Subsequent notes on this wine from close to 10 years ago. Medium-deep ruby red in color with slight clearing at the edges. Full, forward & attractive nose of matured, ripe fruit aromas of cherries, plums & blueberries with overtones of floral notes of roses & earthy/dusty notes, herbs, leather, tea, tar with hints of sandalwood in the background. Medium-full bodied with a very good concentration of well balanced & smooth textured, ripe red fruit flavors of cherries, plums & berries, spices, herbs, minerals & a hint of tar. Long lingering finish. Drinks quite well at present & at 23 years of age, it is close to if not at its peak of development. Although it may hold here for a few more years, I doubt any further development would occur. The wine showed better in its youth. Fill was in lower neck; cork was clean & intact.
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Very nice bottle. Debated decanting - ended up doing so, and it was a surprisingly good call given a 21 year old Barolo that is generally considered a bit modern. Initial nose was fragrant but "tough": very earthy flavors, and slightly high in alcohol. This burned off after about 15 minutes in the glass to morphed into an elegant cacophony of cedar, sandalwood, cinnamon and very present notes of rose petals. The latter became increasingly (and pleasantly) dominant over the course of the evening, later complimented by some softer biscuit on the finish. Tannins were present the whole night, right up until the end. Color was nicely brickish but a shade or two darker than a wine of this age would typically show. One of the better 2000s Barolos I've had, will pay more attention to this producer.
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Decanted an hour. Ruby with medium legs. There is moderate sediment. The nose is of blackberry, cassis, black pepper and stone. It tastes like cassis, dark tree fruit, forest floor and cedar. The wine has a smoothly textured medium length with essentially resolved tannins and food-friendly acidity.
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Audozed in bottle for 10hrs, then after tasting 1/2 a glass and finding it a bit reticent on the palate, decided to decant. Drank over the next 90 mins with Italian food at Belotti. Initially, a lot of tar; also sour cherries, tea, some cedar, rose petal, some minty notes. A ton of acidity, somewhat drying and assertive tannins. Eventually the tar subsided. Very enjoyable with food. My sense (but I could be wrong) is that this could still go to interesting places (namely, more tertiary notes) with additional cellar time.
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A gorgeous wine. Aroma of fruit, beef broth, liquor. Big dollop of dark sweet cherry accented by walnut and earthy aroma, finishing with a lift from a minty afterglow. Vibrant, fresh, complex, balanced, mature and delicious.
Dark ruby red that is starting to take on a bricking colour. Needed an hour or so of air to start expressing itself. Quite elegant on the palette with notes of cherries, black tea, and generally very nice but also a slight reductive quality to it. The finish was a little short in comparison, and is still drying. Perhaps even more time is needed or maybe this is as good as it's get, either way I won't be finding out as that was my last bottle.
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Appears to be at peak right now, with good balance and avg+ length. Still, it's missing some complexity for my preference, but seemed to make up some of that lost ground with very fresh acidity that helped to keep it symmetric and on piste. Just as good on its own as it was with food, but neither aspect delighted me the way I was hoping for. Probably showing as good as it ever will, drink now.
Served non-blind, Audozed 6 hours with a double-decant immediately prior to service.
https://italianwine.blog/
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Aromatics of wood and of a slab of air cured raw meat on opening with just a glimpse of sweet red berries in the background. Not exactly the nose one looks for in a glass of wine. Took 4 hours in a decanter to shed most of the animal aromas and display notes of ripe berries, mushrooms and menthol. This still acidic, dark and brooding wine craves air, with the most balanced sip coming from a decanter left open overnight. A reminder of how difficult it could be to coax that hidden beauty from the tannic beast that is nebbiolo.
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I brought this to dinner because it was a frigid NYC night that called for Barolo, and because a 1997 in Vegas a couple of week prior was showing a bit thin in the fruit department and was drying out. This 2000 was fantastic. Plenty of vibrant, deep cherry fruit that is just pulsing in juiciness and energy. I know this to be a modern producer, but the oak has integrated very well. The palate is warm and giving but still has plenty of grip and structure. Very well received in a very Francophile setting. Racines with Ross.
