Cappellano dinner at Jade. Appearance is clear, pale intensity, garnet colour. Legs. Nose is clean, medium+ intensity, with aromas of mushroom tertiary earth, red cherries. Developed. On the palate, dry, soft high acidity, medium+ alcohol (14%), full body. Medium+ flavour intensity, with flavours of mushroomy tertiary earth, red cherries, savoury sous bois. Long finish. Very good quality. Lovely tertiary notes. Not as much stuffing as some of the other ripe vintage Cappellano on the night, but has the ethereal feels I remember fondly about Cappellano. Drinking in the zone.
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Palate: rounded cherry leather, a mild streak of sour cherry acidity that provides balance and focus to the fruit leather. Typical old school Cappellano overtones of gunsmoke and tar. Wine felt a bit older with somebrown leather tones. Still a 94+, but I did hope for more.
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Nebbiolos, white truffles, Volume V (Chicago, IL): Classic Cappellano. There are a few earthy/dirty elements on the nose and palate, but they seem to complement rather than muddy the fruit. Medium to light-bodied for a Barolo, this is showing some signs of maturity. The fruit is ample and sweet, and gives this wine a juicy quality that is quite enjoyable.
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Cappellano before the current era (2009 vintage was roughly the switch iirc?) all has these same qualities - floral, fragrant verging on volatile and bottles frequently veer too far into oxidation /unappealing VA. It’s a fine line between wines that can be genuinely enjoyed decades earlier than their qualitative peers versus outright flaws. I think the simple answer is to enjoy you Cappellano Nebiolo at ages 7-15 and the Baroli at ages 10-20 while you wait for your beppe Rinaldi and Teresa Mascarello wines from the same vintage to be drinking. Then once you’ve finished your stocks of those two wines, you can start drinking the Cavallotto Riservas of the same vintage....
Not the greatest bottle of this - the aromatics never quite got there while the body still showed quite structured. Still very young, one can drink now or in 10 years
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All the seductive quality of the bottle in 2016. This is drinking spectacularly. Nose is soft tar, roses and cedar. The taste is unctuous with cherries, leather and dark dark fruit. Tannins well integrated and have a bit of a punch.
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Elevated volatile acidity to the point of smelling like nail polish remover. Still has tons of dry tannin and takes hours for the fruit or much else to come out, and frankly the contents of the decanter were much more drinkable a whole day later, but the VA didn't go away and drinkability here is a relative concept. Sad fate for this bottle which appears to have gone straight from "needs more time" to "cracked up" without an intervening period to enjoy it in.
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This wonderful bottle was similar to the one we opened in 2017. That is, it seems to have peaked. The earlier bottles in 2016 and earlier years were a touch more spectacular, so I conclude this has reached its limit. Which is not to knock this wine -- it is a great pleasure -- just not as spectacular as earlier years. The nose is intensely tarry for the first hour with a background of roses. The palate is rich with dark cherries, earth, leather, with an acidic backbone. After an hour or so it starts presenting a moderate and definite tannic ending that adds to the experience.
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Double decant and slow O an hour before dinner. Chunky sediment at the bottom Dusty sediment caught in the coffee filter. I get sense bottle was disturbed at some point and only stood up a clean 1-2 days before decant as opposed to week I planned. Would definitely ensure at least a couple days (ideally a week) to let the fine sediment settle to bottom.
On open the nose is full of black tar, smoke and behind it black cherry. Palate a bit taut to start, with tar, black cherry and purple cherry.
After an hour an half the nose was more relaxed, with tar, dark cherry, dark fresh rose petal perfume - a subtle maple note. A palate of tar, sweet red and black bing cherry, where you have bursts of bright, but sweet red fruit on a broad black fruited palate. A little spice, slight sweet cinnamon note (and has some heat but not off putting).
The texture is very smooth, short of silky without being fat or lean. Lengthy finish of black cherry and tar.
Integrated tannin but still a decade away from being fully resolved. Enough acidity to provide balance. Wine has finesse, but I would not call it finessed or overly finessed.
