[Tasted Double Blind] This pours light garnet in the glass. The nose is just awesome and soaring of rose petals, eucalyptus, brown sugar, dried ginger, cherry, beetroot, amaro, potpourri, and red cherry. Quite beautiful. On the palate this shows some structure with medium tannin and medium plus acid. The finish is moderate in length replaying much of the nose. In the end I foolishly guessed this as a very low extract and very old California Cabernet. Some old Cali cabs I've had have an aromatic profile that matches the amaro and eucalyptus notes I got here. But I should have known that even the lowest extract Cali cabs aren't this light in color, yet this high in tannin. Just haven't had quite enough Nebbiolo of this age to nail this blind. Lovely wine that I enjoyed thoroughly an almost got to 95 on.
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Just a tiny bit of fruit left. Silky smooth and mostly tertiary notes of mushroom, spices, and wet forest floor. This bottle was definitely past its peak, but there was still enough here for some enjoyment.
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This bottle was sound and surprisingly full of life. Smelling it immediately transported me to a damp late-fall forest. There wasn't much other than tertiaries, though. The crazy thing about Nebbiolo is that this wine doesn't feel dead at all; the structure is of an at-peak wine but the fruit probably faded 5-10 years ago. It makes me wonder if this wine would've either been better a decade ago, or if the aromatics and structure were never going to mature at the same time.
So my initial inclination was this must have been refinished because almost from opening the wine was bright and vibrant and ready for action. It's flower petals and light fruits and if you'd served it to me blind there's no way I'm getting anywhere near the age. Looking at some of the comments it's possible that that is just what this wine is since it seems to be a similar experience with others. Drinking really well. Glad we have another bottle. Doesn't always happen, but when these old barolos still have a lot of that life they can be really special.
Recent notes are on point. Unbelievably youthful and fresh. Dried flowers, tar, morello cherry, forest floor. Touch of menthol. Could go another 10+ years, but great now.
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I sat this wine upright for 24 hours. Then removed cork with a Durand corkscrew, but the bottom of the cork still tore off somehow and remained in the neck. I successfully removed it and carefully decanted the bottle. The wine's color slowly changed from a medium ruby at the core, to a mature tawny color at the rim. On the nose, lots of wet soil, old wet wood, and mushrooms poked through at first. This slowly changed over the course of an hour to reveal tart red cherry fruit, some strawberry and blackberry, but still wrapped in an undeniable cloth of terroir, including tobacco leaf, leather baseball glove, and moist, fragrant earthy smells. The wine was stunning on the palate, showing off a beguiling texture and mouthfeel that defied it's 50+ years of bottle age. Acidity was perfect, with resolved tannins and a beautiful tension that gave glimpses of the fruit between the earth-laden flavors of cooked mushroom, stewed beets, figs and those tart red cherries. I have no idea how long this wine will last, but it drank beautifully, even 2-3 hours in, as we finished the last glass. A stunner, drink and enjoy over the next 10 years, but I would err sooner than later because it is so gorgeous now.
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There is a little bit of dirty barrel, but not to a distracting level. A stern, structured, and imposing wine. Vertical to steal a term. Structured and ferrous, savory and dark fruited Barolo with more earth than fruit. Classic, stern old school wine of character, albeit a bit of a task master. Mid peak and will live a long time. A cleaner bottle would score quite a but higher. 91
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This was definitely showing its age as the color was waning around the edges and spotty faded cranberry. Did have tobacco and floral notes which hinted at its younger days. Fun to try.
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NLS OFS WTF I am not sure which acronym is most suited to this incredible 50 yr old Barolo. It is near P-E-R-F-E-C-T. Consumed for my wife's 50th birthday dinner at Easter. Nose is so floral, showing signature roses, sour cherry pit, faint tar and rocks, all so elegantly assembled under a veil of still-lively acidity and perfectly resolved tannins...this is a work of art. A feminine, elegant, haunting wine. The last glass showed tobacco leaf, wet soil with mushroomy notes, JPD (just plain dirt), cigar ash, some type of mint quality that lifts the palate to a different level. Then there's that sour cherry again, poking thru. What a Magic carpet ride ...