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Rusty edges belie velvety texture - saddle leather gives way to stewed prunes and cherries, integrated tannins and supple finish. And I just opened it. Great with fois gras and truffle stuffed canaloni pasta. Let's see how it is tomorrow. Still tasty 2 daze later.
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What a bottle. Brick on the edge. Totally closed upon opening and very tannic. Started opening up after 3 hours decante. The aroma is complex yet just simply beautiful. Finish lingers for a good 30 second or more.
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Brick red with incipient orange border. Somewhat closed at first but opens up gradually with beautiful aromas of plum, soft fruit and ripe strawberry jam. Some oak tones and gradually hint of herbs, tobacco, forest floor, hazel nuits, truffle and liquorice. On the palate ripe soft fruit, dark plums and some oak. Medium acidity, comfortable integrated tannins and good length. A delicious and incredibly elegant barolo from FC. Paired with lamb carre covered with hazel nuits, a perfect match and wonderful lunch at Ciau de Tornavento in Treiso.
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Medium-deep to deep ruby red in color with ever-so-slight clearing at the edges. Initially reticent, later evolving with extended airing into a fragrant, attractive & complex nose of still developing ripe red fruit aromas of plums & berries, floral notes of roses, some cedar, earthy, herbs, dusty, leather, dried tea, some tar with hints of smoky notes in the background. Full to medium-full bodied with a very good concentration of well balanced, still developing yet smooth, ripe red fruit flavors of sweet plums & tart berries, slightly citrus, earthy, spices, herbs, minerals and some tar. Long lingering finish. Although the tannins have softened considerably, it still has the depth & structure to develop even further with additional aging. Bellissimo!
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Popped and poured. Ruby color. Nose of camphor, musk, earth, tar, strawberry. Set up earthy layers of somewhat rustic but delicious plum fruit on the palate, grippy and fairly evolved. Lower acidity and nubby texture, with fairly pliant tannins. Oak notes not obtrusive. Moderate finish. Probably would have been better with more air time, but I was surprised at the pace at which this wine appears to be maturing.
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I have always loved this wine. The warm reception we received from the incredibly gracious and generous Conterno family at C-F a couple years ago only makes their wines that much sweeter. The '00 Sori Ginestra remains an elegant and slightly polished example and is the jewel in the C-F crown. The new wood is apparent, but this remains true to the classic Monforte terroir. Stunning nose of dark fruit and tar. In the mouth, a bang up packed and stacked wine with layers of black plum, tobacco, saddle leather, and all the good stuff. Sexy stuff here! Still plenty of life in this one. Requires at least an hour in the decanter to spread its wings. This is the last of my pre-'04 C-Fs, which saddens me quite a bit.
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Nice, enjoyable Barolo. Full-bodied, tannic with some oak influence still evident. This tasted younger than a lot of the 2000 Baroli that I've had, which seem to be aging quickly. This can be enjoyed now, partly because the oak and tannin are not "tough" but easy to drink, for my pallet anyway; and partly because there is good spicy licorice and black cherry fruit presently evident.
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Decanted about 2 hours. Some tar and subtle fruit on the nose.Rather powerful palate, showing tar,liquorice and good fruit backed up with a solid acidic backbone.Still pretty tannic but I think it is starting to come around. Much better than I expected from the previous notes.A couple of more years and it will really start to sing.
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Recalling sharp tannins, used this as an experiment with new aerating decanter. Encouraging. Starting to come around. Best bottle of this so far. Double decanted. Leathery, herbs, mushrooms. Hold.
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From the pedigree of the producer and the excellent vintage this was an overall disappointment. I don't feel the bottle was spoiled but may have "shut down". However, there were notes of plum, charcoal and fresh mushroom aromas and a long finish. If this does open back up it will be a sleeping beauty but it would need at least another 5-7 years to do so. - JD
88-(?) Points
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This has a certain distinguished smell on the nose that indicates bottle age, along with dried tea, rose and other descriptors of a generally floral nature. Lots of sweet minerally cherries. Some might consider the tannins strong but they're nice and round, and I like the weight it brings to the finish. Just lovely.