Overall this wine is why I love cappellano. The palate is light in the mouth with elegant fruit, yet there is this dark power in the wine with a note of smoke. This particular wine leans a little too much tar. A hulking ballerina smoking a cigar.
I think wine will improve more with time; will hold off on my next for ten years.
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Poured blind, a special treat. Pop and poured and drunk over 3 hours
A transparent ruby color that was a firm contrast to its dark and brooding nose: At first, this was firmly in a black hole closed phase. Tar and blackness, but with more air came tar, dark fruits that over time turned to dark cherries, hints of menthol, and darker Serralunga perfume on the nose. At first this was foreboding and stern but within an hour or two it became more perfumed, with more cherry fruit, and some medicine cabinet balsamic notes. Still very youthful and powerful even with the extended air, the body became more civilized and became very precise, with delineated flavors and cohesion impressive for wine of its size. Good acidity kept it fresh and added a sense of focus and lift to this full scaled wine. There was not any blowsiness that I often get in 2000s. Great focus and clarity and very long on the back end. Maybe a tiny bit of heat on the back end, but that is picking nits. A 2000 that I do not think has seen it's best days yet. A wine of consequence. Thanks Andy. 94+ pts. (94 pts.)
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Although this was a great drink, it wasn't quite up the the level of the last couple of bottles. Still had all the features of the previous bottles, just not as intense. Nose was still tarry, rosy, and the flavors of dark cherries, leather, etc. was there and bright acidity and a great tannic hit. Just not as perfect as last bottle. I don't think it's running out of steam or getting past its peak, since it was fresh, but is probably just a bit of bottle variation.
Lovely cool-toned minty aromatics with lots of dark, almost currant fruit and light on the roses and tar. A nose to get lost in. Palate was firm but friendly with food, giving sour cherries, some cinnamon spiciness around a core of sweet fruit. Great with braised short ribs over Keller's seven egg pasta.
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Remains mythical traditionalist for many not only because the production is tiny, also he has stopped accepting rating from the journalist since 1983. " Be it positive / negative, on my work into which I have put passion and strong feelings that certainly can't be described by a number. "
Medium garnet. From the color you thought this could be from the 80s. But this is the style. Highly aromatic, and the palate is impressive. Intense yet weightless, the juiciness and nuances is excellent. You can drink this all by yourself in no time. Don't get me wrong. This has the perfect balance and substance to age, jus it is so accessible. The touch of old school rusticity is there, but full of finesse too. Lovely juice.
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The aromatics on this soar with sweet fruit and gentle spice. On the palate, it is tight and reserved, but after some time in the decanter, it begins to unfold. I want to give it more time, but my pasta dish with shaved truffles is served, and I slowly sip. There is a beautiful purity and structure. The red fruit is dry and chewy, but the florals soften it. The tannins are noticeable, and after a while, they blend in, but they are always there. Their presence does not detract from the ethereal quality of the wine. The finish is deliciously long. It remains strong throughout dinner as we continue with a slow roasted lamb shoulder. The last remaining drops are sweet and lovely.
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Another fabulous bottle of this vintage and house. Color is remarkably light and a further reminder that in barolo, color never tells you anything about the depth and density of the wine. The nose is an beautiful mixture of soft tar, roses and cedar. The taste is unctuous with cherries, leather and dark dark fruit. Requires a minimum of half hour to really show these qualities, but even more shows after an hour when the tannins at the finish start kicking up some excitement. Wow. (Had with some barolo skin encrusted cheese from Zabar's, which was sympatico and delicoius, though was actually too intense for the wine. Better with the simpler taste of the robiolo capra that we also had.)
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Cappellano Vertical (Lusardi’s Restaurant, NYC): [Double-decanted at 12:30pm.] Ripe red fruit and sulfur nose. Hot in the mouth. Not sure if it is an off bottle, or just the vintage. Judgement reserved.
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In the context of the evening, the 2000 Pie Rupestris didn’t stand out much, but considering the competition, it isn’t hard to see why. Here I found a dark red fruit profile, along with sweet floral tones, plum, dusty spice and minerals. It was rich on the palate yet balanced throughout, with soft red fruits that seemed to saturate the senses. It’s a fun wine, very pretty and quite good for the vintage.