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1971 Piemonte Dinner (Marcel's, Washington, D.C.): This was added at the last minute to replace another corked 1971. Incredibly deep color. An oh my god nose-sweet, smoky, balsamic vinegar. Elegant light to medium weight, coffee, plum, light fennel, and earth in the mouth. Amazingly sweet cherry for 50 year old wine, fine acidity. Just gorgeous.
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Lead off wine at our monthly wine group dinner. I was surprised by the gorgeous translucent hue of this 38 year old wine. On the nose it had a big earthy bouquet with a soft and balanced palate. With each sip the wine evolved a bit more and finished with elegance.
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L.A.W. Tasting: Brunello, Barolo, Super Tuscan, and Bordeaux (LA Hutchinson Cocktail and Grill): Almost a bit skunky to start. Then the nose evolved in to a meaty/dried pelt. Palate started similarly with a cabbage note, but soon the fruit opened and it was a very nice. Beef stock, lively black cherry, sage, and menthol notes with a slight wood frame and a mineral undertow. Tannin basically resolved but still plenty of acid and fruit to age another 5-10 years.
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Aged Barolo and Barbaresco tasting (Imperial Treasure Shanghai Cuisine, Ngee Ann City): Aged Barolo and Barbaresco tasting: Francesco Rinaldi '45, '67 and Gaja Barbaresco '65, '71. Tasted blind, first of 4 Barolo. It has surprisingly youthful appearance, dark ruby, bright and vibrant with some brownish rim. Beautiful bouquet of red fruits, plum, red cherry interwoven with subtle tobacco, sweet leather, cedar and hints of vanillin oak. Fresh and elegant, amazingly the fruits is still holding and not drying up in the first hour. Robust on entry, and yet smooth and mellow, exhibits plum, dried cherry, dried tobacco, earth, iron, mineral and dried spice. Displaying beautiful finesse with bright acidity backbone. Long lingering finish with touch of mineral and fine velvety tannins. This bottle does not taste like a 45 years old wine and my guess is the youngest vintage of this bunch. Of course I was wrong. That said I enjoyed this wine very much.
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Textbook nose of Barolo..tar and roses. Still some life left, still some fruit. Dried leather and still some brisk tannins. One of those wines that makes you pause and think. Bottle was slow ox'd.
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A very aromatic nose, with hints of dried earth, tobacco and florals; But the most surprising aspect to me was the density of the fruit on the palate; Loads of ripe, fleshy fruits with some mature sous-bois and spice notes as well; Still very alive for a wine its age
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Dinner at The Bristol (Chicago, IL): (8 hours before dinner) Dried cork that took a bit of effort to extract. There's a good bit of earth and dirt on the nose, a hint of manure, and some ripe fruit elements. The palate is quite jammy (somehow) with plenty of fruit. This is a pretty big Barolo, even at almost 50 years old. The tannins are still present, and you can feel them quite prominently on the palate. Here's hoping that the bottle funk will blow off in the time before dinner. (Dinner) This now displays gorgeous ripe red fruit on the nose, with a few light high-toned elements. The palate has a good balance of the same ripe red fruit, earth, and animale. Fully resolved tannins, this is good to go now. I would suggest a half-day decant before consumption. This bottle did clean its act up quite nicely in those few hours.
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Had this side-side with the '61. Started with a funky nose. Blew off as it sat in the glass, to also review a more floral nose, though not as pretty as the '61... Palate-wise, still very much alive. Medium-weight; Tannins also well resolved. On this evening, I prefer the '61 though...
