Community Tasting Notes (29) Avg Score: 91.7 points

  • From a magnum. Ruby color, with no cloudiness. Earthy and floral notes in the bouquet. Ripe red cherries and strawberries, some dry forest floor, silky and elegant, good length and no signs of fading. A terrific bottle that was still in the peak zone.

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  • From one of my favorite producers, the VdR is the most austere cru and in this vintage it really shows. Decanted for 2-3h, sampling throughout, it was pretty consistent after an hour in the decanter. The nose is impressive, rose garden, cinnamon, and other baking spices. The palate expression is soft, almost washed out compared with younger barolos. Tart cherries, cranberries, and tar is there, a memory of tannins too, in the acid finish, with a touch of pepper. Very cerebral and interesting. Tonight with grilled chicken. While it is unlikely to improve with further cellaring, this may have reached a plateau. Who knows? I agree with a previous reviewer that it is time to drink up. 91/92

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  • last of 4 bottles. Left upright all day (tons of sediment), opened 15 minutes before dinner. Brownish / red color with a clear meniscus. On nose, soy, tar, tobacco, sour cherry and whiff of alcohol. On palate, medium+ body, medium+ acidity and medium+ tannins. Tart cherry, dried cherry and rosemary on palate. Drink up. 92 today.

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  • Have you ever had aged Barolo with street style soft tortilla chicken tacos and blistered Shishito peppers? Yeah, me neither.

    But these are strange times, and if Coronavirus can be novel, so can my wine pairings. Really wanted some Barolo, and no time for preparing a meal to especially fit it, but this seemed serviceable, and it was indeed just fine.

    The RdM Vigna d'la Roul had been upright to let sediment settle and I did not decant, although I did need to filter the last 4-5 ounce pour. Ready for business in a Burg glass after about 15 minutes, this was enrapturing nose with roses and smoky chocolate cherries. The texture could put you in a meditative state as well. The flavor seemed to live more in my head than my mouth. That being said, I cannot rate it as highly on its actual taste as on its aromas and mouthfeel. But I have several more offsite that I want to retrieve and start drinking up, as I think its probably latter part of peak maturity.

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  • PnP, beautiful for about an hour, then the cherries and roses disappeared. Never tasted oxidized but never opened back up. Strange.

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  • Bouteille juste encore agréable à boire, mais le vin est passé quelque peu

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  • With a veal scaloppini, porcini mushroom, Arneis wine sauce, and - for the extra $20 - shaved black truffles (should have saved up for the white truffle season). Lots of sweet tar, charcoal smoke, cigar, and lesser amounts of red florals and smoked red fruit. Very good, but falling just a bit short on each measure. More masculine style expression. 90-91

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  • Vertical of 1999, 2000 and 2001. Deep ruby in color. Aromas of ripe tobacco, leather, crushed dark cherries and violets. Masculine and structured in the mouth with sweet crushed berries, licorice, medium (=) acidity, firm but fine tannins and a long tobacco tinged finish. Best of the three years as it showed today.

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  • Dark red color and rather cloudy. Expressive nose with pungent earthiness. On the palate, dark ripe fruits, somewhat faded, good complexity, moderate acidity and a silky texture. This bottle was more advanced than I expected, but I suspect there may have been storage issues. Although a bit faded, the wine was still very good.

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  • Double decanted 5 h. Fabulous and vivid aromas of dried rose petals, morello cherries and plums, leather, tobacco and tree bark on the nose. Medium bodied and silky palate showing good depth to the sweet red fruits, medium (+) acidity, ripe tobacco, fine grainy tannins and a long perfumed finish redolent of dried flowers.

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  • A lesser showing than previous bottles, though still good. Maybe a bit reductive.

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  • Stunning nose of dried plums, graphite, wet asphalt, and red fruit. Pronounced tannins with notes of red berries on the palate. Long finish.

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  • Decanted for four hours. Classic roses on the nose, with a hint of camphor. On the palate, sweet cherry, roses, weak black tea/earth, and a bitter tar/tobacco note on the medium finish, with moderate tannins and good acidity. The bitterness on the finish is offputting; I think it may be oak that is still integrating, based on a bottle I had several years ago that was quite oaky, so a few more years may help. Average to a bit below average value for the price (a bit under $40).

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  • Better then the last bottle. Not nearly as pruney on the nose which tells me that the prior bottle must have seen some heat along the way. This was a little better but still generally underperformed my expectations.

