What a great showing for this bottle. Red cap, cork in great shape. Garnet color, with a bit of orange bricking. The nose is mostly tertiary notes, with soil, earth, tea, yet displayed lively notes sour red cherries and rose petals. The nose kept getting better with time in the glass, becoming more and more fragrant as time went on. Soft and complex on the palate, with a persistent finish. An excellent bottle.
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Lovely showing from this grand old King at 59! Drank with friends at Mother Wolf and the wine was as good as I could have expected. Certainly the tannins were resolved, but there was still wonderful light red fruit that caressed your mouth. The bottle just went too fast. Wish I had more, but glad I drank it in all of its glory
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1964 Borgono Reserva Barolo, purchased at auction so proper storage is unknown. The cork and fill, bottom of neck, were typical for a 59 year old bottle. The wine was well past its prime. The color was clear and pink, sherry like. There was some apple in the nose and early. After decanting for two hours the flavor evolved and there was a hint of licorice and tar. It ended with an acid slap. This wine was balanced, barely drinkable and a big disappointment!
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Lovely when first opened with a core of red fruit, completely resolved tannins, and abundant floral notes. Light in structure and color. Just very pretty. But it faded over an hour or two, eventually becoming a shadow of its former glory.
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I have had other bottles from this same vintage, and this one was not quite as good, but it was still compelling for a 58 year old wine. It is hit or miss with Barolo this old, but worth taking a chance.
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The wine was clearly older and showing its age, but it was still enjoyable and actually seemed to improve as the evening passed. I have enjoyed other bottles from this same vintage and it is sort of hit or miss, but the hits are very good indeed.
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red capsule top (which I guess means not re-conditioned?)... anyway this was epic, decanted four hours and then drank over two, pale red with some bricking, on the pnp it was red fruit with a bit of funk, by the dinner pour, it had become a deeper red (slight darker too?), with great lift and a slight umami flavor... we agreed it tasted like a red fruit glaze your would have on a roast or ham and tasted like that glaze after roasting and melding with the meat... awesome
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LWS Barolo Through the Decades: Red Capsule. Double decanted two hours before serving. Transparent copper color. Saddle leather, roses, and cigar on the nose. Medium body, medium-to-medium-light tannins, medium-to-medium-plus acid. Dried red fruit, golden raisins, some grand marnier-like orange peal, and a hint of white chocolate. So elegant. Would love to just sip this in front of the fireplace in a cozy leather chair for hours. Easily WOTN.
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Pretty, floral nose with red berries, leather, and cherries. Nice acidity with flavors of tar, mushrooms, underwood, more red fruit, and cherries on the palate. Good finish. A perfectly aged, delicious bottle of Borgogno Barolo!
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Exciting, yet past it. Light brick in appearance, emerging brownish, sediments. Not much to say about aromas, fruit all gone. Drinkable for sure, still a very light tannic grip, No acidity. Earth and dust, raisin touch. Nørres aprilkalender #1"
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Wine Spectator 40th Anniversary; 10/21/2021-10/23/2021 (Marriott Marquis): Opened and decanted for close to 5 hours when we drank it which is often the key with these old Barolos. It was drinking very well. Tar and roses. Great acid. A nice food wine that expresses a certain elegance that's surprising with so many years.
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Goodbye Dinner for a Friend Moving to Willamette (Osteria Langhe - Chicago IL): Elegant and classic style with dried rose petal, dried red cherry, and subtle spice, all slightly behind an overall earthy character. Good weight, better length. Others enjoyed this more than I did tonight. Red top of capsule, which I'm told indicates it is not reconditioned.
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All the characteristics of a mature Barolo are present in this wine. Although almost 60 years old the wine is fresh and lively. Fruit is beautifully integrated while the texture still has structure and "grip". The colour clearly shows long age but is not materially faded. In an evening of great wines, many from Italy, this wine was the brightest star.
Audozed overnight, served non-blind. I've not had this in 16 years, and yet to taste it now, shows less evolution than one would think. Well, evolution since 16 years ago, not overall, obviously. There's still some tannic grip, good acidity, and a fully mature, medium body strewn with place/forest/soil notes, dried red berries, etc. Pleasant, and fun, though certainly not improving from here, so drink up. recommended
This was terrific — aromatic and vibrant. Light tawny color — like a century old old Boal. Decanted three hours before drinking and continues to evolve in the glass. Tasted this alongside the ‘61. Both were remarkable wines, but the 64 has considerably more life. A real treat.
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Red capsule (which means that it was not reconditioned). Bright garnet with an orange rim. Nose is quite perfumed, with dried red fruits, rose petals, tar and spice. Medium body, tannins fully integrated with a persistent finish. Excellent and in a fantastic shape for a 56 years old wine.
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While perfectly drinkable and enjoyable, the fruit has left the room and what remains is a light, slightly acidic, balsamic, tar and subtle black fruited wine. I think this is a remembrance of what it was at the height maybe 20 years ago. Enjoyable for what it is - a 66 year old wine.
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At this age it is ruby/brick in the center to amber/salmon/watery towards the edges. Nose of plums and some tar and balsamic notes. Had to make a short decant due to broken cork issues and considerable sediment (both expected). More tart cherry came out after 20-30 min of air and with the meal including seared wagyu tenderloin and truffle risotto in which it really shined as an ideal match. One of the better buys in the aged Barolo market to my mind.
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12 hours slow ox. Pale terracotta. Tar, roses, rubber, spice, confection, dark earth on the nose at 12 hours. On opening it was richer, darker, more like Christmas cake. Made me wonder if I should have simply popped and poured, not slow oxed (I didn’t taste at 7am). Essentially fully structurally resolved palate, high acid, very long. Pale red berries, along the lines of cranberry and pink grapefruit, very citrusy, baking spice, confection, feminine, but with some masculine, savoury elements, hoisin sauce and beef stock and herbal/medicinal elements on the finish. The length is really something. Lovely. But made me question slow ox with Borgogno, which experience has shown me is often good popped and poured?
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Truffles and Such with Barolo & Barbaresco (David's Place, Mpls): Light medium murky orange-maroon hue. Heavy flocculent sediment. PNP, drank a glass over 3 hours. This bottle was much like a bottle we enjoyed about a year ago. This was in perfect shape, and showing well immediately out of the gate, but like before - and so often, this just gradually blossomed into a true beauty. Brilliantly floral potpourri nose, saddle leather, very earthy with a little funk, perfumed red fruits, fine cocoa shavings, just a hint of vegetal aromas. The palate oozed saddle leather, floral, red fruits and lots of mixed dried herbs, just lovely with excellent length and balance. Great bottle 94(+?)pts.
Hards as nails for about 10 minutes out of the gate, but bursting with flavors and still some fruit. Big and bold compared to most old barolos. Great wine, less subtle than the 58. Perfect cork and fill on this bottle. Thought it might be too perfect and was a topped off library release. But upon further research, it had the red capsule(original) and not the black capsule(library)
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Friends who brought this know how to manage old barolo so I'm sure this was decanting for a number of hours and when it was poured it was already quite open and inviting. Some of that 'tack room' had blown off and it was in a quite nice place with more dried flowers and similar. Drinking well.
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Gripping again! Beautiful clarity with wonderful balance. Funk on the nose, with firm acid and notes of rose, sour cherry and raspberry. Outstanding length, though no layering.
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La Festa del Barolo Gala Dinner (The Pool in NYC): What I think of when I think of old barolo since this producer was our introduction to it. To me it reminds me a lot of a tack room. Saddle oil and leather and all of that. It's a wine for ppl who like their wines with age (i.e. we're pretty much all in the secondary and maybe even tertiary notes right now). Thankfully I do.