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I expected far more from this wine than it deliver - I have a few left in the cellar, but can't think about coming back to them anytime soon. Very dis-appointing for the year.
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do not drink this at room temp. chill ever so slightly and the stewed nature of this goes away. still a big, thick barolo but keeps its character better with a bit of a chill.
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Really started out nicely with ruby color, fulsome nose of tar and roses, but the palate was almost Amarone-like and towards the end of the evening was swamped by oak. Not sure what happened. Two more bottles in the cellar, which will sleep for several more years.
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From a 375. This continues to impress. Uncorked and aired in the glass for 2 hours. Deep ruby hue. Nose took a while but did open to reveal notes of plum, roses, tar, and iodine. The palate was clean and medium-bodied, displaying a solid core of ample red fruits, asphalt, and solid grip at the end. Tannins were well-integrated and softer-edged, and the oak was not all that noticeable. Terrific with duck breast.
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Clear dark garnet in color; Initially the wine was a bit dumb at the cooler cellar temp. As it warmed up the wine came alive with delicious red berry aromas along with chalky minerals. There is a definite herbaceous aroma and flavor in this wine that is unique. It is not common in Barolo but adds a layer of complexity to the wine. Was it too young? No doubt but some Barolos from the 2000 vintage are going to drink well on the younger side. It was balanced and had a very fine velvety texture. It was not a blockbuster Barolo and once the tannins integrate it will be ready to go. Time should help improve it. [€35 purchased at the winery on release; Suggest an hour decant to help the wine wake up; Next bottle scheduled for 2008]
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Hectic trip to the east coast and back, leading to late dinner and the need for nebbiolo; grabbed this half bottle. Nice bright ruby color. Very forthcoming nose mostly of cherry and strawberry. This was echoed on the palate also but smoothed out with time to be integrated with the expected tar and asphalt notes. Plush as before, with much less oak than previous bottle 18 months ago - but still a fair amount. Tannins beginning to calm a bit also. Very nice and very forward, even for a 2000.
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Decanter Great Italian Fine Wine Encounter (The Landmark Hotel, London NW1): The tropical weather conditions in 200 lead to this 6 year old wine being very upfront, forward and persuasive! Very deep purple in colour with black hues this wine should continue to age well for the next 5 years or so. A Herbacious nose with hints of earth and minerals (which Michael Garner describes as Kiwi Shoe Polish!). Perhaps just a touch of aniseed. A rich, fruity wine. Well balanced with fine tannins.
(Tasted in the Barolo Masterclass at the Decanter Great Italian Fine Wine Encounter, Landmark Hotel, London)
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I have no agenda in criticizing the producer's new style or the character of the vintage, but this is a very atypical Barolo. The fruit is plump, raisined on the entry, and as full-bodied as Nebbiolo gets, seasoned with a generous helping of oak which imparts notes of cinnamon, coffee, char, and a smoky finish. Tossing it around in the mouth triggers a fierce tannin attack, which, combined with the reticent nose, makes it a less accessible wine to drink now than one would have imagined, given the style.
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From a half-bottle. Full ruby red. Nose attractive and immediately accessible, full of tar and roses, plus some cinnamon. Full-bodied flavors of asphalt and lilac, with a noticeable amount of oakiness present. Tannins well-managed, and balanced by layers of primary fruit. Plush texture. Lovely to drink now, but will be even better 6 to 8 years hence when the oak integrates more. Has all the ingredients to be an outstanding wine.
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€35; Spearmint initially then balsamic, minerals, tannins. Great mouthfeel, very lush and velvety. It should drink well a bit younger. Bought some and dragged it home because this may be potential WOW wine. Gambero Rosso Tre Bicchieri.