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DSC tries out Nuvo (Nuvo, Marina Square, Singapore): Twice now I have been disappointed with this wine. This bottle was not as badly flawed as the last one I had, but there was clearly a faint hint of cork taint on it. More's the pity, because it was actually the tastiest wine on the day. The nose had lots of tertiary notes - tomato stew and beef broth, plummy fruit aromas, some metallic mineral and lush, earthy, forest floor notes - almost truffle-like I thought. Promising, and barely showing any taint. Unfortunately, the palate showed some little tell-tale notes of damp, musty cardboard fading in and out of its dark fruited flavours of blackberries and black cherries on the attack. A real pity, because they threw off an otherwise very nice bottle. Unlike the last, fatally-flawed bottle, this still had plenty of complexity on it, with earthy, meaty inflections on the midpalate, some nice notes of black olives coming out after time, and a long, lingering finish with lots of spice, some black tea and a little smoky tail. There was still some chew on the tannins that made the back-palate feel very coarse, but place the TCA aside, and this would still have been a very nice wine, probably at the right place for drinking too.
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HDH auction tasting at Tru (Chicago, IL): Strangely fresh for such an old wine. Nose of leather, ripe red fruit. Quite refined and easily drinkable. A bit of tea on the palate as well. Relatively soft tannins.
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HDH Auction (Tru - Chicago, IL): Nose was gorgeous. Lots of funky earth, tea, fallen leaves, and pomegranate. Palate had some edgy notes, high-toned red fruits, damp earth and florals. I liked this quite a bit, lots of charm and elegance.
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5 Decades of Aged Barolo with White Truffles (Absinthe, Boat Quay, Singapore): Unfortunately corked. Lost of fishy notes on the nose. The palate had a pleasant character with dark dark cherries and a nice bit of smoke and spice, and quite a good sense of structure too, but here too the fishiness came out, and the finish was clearly scalped. Sad.
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TTTG Blind (Piemonte) (Coventry, CT): Agree with Salil's note both that this was quite nice and that it was substantially worse than the wonderful previous bottle. Quite savory, just a dusting of tannin, but lively acidity. This bottle was on the wrong side of the hill. Drink up.
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Piedmont wines at Mike's (Coventry, CT): Not nearly as fine a showing as the last bottle I encountered, but this is still really good. Very savoury with mature red fruits, tobacco, spice and dried rose petals coming together on the nose and palate, and more herbal and earthy elements emerging with some more air. Still quite vibrant and wonderfully balanced, this is drinking wonderfully now.
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Very little to add to what indiscriminate palate said. A lovely, perfectly mature Barolo; smoky, tarry, floral and savoury with wonderful balance, finesse and length.
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Grilling with random wines (Coventry): Medium garnet with some browning. Fairly intense nose; red fruit, earth, dried flowers. Beautiful texture, medium-low but quite grippy and slightly chalky tannin, prominent acidity; cherry cola, orange zest, bit of meaty smokiness and Worcestershire sauce showing its age. Impressive length sour cherry finish. Beautiful, elegant wine that held up and improved with air.
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Upon opening the structure was weak and there was too much caramelized sugar. Surprisingly, after 30 minutes of decanting, it pulled together and most of the bad experience had blown off. Left was rich, dark fruit with light tannins. Not spectacular but enjoyable and a unexpected treat.
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This wine was a revalation, particularly after a disappointing '64 Rinaldi Barolo tasted a month ago. Enormous complexity in the nose - the usual mature nebbiolo aromas as well as an intriguing cola note. Fruit is hanging in there but this has been mature for years and probably isn't getting any better. Still a very enjoyable wine and a steal at the price.
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I opened this about 3-4 hrs before dinner. I couldn't get the cork out in one piece. In fact, the last bit fell into the bottle. So I decanted and filtered out the remaining bits with cheese cloth. The nose was beautiful -- rose petal, brick dust, a little tar -- but the palate was a little short. The aromatics alone made this worth the effort.