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Same btl as R&Rler at the same lunch. I largely agree with R&Rlers descriptors but found less appeal than he did. For me, the 64 was fine but too old for my liking. I would have loved to catch this Barollo at ages 20-30 yrs old, ideally. For me, the 55yr old Barolo, while still fun and interesting was looking in the rear view mirror. It showed up decanted but still, with a ton of cloudy sediment. Wonder how this would be if stood up for a week prior to a very gentle decant incorporating cheese cloth? The funk didn't wreck this wine but it was out on the edge a bit for my liking. Either or both more careful decanting or drinking this 10+ yrs earlier would yield a more compelling wine, for my palate.
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Post-Thanksgiving Lunch (Tilia, Mpls): Murky medium red color with modest maroonish tints. Splash double decanted; drank a glass over an hour. This was a great bottle, and like so many of these old Borgogno's, it needs air to really come to life. The nose was impressive from the start, but there was still a rather dramatic progression in glass. Earth, funk, leather, saddle, potpourri, rose hips, onion soup, brown sugar, and cherries on the nose. The beautifully perfumed nose is matched by an equally beguilling palate. Well integrated and silky,the palate is savory, floral, cherry fruit, onion broth, leather and polished sleek tannins. Loved it.
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Charleston V - the wooden anniversary; 11/6/2019-11/10/2019 (Charleston, SC (various locations)): Wine #4 in our blind. Also the 'give me' because this was clearly nebbiolo with age. Tea colored and tea leaves (those old school teas that are not the silly earl gray or whatever but more in the style of an oolong or similar). Sea grass. To be honest this felt a bit tired right now, but I couldn't tell if that was lacking a decant (amazing how they seem to wake up with air) or if it's true that this was getting along or if just a bottle variation.
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Piemonte (Barolo & Barbaresco) evening (at Eli Raban's home, Rehovot): pale garnet med aromas of dry cherries, acetone, tabasco, meaty notes, fully developed dry, high acidity, med- tannins, med abv, med- body, med- flavours intensity of dry cherries, acetone, meaty notes, med finish. drink now - not suitable for further ageing.
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A pale and delicate Barolo in the autumn of life. Lovely scents of rose, violet, orange peel, anise and leather and a long sweet finish. Really pretty and a pleasure to drink. Had this with a risotto alla Milanese and the saffron and butter were a good counterpoint to the light bodied Barolo which had fine acids for good balance. Very good.
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This one surprised me. My last red capsuled (original release) bottle was dead; bad cork, advanced and oxidized. This one had a gold capsule which I assumed was reconditioned, so my hopes were low. The cork seemed original; consistent with other 50 year old bottles I've opened. The wine was intact and wonderful. Decanted for sediment and air 3 hours before serving, this opened with strong porcini scents and flavors, leather, earth. Sweet dark fruit became evident with more time in the glass. With no mushrooms to serve, I found a perfect pairing with cassoulet.
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Wine Spectator newbies; 10/18/2018-10/20/2018 (Marriott Marquis): Have had a lot of luck with this old Barolos. This one is very fun. I am not entirely sure on the treatment, but wouldn't be surprised if it had been decanted in advance since the fruit was poking through. Still also some of that more tomato style wine. And a good character. Nicely aged which again was quite nice given all of the young wines from the weekend.
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Very light red with minimal browning. A touch of VA but mostly (incredible as it seems) red fruit and mint on the nose with a whiff of leather as well. Delicate body. Beautiful faded strawberry fruit retained its natural sweetness and persisted for 90 minutes after the bottle was opened. Terrific acidity, orange peel, lots of soil, virtually no tannin. It might not have the supremely complex old Nebbiolo nose that is so haunting and leaves you speechless, but the beauty on the palate cannot be denied. When 1964 Piemontese wines are in as good condition as this was, they can still perform amazingly well. A beauty that seduced and charmed us.
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Quite pale in coulour. The nose is fresh and complex with notes of smoke, game, chestnut, earth and something sweet and vinous. The palate is all umami goodness. It is ethereal and engaging with all sorts of sweet and savoury nuance. The finish is clean, dry and long.
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Amazingly well preserved. Very faint bricking, how can that be? Beautiful tobacco and red fruit. Structure is intact with medium acidity and fine rounded tannins. Great treat.
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In great condition. Dried fig and plum on the nose, surprisingly well balanced with the acidity backbone. Can still feel the tannin but all resolved. Finished with taste of black tea leaves, a bit on the short side, overall quite harmonious.
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transparent red-brown excellent tertiary nose with notes of old-saddle, truffles and hints of acetone and earth. medium bodied, excellent balance & harmony, fine structured, delicate complexity, soft integrated tannins, excellent fine acidity, ripe mature dry cherries flavours, tobacco leaves hints, delicate smoked prosciuto, excellent finish and long aftertaste. At peak, though can age 2-5 years more. A great indulging wine!
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Excellent example of a classic fully mature Barolo - nice colour and vivid colour. Sweetness combined with dried fruit, orange and a tiny bit of tar makes this highly enjoyable.
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Vibrant, almost youthful red color. Almost no fading. Kind of stunning at age 52. Smells of rose petals and hints of leather and iron. The palate is alive with tart cranberry fruit and a candied baking spice note that rides along with wisps of acid and dusty tannins. This wine is all about finesse and balance right now. It is totally sound, showing no signs of falling off and it drank well well over the course of two hours open. With bites of leftover cold Pepe's pizza the wine really sang. Very strong and blew away the '73 that was also on the table.
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WOTN. Surprise to all as 64 was technically the weakest vintage out of the 4 despite being younger. The condition was clearly better than the Italian purchases. Kudos to Rarewines.co! Color is deep pigeon blood with even a hint of dark purple, intense fruit and tertiary notes of tea, leather and dried pedals. The wine was structured and powerful, tho the finish was still shorter than what the concentration suggested
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nice aged brick color, opened for 5 hours, nose of flower and sweet cherry, smooth and soft tannin, candy fruit with adequate acidity, very good condition and very enjoyable, worth to wait for 50 years
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Maintained more of a red tinge to the color than the other 64s I've had, the brick red/brown only showed at the rim. A good 4hr decant brought this one into life with nice resolved tannins, tar, roses, leather, and some balancing acid and maybe just a hit of red fruit.
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This is a deep, masculine surly beast, 1 part ferrous the other part feral. There are notes of meat, iron, raisins, tar, leather and soot. It sweetens in the glass and has a lick of salt and some chestnut action. It is dense with chewy tannins and finishes very earthy.
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Bouteille tout à fait consommable (contrairement à la bouteille d’Oddero bue le même jour). L’évolution était cependant assez importante. La couleur assez claire. Le nez correct. En bouche, encore très typé Nebbiolo, pas de signe d’oxydation.
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very interesting nose - full of umami (mushroom flavopred soya sauce), later openes into cherries. taste: leather, earth. Still Alive. Very interesting experience.
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Very pale. Nose was a bit musty and bretty at first, but that blew off after a while and some overtones of brambles came through. Not much remaining fruit, but nice complexity with some earthiness and tar. Very enjoyable, although it seemed past its peak.
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Pale rose in color. Handle with care due to the sediment. Allow to stand then decant carefully or it will be cloudy. Aromas of roses, tar and roses on the palate. Mature notes but clean and pure. Delicious.
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Nose is gone by now, palate still has Barolo flavors, but all in all not enjoyable by now. Bought in Piedmont in 2010, I can only judge this specific bottle. 75.
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Alongside some other nice wines for the annual truffle dinner at Delfina. Younger, darker, and more robust than the 61 Mascarello alongside it. A very nice wine in the heart of its drinking zone.
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Barolo from Traditional Producers (Portland, OR): This is showing lots of great aromas. Ripe strawberries are complicated and complimented by chocolate, thyme, roses, and hibiscus. This is very engaging right from the start. Great minerality and acidity are evident immediately on tasting. Savory beef mingles with cranberries and roses lightly on top of the palate. Dusty tannins rise just barely above the flavors as the wine evolves. Then, the acid rises up, bringing more red fruit and flowers. Roses are persistent from beginning to end. I can not believe this wine is 50 years old. Some of the acidity and bright fruit flavors remind me of a young wine!
