Bottle #10289 of total 14200 (0,72-liter) bottles. 14% alcohol.
Aged, pale and very translucent maroon color with a wide, colorless rim. The nose feels somewhat dull and quite meaty with aromas of cooked red fruits, some meaty tones, a little bit of wizened strawberries, light notes of dried dates, a meaty hint of terrine and a touch of tar. The wine feels evolved, textural and savory on the palate with a full body and aged flavors of wizened red fruits, some ferrous notes of blood, a little bit of wizened strawberry, light pruney tones, a sweet hint of raisiny dark fruit and a touch of meat terrine. The overall feel is still impressively structured, thanks to the high acidity and still rather assertive, prominent and moderately grippy tannins. The finish is long, aged and quite grippy with a complex aftertaste of wizened dark fruits and cooked strawberries, some ferrous notes of blood, light savory notes of meaty umami, a little bit of prunes, a hint of tar and an oxidative touch of beef jerky.
A very stern and muscular Produttori Riserva that is a bit more evolved than would be good for the wine, but still coming across as wonderfully complex and thoroughly enjoyable. In our Produttori Riserva vertical, this vintage seemed a bit more advanced than the best vintages we had, but even though the wine might be now taking its first steps downhill, it still is yet to fall apart completely. However, it doesn't feel like the wine is going anywhere from here but down, so if this bottle was indicative how this vintage of this Cru should be performing now, I heartily recommend to drink any remaining bottles sooner rather than later.
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double decanted in the AM, drunk over a couple hours that evening.
Iron, tar, darker nebbiolo fruit, decaying leaves, and violet as much as dried rose florals on the nose. This is muscular, meaty, savory wine where fruit and perfume play a supportive role. On the palate, it's dense and structured for a wine this age, while remaining very well balanced. On the palate, more of the same structured savory notes. Finishes long on the back end with more ferrous, earthy, and subtle balsamic notes. Among the '71 crus, this is a forceful, less subtle wine, but also the one that is likely holding on the best. Outstanding. 93
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This was in fabulous condition. A gorgeous, highly-perfumed nose of decaying rose, sweet earth, mint and sage. The palate is expressive, with all sorts of savoury nuance. It is driven by its tannic structure, but all elements are in perfect harmony. The finish really fans out and is super-long.
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Quite smoky and meaty to begin with but breathes up beautifully. There are decaying rose and black earth notes. It has a core of sweet raisins and burnt fig and is rich and full. It has plenty of tannic chew and fresh, minerally acidity. The wine's floral attributes really come to the fore as the last sip disappears.
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God fill, korka kom ut i to delar. Lufta vinen i flaske i 30 minutt (kanskje litt pyse? Vinen kom meir i glasset) for så helling i Riedel Vinum Bordeux, litt å litt i gongen. Raud, mørk raud kjerne og murstein mot ein vassen kant. Markante tonar av kirsebær, svisker, fjøs og jordlige aroma. Støv. Blautt anslag med mjuke tanninar, god frukt innover og fin lengde. Utruleg for integrert alle smakar og komponentar i vinen er. Ein del sediment på flaska så eg filtrerte siste glaset gjennom eit kaffefilter. Konsumert saman med rosmarin krydra indrefillet av lam, samt puré av selleri- og persillerot, smørsteikte aspargesbønner, poteter frå ovn og ein sjysaus med demi glace og litt fløte. Ein fin match synest eg da lammet ikkje er så smakskrafig. Denne vinen saman med reinsdyr/rype eller anna kraftig vilt trur eg ikkje haddde vore like heldig.
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1/19/2023 - WoodieBayArea wrote:
took to Vegas
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10/11/2022 - forceberry wrote: 88 Points
Bottle #10289 of total 14200 (0,72-liter) bottles. 14% alcohol.