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4/16/2023 - Vinnut Likes this wine: 93 Points
Subsequent notes on this wine from close to 10 years ago. Medium-deep ruby red in color with slight clearing at the edges. Full, forward & attractive nose of matured, ripe fruit aromas of cherries, plums & blueberries with overtones of floral notes of roses & earthy/dusty notes, herbs, leather, tea, tar with hints of sandalwood in the background. Medium-full bodied with a very good concentration of well balanced & smooth textured, ripe red fruit flavors of cherries, plums & berries, spices, herbs, minerals & a hint of tar. Long lingering finish. Drinks quite well at present & at 23 years of age, it is close to if not at its peak of development. Although it may hold here for a few more years, I doubt any further development would occur. The wine showed better in its youth. Fill was in lower neck; cork was clean & intact.
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7/9/2021 - hrazdiiv Likes this wine: 92 Points
Very nice bottle. Debated decanting - ended up doing so, and it was a surprisingly good call given a 21 year old Barolo that is generally considered a bit modern. Initial nose was fragrant but "tough": very earthy flavors, and slightly high in alcohol. This burned off after about 15 minutes in the glass to morphed into an elegant cacophony of cedar, sandalwood, cinnamon and very present notes of rose petals. The latter became increasingly (and pleasantly) dominant over the course of the evening, later complimented by some softer biscuit on the finish. Tannins were present the whole night, right up until the end. Color was nicely brickish but a shade or two darker than a wine of this age would typically show. One of the better 2000s Barolos I've had, will pay more attention to this producer.
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3/7/2021 - awkiii Likes this wine: 91 Points
steve & Laurie
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1/27/2019 - roasted hill wrote:
Decanted an hour. Ruby with medium legs. There is moderate sediment. The nose is of blackberry, cassis, black pepper and stone. It tastes like cassis, dark tree fruit, forest floor and cedar. The wine has a smoothly textured medium length with essentially resolved tannins and food-friendly acidity.
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12/15/2018 - Edouard84 Likes this wine: 94 Points
Amazing wine still kicking at 18 years. Can hold for 5 more years no doubt
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9/19/2018 - bravo.solares Likes this wine: 89 Points
Similar to previous bottle, although considerably more developed (these were 375’s). Less freshness, more oxidation. Not nearly as enjoyable.
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6/16/2018 - bravo.solares Likes this wine: 92 Points
Audozed in bottle for 10hrs, then after tasting 1/2 a glass and finding it a bit reticent on the palate, decided to decant. Drank over the next 90 mins with Italian food at Belotti. Initially, a lot of tar; also sour cherries, tea, some cedar, rose petal, some minty notes. A ton of acidity, somewhat drying and assertive tannins. Eventually the tar subsided. Very enjoyable with food. My sense (but I could be wrong) is that this could still go to interesting places (namely, more tertiary notes) with additional cellar time.
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3/31/2018 - swapdoc Likes this wine:
A gorgeous wine. Aroma of fruit, beef broth, liquor. Big dollop of dark sweet cherry accented by walnut and earthy aroma, finishing with a lift from a minty afterglow. Vibrant, fresh, complex, balanced, mature and delicious.
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9/6/2017 - Cmainardi wrote: 91 Points
Good mature modern style Barolo. Still has a tannic bite and a bit of heat. If I had any more, I would hold them for a year or two.
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1/10/2017 - Hazeo wrote: 90 Points
Dark ruby red that is starting to take on a bricking colour. Needed an hour or so of air to start expressing itself. Quite elegant on the palette with notes of cherries, black tea, and generally very nice but also a slight reductive quality to it. The finish was a little short in comparison, and is still drying. Perhaps even more time is needed or maybe this is as good as it's get, either way I won't be finding out as that was my last bottle.
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11/6/2016 - Tim Heaton wrote:
Appears to be at peak right now, with good balance and avg+ length. Still, it's missing some complexity for my preference, but seemed to make up some of that lost ground with very fresh acidity that helped to keep it symmetric and on piste. Just as good on its own as it was with food, but neither aspect delighted me the way I was hoping for. Probably showing as good as it ever will, drink now.
Served non-blind, Audozed 6 hours with a double-decant immediately prior to service.
https://italianwine.blog/
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8/13/2016 - Axone wrote: 90 Points
Plus évolué que j'aurais pu le supposer.
A boire sans trop tarder.