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The goal: Traditionally produced profound Barolo in classic vintages (My House (Portland, OR)): This smells like a Burgundy... very pretty and beautiful, showing spicy tart fruit. Impressive elegance on the aromatic profile. Soft, amazing palate. Beautiful acidity balance wonderfully elegant, delicious red fruits in a gorgeous way. The palate is very pure and soft. The red fruit is so intense it almost tastes like gummy bears. This is really a yummy wine. Beautifully soft finish. Really elegant with beautiful acidic tartness lingering on a vibrant finish. The wine still has tannins and tons of bright acid that linger a long time on the finish. The wine of the night.
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This was tart and short upon opening, it required 30 minutes to gain weight, flavor and aroma. It is a weak rose color, cloudy, with some yellow bricking throughout. Plenty of sediment, handle with care. It was delicious after the transformation showing roses, some tar and nice complexity, with a medium body. Highly recommended.
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Eclectic mix of wines with friends, from 1964 Barolo to 2002 Palmer (Strasbourg): At first I felt as if this was smelling of an old mahogany banister in a church, with some dust. But given some air, it developed into a lovely aged wine, with plenty of acidity and life. Although it was overshadowed by what came next, at least for my tastes, I tip my hat to this fine wine.
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Remarkable, bright cherry and forest floor after 50 years. Truffle notes unfolded as the bottle was drained as well. Got the cork out with the help of a Durand...almost flawless extraction. More than a little sediment (might have be best to let it settle in a decanter) and there was more than a touch of bricking, but the flavor was there. It was a honor to bring this to my parents 50th anniversary celebration.
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Still fresh with a bit of structure and tanins at the ripe old age of 50! lovely texture and taste of bright cherry. Drank with the Truffle menu at Maude with an 1980 Mouton. The mouton was better and the wine of the night.
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Due to the sediment, allow the bottle to stand a couple of hours before pouring. Avoid decanting. It isn't necessary. It opens up immediately in the glass. The cork split in two and crumbled. Most of the color in this wine has gone to sediment. It is rose color with brick. Not much aroma, but intense roses on the long palate. Lovely flavors with great length. A terrific bottle.
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Cloudy and pretty evolved In colour, at first slightly strange nose with cooked fruit, pruney. With time balsamic notes, herbs, tar, and hints of shoe polish took over. Still quite lively fruit, great freshness, almost tart, good length. A great bottle.
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Reconditioned perhaps? Cork and wine color suggest maybe. Opened and double decanted four hours prior and followed over another three. Expected evolution that never occurred. Vibrant fruit but with a dominant prune flavor. A jarring acidic shrill in the mid palate was provocative at first, offering a wave of flavors in the finish. Ultimately though this was imbalanced and fatiguing. Instructive but not sufficiently enjoyable. Everyone else liked this more than me.
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Amazing wine, best bottle I have tried in perhaps a year. Incredible "youth" to it, still a medium brick red colour with a perfumed nose of tar, rose petals, and cedar. Medium on the finish and with nice tannins that seemed about just right. It was a big hit at the table. As improbable as it seems, I think this wine is actually peaking right now at 50 years. One of the reasons my score might be so much higher (and comments much more positive) than most other reviews is that we drank from a bottle that was impeccable condition; both the cork and labels were in very good shape. Tasted at very reputable NYC restaurant.
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Golden amber colour without any debris. Smells relatively nice with hints of forest underbrush, broth and hints of burnt rubber. Tastes quite good, actually. Moderatey powerful palate with balanced residual tannins and flowers in harmony. Nice wine!
50+5+10+14+6 (85p)
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Barolos ( and few more) (Chris's): While this stood out as the 64, it was mostly because it was so different from the other wines. This was a recent purchase from Chambers. I assume it is a recent release and probably topped off at some point just based on the color. Purple/ruby in color. The nose has barnyard, dark cherries, macerated cherries and spice. Nice texture. Lush cherries. Firm tannins. Long finish. A nice treat. Thanks Chris.
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very similar to the 55 but felt much younger, mineral notes were more pronounced. However, my attention was distracted by the 67 bottle which was near perfection.
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Decanted for two hours before serving and then enjoyed over the course of four hours. Ruby in the glass with slight browning at the edge. The initial bouquet is of rose petals, fading tar, and dried cherries. Throughout the evening this progressed to a savory, smokey, and gamey bouquet. The entire time the wine had an expansive palate of tart, creamy red fruit. A long finish rounds out this beautiful wine, which is far more impressive than the 1958 I had two months ago. HIGHLY RECOMMENDED.
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I poured the bottle into a decanter and left it on my kitchen counter. Came back out to the kitchen a hour later and the whole area just smelled of dried rose petals. Gorgeous! I let it sit in the decanter from 4pm-7pm and poured it back in the bottle for dinner.
Served around 9pm. The nose didn't have the heavy floral smell but it picked up a meatiness to it with fading tar. The palate was far more expansive than when I first bottled it back up. The palate was broad with fullness of flavor with plenty of tannic backbone and acid. Still a touch youthful as the wine kept growing as more and more depth became apparent.
Very nice. If you open one, I highly recommend giving it plenty of air.
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Kirsebær, røyk, asfalt, rose og et lite hint av appelsinskall. Snerper faktisk brukbart, men tanninene er finkornet. Flaska er høy grad i live. Lang ettersmak.
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Capsule was corroded. Cork was fully saturated and crumbled when I tried to pull it, but the seal was quite good. Once the bottle was open, a wonderful old Nebbiolo aroma wafted out. Loads of tobacco, smoke, leather, iron and tar. Sweet red berry fruit - faded but still there. Heavy bricking. Almost no sediment. A very nice bottle. probably better 5 years ago (how often does a Nebhead say that?), so the drinking window for this wine is probably optimistic. If you have one, drink up.
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Leo's Blind Tasting Group - July '13 edition (Cookshop, NY): A lovely scent of leather, earth, dried flowers and gentle red fruits, and a very polished, gentle palate presence. This comes across fully mature, very savoury with the fruit and developed earthy/leathery elements all coming together quite seamlessly on the palate, and it's wonderful with the roast chicken.
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The cork was completely saturated and literally started bubbling when I tried to open it with an ah so. Major FAIL for Chambers St. Wines, which sold me this obviously undrinkable bottle for $150.
EDIT: The store tracked down the Wine Berserkers discussion thread where I was asking the community how to proceed and preemptively offered full store credit. I still think due diligence could have prevented this because the capsule was covered in brown gunk. But Chambers certainly deserves kudos for offering compensation on what was, after all, a nearly 50 year old wine, and I'll be happy to continue shopping there in the future.
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Red berries on the nose that's at first a bit more mute. Earthy tones, smoke, rooibos and liquorice. Medium bodied and meaty palate with refreshing acidity and the tannins still pleasently evident. Smoke, dusty earth and graphite. Minerally texture towards the lengthy finish. In really good shape. Balanced effort. Altogether very nice.
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Decanted for 1 hour, this barolo was showing lovely tar and rose hip aromas on the nose. Slightly cloudy, the color was a tawny brown with a medium intensity. Surprisingly, this riserva still had decent tannin structure with red fruits on the attack and middle , specifically wild strawberries and a touch of cranberry. The finish was about 45 seconds, with lingering tobacco, leather, and raisinous notes on the end. Delicious.
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Definitely just past its peak, but hanging in there quite nicely. So fragrant, like a perfectly-aged Burgundy. We should have decanted, since the folks who tried the bottle toward the end got a good dose of sediment.
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Brilliant nose of rose petals, forest floor and light tar notes. Penetrating, forest leaves and flowers that opened over the 2 hours we drank this wine. If this wine is going over any hill, I'm following it. The color is a limpid reddish brown color with clear edges. Light to medium body on the palate, very slightly spiky acid on the palate that's still quite nice, but the nose is amazing. Note that this isn't a reissued, recently topped up version - this has been in the bottle since '64.
