Bitter, short and unapproachable out of the gate. Opened a bit after an hour in the glass but still unenjoyable. Day two after a night of coravin, still short after two hours but opens up a bit more with traces of dark fruit, tar and roses. Still very short drying finish. Unlikely to buy again, given this is considered a solid vintage.
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Nesa er helt vidunderlig! Over i munn er den noe mer tight - helt i starten/på grensen av drikkevinduet sitt. Stram presis og kjølig Barolo med flott fruktkvalitet. Barsk finish med markante dog fine tanniner. Super value. 91-92p
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Popped and first glass put through vinturi. Great color typical of its age. Terrific nose, somewhat unique. Perfumed with tar and earth, moist forest. Really inviting. Gripping but well integrated tannins give way to licorice and tobacco. Touch of oddly enough, cuban cigar smoke. Spot on expression of nebbiolo. Totally ready but has the stuffing for a long life. Stays on palate well after the experience.
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Seems completely ready to go. No deterioration in color at all, in fact, looks like it could go for a good bit longer. Nose has saddle leather and soil. In the mouth,It is more forthcoming with cherries and other red berry fruits joining in. Tannins seem largely resolved. Touch of orange peel. I’d say this is about as good as it’s going to get. And that’s not bad. Seems very balanced between fruit and acidity, so should make a good foil to the right food. 5-11-16-8: 90/100.
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Accidentally grabbed the wrong bottle, so I was expecting a 2010 Lazzairasco. I was concerned that this was going to have face ripping tannins but, with an hour-ish decant, they were pretty well resolved and quite silky... at least in the context of Barolo. Pretty classic profile and structure, with the fruit skewing to the red side, highlighted by touches of blood orange and spice. It continued to open and improve over the course of a couple hours, so it seems that this should improve and is just entering its drinking window with a bunch of good years ahead of it. Crazy bargain at under $40.
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Day 2. This nose is a mix of dark and red. The dark being dominant and made up of tar, licorice, black cherry, earth. While the red is dried roses and a bit of sweet strawberry. The red is haunting behind the dark. With time in the glass and air the red almost takes over but more melds with the dark to create something really perfumed - grenadine or maraschino cherry? The palate enters dark with the tar and earth and then moves through the black cherry. There's a bit of the rose and strawberry before it moves into the finish. The mouthfeel is light and classic, almost no tannins and where there are are so fine grained that they more a part of the background texture than noticeable in themselves. Solid acid, good grip and quite silky. Finish has earth, tar, herbal and roses - crunchy with good acid. Nose - 5.5/6, Palate - 5/6, Finish - 4.5/6, Je ne Sais Quoi - 1/2 = 16/20.
Meget bra vin, men veldig stram og knytt i frukten som mye 13 er nå. Trengte mye luft og en god del temperatur, før den viste noe av hva den har i seg. Bør få ligge litt.
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An aromatic nose and a palate that shows orange pith on entry and is rich with red berries and florals. Tannins show up in force at the end, but don’t bother me.
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Tar, rose petal, sweet red berries, red cherries, and violets on the beautiful Barolo nose. Sneaky tannins, kicking in towards the finish. The palate has flavors of more red berries and cherries. Great finish. Wow, this is quite nice, especially for the price. Very young and clearly built to age, but it drinks surprisingly wel right now.
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Winebar [4 Whites, 6 Reds, & 5 *shared* Reds] from 07/27/18 (Vintage Wines Ltd., San Diego, CA): From 30-35 yr old vines grown in clay & limestone soils in Serralunga d’Alba's Lazzarito cru, an amphitheatre of which Santa Caterina is a SW facing lieu-dit monopoli @ 340-390 m altitude; Maceration (using only indigenous yeasts) in cement vats lasts 20-25 days, pumping over 3-4 times daily, ff'd by 3 years aging in 15-25 hl Slavonian oak botti. (Almost all barrels used are at least 5th passage; new barrels are introduced occasionally as needed.)
N: Vanilla, with notes of tar & undertones of roses?
P: Med body; NICE frt IMMEDIATELY met by puckerishly ASTRINGENT tannins which carry into & through the LONG, very, VERY slightly bitterswt finish which, given the INITIAL *level* of structure, QUITE surprised me that its HINTS of swtness would ULT be able to work their way through what had finally become a "routinely" tannic finish [for a young Barolo]. While the structure resolved WAY more than I would have expected, I'm guessing that it still NEEDS at least into its 10th yr, & IF the frt holds... 14.5% ABV; My (cautious) VG, but with *potential* for WAY more. 94 pts Vinous, and 17 (cask), 17, & 16.5/20 Jancis Robinson. [This vendor's $34.95 is $9 < the next lowest wine-searcher source.]