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Hey, this smells oddly just like a Foillard Cote de Py with that signature incense and candle wax. But it's still more than a little tannic on the palate, and also has an oddly stalky, ashy and bitter character for a 2000. These characteristics did not move significantly with air, and alas this never really became drinkable. I have to assume this is just completely closed for business, and that these are relatively minor flavors that would be in the background otherwise.
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I was remiss in my last notes on this wine. I said it was approaching greatness. But it really IS great. The nose is an incredibly subtle blend of soft tar, roses and cedar. The taste is very rich, unctious with very dark fruit, cherries, leather. Requires a minimum of half hour to really show these qualities. Tannic back end starts showing up at about half hour but requires over an hour to really come together.
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First bottle in 2 1/2 years. 2hr. slo-o. Another sensational bottle. Evolved throughout the evening. Earthy Piedmont bouquet and palate with a long and elegant finish.
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Chicago Italian Lovers round 6-2000 Barolos redux (Briciola, Chicago IL): Nose: Flowing and inviting with roses, wild flowers, red cherries, incense, tar, strawberries, and some perfumes. The tones lean more towards subtlety rather than power and this doesn't seem to show the more upfront fruit of the vintage.
Taste: Medium bodied with medium/high acidity and silky tannins. The feel is very elegant with roses, red cherries, strawberries, incense, and tar. The acidity and tannins are there, but they aren't overpowering.
Overall: This was absolutely gorgeous. I arrived late and wasn't able to go into the flights the way everyone else was, so this was the first thing I went for. This is drinking perfectly right now, but certainly has years to go.
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Needs at least 1-2 hours to open. Tar on the nose and tar at the end on the palate (as an undertone). Nose also has lovely perfume of earth and strawberries. Palate is medium body nonetheless later develops a real chewiness, with leather and mushrooms with that tar undertone. Integrated acidity that gives excellent balance, as the tannins insinuate themselves and eventually build to a lovely crescendo, but still on the soft side. Extremely luscious wine.
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Taste: Medium bodied with medium/high acidity and chewy tannins. The structure shows the youth of the wine, while the brighter tones of strawberries, red fruits, rose petals, and tar tones show the fleshier side of the vintage.
Overall: This is a very pretty Barolo that is still in need of time. It is approachable, but it has the room to improve.
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Reaching greatness in Barolo. The nose is intensely redolent of soft tar and floral notes with cedar and dark fruit. The palate is unctuous at the same time it is significantly acidic, with dark nebbiolo fruit forward and dried cherries and licorice. It has a lot of grip once it has been open for a half hour, and the tannins really start to come on strong after about two hours. Young.
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An alluring nose of florals, vanilla, and earth. The palate was sweet with perfume, cranberries, and leather. Tannins are dry, but the fruit is fresh and lively. This elegant wine has a long, polished finish.
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Sadly, this is quite consumed by brett. Leathery and horsey on the nose, dried out and thin and charmless on the palate. The weight and texture suggest that this was a great wine. History with Cappellano suggests this could have been something. But huge presence of brett destroys any enjoyment. Tragic.
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If a nose can be rapier, this is it. Loads of tar, green tea, soy, very dark fruits. Still very primary and dark, medium bodied. Fiercely long finish rotates in kaleidoscope fashion between tannins, acid, fruit. This may be loosening a bit but it has a ways to go. Drink in 3-5 .. but should be gorgeous.
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Initially quite reduced and vegetal, this slowly opened up a bit with 5 hours of slow-ox. Painfully young, but wonderfully silky and bright, with ripe red berry fruits and rose petal, cinnamon, rhubarb. Firm acid and tannins, but there's a lingering sweetness that to me speaks of the vintage. Approachable with lots of air, and food (needs fat to cut the tannin), but I won't open another for 3-5 years or more. Hold.