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Perfectly mature and alive and kicking. Pale rose color, still with tannins and acid for structure, with good length and all the classic rose and tar you could ask for. Perfectly classical Barolo in perfect condition.
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The color was sepia toned, with a lot of brown to the red wine. It was kind of cloudy, thick-looking (but not thick-feeling). The nose is where you really can tell the age, with that old wine smell. There is a big chunk of wild mushrooms/fungus in there, kind of a deep forest floor smell. On the palate there are bright dried cranberries (unsweetened), moving into a big hit of rhubarb and tart red cherries, ending with a lingering sense of herbs on the finish. There are still tons of tannins, with big acid getting the juices running. The flavors are very lively and intricate, and it really doesn’t taste as aged as the nose led us to believe. For me, this was a wine to sip without food, so we could examine and think about it.
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Wine Evening chez Shannon and Dave: Very nice. Cloudy orange, rusty red with nose of orange rind, truffles, and earth. Showed nice red fruit and leather. Solid wine for being over 40 years old. In perfect drinking window right now.
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Piedmont Dinner with wines (home): Cloudy orange in color; A pristine bottle of this wine - a library release not re-bottled. There was still some fruit but it had more truffle and earth notes. [Gently decanted one hour with good results]
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Along with the Pepe we drank this winner. It was my 5th bottle and again it performed. And again: it needs a lot of air!! double decanted 6 hours prior to tasting.
Those beautiful tertiar aroma's are so great.... the colour clearly shows the age, as does the nose. And you need to like older stuff, but when you do, this is a real treat. the nose kept evolving for hours by the way.
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Decanted off of the sediment. Light brown orange color, that actually added depth as the wine evolved. Madierized nose of mushrooms, spice, dried flowers, light berries and some orange rind. The palate had a lot of delicacy and finesse, with a short finish. The wine actually hung together over the course of an hour, and was going strong when we finished it off.
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VinoCellar.com 4th Anniversary Celebration (Wineries and John Ash Restaurant, Santa Rosa, CA): Tasted at the John Ash Restaurant as part of the VinoCellar.com 4th Annual Celebration. Slightly cloudy garnet in color; an original release fom Borgogno. Very medium weight; there was some very faint raspberry fruit along with a toasted cherry character and a bit of mushroom in the middle. Spicy finish. Served with a ravioli and mushroom sauce which completely enhanced the wine.
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A post Holiday dinner with coworkers (nyc): Just poped and poured this open with a striking nose of smoky olives before revealing a more classic array of nettles, modeling glue, slightly smoky, slightly meaty, lots of old spicy wood, some match stick, soy, dried beef, and almond nougat. In the mouth this is very resolved with still a really nice core of very strawberry fruit, some sweet maderization and very citrussy, orangey acidity. This smoothes out remarkable with the sweetness of fruit popping after about 2 hours, very bright and refreshing with slightly darker berry fruit laced with tar. A bit simple in the mouth compared to other bottles but still wonderful.
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Piemonte Wines with Futronic, BAWE and Vinocellar (The Restaurant at Wente Vineyards, Livermore, CA): Delicate nose of tart red berries, with a slightly medicinal note intruding. On the palate sweet strawberry, raspberry and cherry with hints of roses and some funk. Finishing again slightly medicinal. If this bottle is representative, I'd recommend drinking relatively quickly after opening as it became a bit spicy and strange as it sat in the glass. Heavy sediment in the bottle. Very good.
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which had an intense note of spicy porcini at first which led to notes of caramel, sassafras, some roasty meatiness, and a deep note of campfire before turning darker with deep prune and plum elements. Nice bottle sweetness at first, lean midpalate, bit of caramel, some well integrated tannin, black spices, fading sour plums, becomes more high toned and spicy. When I returned to this later in the evening it had rounded out very nicely with integrated structure and a gentle roundness, more depth and clarity in the mouth. Very nice showing
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I opned the bottle at 3 pm and poured a shoulder glass. I was surprised that the wine smelled quite nice from the start. I tasted good too. quite a bit of fruit. still... the wine was apparantly over his top. I let it stand for 5 hours and I served it.
It has a terra corra color, with a beautiful bright rim. It is not quite clear, but what wouldyou expect from a wine from a year in which one couldn't imagine a man on the moon!!
It smells powerful. obvious an old Barolo. autumn forest, blood, earth, wet stones, but also a nice amount of fruit and also some sweet fruit like strawberries. very attractive nose. seductive even. raspberrie blackberrie and some madeire tones.
It tastes great!! 42 years old and still going strong. Not the most powerfull of wines, but still a great amount of fruit and acidity. along with the sweetness (madeirazation) it drinks beautifully. quite an experience. Raspberry, forest fruits, cherry, earth, sweet candy, and some nice herbal notes make it a great wine. be careful though with oxygen.. I sipped of the first glass for half an hour and at the end it began to fade... a fresh poor from the bottle was clearly a refreshment.
The real power that it once had is gone.. the finesse remains and so does the balance. the combination of fruit, sweetness and acisity and even some tannins (not dry!) make it a great wine and a great experience....
and the points? difficult... somewhe in the 91-93 range.. and because its 42 years old: let take the highest. so 93!
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Nebbiolo Wine Dinner at Chateau VinoMe: I bought this for $70 last year along with some other 1960 era Baroli. This was better than the 1967 Borgogno Barolo or 1961 Franco Fiorina Barolo that I have had. A clear light rose color with moderate sediment when I decanted it. Notes of mushroom and plum in this 41 year old wine. Surprisingly good fruit and acidity with decent structure in this wine although it was past its prime. I really enjoyed this wine. 90-91 points.
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Pale orange/brown colour to clear rim. Aromas of mushrooms, earth, cherry, plum. Medium bodied. Completely integrated tannins, with nice notes of bing cherry, earth, candied orange peel. Short finish, 15s.
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Along with the '90 Sassicaia, this was the highlight of the evening for me. Not nearly as smoky or dried out as the '61 I tried a couple weeks ago. In amazing condition, with subtle ripples of fruit amidst the forest floor profile. A knockout pairing with Lady WM's Mushroom Soup.
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1/27/2024 - Sean Tay wrote: flawed
Flawed.
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12/28/2023 - Warren23 wrote:
Dinner w/Tim and Mary - stunning! Easily the wine of the night. The best 1964 Borgogno I have had, so obviously great storage conditions. 2nd bottle.
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12/13/2023 - jfpwine Likes this wine: 93 Points
What a great showing for this bottle. Red cap, cork in great shape. Garnet color, with a bit of orange bricking. The nose is mostly tertiary notes, with soil, earth, tea, yet displayed lively notes sour red cherries and rose petals. The nose kept getting better with time in the glass, becoming more and more fragrant as time went on. Soft and complex on the palate, with a persistent finish. An excellent bottle.
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12/8/2023 - Zunga Likes this wine: 92 Points
Lovely showing from this grand old King at 59! Drank with friends at Mother Wolf and the wine was as good as I could have expected. Certainly the tannins were resolved, but there was still wonderful light red fruit that caressed your mouth. The bottle just went too fast. Wish I had more, but glad I drank it in all of its glory
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11/6/2023 - Volnay66 wrote: flawed
Such a shame
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6/11/2023 - Floyd77 Likes this wine: 96 Points
Incredible showing for this wine — near perfection — even better than the bottle I tasted late last year. Decanted two hours before drinking.
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5/30/2023 - Echovineyards wrote: 82 Points
1964 Borgono Reserva Barolo, purchased at auction so proper storage is unknown. The cork and fill, bottom of neck, were typical for a 59 year old bottle. The wine was well past its prime. The color was clear and pink, sherry like. There was some apple in the nose and early. After decanting for two hours the flavor evolved and there was a hint of licorice and tar. It ended with an acid slap. This wine was balanced, barely drinkable and a big disappointment!
