be. Guiseppe Albertino is an extraordinary winemaker who goes largely unrecognized because his name is not on the "door"
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3/8/2013 - ebelenky wrote: 91 Points
Brown brick color, with aromas of black tea, leather and Asian spice. Nice balance, with lingering acidity producing a full mouth feel.
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12/5/2012 - Gravity wrote: 93 Points
Decanted and waited 30 min - continues to improve with time in bottle and glass
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9/23/2011 - Charlie Pendejo wrote: 88 Points
Kind of like a vastly toned down version of the 2000 Big'd Big. It was reserved from opening until I polished off the bottle three or four nights later. Nice enough Barolo flavors and structure, but I'm looking for more vivid expression from Barolo. Glad I bought more of the Big'd Big and Santo Stefano, and just two of these.
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5/3/2011 - Gravity wrote: 91 Points
decanted 3+hrs... not quite ready but still tasty.
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12/18/2010 - CWilliam wrote: 92 Points
Young Barolo vs. Brunello; 12/18/2010-12/19/2010 (Haslams House): Wine#5 / Out of 8 wines, group voted this as runner-up in the tasting. Clear meniscus / nose was relatively closed (this bottle was opened as the tasting began which drove this) - beautiful on palate - classic Barolo - long finish. 92+
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