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Super bottle. Opened at 11; poured ata 830 pm. Honoring the memory of Teobaldo. Initially, rose, talc, almost a Monprivato feel. Over time, the Serralunga baking spices came on strong. Good grip and nice acidic lift on palate. Entering a great drinking window.
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Lovely nose flows out with anise, tar, moss. Light in colour. Light body, almost fragile in feeling. Good acids up front, red currants, dried berries. Definite anise hit and lots of earth, nam pla and szechuan pepper. Good finish, medium length with bright acidics predominant. Developed very steadily all night while maintaining the fragileness. Nose never diminished either. Really delicious.
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3/29/2024 - rlove wrote: 91 Points
So classic and austere with red cherry and tar tar tar.
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7/5/2022 - Derek Darth Taster Likes this wine: 93 Points
Cappellano dinner at Jade.
Appearance is clear, pale intensity, garnet colour. Legs.
Nose is clean, medium+ intensity, with aromas of mushroom tertiary earth, red cherries. Developed.
On the palate, dry, soft high acidity, medium+ alcohol (14%), full body. Medium+ flavour intensity, with flavours of mushroomy tertiary earth, red cherries, savoury sous bois. Long finish.
Very good quality. Lovely tertiary notes. Not as much stuffing as some of the other ripe vintage Cappellano on the night, but has the ethereal feels I remember fondly about Cappellano. Drinking in the zone.
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3/26/2021 - SARED Likes this wine: 94 Points
Palate: rounded cherry leather, a mild streak of sour cherry acidity that provides balance and focus to the fruit leather. Typical old school Cappellano overtones of gunsmoke and tar. Wine felt a bit older with somebrown leather tones. Still a 94+, but I did hope for more.
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11/14/2020 - Nanda wrote:
White Truffles & Nebbiolo: So concentrated yet silky smooth with layers of res fruit, smoke, tar and florals. As classic as it gets.
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11/14/2020 - acyso wrote:
Nebbiolos, white truffles, Volume V (Chicago, IL): Classic Cappellano. There are a few earthy/dirty elements on the nose and palate, but they seem to complement rather than muddy the fruit. Medium to light-bodied for a Barolo, this is showing some signs of maturity. The fruit is ample and sweet, and gives this wine a juicy quality that is quite enjoyable.
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3/22/2020 - ubercuvee wrote:
Cappellano before the current era (2009 vintage was roughly the switch iirc?) all has these same qualities - floral, fragrant verging on volatile and bottles frequently veer too far into oxidation /unappealing VA. It’s a fine line between wines that can be genuinely enjoyed decades earlier than their qualitative peers versus outright flaws. I think the simple answer is to enjoy you Cappellano Nebiolo at ages 7-15 and the Baroli at ages 10-20 while you wait for your beppe Rinaldi and Teresa Mascarello wines from the same vintage to be drinking. Then once you’ve finished your stocks of those two wines, you can start drinking the Cavallotto Riservas of the same vintage....
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2/25/2020 - ubercuvee wrote:
Not the greatest bottle of this - the aromatics never quite got there while the body still showed quite structured. Still very young, one can drink now or in 10 years
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1/31/2020 - kenv Likes this wine: 93 Points
Gala Dinner at La Festa del Barolo 2020 (The Pool Restaurant, NYC): Just a taste. So backward and tannic. Hard to believe this is from the ripe 2000 vintage. I can't imagine how tannic the Franco might be. If the tannins soften, it could be 94-95.
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12/20/2019 - JWG wrote: 97 Points
All the seductive quality of the bottle in 2016. This is drinking spectacularly. Nose is soft tar, roses and cedar. The taste is unctuous with cherries, leather and dark dark fruit. Tannins well integrated and have a bit of a punch.
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12/12/2019 - ubercuvee wrote:
A very good showing - this wa one of the recent late releases from the estate. Fragrance, balance, not too much weight. Lovely
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12/11/2019 - Keith Levenberg wrote:
Elevated volatile acidity to the point of smelling like nail polish remover. Still has tons of dry tannin and takes hours for the fruit or much else to come out, and frankly the contents of the decanter were much more drinkable a whole day later, but the VA didn't go away and drinkability here is a relative concept. Sad fate for this bottle which appears to have gone straight from "needs more time" to "cracked up" without an intervening period to enjoy it in.