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12/4/2022 - malbrecht wrote: 92 Points
Lovely when first opened with a core of red fruit, completely resolved tannins, and abundant floral notes. Light in structure and color. Just very pretty. But it faded over an hour or two, eventually becoming a shadow of its former glory.
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10/30/2022 - StainedGlass Likes this wine: 91 Points
I have had other bottles from this same vintage, and this one was not quite as good, but it was still compelling for a 58 year old wine. It is hit or miss with Barolo this old, but worth taking a chance.
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10/30/2022 - StainedGlass wrote: 90 Points
The wine was clearly older and showing its age, but it was still enjoyable and actually seemed to improve as the evening passed. I have enjoyed other bottles from this same vintage and it is sort of hit or miss, but the hits are very good indeed.
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8/4/2022 - TheFoodieTraveler wrote: 86 Points
Had a hint of fruit but mostly on fumes.
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6/30/2022 - WoodieBayArea wrote: 94 Points
red capsule top (which I guess means not re-conditioned?)... anyway this was epic, decanted four hours and then drank over two, pale red with some bricking, on the pnp it was red fruit with a bit of funk, by the dinner pour, it had become a deeper red (slight darker too?), with great lift and a slight umami flavor... we agreed it tasted like a red fruit glaze your would have on a roast or ham and tasted like that glaze after roasting and melding with the meat... awesome
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6/14/2022 - timothynbond Likes this wine: 96 Points
LWS Barolo Through the Decades: Red Capsule. Double decanted two hours before serving. Transparent copper color. Saddle leather, roses, and cigar on the nose. Medium body, medium-to-medium-light tannins, medium-to-medium-plus acid. Dried red fruit, golden raisins, some grand marnier-like orange peal, and a hint of white chocolate. So elegant. Would love to just sip this in front of the fireplace in a cozy leather chair for hours. Easily WOTN.
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5/14/2022 - glou.sf Likes this wine: 93 Points
Pretty, floral nose with red berries, leather, and cherries. Nice acidity with flavors of tar, mushrooms, underwood, more red fruit, and cherries on the palate. Good finish. A perfectly aged, delicious bottle of Borgogno Barolo!
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4/10/2022 - JensAgo Likes this wine: 85 Points
Exciting, yet past it. Light brick in appearance, emerging brownish, sediments. Not much to say about aromas, fruit all gone. Drinkable for sure, still a very light tannic grip, No acidity. Earth and dust, raisin touch. Nørres aprilkalender #1"
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3/12/2022 - jwalkuro Likes this wine: 94 Points
Medium brickish amber color with rim variation.
Rose petal, forest floor, earthy.
You can't judge the wine as spoiled by the color.
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12/24/2021 - agumpert wrote:
Amazing cherry and forest floor. Dinner with Pete at peppones…👍
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12/18/2021 - enthusiastic_amateur Likes this wine: 96 Points
Extraordinary wine! Excellent depth, good fruit on the palate, well balanced. A favorite of the lineup
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10/23/2021 - MC2 Wines Likes this wine:
Wine Spectator 40th Anniversary; 10/21/2021-10/23/2021 (Marriott Marquis): Opened and decanted for close to 5 hours when we drank it which is often the key with these old Barolos. It was drinking very well. Tar and roses. Great acid. A nice food wine that expresses a certain elegance that's surprising with so many years.
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8/1/2021 - paulst Likes this wine: 95 Points
Light brickish brown; damp basement with a hint of must; earthy sweet cherry-raisin; fully integrated; smooth long sweet earthy finish.
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5/7/2021 - Burgundy Al wrote: 90 Points
Goodbye Dinner for a Friend Moving to Willamette (Osteria Langhe - Chicago IL): Elegant and classic style with dried rose petal, dried red cherry, and subtle spice, all slightly behind an overall earthy character. Good weight, better length. Others enjoyed this more than I did tonight. Red top of capsule, which I'm told indicates it is not reconditioned.
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4/24/2021 - AsiaTraveller88 Likes this wine: 95 Points
All the characteristics of a mature Barolo are present in this wine. Although almost 60 years old the wine is fresh and lively. Fruit is beautifully integrated while the texture still has structure and "grip". The colour clearly shows long age but is not materially faded. In an evening of great wines, many from Italy, this wine was the brightest star.
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3/23/2021 - Tim Heaton Likes this wine:
Audozed overnight, served non-blind. I've not had this in 16 years, and yet to taste it now, shows less evolution than one would think. Well, evolution since 16 years ago, not overall, obviously. There's still some tannic grip, good acidity, and a fully mature, medium body strewn with place/forest/soil notes, dried red berries, etc. Pleasant, and fun, though certainly not improving from here, so drink up. recommended
http://www.italianwine.blog
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12/30/2020 - Floyd77 Likes this wine: 93 Points
This was terrific — aromatic and vibrant. Light tawny color — like a century old old Boal. Decanted three hours before drinking and continues to evolve in the glass. Tasted this alongside the ‘61. Both were remarkable wines, but the 64 has considerably more life. A real treat.
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12/13/2020 - jfpwine Likes this wine: 92 Points
Red capsule (which means that it was not reconditioned). Bright garnet with an orange rim. Nose is quite perfumed, with dried red fruits, rose petals, tar and spice. Medium body, tannins fully integrated with a persistent finish. Excellent and in a fantastic shape for a 56 years old wine.
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12/5/2020 - Steve Brickley wrote: 90 Points
While perfectly drinkable and enjoyable, the fruit has left the room and what remains is a light, slightly acidic, balsamic, tar and subtle black fruited wine. I think this is a remembrance of what it was at the height maybe 20 years ago. Enjoyable for what it is - a 66 year old wine.
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10/24/2020 - portman63 Likes this wine: 93 Points
At this age it is ruby/brick in the center to amber/salmon/watery towards the edges. Nose of plums and some tar and balsamic notes. Had to make a short decant due to broken cork issues and considerable sediment (both expected). More tart cherry came out after 20-30 min of air and with the meal including seared wagyu tenderloin and truffle risotto in which it really shined as an ideal match. One of the better buys in the aged Barolo market to my mind.
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10/9/2020 - Pancreatitis wrote:
12 hours slow ox.
Pale terracotta.
Tar, roses, rubber, spice, confection, dark earth on the nose at 12 hours. On opening it was richer, darker, more like Christmas cake. Made me wonder if I should have simply popped and poured, not slow oxed (I didn’t taste at 7am).
Essentially fully structurally resolved palate, high acid, very long. Pale red berries, along the lines of cranberry and pink grapefruit, very citrusy, baking spice, confection, feminine, but with some masculine, savoury elements, hoisin sauce and beef stock and herbal/medicinal elements on the finish. The length is really something. Lovely. But made me question slow ox with Borgogno, which experience has shown me is often good popped and poured?
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10/8/2020 - rocknroller wrote: 94 Points
Truffles and Such with Barolo & Barbaresco (David's Place, Mpls): Light medium murky orange-maroon hue. Heavy flocculent sediment. PNP, drank a glass over 3 hours. This bottle was much like a bottle we enjoyed about a year ago. This was in perfect shape, and showing well immediately out of the gate, but like before - and so often, this just gradually blossomed into a true beauty. Brilliantly floral potpourri nose, saddle leather, very earthy with a little funk, perfumed red fruits, fine cocoa shavings, just a hint of vegetal aromas. The palate oozed saddle leather, floral, red fruits and lots of mixed dried herbs, just lovely with excellent length and balance. Great bottle 94(+?)pts.
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8/22/2020 - Jd6725 Likes this wine: 95 Points
Hards as nails for about 10 minutes out of the gate, but bursting with flavors and still some fruit. Big and bold compared to most old barolos. Great wine, less subtle than the 58. Perfect cork and fill on this bottle. Thought it might be too perfect and was a topped off library release. But upon further research, it had the red capsule(original) and not the black capsule(library)
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8/21/2020 - MC2 Wines Likes this wine:
Friends who brought this know how to manage old barolo so I'm sure this was decanting for a number of hours and when it was poured it was already quite open and inviting. Some of that 'tack room' had blown off and it was in a quite nice place with more dried flowers and similar. Drinking well.