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1/10/2016 - swapdoc wrote:
Aromatics of wood and of a slab of air cured raw meat on opening with just a glimpse of sweet red berries in the background. Not exactly the nose one looks for in a glass of wine. Took 4 hours in a decanter to shed most of the animal aromas and display notes of ripe berries, mushrooms and menthol. This still acidic, dark and brooding wine craves air, with the most balanced sip coming from a decanter left open overnight. A reminder of how difficult it could be to coax that hidden beauty from the tannic beast that is nebbiolo.
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1/4/2016 - Pknut wrote:
I brought this to dinner because it was a frigid NYC night that called for Barolo, and because a 1997 in Vegas a couple of week prior was showing a bit thin in the fruit department and was drying out. This 2000 was fantastic. Plenty of vibrant, deep cherry fruit that is just pulsing in juiciness and energy. I know this to be a modern producer, but the oak has integrated very well. The palate is warm and giving but still has plenty of grip and structure. Very well received in a very Francophile setting. Racines with Ross.
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9/1/2015 - Dough Boy Likes this wine: 92 Points
Rusty edges belie velvety texture - saddle leather gives way to stewed prunes and cherries, integrated tannins and supple finish. And I just opened it. Great with fois gras and truffle stuffed canaloni pasta. Let's see how it is tomorrow. Still tasty 2 daze later.
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9/20/2014 - EricLi wrote: 94 Points
What a bottle. Brick on the edge. Totally closed upon opening and very tannic. Started opening up after 3 hours decante. The aroma is complex yet just simply beautiful. Finish lingers for a good 30 second or more.
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9/5/2014 - kpeder Likes this wine: 93 Points
Brick red with incipient orange border. Somewhat closed at first but opens up gradually with beautiful aromas of plum, soft fruit and ripe strawberry jam. Some oak tones and gradually hint of herbs, tobacco, forest floor, hazel nuits, truffle and liquorice. On the palate ripe soft fruit, dark plums and some oak. Medium acidity, comfortable integrated tannins and good length. A delicious and incredibly elegant barolo from FC. Paired with lamb carre covered with hazel nuits, a perfect match and wonderful lunch at Ciau de Tornavento in Treiso.
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7/20/2014 - steinersing wrote: 92 Points
in good shape now, opened 5 hours ahead. fine and still good backbone and length. lovely wine.
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3/29/2014 - Jurgens wrote: 93 Points
Outstanding. Open for 1 1/2 hour and it was perfect.
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12/11/2013 - mebydef wrote:
Mehh....???
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11/17/2013 - Edouard84 Likes this wine: 94 Points
Perfect to drink now, but can be kept for some more years
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11/10/2013 - lepetitchateau wrote: 93 Points
Some heat on this, but that fades quickly and shows broad shoulders, good earthiness and accessibility. (Dulcis Vitis)
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10/4/2013 - Vinnut Likes this wine: 94 Points
Medium-deep to deep ruby red in color with ever-so-slight clearing at the edges. Initially reticent, later evolving with extended airing into a fragrant, attractive & complex nose of still developing ripe red fruit aromas of plums & berries, floral notes of roses, some cedar, earthy, herbs, dusty, leather, dried tea, some tar with hints of smoky notes in the background. Full to medium-full bodied with a very good concentration of well balanced, still developing yet smooth, ripe red fruit flavors of sweet plums & tart berries, slightly citrus, earthy, spices, herbs, minerals and some tar. Long lingering finish. Although the tannins have softened considerably, it still has the depth & structure to develop even further with additional aging. Bellissimo!
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10/3/2013 - affordableCollector wrote: 92 Points
red, orange, in the color. raspberry, cherry, blackberry, floral, earth, spice, sweet mint, oak, on the nose. medium acid, tannins, on the finish.
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7/21/2013 - DougLee wrote: 90 Points
Popped and poured. Ruby color. Nose of camphor, musk, earth, tar, strawberry. Set up earthy layers of somewhat rustic but delicious plum fruit on the palate, grippy and fairly evolved. Lower acidity and nubby texture, with fairly pliant tannins. Oak notes not obtrusive. Moderate finish. Probably would have been better with more air time, but I was surprised at the pace at which this wine appears to be maturing.