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5/30/2019 - JWG wrote: 95 Points
This wonderful bottle was similar to the one we opened in 2017. That is, it seems to have peaked. The earlier bottles in 2016 and earlier years were a touch more spectacular, so I conclude this has reached its limit. Which is not to knock this wine -- it is a great pleasure -- just not as spectacular as earlier years. The nose is intensely tarry for the first hour with a background of roses. The palate is rich with dark cherries, earth, leather, with an acidic backbone. After an hour or so it starts presenting a moderate and definite tannic ending that adds to the experience.
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3/7/2019 - SARED Likes this wine: 94 Points
94 today. 95-96 with more time.
Double decant and slow O an hour before dinner. Chunky sediment at the bottom Dusty sediment caught in the coffee filter. I get sense bottle was disturbed at some point and only stood up a clean 1-2 days before decant as opposed to week I planned. Would definitely ensure at least a couple days (ideally a week) to let the fine sediment settle to bottom.
On open the nose is full of black tar, smoke and behind it black cherry. Palate a bit taut to start, with tar, black cherry and purple cherry.
After an hour an half the nose was more relaxed, with tar, dark cherry, dark fresh rose petal perfume - a subtle maple note. A palate of tar, sweet red and black bing cherry, where you have bursts of bright, but sweet red fruit on a broad black fruited palate. A little spice, slight sweet cinnamon note (and has some heat but not off putting).
The texture is very smooth, short of silky without being fat or lean. Lengthy finish of black cherry and tar.
Integrated tannin but still a decade away from being fully resolved. Enough acidity to provide balance. Wine has finesse, but I would not call it finessed or overly finessed.
Overall this wine is why I love cappellano. The palate is light in the mouth with elegant fruit, yet there is this dark power in the wine with a note of smoke. This particular wine leans a little too much tar. A hulking ballerina smoking a cigar.
I think wine will improve more with time; will hold off on my next for ten years.
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8/16/2018 - cct wrote: 94 Points
Poured blind, a special treat. Pop and poured and drunk over 3 hours
A transparent ruby color that was a firm contrast to its dark and brooding nose: At first, this was firmly in a black hole closed phase. Tar and blackness, but with more air came tar, dark fruits that over time turned to dark cherries, hints of menthol, and darker Serralunga perfume on the nose. At first this was foreboding and stern but within an hour or two it became more perfumed, with more cherry fruit, and some medicine cabinet balsamic notes. Still very youthful and powerful even with the extended air, the body became more civilized and became very precise, with delineated flavors and cohesion impressive for wine of its size. Good acidity kept it fresh and added a sense of focus and lift to this full scaled wine. There was not any blowsiness that I often get in 2000s. Great focus and clarity and very long on the back end. Maybe a tiny bit of heat on the back end, but that is picking nits. A 2000 that I do not think has seen it's best days yet. A wine of consequence. Thanks Andy. 94+ pts. (94 pts.)
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10/1/2017 - JWG wrote: 95 Points
Although this was a great drink, it wasn't quite up the the level of the last couple of bottles. Still had all the features of the previous bottles, just not as intense. Nose was still tarry, rosy, and the flavors of dark cherries, leather, etc. was there and bright acidity and a great tannic hit. Just not as perfect as last bottle. I don't think it's running out of steam or getting past its peak, since it was fresh, but is probably just a bit of bottle variation.
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3/12/2017 - andtheodor wrote: 93 Points
Lovely cool-toned minty aromatics with lots of dark, almost currant fruit and light on the roses and tar. A nose to get lost in. Palate was firm but friendly with food, giving sour cherries, some cinnamon spiciness around a core of sweet fruit. Great with braised short ribs over Keller's seven egg pasta.