Note: 2 more experienced tasters split on the tannins/astringency of this, one CLEARLY seeing the light @ the end of the tunnel, the other not. Putting it all together, perhaps it's because the tannins are on the green rather than ripe side of the spectrum?
This being my first experience with Guido Porro and his Lazzarito parcel, I didn’t really know what to expect. However, I can say that this producer is now firmly on my radar. The Santa Caterina opened up with a surprisingly lifted and sharp profile on the nose, displaying fresh strawberry with perfumed florals, mint, and a burst of minerality; then slowly taking a turn toward a darker, richer and earthy expresion--crushed roses in dark soil comes to mind. On the palate, silky textures gave way to floral-laced black cherry, exotic spices, hints of cedar, leather and minerals with fine tannin slowly mounting on the senses. It finished long as it’s deceptively light tannins saturated the palate, leaving only inner floral tones and dried cherries to linger. This is a wine for the cellar that will likely flesh out over time and provide a massive amount of pleasure--but how long will that take?
Elegant fresh nose with strawberries, raspberries and lime notes. Initially the palate has a coolness but in the finish the acidity gets slightly harsh and takes over. This is a very nice wine but I would combine it with food.
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{winery visit} A stunner, and one that will soon be joining my cellar. Really love the energy here combined with plenty of layers of fruit, deep wells of acidity and boundless complexity. This begs for more time, or food, or both. My notes say I tasted this twice, I can not confirm nor deny this was spit. Lovely, incredible value, and loads of fun. HOLD. highly recommended+
10/26/2023 - Dury wrote: 88 Points
Bitter, short and unapproachable out of the gate. Opened a bit after an hour in the glass but still unenjoyable. Day two after a night of coravin, still short after two hours but opens up a bit more with traces of dark fruit, tar and roses. Still very short drying finish. Unlikely to buy again, given this is considered a solid vintage.
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8/19/2023 - td1836 Likes this wine: 92 Points
Starting to enter a good early drinking window. Tannins aren’t too harsh against the typcial profile of cherry, rose, and far.
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8/8/2023 - Bakerbd Likes this wine: 91 Points
Slight bricking, rose petals, earth, firm tannin, good value
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3/20/2023 - hajoha wrote: 91 Points
Nesa er helt vidunderlig!
Over i munn er den noe mer tight - helt i starten/på grensen av drikkevinduet sitt.
Stram presis og kjølig Barolo med flott fruktkvalitet.
Barsk finish med markante dog fine tanniner.
Super value. 91-92p
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6/10/2022 - jeanclaude Likes this wine: 92 Points
Popped and first glass put through vinturi. Great color typical of its age. Terrific nose, somewhat unique. Perfumed with tar and earth, moist forest. Really inviting. Gripping but well integrated tannins give way to licorice and tobacco. Touch of oddly enough, cuban cigar smoke. Spot on expression of nebbiolo. Totally ready but has the stuffing for a long life. Stays on palate well after the experience.
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6/1/2022 - MicklethePickle Likes this wine: 90 Points
Seems completely ready to go. No deterioration in color at all, in fact, looks like it could go for a good bit longer. Nose has saddle leather and soil. In the mouth,It is more forthcoming with cherries and other red berry fruits joining in. Tannins seem largely resolved. Touch of orange peel. I’d say this is about as good as it’s going to get. And that’s not bad. Seems very balanced between fruit and acidity, so should make a good foil to the right food. 5-11-16-8: 90/100.
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3/7/2021 - Seafoam Manor wrote: 92 Points
Accidentally grabbed the wrong bottle, so I was expecting a 2010 Lazzairasco. I was concerned that this was going to have face ripping tannins but, with an hour-ish decant, they were pretty well resolved and quite silky... at least in the context of Barolo. Pretty classic profile and structure, with the fruit skewing to the red side, highlighted by touches of blood orange and spice. It continued to open and improve over the course of a couple hours, so it seems that this should improve and is just entering its drinking window with a bunch of good years ahead of it. Crazy bargain at under $40.
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2/18/2021 - Seth Rosenberg Likes this wine: 92 Points
Day 2. This nose is a mix of dark and red. The dark being dominant and made up of tar, licorice, black cherry, earth. While the red is dried roses and a bit of sweet strawberry. The red is haunting behind the dark. With time in the glass and air the red almost takes over but more melds with the dark to create something really perfumed - grenadine or maraschino cherry? The palate enters dark with the tar and earth and then moves through the black cherry. There's a bit of the rose and strawberry before it moves into the finish. The mouthfeel is light and classic, almost no tannins and where there are are so fine grained that they more a part of the background texture than noticeable in themselves. Solid acid, good grip and quite silky. Finish has earth, tar, herbal and roses - crunchy with good acid. Nose - 5.5/6, Palate - 5/6, Finish - 4.5/6, Je ne Sais Quoi - 1/2 = 16/20.
