From memory. Dark maroon, purple, opaque. Medium nose, palate that was a cross between a chianti and a lighter more lithe wine like an Etna, if you get what I mean. Etna is not really light but more saline.
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I really enjoyed this Dolcetto and its glou-glou style. Sour cherry and malt flavors, a slightly lactic texture. I did not find it to be that tannic for a Dolcetto, in contrast to the notes above. Not so aromatically complex but a great everyday food wine that reminded me of some of the better Beaujolais nouveaux (Ducroux, Foillard).
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Bright, aromatic, funky with violets, black olives, blackberries. A pot pouri of pure flavors in your mouth. Mouthwatering. For lovers of natural wine ! Stunning
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Louis/Dressner Tasting with all the Winemakers (E&R, Portland, OR): Soft and mellow, but at the same time, lovely; just what a Dolcetto should be. Palate entry is soft, with really nice fruit here; mellow and tart, with mild earthiness. Good tartness and lots of tannin. Wollop of tannin on the finish, with some barrel funk and some brett perhaps. Nice.
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Purple color. Black cherries. More earth than fruit on the palate, medium weight. Tart, puckery acidity that throws off the balance and renders the finish thin and unpleasant.
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I have tasted this wine when the bottle had been opened for 12 hours, so much better than the day before according my colleagues of Enoteca Barolo.
Anyway, it is radical and deep, violets and flowers, big acidity, a lot fruits on the nose.....great for its price. I think the best way to take it, is to decant, the wine is young, don't be afraid.
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Thank God it's Friday...by the glass; 11/8/2013-11/29/2013 (Enoteca Barolo - Madrid): Deep violet colour. Closed room at first on the nose. Little touch of forest floor. Anise. Not too much mineral. Tastes like cantine, wineskin bottle, very acid and a bit tannic. Color violeta profundo. Habitación cerrada al principio Ligeros toques a sotobosque. Anisado. Poco mineral. En boca sabe a cantina, a bota, muy ácida y algo tánica
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Lukt av fioler, bjørnebær/kirsebær og medisinskap.Syrlig smak av bjørnebær og markjordbær. Litt tynn frisk munnfølelse.Steinete/støvete tanniner, kraftig men myk. Middels lenge.
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10/19/2015 - chcook Likes this wine:
no details but this was really good. great fruit and balanced structure. was great alone and accompaniment to our pasta tonight
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4/1/2015 - Billigan Likes this wine: 88 Points
Great QPR from Roagna, as I've come to expect each year. Floral and dusty on the nose, with a nice bitterness and grit on the palate.
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3/5/2015 - mcbrown76 Likes this wine: 90 Points
Such a beautiful pairing with pizza or pasta, this is a simple wine from Roagna, but still such a great traditional wine.
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11/14/2014 - DoubleMagnum Likes this wine: 87 Points
Rustic, dusty on the palate and medium plus acidity. This should be a very good food wine. Only had a glass as I used the rest for coq au vin.
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9/19/2014 - BklynNeophyte wrote: 88 Points
Nice, a bit bitter.
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8/12/2014 - Chiantihound wrote: 87 Points
From memory. Dark maroon, purple, opaque. Medium nose, palate that was a cross between a chianti and a lighter more lithe wine like an Etna, if you get what I mean. Etna is not really light but more saline.
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6/5/2014 - Ben Christiansen wrote:
Roasty toasty. Not that good. But it just arrived from overseas and it has been open a day. So I am being told to ignore it.
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6/4/2014 - Harley1199 wrote:
Italian Show by La Cava de Pyrene (Restaurante Couzapin - Madrid): Wet animal fur on the nose.
At first aromas of violets and green bergamot peel.
Light with a watery texture on the palate.
Pelo de animal mojado en nariz
Violetas al principio y a piel de bergamota verde
Ligero y acuoso en boca.
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4/6/2014 - Ben H. Likes this wine:
I really enjoyed this Dolcetto and its glou-glou style. Sour cherry and malt flavors, a slightly lactic texture. I did not find it to be that tannic for a Dolcetto, in contrast to the notes above. Not so aromatically complex but a great everyday food wine that reminded me of some of the better Beaujolais nouveaux (Ducroux, Foillard).
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3/18/2014 - fCOT Likes this wine: 90 Points
Bright, aromatic, funky with violets, black olives, blackberries. A pot pouri of pure flavors in your mouth. Mouthwatering. For lovers of natural wine ! Stunning
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3/15/2014 - David Paris (dbp) wrote: 88 Points
Louis/Dressner Tasting with all the Winemakers (E&R, Portland, OR): Soft and mellow, but at the same time, lovely; just what a Dolcetto should be. Palate entry is soft, with really nice fruit here; mellow and tart, with mild earthiness. Good tartness and lots of tannin. Wollop of tannin on the finish, with some barrel funk and some brett perhaps. Nice.
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3/4/2014 - Jalvemo Likes this wine: 82 Points
red, a bit bluish.
light on the nose, with a hint of yeast, but in a good way.
black currants, with a lot of tannin, a bit rough on the tongue.
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1/3/2014 - drwine2001 wrote:
Purple color. Black cherries. More earth than fruit on the palate, medium weight. Tart, puckery acidity that throws off the balance and renders the finish thin and unpleasant.
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11/23/2013 - JimmyBubbles Likes this wine: 85 Points
I have tasted this wine when the bottle had been opened for 12 hours, so much better than the day before according my colleagues of Enoteca Barolo.
Anyway, it is radical and deep, violets and flowers, big acidity, a lot fruits on the nose.....great for its price. I think the best way to take it, is to decant, the wine is young, don't be afraid.
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11/22/2013 - Harley1199 wrote:
Thank God it's Friday...by the glass; 11/8/2013-11/29/2013 (Enoteca Barolo - Madrid): Deep violet colour.
Closed room at first on the nose.
Little touch of forest floor. Anise. Not too much mineral.
Tastes like cantine, wineskin bottle, very acid and a bit tannic.
Color violeta profundo.
Habitación cerrada al principio
Ligeros toques a sotobosque. Anisado. Poco mineral.
En boca sabe a cantina, a bota, muy ácida y algo tánica
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10/28/2013 - ttholst wrote: 82 Points
Lukt av fioler, bjørnebær/kirsebær og medisinskap.Syrlig smak av bjørnebær og markjordbær. Litt tynn frisk munnfølelse.Steinete/støvete tanniner, kraftig men myk. Middels lenge.
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