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  • Slightly 'pruney' on the nose. Seems much older than a '99. Bottle may have been exposed to heat at some point. There's some black licorice notes as well which also show on the palate. I have another bottle so we'll see what that one is like for comparison and update this note accordingly.

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  • drank over two nights, really nice wine, darker than many of my older barolos, nose was a bit fruit and a bit alcohol -- not inspiring but nice, palate was med+ bodied while having nice balance and structure, med+ cherry/strawberry and tea, feels like this wine will benefit from more time in bottles… may have to buy some more based on QPR which i think is really good at $55 a btl

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  • Barolo Tasting for D. Renn's Birthday (Renn House): Opened at 3pm, decanted at 4pm and poured back in bottle at ~ 6pm. Consumed over next 2-3 hours. Dark red color and throwing lots of sediment. On nose, rose petals / floral, tar, menthol, sour cherry. On palate, high acidity, sour cherry, cherry, black cherry fruit profile with medium+ body, well integrated tannins and a very long finish. If I had rated this after the 2 hour decant it would have been 91+. This really needed airtime and was the opposite of my note from 7/2013! Just entering peak drinking window. My favorite Barolo of the night.

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  • consistent with my noe from 7/2011 and surprisingly approachable with 45 minutes of air. 93+

    Throwing lots of sediment.

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  • Popped and decanted at a restaurant while deciding and waiting on dinner. Quite good to start, but needed 40 minutes to blossom and 80 to be in full glorious bloom. Stellar with black truffle di Norcia beef tenderloin, even though not in an ideal glass. Such a great nose. Still, this is probably 2-3 years from even entering its peak drinking period. 93++

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  • Decanted several hours before drinking this wine kept getting better and better for another 2 hours and was gone probably before its peak. Expansive nose of flowers, truffles, earth and cherry. Fairly tannic but not overwhelming and by hour 4 or so it was smooth as silk. Deep and dark with little sign of age this is a pleasure to drink. Flavor profile seemed to change with what you ate with it. Exquisite with a filet and goat cheese crostini. Complex and layered with red fruit, truffles, a hint of oak and bing cherries.

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  • I almost cried as I drank this wine. Such a lovely Barolo. Typical Barolo with long finish w high tannins. Pair with game, and decant for minimum 1 hour. Heavy sediment. Love it.

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  • In addition to pretty large tannings, this was kicking out a ton of sediment so be sure to decant. Despite the large tannins, very well balanced with nice earthy tar and dark fruit flavors that are typical of a good Barolo. Recommended highly at the $40 price tag.

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  • Good to go from pop & pour (tasting notes are with 1 hours time in a decanter). Still very primary, but menthol / medicinal, , sour cherry / black cherry on nose - verybig. Palate similar but there is a huge wall of tannin & high acidity. Tannins make this taste full bodied but its a balanced wine with a long finish. Excellent with grilled lamb. I loved this wine and would buy again. As prior tasters noted, this has years to go and is just beginning its prime drinking window (or it may need a few years for some palates).

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  • Not as ready to go as the 98 St. Stefano. Still, nice.

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  • RUSSK WSW at Pablo's. Jim brought. Great nose, nice taste and texture. A touch austere. Would buy under $30

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  • Silly me......I opened this at home mid-week and it was clearly 10 years too early to drink. As duchamp recently commented, "Tasted like it was bottled yesterday".

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  • Brilliant red, perfumed nose of powdered raspberries, woodlands and kirsch with hints of brown sugar and orange peel, palate is dominated by lean tannic red fruit, finish shows its pedigree with flavors, which linger and dance seemingly forever

    Note: Tasted like it was bottled yesterday, just starting to develop secondary flavors. Although it may never develop into a crowd pleaser, another 10 years wouldn't hurt its showing

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  • barolo tasting (the bottle shop, wilmette IL): nose: huge medicinal nose that is a bit extracted with menthol, loads of cherry, oak, and some spice notes

    taste: very tannic with oak, vanilla, dark cherry, and tar. very new world style

    overall: interesting. a bit too new worldy for me and has some extracted fruit which bothers me, but it still is an excellent wine with a nice long and spicy finish

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  • DUO, Miami Barolo BYO Wine dinner (Duo, S Miami Avenue, Miami, FL): Wine #9, #3 in flight 3. In an array of 15 wines, this one got lost in the crowd.(Steve Wooden's - Montreal contribution).

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