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Zachys Icons of Italy Tasting (Zachys): Earthy, forest floor on the nose. A touch of funk as well. On the palate, this is a smooth, gentle wine. Round and elegant, with caramel, fruit, and cola. Holding together but definitely time to drink up based on this bottle. I wouldn't be surprised if there are bottles showing better than this, based on the condition of some of the wines tonight. I suspect this bottle would have been much better 5 years ago.
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4/22/2024 - Wine Canuck wrote: 94 Points
[Tasted Double Blind] This pours light garnet in the glass. The nose is just awesome and soaring of rose petals, eucalyptus, brown sugar, dried ginger, cherry, beetroot, amaro, potpourri, and red cherry. Quite beautiful. On the palate this shows some structure with medium tannin and medium plus acid. The finish is moderate in length replaying much of the nose. In the end I foolishly guessed this as a very low extract and very old California Cabernet. Some old Cali cabs I've had have an aromatic profile that matches the amaro and eucalyptus notes I got here. But I should have known that even the lowest extract Cali cabs aren't this light in color, yet this high in tannin. Just haven't had quite enough Nebbiolo of this age to nail this blind. Lovely wine that I enjoyed thoroughly an almost got to 95 on.
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3/9/2024 - Satoshi Nakamoto Likes this wine: 91 Points
Just a tiny bit of fruit left. Silky smooth and mostly tertiary notes of mushroom, spices, and wet forest floor. This bottle was definitely past its peak, but there was still enough here for some enjoyment.
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1/21/2024 - evjoh wrote:
This bottle was sound and surprisingly full of life. Smelling it immediately transported me to a damp late-fall forest. There wasn't much other than tertiaries, though. The crazy thing about Nebbiolo is that this wine doesn't feel dead at all; the structure is of an at-peak wine but the fruit probably faded 5-10 years ago. It makes me wonder if this wine would've either been better a decade ago, or if the aromatics and structure were never going to mature at the same time.
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12/31/2023 - jamesabdavis wrote:
Lovely earthy and floral nose. Really fresh. Loads of herbal complexity.
Rich full-bodied on the palate, lovely velvety texture.
Gorgeous.
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10/31/2020 - MC2 Wines Likes this wine:
So my initial inclination was this must have been refinished because almost from opening the wine was bright and vibrant and ready for action. It's flower petals and light fruits and if you'd served it to me blind there's no way I'm getting anywhere near the age. Looking at some of the comments it's possible that that is just what this wine is since it seems to be a similar experience with others. Drinking really well. Glad we have another bottle. Doesn't always happen, but when these old barolos still have a lot of that life they can be really special.
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10/31/2020 - Gunakadeit Likes this wine: 95 Points
Recent notes are on point. Unbelievably youthful and fresh. Dried flowers, tar, morello cherry, forest floor. Touch of menthol. Could go another 10+ years, but great now.
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4/25/2019 - fournet Likes this wine: 94 Points
This was as good as the last bottle I opened in 2013. Took about 15-20 minutes for the wine to open up and was then excellent over two hours.
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6/2/2018 - drrobvino wrote: 95 Points
I sat this wine upright for 24 hours. Then removed cork with a Durand corkscrew, but the bottom of the cork still tore off somehow and remained in the neck. I successfully removed it and carefully decanted the bottle.
The wine's color slowly changed from a medium ruby at the core, to a mature tawny color at the rim.
On the nose, lots of wet soil, old wet wood, and mushrooms poked through at first. This slowly changed over the course of an hour to reveal tart red cherry fruit, some strawberry and blackberry, but still wrapped in an undeniable cloth of terroir, including tobacco leaf, leather baseball glove, and moist, fragrant earthy smells.
The wine was stunning on the palate, showing off a beguiling texture and mouthfeel that defied it's 50+ years of bottle age. Acidity was perfect, with resolved tannins and a beautiful tension that gave glimpses of the fruit between the earth-laden flavors of cooked mushroom, stewed beets, figs and those tart red cherries.