Aged, pale and very translucent maroon color with a wide, colorless rim. The nose feels somewhat dull and quite meaty with aromas of cooked red fruits, some meaty tones, a little bit of wizened strawberries, light notes of dried dates, a meaty hint of terrine and a touch of tar. The wine feels evolved, textural and savory on the palate with a full body and aged flavors of wizened red fruits, some ferrous notes of blood, a little bit of wizened strawberry, light pruney tones, a sweet hint of raisiny dark fruit and a touch of meat terrine. The overall feel is still impressively structured, thanks to the high acidity and still rather assertive, prominent and moderately grippy tannins. The finish is long, aged and quite grippy with a complex aftertaste of wizened dark fruits and cooked strawberries, some ferrous notes of blood, light savory notes of meaty umami, a little bit of prunes, a hint of tar and an oxidative touch of beef jerky.
A very stern and muscular Produttori Riserva that is a bit more evolved than would be good for the wine, but still coming across as wonderfully complex and thoroughly enjoyable. In our Produttori Riserva vertical, this vintage seemed a bit more advanced than the best vintages we had, but even though the wine might be now taking its first steps downhill, it still is yet to fall apart completely. However, it doesn't feel like the wine is going anywhere from here but down, so if this bottle was indicative how this vintage of this Cru should be performing now, I heartily recommend to drink any remaining bottles sooner rather than later.
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1/22/2022 - cct wrote: 93 Points
double decanted in the AM, drunk over a couple hours that evening.
Iron, tar, darker nebbiolo fruit, decaying leaves, and violet as much as dried rose florals on the nose. This is muscular, meaty, savory wine where fruit and perfume play a supportive role. On the palate, it's dense and structured for a wine this age, while remaining very well balanced. On the palate, more of the same structured savory notes. Finishes long on the back end with more ferrous, earthy, and subtle balsamic notes. Among the '71 crus, this is a forceful, less subtle wine, but also the one that is likely holding on the best. Outstanding. 93
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12/9/2021 - kenv Likes this wine: 95 Points
White Truffle & 1971 Nebbiolo Dinner (Chez Goldberg, Greenwich Village, NYC): [Opened at noon and double-decanted at 3pm. Tasted around 8pm.] Dark nose of smoke, tar, and black fruit. Quite a bit richer than the 1971 Ovello with thick fruit and some tannins. Could easily go another 10 years.
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9/28/2021 - Jeremy Holmes wrote:
This was in fabulous condition. A gorgeous, highly-perfumed nose of decaying rose, sweet earth, mint and sage. The palate is expressive, with all sorts of savoury nuance. It is driven by its tannic structure, but all elements are in perfect harmony. The finish really fans out and is super-long.
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3/6/2019 - Jeremy Holmes wrote:
Quite smoky and meaty to begin with but breathes up beautifully. There are decaying rose and black earth notes. It has a core of sweet raisins and burnt fig and is rich and full. It has plenty of tannic chew and fresh, minerally acidity. The wine's floral attributes really come to the fore as the last sip disappears.
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2/15/2010 - KnutK wrote:
God fill, korka kom ut i to delar. Lufta vinen i flaske i 30 minutt (kanskje litt pyse? Vinen kom meir i glasset) for så helling i Riedel Vinum Bordeux, litt å litt i gongen. Raud, mørk raud kjerne og murstein mot ein vassen kant. Markante tonar av kirsebær, svisker, fjøs og jordlige aroma. Støv. Blautt anslag med mjuke tanninar, god frukt innover og fin lengde. Utruleg for integrert alle smakar og komponentar i vinen er. Ein del sediment på flaska så eg filtrerte siste glaset gjennom eit kaffefilter.
Konsumert saman med rosmarin krydra indrefillet av lam, samt puré av selleri- og persillerot, smørsteikte aspargesbønner, poteter frå ovn og ein sjysaus med demi glace og litt fløte. Ein fin match synest eg da lammet ikkje er så smakskrafig. Denne vinen saman med reinsdyr/rype eller anna kraftig vilt trur eg ikkje haddde vore like heldig.
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