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12/15/2012 - Edouard84 wrote: 94 Points
Perfect balance. Good acidity that makes a great food wine. Love the mineral taste with the smokiness and black fruits aromas
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12/14/2012 - steinersing Likes this wine: 91 Points
w JaJ at il Lido. Needs time still, but everything in place.
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11/18/2012 - Neurowine1 wrote: 93 Points
I have always loved this wine. The warm reception we received from the incredibly gracious and generous Conterno family at C-F a couple years ago only makes their wines that much sweeter. The '00 Sori Ginestra remains an elegant and slightly polished example and is the jewel in the C-F crown. The new wood is apparent, but this remains true to the classic Monforte terroir. Stunning nose of dark fruit and tar. In the mouth, a bang up packed and stacked wine with layers of black plum, tobacco, saddle leather, and all the good stuff. Sexy stuff here! Still plenty of life in this one. Requires at least an hour in the decanter to spread its wings. This is the last of my pre-'04 C-Fs, which saddens me quite a bit.
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7/30/2012 - Rudolf wrote: 83 Points
Verry drinkable now. Nice and smooth. Rich in tanine with a taste of sweet. Enough power to drink with red meat.
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4/11/2012 - sdezutti wrote: 93 Points
Nice, enjoyable Barolo. Full-bodied, tannic with some oak influence still evident. This tasted younger than a lot of the 2000 Baroli that I've had, which seem to be aging quickly. This can be enjoyed now, partly because the oak and tannin are not "tough" but easy to drink, for my pallet anyway; and partly because there is good spicy licorice and black cherry fruit presently evident.
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10/8/2011 - Henman wrote: 91 Points
Decanted about 2 hours. Some tar and subtle fruit on the nose.Rather powerful palate, showing tar,liquorice and good fruit backed up with a solid acidic backbone.Still pretty tannic but I think it is starting to come around. Much better than I expected from the previous notes.A couple of more years and it will really start to sing.
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4/24/2011 - alamoave wrote: 90 Points
Recalling sharp tannins, used this as an experiment with new aerating decanter. Encouraging. Starting to come around. Best bottle of this so far. Double decanted. Leathery, herbs, mushrooms. Hold.
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12/4/2010 - alamoave wrote: 87 Points
Tannic as hell, and moreso after 2 hours than upon opening. There is fruit behind it though, so hold and hope. At least 5 years, more likely 10.
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10/23/2010 - Diane (LI) wrote:
The drying tannins pretty much take over, camouflaging the subtle fruit and florals.
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4/26/2010 - InternationalWineReport wrote: 88 Points
From the pedigree of the producer and the excellent vintage this was an overall disappointment. I don't feel the bottle was spoiled but may have "shut down". However, there were notes of plum, charcoal and fresh mushroom aromas and a long finish. If this does open back up it will be a sleeping beauty but it would need at least another 5-7 years to do so. - JD
88-(?) Points
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1/14/2010 - Hazeo wrote: 92 Points
This has a certain distinguished smell on the nose that indicates bottle age, along with dried tea, rose and other descriptors of a generally floral nature. Lots of sweet minerally cherries. Some might consider the tannins strong but they're nice and round, and I like the weight it brings to the finish. Just lovely.
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12/19/2009 - pnf wrote: 90 Points
Cherry restrained by pumpkin, rocky notes. Huge candy cherry comes out in the palate with aeration, a little imbalances but finish is nice and herbal.
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3/9/2009 - Tight Lines wrote: 75 Points
I expected far more from this wine than it deliver - I have a few left in the cellar, but can't think about coming back to them anytime soon. Very dis-appointing for the year.
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2/28/2009 - jlemerond wrote: 91 Points
As always, a nice bottle of barolo - some oak, but not much - mostly tar and roses.
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11/4/2008 - br wrote:
do not drink this at room temp. chill ever so slightly and the stewed nature of this goes away. still a big, thick barolo but keeps its character better with a bit of a chill.