I have no idea how long this wine will last, but it drank beautifully, even 2-3 hours in, as we finished the last glass. A stunner, drink and enjoy over the next 10 years, but I would err sooner than later because it is so gorgeous now.
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2/3/2018 - cct wrote: 91 Points
Ben and Wendy Goldberg's post Festa dinner
Double decanted in the AM
There is a little bit of dirty barrel, but not to a distracting level. A stern, structured, and imposing wine. Vertical to steal a term. Structured and ferrous, savory and dark fruited Barolo with more earth than fruit. Classic, stern old school wine of character, albeit a bit of a task master. Mid peak and will live a long time. A cleaner bottle would score quite a but higher. 91
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11/3/2017 - MartyL wrote: flawed
Oxidized. Too bad.
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10/22/2017 - brigcampbell wrote:
This was definitely showing its age as the color was waning around the edges and spotty faded cranberry. Did have tobacco and floral notes which hinted at its younger days. Fun to try.
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4/16/2017 - drrobvino wrote: 95 Points
NLS
OFS
WTF
I am not sure which acronym is most suited to this incredible 50 yr old Barolo. It is near P-E-R-F-E-C-T. Consumed for my wife's 50th birthday dinner at Easter.
Nose is so floral, showing signature roses, sour cherry pit, faint tar and rocks, all so elegantly assembled under a veil of still-lively acidity and perfectly resolved tannins...this is a work of art.
A feminine, elegant, haunting wine.
The last glass showed tobacco leaf, wet soil with mushroomy notes, JPD (just plain dirt), cigar ash, some type of mint quality that lifts the palate to a different level. Then there's that sour cherry again, poking thru.
What a Magic carpet ride ...
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2/4/2017 - drwine2001 wrote:
1971 Piemonte Dinner (Marcel's, Washington, D.C.): This was added at the last minute to replace another corked 1971. Incredibly deep color. An oh my god nose-sweet, smoky, balsamic vinegar. Elegant light to medium weight, coffee, plum, light fennel, and earth in the mouth. Amazingly sweet cherry for 50 year old wine, fine acidity. Just gorgeous.
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1/11/2016 - cardsandwine Likes this wine:
Lead off wine at our monthly wine group dinner. I was surprised by the gorgeous translucent hue of this 38 year old wine. On the nose it had a big earthy bouquet with a soft and balanced palate. With each sip the wine evolved a bit more and finished with elegance.
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7/26/2015 - yossarian.livez wrote: 92 Points
L.A.W. Tasting: Brunello, Barolo, Super Tuscan, and Bordeaux (LA Hutchinson Cocktail and Grill): Almost a bit skunky to start. Then the nose evolved in to a meaty/dried pelt. Palate started similarly with a cabbage note, but soon the fruit opened and it was a very nice. Beef stock, lively black cherry, sage, and menthol notes with a slight wood frame and a mineral undertow. Tannin basically resolved but still plenty of acid and fruit to age another 5-10 years.
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4/9/2015 - hkm520240 wrote: 95 Points
Aged Barolo and Barbaresco tasting (Imperial Treasure Shanghai Cuisine, Ngee Ann City): Aged Barolo and Barbaresco tasting: Francesco Rinaldi '45, '67 and Gaja Barbaresco '65, '71.
Tasted blind, first of 4 Barolo. It has surprisingly youthful appearance, dark ruby, bright and vibrant with some brownish rim.
Beautiful bouquet of red fruits, plum, red cherry interwoven with subtle tobacco, sweet leather, cedar and hints of vanillin oak. Fresh and elegant, amazingly the fruits is still holding and not drying up in the first hour.
Robust on entry, and yet smooth and mellow, exhibits plum, dried cherry, dried tobacco, earth, iron, mineral and dried spice. Displaying beautiful finesse with bright acidity backbone. Long lingering finish with touch of mineral and fine velvety tannins.
