hint of roasted orange. Tight and rough upon opening with golden raspberry wild cherry and orange peel flavors lean taut acid driven with a hint of fresh mushroom and old wood on the finish. Tannins are almost chewy. Structurally very youthful with flavors that reflect a wine on its plateau. Should be fine with 8 hours of air. Packed with tart sour cherry fruit. Tannin meld well lending this a smooth if not silky mouthfeel. Nose gains tar while some chalk shows up on the palate. It’s a lovely wine not great but complete and firmly in early maturity with some iron mushroom soup the palate and leather accents through the subtle yet long finish.
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This is an early maturing Nebbiolo (most 96s I plan on not touching for a while) but hard to figure out treatment. I took a chance on a decant about 3 hours before serving. Smelled good on decant, then seemed to shut down aromatically, but by dinner was back in business. Nice tannin/acid balance, dried cherries, rose petals, tar. Medium bodied, ready to go. B+
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Bordeaux, Burgs and Piedmont as Barry Lipton visits NYC. (Il Corso.): Shows a lot of meat and blood on the nose with red cherry, spice and dried flowers. Lots of acidity present and the wine's rather austere. Not a ton of fruit here, though the pasta dish with speck and porcinis really did sweeten the fruit up nicely. Dried cherries with rust, earth, leather and spice. I'd drink up as it feels like it's starting to dry out. B+.
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LdC Causal Italian Dinner (Prosecco): Full deep black red color. Medium nose of black earth with notes of tar and rose. Big black fruit palate with acidic red fruit with plenty of structure remaining.
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Showing well developed secondary character, with a slight lean toward a darker berry and earth composition. Plenty of acid and other structure to support continued ageing. Enjoyed over the course of about 4 hours, the wine continuing to unfold and, to a lesser degree, relax. Shows very good promise. recommended
Served non-blind; aerated to decanter for 90 minutes.
https://italianwine.blog/
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1/2/2024 - DaleW wrote:
Tannins resolved, good acids, black cherry and dried cherry with orange zest and a little tobacco. Fully mature, pleasant Nebbiolo. B
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11/11/2022 - bobsabayesian Likes this wine: 91 Points
Nose retains a little dried fruit and roses, but is well developed with notes of tobacco, cooked meat, and leather.
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7/31/2021 - cavedivr Likes this wine: 91 Points
At peak. Acids are high, fruit in decline. Nice, but drink up.
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12/25/2020 - Gregory Dal Piaz wrote: 91 Points
Ex Magnum
hint of roasted orange. Tight and rough upon opening with golden raspberry wild cherry and orange peel flavors lean taut acid driven with a hint of fresh mushroom and old wood on the finish. Tannins are almost chewy. Structurally very youthful with flavors that reflect a wine on its plateau. Should be fine with 8 hours of air. Packed with tart sour cherry fruit. Tannin meld well lending this a smooth if not silky mouthfeel. Nose gains tar while some chalk shows up on the palate. It’s a lovely wine not great but complete and firmly in early maturity with some iron mushroom soup the palate and leather accents through the subtle yet long finish.
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7/7/2017 - DaleW wrote:
This is an early maturing Nebbiolo (most 96s I plan on not touching for a while) but hard to figure out treatment. I took a chance on a decant about 3 hours before serving. Smelled good on decant, then seemed to shut down aromatically, but by dinner was back in business. Nice tannin/acid balance, dried cherries, rose petals, tar. Medium bodied, ready to go. B+
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5/16/2017 - DaleW wrote:
Good acids, still a bit of tannin, red cherry, earth, tar, mushroom. Fun but mature for a ‘96. B+/A-
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7/23/2013 - BradKNYC wrote:
Bordeaux, Burgs and Piedmont as Barry Lipton visits NYC. (Il Corso.): Shows a lot of meat and blood on the nose with red cherry, spice and dried flowers. Lots of acidity present and the wine's rather austere. Not a ton of fruit here, though the pasta dish with speck and porcinis really did sweeten the fruit up nicely. Dried cherries with rust, earth, leather and spice. I'd drink up as it feels like it's starting to dry out. B+.
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10/27/2008 - 911SCracer wrote: 93 Points
Dark wine, low sediment, beautiful earthy nose with black fruit, long finish, nice mouth feel.
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5/6/2008 - winefool wrote: 92 Points
LdC Causal Italian Dinner (Prosecco): Full deep black red color. Medium nose of black earth with notes of tar and rose. Big black fruit palate with acidic red fruit with plenty of structure remaining.
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8/22/2007 - Tim Heaton Likes this wine:
Showing well developed secondary character, with a slight lean toward a darker berry and earth composition. Plenty of acid and other structure to support continued ageing. Enjoyed over the course of about 4 hours, the wine continuing to unfold and, to a lesser degree, relax. Shows very good promise. recommended
Served non-blind; aerated to decanter for 90 minutes.
https://italianwine.blog/
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