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7/25/2020 - Warren23 wrote: 91 Points
Gripping again! Beautiful clarity with wonderful balance. Funk on the nose, with firm acid and notes of rose, sour cherry and raspberry. Outstanding length, though no layering.
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5/22/2020 - fcxj wrote: 86 Points
Really saline if you're into that. Palate improves a bit, some sour raspberry notes.
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1/31/2020 - MC2 Wines Likes this wine:
La Festa del Barolo Gala Dinner (The Pool in NYC): What I think of when I think of old barolo since this producer was our introduction to it. To me it reminds me a lot of a tack room. Saddle oil and leather and all of that. It's a wine for ppl who like their wines with age (i.e. we're pretty much all in the secondary and maybe even tertiary notes right now). Thankfully I do.
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11/29/2019 - chablis28 wrote: 91 Points
Same btl as R&Rler at the same lunch. I largely agree with R&Rlers descriptors but found less appeal than he did. For me, the 64 was fine but too old for my liking. I would have loved to catch this Barollo at ages 20-30 yrs old, ideally. For me, the 55yr old Barolo, while still fun and interesting was looking in the rear view mirror. It showed up decanted but still, with a ton of cloudy sediment. Wonder how this would be if stood up for a week prior to a very gentle decant incorporating cheese cloth? The funk didn't wreck this wine but it was out on the edge a bit for my liking. Either or both more careful decanting or drinking this 10+ yrs earlier would yield a more compelling wine, for my palate.
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11/29/2019 - rocknroller wrote: 95 Points
Post-Thanksgiving Lunch (Tilia, Mpls): Murky medium red color with modest maroonish tints. Splash double decanted; drank a glass over an hour. This was a great bottle, and like so many of these old Borgogno's, it needs air to really come to life. The nose was impressive from the start, but there was still a rather dramatic progression in glass. Earth, funk, leather, saddle, potpourri, rose hips, onion soup, brown sugar, and cherries on the nose. The beautifully perfumed nose is matched by an equally beguilling palate. Well integrated and silky,the palate is savory, floral, cherry fruit, onion broth, leather and polished sleek tannins. Loved it.
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11/21/2019 - StainedGlass Likes this wine: 95 Points
I was worried about condition, but this wine was delicious. Cloudy red color with dried cherry, leather, sandalwood and tea leaves and lovely tannins.
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11/10/2019 - MC2 Wines wrote:
Charleston V - the wooden anniversary; 11/6/2019-11/10/2019 (Charleston, SC (various locations)): Wine #4 in our blind. Also the 'give me' because this was clearly nebbiolo with age. Tea colored and tea leaves (those old school teas that are not the silly earl gray or whatever but more in the style of an oolong or similar). Sea grass. To be honest this felt a bit tired right now, but I couldn't tell if that was lacking a decant (amazing how they seem to wake up with air) or if it's true that this was getting along or if just a bottle variation.
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11/10/2019 - S1 Likes this wine:
Charleston Offlineorama V; 11/7/2019-11/10/2019 (The Holy City): (blind) Cherry, soy, orange, saddle leather…in other words, old Barolo in a good place.
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10/3/2019 - paulst Likes this wine: 95 Points
Light earthy nose with sweet cheery; light earthy red with brown hue; mature; sweet and plump; perfectly balanced with melted tannin.
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9/27/2019 - sharonandroland wrote: 95 Points
Pio Cesare vs Borgogno tasting 58 to 74
3/12
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6/16/2019 - Boone's Farm Likes this wine: 93 Points
See Note on 64 Cappellano it is included. Please note this was the original release.
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3/3/2019 - Yagil wrote: 90 Points
Piemonte (Barolo & Barbaresco) evening (at Eli Raban's home, Rehovot): pale garnet
med aromas of dry cherries, acetone, tabasco, meaty notes,
fully developed
dry, high acidity, med- tannins, med abv, med- body, med- flavours intensity of dry cherries, acetone, meaty notes, med finish.
drink now - not suitable for further ageing.
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1/5/2019 - Warren23 wrote: 91 Points
Wonderful. Great verve for a 54 year old Barolo. Notes of tobacco, cinnamon spice and a sweet note of blueberry.
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12/31/2018 - acidqueen wrote: 90 Points
A pale and delicate Barolo in the autumn of life. Lovely scents of rose, violet, orange peel, anise and leather and a long sweet finish. Really pretty and a pleasure to drink. Had this with a risotto alla Milanese and the saffron and butter were a good counterpoint to the light bodied Barolo which had fine acids for good balance. Very good.
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12/31/2018 - WST Likes this wine: 92 Points
This one surprised me. My last red capsuled (original release) bottle was dead; bad cork, advanced and oxidized.
This one had a gold capsule which I assumed was reconditioned, so my hopes were low. The cork seemed original; consistent with other 50 year old bottles I've opened.
The wine was intact and wonderful. Decanted for sediment and air 3 hours before serving, this opened with strong porcini scents and flavors, leather, earth. Sweet dark fruit became evident with more time in the glass. With no mushrooms to serve, I found a perfect pairing with cassoulet.
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12/19/2018 - tcarter wrote:
Borgogno & Truffles Dinner (Marc's House): Corked! :(
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10/20/2018 - MC2 Wines wrote:
Wine Spectator newbies; 10/18/2018-10/20/2018 (Marriott Marquis): Have had a lot of luck with this old Barolos. This one is very fun. I am not entirely sure on the treatment, but wouldn't be surprised if it had been decanted in advance since the fruit was poking through. Still also some of that more tomato style wine. And a good character. Nicely aged which again was quite nice given all of the young wines from the weekend.
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9/12/2018 - Lipsman wrote: flawed
Opened two bottles, both spoiled, oxidized, with mushy rotten corks.
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6/13/2018 - drwine2001 wrote:
Very light red with minimal browning. A touch of VA but mostly (incredible as it seems) red fruit and mint on the nose with a whiff of leather as well. Delicate body. Beautiful faded strawberry fruit retained its natural sweetness and persisted for 90 minutes after the bottle was opened. Terrific acidity, orange peel, lots of soil, virtually no tannin. It might not have the supremely complex old Nebbiolo nose that is so haunting and leaves you speechless, but the beauty on the palate cannot be denied. When 1964 Piemontese wines are in as good condition as this was, they can still perform amazingly well. A beauty that seduced and charmed us.
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4/28/2018 - Krassens Likes this wine: 90 Points
At vertical tasting of Borgogno Barolo Riserva 1937-1971.
E: Thin, light, brownish, like vapid Coke.
N: Deep umami, mushrooms, hint of black tea.
P: Still bity tannins, meat, umami, impressive length, dense fruit (cherries, plums).
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4/21/2018 - WST wrote: flawed
Red capsule, but bad cork. Advanced and oxidized. Sad.
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12/10/2017 - Jeremy Holmes wrote:
Quite pale in coulour. The nose is fresh and complex with notes of smoke, game, chestnut, earth and something sweet and vinous. The palate is all umami goodness. It is ethereal and engaging with all sorts of sweet and savoury nuance. The finish is clean, dry and long.
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11/14/2017 - MWiking Likes this wine: 94 Points
precis som 1961 ett väldigt härligt vin man gärna dricker stora klunkar av.
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10/22/2017 - brigcampbell wrote:
Amazingly well preserved. Very faint bricking, how can that be? Beautiful tobacco and red fruit. Structure is intact with medium acidity and fine rounded tannins. Great treat.
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9/23/2017 - Mentat Likes this wine: 92 Points
In great condition. Dried fig and plum on the nose, surprisingly well balanced with the acidity backbone. Can still feel the tannin but all resolved. Finished with taste of black tea leaves, a bit on the short side, overall quite harmonious.