This bottle does not taste like a 45 years old wine and my guess is the youngest vintage of this bunch. Of course I was wrong. That said I enjoyed this wine very much.
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3/18/2015 - Sennma wrote: 91 Points
Textbook nose of Barolo..tar and roses. Still some life left, still some fruit. Dried leather and still some brisk tannins. One of those wines that makes you pause and think. Bottle was slow ox'd.
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3/15/2015 - eluebchow wrote: 92 Points
A very aromatic nose, with hints of dried earth, tobacco and florals; But the most surprising aspect to me was the density of the fruit on the palate; Loads of ripe, fleshy fruits with some mature sous-bois and spice notes as well; Still very alive for a wine its age
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3/15/2015 - acyso wrote: 90 Points
Dinner at The Bristol (Chicago, IL): (8 hours before dinner) Dried cork that took a bit of effort to extract. There's a good bit of earth and dirt on the nose, a hint of manure, and some ripe fruit elements. The palate is quite jammy (somehow) with plenty of fruit. This is a pretty big Barolo, even at almost 50 years old. The tannins are still present, and you can feel them quite prominently on the palate. Here's hoping that the bottle funk will blow off in the time before dinner. (Dinner) This now displays gorgeous ripe red fruit on the nose, with a few light high-toned elements. The palate has a good balance of the same ripe red fruit, earth, and animale. Fully resolved tannins, this is good to go now. I would suggest a half-day decant before consumption. This bottle did clean its act up quite nicely in those few hours.
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10/7/2014 - etyc wrote:
Had this side-side with the '61. Started with a funky nose. Blew off as it sat in the glass, to also review a more floral nose, though not as pretty as the '61... Palate-wise, still very much alive. Medium-weight; Tannins also well resolved. On this evening, I prefer the '61 though...
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3/4/2014 - Paul S wrote: flawed
DSC tries out Nuvo (Nuvo, Marina Square, Singapore): Twice now I have been disappointed with this wine. This bottle was not as badly flawed as the last one I had, but there was clearly a faint hint of cork taint on it. More's the pity, because it was actually the tastiest wine on the day. The nose had lots of tertiary notes - tomato stew and beef broth, plummy fruit aromas, some metallic mineral and lush, earthy, forest floor notes - almost truffle-like I thought. Promising, and barely showing any taint. Unfortunately, the palate showed some little tell-tale notes of damp, musty cardboard fading in and out of its dark fruited flavours of blackberries and black cherries on the attack. A real pity, because they threw off an otherwise very nice bottle. Unlike the last, fatally-flawed bottle, this still had plenty of complexity on it, with earthy, meaty inflections on the midpalate, some nice notes of black olives coming out after time, and a long, lingering finish with lots of spice, some black tea and a little smoky tail. There was still some chew on the tannins that made the back-palate feel very coarse, but place the TCA aside, and this would still have been a very nice wine, probably at the right place for drinking too.
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2/8/2014 - Burgundy Al wrote: 89 Points
Wines Tasted at HDH Auction (Tru - Chicago IL): Ripe fruit, surprisingly fresh. Very pleasant, but slightly one dimensional with just subtle spice or floral elements.
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2/8/2014 - acyso wrote: 90 Points
HDH auction tasting at Tru (Chicago, IL): Strangely fresh for such an old wine. Nose of leather, ripe red fruit. Quite refined and easily drinkable. A bit of tea on the palate as well. Relatively soft tannins.
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2/8/2014 - tooch wrote: 92 Points
HDH Auction (Tru - Chicago, IL): Nose was gorgeous. Lots of funky earth, tea, fallen leaves, and pomegranate. Palate had some edgy notes, high-toned red fruits, damp earth and florals. I liked this quite a bit, lots of charm and elegance.