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2/23/2017 - Sleepy Dave wrote:
Remains mythical traditionalist for many not only because the production is tiny, also he has stopped accepting rating from the journalist since 1983. " Be it positive / negative, on my work into which I have put passion and strong feelings that certainly can't be described by a number. "
Medium garnet. From the color you thought this could be from the 80s. But this is the style. Highly aromatic, and the palate is impressive. Intense yet weightless, the juiciness and nuances is excellent. You can drink this all by yourself in no time. Don't get me wrong. This has the perfect balance and substance to age, jus it is so accessible. The touch of old school rusticity is there, but full of finesse too. Lovely juice.
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12/3/2016 - Diane (LI) wrote:
The aromatics on this soar with sweet fruit and gentle spice. On the palate, it is tight and reserved, but after some time in the decanter, it begins to unfold. I want to give it more time, but my pasta dish with shaved truffles is served, and I slowly sip. There is a beautiful purity and structure. The red fruit is dry and chewy, but the florals soften it. The tannins are noticeable, and after a while, they blend in, but they are always there. Their presence does not detract from the ethereal quality of the wine. The finish is deliciously long.
It remains strong throughout dinner as we continue with a slow roasted lamb shoulder. The last remaining drops are sweet and lovely.
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5/23/2016 - ubercuvee wrote:
Lovely. Only a fool would pass up the opportunity to own Cappellano's Baroli if given the chance. They are to Barolo what Roumier is to Burgundy.
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4/30/2016 - JWG wrote: 97 Points
Another fabulous bottle of this vintage and house. Color is remarkably light and a further reminder that in barolo, color never tells you anything about the depth and density of the wine. The nose is an beautiful mixture of soft tar, roses and cedar. The taste is unctuous with cherries, leather and dark dark fruit. Requires a minimum of half hour to really show these qualities, but even more shows after an hour when the tannins at the finish start kicking up some excitement. Wow. (Had with some barolo skin encrusted cheese from Zabar's, which was sympatico and delicoius, though was actually too intense for the wine. Better with the simpler taste of the robiolo capra that we also had.)
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12/15/2015 - kenv wrote:
Cappellano Vertical (Lusardi’s Restaurant, NYC): [Double-decanted at 12:30pm.] Ripe red fruit and sulfur nose. Hot in the mouth. Not sure if it is an off bottle, or just the vintage. Judgement reserved.
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12/15/2015 - Eric Guido Likes this wine: 92 Points
In the context of the evening, the 2000 Pie Rupestris didn’t stand out much, but considering the competition, it isn’t hard to see why. Here I found a dark red fruit profile, along with sweet floral tones, plum, dusty spice and minerals. It was rich on the palate yet balanced throughout, with soft red fruits that seemed to saturate the senses. It’s a fun wine, very pretty and quite good for the vintage.
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11/28/2015 - 5laton wrote:
Hey, this smells oddly just like a Foillard Cote de Py with that signature incense and candle wax. But it's still more than a little tannic on the palate, and also has an oddly stalky, ashy and bitter character for a 2000. These characteristics did not move significantly with air, and alas this never really became drinkable. I have to assume this is just completely closed for business, and that these are relatively minor flavors that would be in the background otherwise.
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5/20/2015 - JWG wrote: 96 Points
I was remiss in my last notes on this wine. I said it was approaching greatness. But it really IS great. The nose is an incredibly subtle blend of soft tar, roses and cedar. The taste is very rich, unctious with very dark fruit, cherries, leather. Requires a minimum of half hour to really show these qualities. Tannic back end starts showing up at about half hour but requires over an hour to really come together.
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1/30/2015 - cardsandwine Likes this wine:
First bottle in 2 1/2 years. 2hr. slo-o. Another sensational bottle. Evolved throughout the evening. Earthy Piedmont bouquet and palate with a long and elegant finish.
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10/16/2013 - KeithAkers wrote: 93 Points
Chicago Italian Lovers round 6-2000 Barolos redux (Briciola, Chicago IL): Nose: Flowing and inviting with roses, wild flowers, red cherries, incense, tar, strawberries, and some perfumes. The tones lean more towards subtlety rather than power and this doesn't seem to show the more upfront fruit of the vintage.