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1/10/2021 - hajoha wrote:
Meget bra vin, men veldig stram og knytt i frukten som mye 13 er nå.
Trengte mye luft og en god del temperatur, før den viste noe av hva den har i seg.
Bør få ligge litt.
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9/11/2020 - Diane (LI) wrote:
An aromatic nose and a palate that shows orange pith on entry and is rich with red berries and florals. Tannins show up in force at the end, but don’t bother me.
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5/6/2020 - blank blank wrote:
Very good. Red fruit, juniper, some heat. Rich fruit, good acid, very fine tannin. Nice nebb!
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4/22/2020 - glou.sf Likes this wine: 94 Points
Tar, rose petal, sweet red berries, red cherries, and violets on the beautiful Barolo nose. Sneaky tannins, kicking in towards the finish. The palate has flavors of more red berries and cherries. Great finish. Wow, this is quite nice, especially for the price. Very young and clearly built to age, but it drinks surprisingly wel right now.
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7/13/2019 - mzimberg Likes this wine: 94 Points
Gorgeous. Waxy smooth red fruited with truffly bright porous smooth and very long. Amazing energy. Might just have to get more.
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7/28/2018 - srh Likes this wine:
Winebar [4 Whites, 6 Reds, & 5 *shared* Reds] from 07/27/18 (Vintage Wines Ltd., San Diego, CA): From 30-35 yr old vines grown in clay & limestone soils in Serralunga d’Alba's Lazzarito cru, an amphitheatre of which Santa Caterina is a SW facing lieu-dit monopoli @ 340-390 m altitude; Maceration (using only indigenous yeasts) in cement vats lasts 20-25 days, pumping over 3-4 times daily, ff'd by 3 years aging in 15-25 hl Slavonian oak botti. (Almost all barrels used are at least 5th passage; new barrels are introduced occasionally as needed.)
N: Vanilla, with notes of tar & undertones of roses?
P: Med body; NICE frt IMMEDIATELY met by puckerishly ASTRINGENT tannins which carry into & through the LONG, very, VERY slightly bitterswt finish which, given the INITIAL *level* of structure, QUITE surprised me that its HINTS of swtness would ULT be able to work their way through what had finally become a "routinely" tannic finish [for a young Barolo]. While the structure resolved WAY more than I would have expected, I'm guessing that it still NEEDS at least into its 10th yr, & IF the frt holds... 14.5% ABV; My (cautious) VG, but with *potential* for WAY more. 94 pts Vinous, and 17 (cask), 17, & 16.5/20 Jancis Robinson. [This vendor's $34.95 is $9 < the next lowest wine-searcher source.]
Note: 2 more experienced tasters split on the tannins/astringency of this, one CLEARLY seeing the light @ the end of the tunnel, the other not. Putting it all together, perhaps it's because the tannins are on the green rather than ripe side of the spectrum?
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6/2/2018 - Eric Guido Likes this wine: 95 Points
This being my first experience with Guido Porro and his Lazzarito parcel, I didn’t really know what to expect. However, I can say that this producer is now firmly on my radar. The Santa Caterina opened up with a surprisingly lifted and sharp profile on the nose, displaying fresh strawberry with perfumed florals, mint, and a burst of minerality; then slowly taking a turn toward a darker, richer and earthy expresion--crushed roses in dark soil comes to mind. On the palate, silky textures gave way to floral-laced black cherry, exotic spices, hints of cedar, leather and minerals with fine tannin slowly mounting on the senses. It finished long as it’s deceptively light tannins saturated the palate, leaving only inner floral tones and dried cherries to linger. This is a wine for the cellar that will likely flesh out over time and provide a massive amount of pleasure--but how long will that take?
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5/8/2018 - Ultimatewinekick_Andreas wrote: 91 Points
Elegant fresh nose with strawberries, raspberries and lime notes. Initially the palate has a coolness but in the finish the acidity gets slightly harsh and takes over. This is a very nice wine but I would combine it with food.
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4/29/2018 - aekenback wrote: 92 Points
Strawberry, roses, iron and menthol. Elegant and light, but with good intensity. Lovely wine, highly drinkable today.
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10/3/2017 - indiscriminate palate wrote:
Jancis Robinson 2013 Barolo Night (Tribeca Grill, NYC): Cherry and strong dill on the nose. Light, silky mouthfeel. Plentiful chewy tannins are potentially approachable now with enough air. [-]
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6/1/2017 - Tim Heaton Likes this wine:
{winery visit} A stunner, and one that will soon be joining my cellar. Really love the energy here combined with plenty of layers of fruit, deep wells of acidity and boundless complexity. This begs for more time, or food, or both. My notes say I tasted this twice, I can not confirm nor deny this was spit. Lovely, incredible value, and loads of fun. HOLD. highly recommended+
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