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12/4/2013 - Paul S wrote: flawed
5 Decades of Aged Barolo with White Truffles (Absinthe, Boat Quay, Singapore): Unfortunately corked. Lost of fishy notes on the nose. The palate had a pleasant character with dark dark cherries and a nice bit of smoke and spice, and quite a good sense of structure too, but here too the fishiness came out, and the finish was clearly scalped. Sad.
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12/2/2013 - AtoZ wrote: 90 Points
Needed time. Dense. Tannic. Some sulfur after it sat. Really improved after 20 minutes.
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3/20/2013 - indiscriminate palate wrote: 89 Points
TTTG Blind (Piemonte) (Coventry, CT): Agree with Salil's note both that this was quite nice and that it was substantially worse than the wonderful previous bottle. Quite savory, just a dusting of tannin, but lively acidity. This bottle was on the wrong side of the hill. Drink up.
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3/20/2013 - salil wrote: 90 Points
Piedmont wines at Mike's (Coventry, CT): Not nearly as fine a showing as the last bottle I encountered, but this is still really good. Very savoury with mature red fruits, tobacco, spice and dried rose petals coming together on the nose and palate, and more herbal and earthy elements emerging with some more air. Still quite vibrant and wonderfully balanced, this is drinking wonderfully now.
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11/18/2012 - salil wrote: 93 Points
Very little to add to what indiscriminate palate said. A lovely, perfectly mature Barolo; smoky, tarry, floral and savoury with wonderful balance, finesse and length.
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11/18/2012 - indiscriminate palate wrote: 94 Points
Grilling with random wines (Coventry): Medium garnet with some browning. Fairly intense nose; red fruit, earth, dried flowers. Beautiful texture, medium-low but quite grippy and slightly chalky tannin, prominent acidity; cherry cola, orange zest, bit of meaty smokiness and Worcestershire sauce showing its age. Impressive length sour cherry finish. Beautiful, elegant wine that held up and improved with air.
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8/20/2012 - Flavito wrote: 92 Points
Beautiful and complex old Barolo, seems much younger than its age. Improved dramatically after a couple hours in the decanter.
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12/3/2011 - Papies wrote: flawed
Such a shame. The inconsistency of old italian continues
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10/17/2010 - Brsed wrote: 85 Points
I thought this bottle was over the hill. Fun to drink but only a bit of the fruit is left and only a shell is left.
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8/20/2009 - plitton wrote: 92 Points
Upon opening the structure was weak and there was too much caramelized sugar. Surprisingly, after 30 minutes of decanting, it pulled together and most of the bad experience had blown off. Left was rich, dark fruit with light tannins. Not spectacular but enjoyable and a unexpected treat.
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2/22/2009 - Serge Birbrair wrote:
Not much fruit left, but core is still there. The storage, according to the cork, wasn't perfect. I'd buy it again, but not at the current price.
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7/31/2007 - 60ouvrees wrote:
This wine was a revalation, particularly after a disappointing '64 Rinaldi Barolo tasted a month ago. Enormous complexity in the nose - the usual mature nebbiolo aromas as well as an intriguing cola note. Fruit is hanging in there but this has been mature for years and probably isn't getting any better. Still a very enjoyable wine and a steal at the price.
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5/20/2007 - 14frimaire wrote:
I opened this about 3-4 hrs before dinner. I couldn't get the cork out in one piece. In fact, the last bit fell into the bottle. So I decanted and filtered out the remaining bits with cheese cloth. The nose was beautiful -- rose petal, brick dust, a little tar -- but the palate was a little short. The aromatics alone made this worth the effort.
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9/19/2006 - trankin wrote: 89 Points
Zachys Icons of Italy Tasting (Zachys): Earthy, forest floor on the nose. A touch of funk as well. On the palate, this is a smooth, gentle wine. Round and elegant, with caramel, fruit, and cola. Holding together but definitely time to drink up based on this bottle. I wouldn't be surprised if there are bottles showing better than this, based on the condition of some of the wines tonight. I suspect this bottle would have been much better 5 years ago.
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