Taste: Medium bodied with medium/high acidity and silky tannins. The feel is very elegant with roses, red cherries, strawberries, incense, and tar. The acidity and tannins are there, but they aren't overpowering.
Overall: This was absolutely gorgeous. I arrived late and wasn't able to go into the flights the way everyone else was, so this was the first thing I went for. This is drinking perfectly right now, but certainly has years to go.
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2/18/2013 - JWG wrote: 96 Points
Needs at least 1-2 hours to open. Tar on the nose and tar at the end on the palate (as an undertone). Nose also has lovely perfume of earth and strawberries. Palate is medium body nonetheless later develops a real chewiness, with leather and mushrooms with that tar undertone. Integrated acidity that gives excellent balance, as the tannins insinuate themselves and eventually build to a lovely crescendo, but still on the soft side. Extremely luscious wine.
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1/12/2013 - KeithAkers wrote: 92 Points
David White comes to town (Domaine Wine Storage and Sun-Wah BBQ, Chicago IL): Nose: There is a very savory quality to the nose that strikes you right away. It then leads into perfumed tones if tar, leather, red fruits, roasted herbs, strawberries, and bits of rose petals.
Taste: Medium bodied with medium/high acidity and chewy tannins. The structure shows the youth of the wine, while the brighter tones of strawberries, red fruits, rose petals, and tar tones show the fleshier side of the vintage.
Overall: This is a very pretty Barolo that is still in need of time. It is approachable, but it has the room to improve.
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7/31/2012 - cardsandwine Likes this wine:
One of my tope 5 Barolo producers, this is superb. The essence of Nebbiolo.
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7/13/2011 - JWG wrote: 96 Points
Reaching greatness in Barolo. The nose is intensely redolent of soft tar and floral notes with cedar and dark fruit. The palate is unctuous at the same time it is significantly acidic, with dark nebbiolo fruit forward and dried cherries and licorice. It has a lot of grip once it has been open for a half hour, and the tannins really start to come on strong after about two hours. Young.
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3/6/2011 - Diane (LI) wrote:
An alluring nose of florals, vanilla, and earth. The palate was sweet with perfume, cranberries, and leather. Tannins are dry, but the fruit is fresh and lively. This elegant wine has a long, polished finish.
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3/3/2011 - pbjosh wrote:
Sadly, this is quite consumed by brett. Leathery and horsey on the nose, dried out and thin and charmless on the palate. The weight and texture suggest that this was a great wine. History with Cappellano suggests this could have been something. But huge presence of brett destroys any enjoyment. Tragic.
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12/29/2009 - antiwood wrote:
If a nose can be rapier, this is it. Loads of tar, green tea, soy, very dark fruits. Still very primary and dark, medium bodied. Fiercely long finish rotates in kaleidoscope fashion between tannins, acid, fruit. This may be loosening a bit but it has a ways to go. Drink in 3-5 .. but should be gorgeous.
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8/7/2009 - 5laton wrote: 92 Points
Initially quite reduced and vegetal, this slowly opened up a bit with 5 hours of slow-ox. Painfully young, but wonderfully silky and bright, with ripe red berry fruits and rose petal, cinnamon, rhubarb. Firm acid and tannins, but there's a lingering sweetness that to me speaks of the vintage. Approachable with lots of air, and food (needs fat to cut the tannin), but I won't open another for 3-5 years or more. Hold.
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2/22/2009 - baroloboy55 wrote: 93 Points
Super bottle. Opened at 11; poured ata 830 pm. Honoring the memory of Teobaldo. Initially, rose, talc, almost a Monprivato feel. Over time, the Serralunga baking spices came on strong. Good grip and nice acidic lift on palate. Entering a great drinking window.
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1/4/2006 - AndrewSGHall wrote:
Lovely nose flows out with anise, tar, moss. Light in colour. Light body, almost fragile in feeling. Good acids up front, red currants, dried berries. Definite anise hit and lots of earth, nam pla and szechuan pepper. Good finish, medium length with bright acidics predominant. Developed very steadily all night while maintaining the fragileness. Nose never diminished either. Really delicious.
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