With Bakers. Fruity open when cork first pulled, slow O during the day settled down the tannin and the wine opened further. Drinking very well. The relatively simple, fruity face of Barolo, but an attractive one.
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Colour: Dark ruby red, white edges. Nose: Solvent, oil paint, tar, grass, truffle, balsamic-fresh minerals, autumn leaves. After an hour of airing, lovely violets and fragrant roses emerges from the glass. An elegant and terroir-complex nose. Taste: Deep, ripe and caressing fruit; boysenberries, plum and cherries. A little on the sweet side. Tar, worn leather, anise, orange-peel, distinct dry licorice, some toffee and very fine tuned balsamic minerals. The wine is very approachable, round, texture is really fine sandy almost silky already and tannins are soft and of good quality. The structure is almost full-bodied and the tannins and the very fresh balsamic acidity converge beautifully in the persistent finish.
We have tasted other earlier vintages from Ceretto and had some issues with overuse of oak, but here Alessandro and Federico Ceretto's team have obviously been cutting down on the time new oak is in contact with the juice and clearly show that they really got it right this vintage. We really enjoy its transparency for terroir, its richness, complexity and unexpected level of elegance at this price level. Open now-2020. Costs about €35.
http://www.ultimatewinekick.com
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The bouquet has aromas of warm cherry cobbler, fennel, and some earthiness and slight bell pepper. The palate is complex with bold dark stone fruit and a nice lingering mocha finish. Excellent pairing for pepper crusted filet or smoked salmon farfalle at tosi's restaurant in stevensville, MI.
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Young Piemontese Reds (SF Wine Trading Company): Medium to light ruby. Sappy, liqueur-like cherry fruit. Some oak is obvious. Good acidity but little in the way of complexity. Too big and fruity. Like a sledgehammer after the much more ethereal Brovia.
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Soft and approachable, though classic in profile, the pale ruby belies the depth of the fruit. Delicious wine, with some secondary baked leather going on. For stews and cheese, starting now.
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Dark cherry to fig nose with slight raisiny character, florality, chocolate and herbs. Medium bodied and somewhat gripping palate with ripe fig to red berry fruit. Liquorice, slight wood and minerality. Raisiny mid-length aftertaste. Could use higher acidity and the fruit is rather ripe - though there's some nice transparency to the structure. But overall it's skippable.
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Soft and approachable, if Michel Rolland had Merlot planted in Piemonte, I imagine the wine would taste like this. Murky, dark-fruited palate that is soft and lacks definition. While the oak is not overt with wood or toast notes, it does seem to have imparted a very soft texture. There is little Nebbiolo or Barolo typicity here. Client dinner at the Columbus Club, NYC, and someone else chose the wine.
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The nose showed ripe red berries with undergrowth, herbs and a hint of overripe banana. On the palate, it was taut with focused herbal red fruits and minerals. The finish appeared light at this youthful stage, but it should flesh out with time.
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2/28/2016 - cweiss wrote:
With Bakers. Fruity open when cork first pulled, slow O during the day settled down the tannin and the wine opened further. Drinking very well.
The relatively simple, fruity face of Barolo, but an attractive one.
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2/25/2014 - K88888C wrote: 90 Points
Soft tannins and long finish. Good price for this Barolo. Decanted for 1 hour. Very enjoyable.
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1/19/2014 - Sir Galahad Likes this wine: 92 Points
Colour: Dark ruby red, white edges.
Nose: Solvent, oil paint, tar, grass, truffle, balsamic-fresh minerals, autumn leaves. After an hour of airing, lovely violets and fragrant roses emerges from the glass. An elegant and terroir-complex nose.
Taste: Deep, ripe and caressing fruit; boysenberries, plum and cherries. A little on the sweet side. Tar, worn leather, anise, orange-peel, distinct dry licorice, some toffee and very fine tuned balsamic minerals. The wine is very approachable, round, texture is really fine sandy almost silky already and tannins are soft and of good quality. The structure is almost full-bodied and the tannins and the very fresh balsamic acidity converge beautifully in the persistent finish.
We have tasted other earlier vintages from Ceretto and had some issues with overuse of oak, but here Alessandro and Federico Ceretto's team have obviously been cutting down on the time new oak is in contact with the juice and clearly show that they really got it right this vintage. We really enjoy its transparency for terroir, its richness, complexity and unexpected level of elegance at this price level. Open now-2020. Costs about €35.
http://www.ultimatewinekick.com
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10/18/2013 - bbeissler wrote: 95 Points
The bouquet has aromas of warm cherry cobbler, fennel, and some earthiness and slight bell pepper. The palate is complex with bold dark stone fruit and a nice lingering mocha finish. Excellent pairing for pepper crusted filet or smoked salmon farfalle at tosi's restaurant in stevensville, MI.
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11/3/2012 - drwine2001 wrote:
Young Piemontese Reds (SF Wine Trading Company): Medium to light ruby. Sappy, liqueur-like cherry fruit. Some oak is obvious. Good acidity but little in the way of complexity. Too big and fruity. Like a sledgehammer after the much more ethereal Brovia.
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9/13/2012 - yofog wrote: 91 Points
Soft and approachable, though classic in profile, the pale ruby belies the depth of the fruit. Delicious wine, with some secondary baked leather going on. For stews and cheese, starting now.
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6/14/2012 - avp wrote:
Dark cherry to fig nose with slight raisiny character, florality, chocolate and herbs.
Medium bodied and somewhat gripping palate with ripe fig to red berry fruit. Liquorice, slight wood and minerality. Raisiny mid-length aftertaste.
Could use higher acidity and the fruit is rather ripe - though there's some nice transparency to the structure. But overall it's skippable.
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5/29/2012 - Pknut wrote:
Soft and approachable, if Michel Rolland had Merlot planted in Piemonte, I imagine the wine would taste like this. Murky, dark-fruited palate that is soft and lacks definition. While the oak is not overt with wood or toast notes, it does seem to have imparted a very soft texture. There is little Nebbiolo or Barolo typicity here. Client dinner at the Columbus Club, NYC, and someone else chose the wine.
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5/2/2012 - Eric Guido Likes this wine: 90 Points
The nose showed ripe red berries with undergrowth, herbs and a hint of overripe banana. On the palate, it was taut with focused herbal red fruits and minerals. The finish appeared light at this youthful stage, but it should flesh out with time.
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