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5/21/2017 - Yagil wrote: 94 Points
transparent red-brown
excellent tertiary nose with notes of old-saddle, truffles and hints of acetone and earth.
medium bodied, excellent balance & harmony, fine structured, delicate complexity, soft integrated tannins, excellent fine acidity, ripe mature dry cherries flavours, tobacco leaves hints, delicate smoked prosciuto, excellent finish and long aftertaste. At peak, though can age 2-5 years more.
A great indulging wine!
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5/5/2017 - Bourgognefreak Likes this wine: 92 Points
Excellent example of a classic fully mature Barolo - nice colour and vivid colour.
Sweetness combined with dried fruit, orange and a tiny bit of tar makes this highly enjoyable.
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4/21/2017 - Colombiankilt wrote:
This one didn't make it. Very dry cork likely the culprit.
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3/15/2017 - Philippe_C wrote: flawed
Horribly corked!
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3/15/2017 - Lipsman wrote: flawed
Gone, past drinkable.
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12/29/2016 - decaturwinedude wrote: 94 Points
Vibrant, almost youthful red color. Almost no fading. Kind of stunning at age 52. Smells of rose petals and hints of leather and iron. The palate is alive with tart cranberry fruit and a candied baking spice note that rides along with wisps of acid and dusty tannins. This wine is all about finesse and balance right now. It is totally sound, showing no signs of falling off and it drank well well over the course of two hours open. With bites of leftover cold Pepe's pizza the wine really sang. Very strong and blew away the '73 that was also on the table.
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9/26/2016 - bacchuszuo Likes this wine: 95 Points
Old Borgogno vertical + Mystery bottle blind tasting night: Bottle 3/5. ranked 1/5 avg 91.14
WOTN. Surprise to all as 64 was technically the weakest vintage out of the 4 despite being younger. The condition was clearly better than the Italian purchases. Kudos to Rarewines.co! Color is deep pigeon blood with even a hint of dark purple, intense fruit and tertiary notes of tea, leather and dried pedals. The wine was structured and powerful, tho the finish was still shorter than what the concentration suggested
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8/29/2016 - Moko_hk Likes this wine: 94 Points
nice aged brick color, opened for 5 hours, nose of flower and sweet cherry, smooth and soft tannin, candy fruit with adequate acidity, very good condition and very enjoyable, worth to wait for 50 years
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8/28/2016 - IzeAgeComing Likes this wine: 91 Points
Maintained more of a red tinge to the color than the other 64s I've had, the brick red/brown only showed at the rim. A good 4hr decant brought this one into life with nice resolved tannins, tar, roses, leather, and some balancing acid and maybe just a hit of red fruit.
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8/23/2016 - SteveHyde Likes this wine: 93 Points
Showing really well. Sense nose of tar, iron rust, sweet fruit, leather. Rich balanced mouthfeel. Sweet fruit and good structure. Long finish.
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8/22/2016 - sharonandroland wrote: 89 Points
Not at its best. To many volatile elements.
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7/27/2016 - Jeremy Holmes wrote:
This is a deep, masculine surly beast, 1 part ferrous the other part feral. There are notes of meat, iron, raisins, tar, leather and soot. It sweetens in the glass and has a lick of salt and some chestnut action. It is dense with chewy tannins and finishes very earthy.
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7/23/2016 - Dionysos 1920 wrote: 91 Points
Bouteille tout à fait consommable (contrairement à la bouteille d’Oddero bue le même jour). L’évolution était cependant assez importante. La couleur assez claire. Le nez correct. En bouche, encore très typé Nebbiolo, pas de signe d’oxydation.
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6/4/2016 - Jeffyboy Likes this wine:
very interesting nose - full of umami (mushroom flavopred soya sauce), later openes into cherries. taste: leather, earth. Still Alive. Very interesting experience.
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2/29/2016 - CHINACAT wrote: 92 Points
Very pale. Nose was a bit musty and bretty at first, but that blew off after a while and some overtones of brambles came through. Not much remaining fruit, but nice complexity with some earthiness and tar. Very enjoyable, although it seemed past its peak.
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2/3/2016 - 1starfish Likes this wine: 95 Points
After sitting in various places at various temps this wine truly impressed as if it had been well taken care of over the years.
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1/29/2016 - Lipsman Likes this wine: 94 Points
Pale rose in color. Handle with care due to the sediment. Allow to stand then decant carefully or it will be cloudy. Aromas of roses, tar and roses on the palate. Mature notes but clean and pure. Delicious.
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12/27/2015 - drwine2001 wrote:
Some Terrific Older Piemonte Reds to Finish the Year; 12/19/2015-12/31/2015 (San Francisco): Muddled, cloudy pale red. At first a brief burst of VA, but then a complex nose of game, mint, and red fruit. Light, fully resolved, incredible sweetness of fruit for a 50+ year old wine. Long, lingering, and earthy, turns a little brambly later on. Wonderful.
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12/5/2015 - Simply Wine Likes this wine: 93 Points
Elegant aged Barolo. Very enjoyable.
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12/4/2015 - AMRS wrote: 75 Points
Nose is gone by now, palate still has Barolo flavors, but all in all not enjoyable by now. Bought in Piedmont in 2010, I can only judge this specific bottle. 75.
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11/24/2015 - Mistress of Wine Likes this wine:
A perfect mature Barolo. Nuff said.
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11/22/2015 - jerhardt wrote: 93 Points
Alongside some other nice wines for the annual truffle dinner at Delfina. Younger, darker, and more robust than the 61 Mascarello alongside it. A very nice wine in the heart of its drinking zone.
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11/7/2015 - KenPlace wrote: flawed
Passed.
Sadly.
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8/8/2015 - subtlet Likes this wine:
Barolo from Traditional Producers (Portland, OR): This is showing lots of great aromas. Ripe strawberries are complicated and complimented by chocolate, thyme, roses, and hibiscus. This is very engaging right from the start. Great minerality and acidity are evident immediately on tasting. Savory beef mingles with cranberries and roses lightly on top of the palate. Dusty tannins rise just barely above the flavors as the wine evolves. Then, the acid rises up, bringing more red fruit and flowers. Roses are persistent from beginning to end. I can not believe this wine is 50 years old. Some of the acidity and bright fruit flavors remind me of a young wine!
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8/8/2015 - David Paris (dbp) wrote: 93 Points
The goal: Traditionally produced profound Barolo in classic vintages (My House (Portland, OR)): This smells like a Burgundy... very pretty and beautiful, showing spicy tart fruit. Impressive elegance on the aromatic profile. Soft, amazing palate. Beautiful acidity balance wonderfully elegant, delicious red fruits in a gorgeous way. The palate is very pure and soft. The red fruit is so intense it almost tastes like gummy bears. This is really a yummy wine. Beautifully soft finish. Really elegant with beautiful acidic tartness lingering on a vibrant finish. The wine still has tannins and tons of bright acid that linger a long time on the finish. The wine of the night.
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8/8/2015 - Lipsman wrote: 94 Points
This was tart and short upon opening, it required 30 minutes to gain weight, flavor and aroma. It is a weak rose color, cloudy, with some yellow bricking throughout. Plenty of sediment, handle with care. It was delicious after the transformation showing roses, some tar and nice complexity, with a medium body. Highly recommended.
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5/24/2015 - PanosKakaviatos Likes this wine: 92 Points
Eclectic mix of wines with friends, from 1964 Barolo to 2002 Palmer (Strasbourg): At first I felt as if this was smelling of an old mahogany banister in a church, with some dust. But given some air, it developed into a lovely aged wine, with plenty of acidity and life. Although it was overshadowed by what came next, at least for my tastes, I tip my hat to this fine wine.
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4/11/2015 - s******n wrote: flawed
Essig. Da war gar nichts mehr...!
