If there’s a leather note you need, it’s from this guy. Like a new pair of Jordans. Moved swiftly into blood, iron. Minerallity 101, if you will. Brown butter and meaty, masculine energy. Miguel Angel Jiminez (with a cigar to chew). Perfect pairing with 60-day dry aged wine. @ Rezdôra
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At home. Decanted for half an hour. The warm vintage shows through a little more than expected for this wine - quite ripe cherry with darker flecks, a smokiness overlaid on a distinct floral and tar background. Both classic but at the same time lacking the definition I hoped for ***1/2
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Lunch au QG Un nez un peu vieillot, quelques notes de mélasse, d'anis et d'épices. Bouche encore assez puissante, mais savoureuse et d’une belle profondeur, avec une dimension ferrugineuse. Très bon finalement.
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No formal notes as this was brought to a restaurant, but I would say that this was most certainly ready to drink. Normally this would be far too young to drink for a traditional Barolo like Vajra, but the hot vintage came to play and this is ready. It was offering tertiary development and soft round tannins. Pretty mellow throughout, offering pretty integrated fruit. It wasn't hot or steamy, it just felt 20 years more mature than a classic vintage would at this stage. It even showed some brownness to the color. Overall a very enjoyable wine for consumption today.
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A Casual Thursday in Toronto (Paese Restaurant, Toronto, ON): While I understand this is supposed to be a traditional producer I'm finding this a tad modern, at least in this hot vintage. A strong note of red licorice leads things off, with hints of powdered candy, florals, raisins, vanilla custard, and tar in the background. Palate repeats similar notes with a wall of tannin and a fair bit of acid on the finish. A bit monolithic today. Give a bit more time and hope for the best. While open today it is painfully primary for me and has me wondering about the producer. On the plus side someone at the table mentioned it was a lot more open that last time he had it so maybe the trajectory it's is a good one. Not something I'm seeking out at this point.
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Strawberries, ripe cherries, fruit compote, and a hint of milk chocolate and peruvian bark on the aromatic, warm nose. Strawberries, cherry-like acidity, spices and a hint of vanilla on the clean, light, balanced, quite fruit-laden palate. Very elegant, tasty Barolo.
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bottle was over-filled to the point the cork was mushroom with not a buble of air in the bottle. served at 74 degrees after perfect humidity and temp storage but was painful to finish whole bottle
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Opened a day before consumption, put away under cork in cool cellar. Poured myself a small measure. While still closed (and cold) this smells and tastes right after opening of strawberries. Promising. Day 2, decanted 2 hrs. Strawberries forever, but now also noticeable spicy wood component, kirsch, spices, cherries. Very elegant, approacheable, but clearly in need of more bottle age.
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3/12/2022 - ash_then_chase Likes this wine: 94 Points
If there’s a leather note you need, it’s from this guy. Like a new pair of Jordans. Moved swiftly into blood, iron. Minerallity 101, if you will. Brown butter and meaty, masculine energy. Miguel Angel Jiminez (with a cigar to chew). Perfect pairing with 60-day dry aged wine. @ Rezdôra
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5/5/2020 - MAOC wrote:
Quite plump, front end of maturity, attractive morello cherry element, dark earth, floral notes. Marginally rustic feel to the tannins. ***1/2-****
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9/4/2018 - MAOC wrote:
At home. Decanted for half an hour. The warm vintage shows through a little more than expected for this wine - quite ripe cherry with darker flecks, a smokiness overlaid on a distinct floral and tar background. Both classic but at the same time lacking the definition I hoped for ***1/2
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5/4/2018 - d'Artagnan wrote: 91 Points
Lunch au QG
Un nez un peu vieillot, quelques notes de mélasse, d'anis et d'épices.
Bouche encore assez puissante, mais savoureuse et d’une belle profondeur, avec une dimension ferrugineuse. Très bon finalement.
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4/15/2017 - David Paris (dbp) wrote: 90 Points
No formal notes as this was brought to a restaurant, but I would say that this was most certainly ready to drink. Normally this would be far too young to drink for a traditional Barolo like Vajra, but the hot vintage came to play and this is ready. It was offering tertiary development and soft round tannins. Pretty mellow throughout, offering pretty integrated fruit. It wasn't hot or steamy, it just felt 20 years more mature than a classic vintage would at this stage. It even showed some brownness to the color. Overall a very enjoyable wine for consumption today.
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3/27/2014 - Wine Canuck wrote: 89 Points
A Casual Thursday in Toronto (Paese Restaurant, Toronto, ON): While I understand this is supposed to be a traditional producer I'm finding this a tad modern, at least in this hot vintage. A strong note of red licorice leads things off, with hints of powdered candy, florals, raisins, vanilla custard, and tar in the background. Palate repeats similar notes with a wall of tannin and a fair bit of acid on the finish. A bit monolithic today. Give a bit more time and hope for the best. While open today it is painfully primary for me and has me wondering about the producer. On the plus side someone at the table mentioned it was a lot more open that last time he had it so maybe the trajectory it's is a good one. Not something I'm seeking out at this point.
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1/29/2014 - cweiss wrote:
Erbaluce. Drinking very well, about 3 hours after double decant. Lovely nose.
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1/5/2011 - cweiss wrote:
Surprisingly young and fresh for the vintage. Certainly enjoyable now for red fruits and good acidity, but I think it will develop much more.
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1/9/2010 - Jozefs wrote: 92 Points
Strawberries, ripe cherries, fruit compote, and a hint of milk chocolate and peruvian bark on the aromatic, warm nose. Strawberries, cherry-like acidity, spices and a hint of vanilla on the clean, light, balanced, quite fruit-laden palate. Very elegant, tasty Barolo.
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11/27/2009 - Champagneinhand wrote: flawed
bottle was over-filled to the point the cork was mushroom with not a buble of air in the bottle. served at 74 degrees after perfect humidity and temp storage but was painful to finish whole bottle
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1/4/2008 - Jozefs wrote:
Opened a day before consumption, put away under cork in cool cellar. Poured myself a small measure. While still closed (and cold) this smells and tastes right after opening of strawberries. Promising.
Day 2, decanted 2 hrs. Strawberries forever, but now also noticeable spicy wood component, kirsch, spices, cherries. Very elegant, approacheable, but clearly in need of more bottle age.
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