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4/5/2008 - DougLee wrote: 88 Points
Really started out nicely with ruby color, fulsome nose of tar and roses, but the palate was almost Amarone-like and towards the end of the evening was swamped by oak. Not sure what happened. Two more bottles in the cellar, which will sleep for several more years.
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2/15/2007 - DougLee wrote: 92 Points
From a 375. This continues to impress. Uncorked and aired in the glass for 2 hours. Deep ruby hue. Nose took a while but did open to reveal notes of plum, roses, tar, and iodine. The palate was clean and medium-bodied, displaying a solid core of ample red fruits, asphalt, and solid grip at the end. Tannins were well-integrated and softer-edged, and the oak was not all that noticeable. Terrific with duck breast.
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8/11/2006 - Winetex wrote: 91 Points
Clear dark garnet in color; Initially the wine was a bit dumb at the cooler cellar temp. As it warmed up the wine came alive with delicious red berry aromas along with chalky minerals. There is a definite herbaceous aroma and flavor in this wine that is unique. It is not common in Barolo but adds a layer of complexity to the wine. Was it too young? No doubt but some Barolos from the 2000 vintage are going to drink well on the younger side. It was balanced and had a very fine velvety texture. It was not a blockbuster Barolo and once the tannins integrate it will be ready to go. Time should help improve it. [€35 purchased at the winery on release; Suggest an hour decant to help the wine wake up; Next bottle scheduled for 2008]
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6/26/2006 - DougLee wrote: 92 Points
Hectic trip to the east coast and back, leading to late dinner and the need for nebbiolo; grabbed this half bottle. Nice bright ruby color. Very forthcoming nose mostly of cherry and strawberry. This was echoed on the palate also but smoothed out with time to be integrated with the expected tar and asphalt notes. Plush as before, with much less oak than previous bottle 18 months ago - but still a fair amount. Tannins beginning to calm a bit also. Very nice and very forward, even for a 2000.
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5/20/2006 - jamieirving wrote: 84 Points
Decanter Great Italian Fine Wine Encounter (The Landmark Hotel, London NW1): The tropical weather conditions in 200 lead to this 6 year old wine being very upfront, forward and persuasive! Very deep purple in colour with black hues this wine should continue to age well for the next 5 years or so. A Herbacious nose with hints of earth and minerals (which Michael Garner describes as Kiwi Shoe Polish!). Perhaps just a touch of aniseed. A rich, fruity wine. Well balanced with fine tannins.
(Tasted in the Barolo Masterclass at the Decanter Great Italian Fine Wine Encounter, Landmark Hotel, London)
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4/22/2006 - rbaskin wrote:
Morrell tasting 4/06 dried fuit berry nose very dry tannins
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11/5/2005 - Diane (LI) wrote:
A lovely floral nose. Showing spice and anise with the fruit hiding behind the tannins. Should be even nicer in a few years.
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5/24/2005 - Keith Levenberg wrote: 81 Points
I have no agenda in criticizing the producer's new style or the character of the vintage, but this is a very atypical Barolo. The fruit is plump, raisined on the entry, and as full-bodied as Nebbiolo gets, seasoned with a generous helping of oak which imparts notes of cinnamon, coffee, char, and a smoky finish. Tossing it around in the mouth triggers a fierce tannin attack, which, combined with the reticent nose, makes it a less accessible wine to drink now than one would have imagined, given the style.
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1/21/2005 - DougLee wrote: 91 Points
From a half-bottle. Full ruby red. Nose attractive and immediately accessible, full of tar and roses, plus some cinnamon. Full-bodied flavors of asphalt and lilac, with a noticeable amount of oakiness present. Tannins well-managed, and balanced by layers of primary fruit. Plush texture. Lovely to drink now, but will be even better 6 to 8 years hence when the oak integrates more. Has all the ingredients to be an outstanding wine.
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6/8/2004 - Winetex wrote: 93 Points
€35; Spearmint initially then balsamic, minerals, tannins. Great mouthfeel, very lush and velvety. It should drink well a bit younger. Bought some and dragged it home because this may be potential WOW wine. Gambero Rosso Tre Bicchieri.
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