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2/3/2015 - danielbleier Likes this wine: 93 Points
Remarkable, bright cherry and forest floor after 50 years. Truffle notes unfolded as the bottle was drained as well. Got the cork out with the help of a Durand...almost flawless extraction. More than a little sediment (might have be best to let it settle in a decanter) and there was more than a touch of bricking, but the flavor was there. It was a honor to bring this to my parents 50th anniversary celebration.
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12/9/2014 - ixtx wrote:
Began as tart red fruit, ended full of forrest floor/soy sauce/umami. Recommended.
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11/21/2014 - Zunga Likes this wine: 94 Points
Still fresh with a bit of structure and tanins at the ripe old age of 50! lovely texture and taste of bright cherry. Drank with the Truffle menu at Maude with an 1980 Mouton. The mouton was better and the wine of the night.
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11/8/2014 - larsth wrote: 94 Points
Wines from 1964 - 50-year birthday tasting: Great bottle of wine. Mature but fresh. Great balance with earthy aromas, leather and a long finish.
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7/2/2014 - Lipsman Likes this wine: 94 Points
Due to the sediment, allow the bottle to stand a couple of hours before pouring. Avoid decanting. It isn't necessary. It opens up immediately in the glass. The cork split in two and crumbled. Most of the color in this wine has gone to sediment. It is rose color with brick. Not much aroma, but intense roses on the long palate. Lovely flavors with great length. A terrific bottle.
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6/9/2014 - rossi.wine wrote: 93 Points
Cloudy and pretty evolved In colour, at first slightly strange nose with cooked fruit, pruney. With time balsamic notes, herbs, tar, and hints of shoe polish took over. Still quite lively fruit, great freshness, almost tart, good length. A great bottle.
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6/8/2014 - VDLT Wine wrote:
Reconditioned perhaps? Cork and wine color suggest maybe. Opened and double decanted four hours prior and followed over another three. Expected evolution that never occurred. Vibrant fruit but with a dominant prune flavor. A jarring acidic shrill in the mid palate was provocative at first, offering a wave of flavors in the finish. Ultimately though this was imbalanced and fatiguing. Instructive but not sufficiently enjoyable. Everyone else liked this more than me.
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5/15/2014 - hrazdiiv Likes this wine: 98 Points
Amazing wine, best bottle I have tried in perhaps a year. Incredible "youth" to it, still a medium brick red colour with a perfumed nose of tar, rose petals, and cedar. Medium on the finish and with nice tannins that seemed about just right. It was a big hit at the table. As improbable as it seems, I think this wine is actually peaking right now at 50 years. One of the reasons my score might be so much higher (and comments much more positive) than most other reviews is that we drank from a bottle that was impeccable condition; both the cork and labels were in very good shape. Tasted at very reputable NYC restaurant.
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3/16/2014 - Shiaxonna wrote: 85 Points
Golden amber colour without any debris. Smells relatively nice with hints of forest underbrush, broth and hints of burnt rubber. Tastes quite good, actually. Moderatey powerful palate with balanced residual tannins and flowers in harmony. Nice wine!
50+5+10+14+6 (85p)
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1/29/2014 - Loren Sonkin wrote: 92 Points
Barolos ( and few more) (Chris's): While this stood out as the 64, it was mostly because it was so different from the other wines. This was a recent purchase from Chambers. I assume it is a recent release and probably topped off at some point just based on the color. Purple/ruby in color. The nose has barnyard, dark cherries, macerated cherries and spice. Nice texture. Lush cherries. Firm tannins. Long finish. A nice treat. Thanks Chris.
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12/24/2013 - Lipsman Likes this wine: 94 Points
Tar and roses, classic nose. Juicy taste of cherries, tar, licorice. Bright and delicious. Long on the palate. A wonderful bottle 48 years old!
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12/15/2013 - danielk168 wrote: 91 Points
very similar to the 55 but felt much younger, mineral notes were more pronounced. However, my attention was distracted by the 67 bottle which was near perfection.
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12/6/2013 - Osiris021 Likes this wine: 93 Points
Excellent. Just got better during the evening.
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11/3/2013 - kevinacohn wrote:
Decanted for two hours before serving and then enjoyed over the course of four hours. Ruby in the glass with slight browning at the edge. The initial bouquet is of rose petals, fading tar, and dried cherries. Throughout the evening this progressed to a savory, smokey, and gamey bouquet. The entire time the wine had an expansive palate of tart, creamy red fruit. A long finish rounds out this beautiful wine, which is far more impressive than the 1958 I had two months ago. HIGHLY RECOMMENDED.
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10/11/2013 - clayfu wrote:
(red capsule)
I poured the bottle into a decanter and left it on my kitchen counter. Came back out to the kitchen a hour later and the whole area just smelled of dried rose petals. Gorgeous! I let it sit in the decanter from 4pm-7pm and poured it back in the bottle for dinner.
Served around 9pm. The nose didn't have the heavy floral smell but it picked up a meatiness to it with fading tar. The palate was far more expansive than when I first bottled it back up. The palate was broad with fullness of flavor with plenty of tannic backbone and acid. Still a touch youthful as the wine kept growing as more and more depth became apparent.
Very nice. If you open one, I highly recommend giving it plenty of air.
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10/10/2013 - laralh wrote: 90 Points
Kirsebær, røyk, asfalt, rose og et lite hint av appelsinskall. Snerper faktisk brukbart, men tanninene er finkornet. Flaska er høy grad i live. Lang ettersmak.
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9/2/2013 - SteveHyde Likes this wine: 89 Points
Capsule was corroded. Cork was fully saturated and crumbled when I tried to pull it, but the seal was quite good. Once the bottle was open, a wonderful old Nebbiolo aroma wafted out. Loads of tobacco, smoke, leather, iron and tar. Sweet red berry fruit - faded but still there. Heavy bricking. Almost no sediment. A very nice bottle. probably better 5 years ago (how often does a Nebhead say that?), so the drinking window for this wine is probably optimistic. If you have one, drink up.
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7/21/2013 - salil wrote: 91 Points
Leo's Blind Tasting Group - July '13 edition (Cookshop, NY): A lovely scent of leather, earth, dried flowers and gentle red fruits, and a very polished, gentle palate presence. This comes across fully mature, very savoury with the fruit and developed earthy/leathery elements all coming together quite seamlessly on the palate, and it's wonderful with the roast chicken.
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4/25/2013 - cooberp wrote: flawed
The cork was completely saturated and literally started bubbling when I tried to open it with an ah so. Major FAIL for Chambers St. Wines, which sold me this obviously undrinkable bottle for $150.
EDIT: The store tracked down the Wine Berserkers discussion thread where I was asking the community how to proceed and preemptively offered full store credit. I still think due diligence could have prevented this because the capsule was covered in brown gunk. But Chambers certainly deserves kudos for offering compensation on what was, after all, a nearly 50 year old wine, and I'll be happy to continue shopping there in the future.
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1/16/2013 - keithgg Likes this wine: 92 Points
Still has plenty of life. Beautifully integrated.
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1/4/2013 - avp wrote:
Red berries on the nose that's at first a bit more mute. Earthy tones, smoke, rooibos and liquorice.
Medium bodied and meaty palate with refreshing acidity and the tannins still pleasently evident. Smoke, dusty earth and graphite. Minerally texture towards the lengthy finish.
In really good shape. Balanced effort. Altogether very nice.
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12/26/2012 - lestergibo Likes this wine: 95 Points
There is nothing like a mature Barolo
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12/25/2010 - Winesinger78 wrote: 91 Points
Decanted for 1 hour, this barolo was showing lovely tar and rose hip aromas on the nose. Slightly cloudy, the color was a tawny brown with a medium intensity. Surprisingly, this riserva still had decent tannin structure with red fruits on the attack and middle , specifically wild strawberries and a touch of cranberry. The finish was about 45 seconds, with lingering tobacco, leather, and raisinous notes on the end. Delicious.
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12/11/2010 - placecarnot wrote: 94 Points
Definitely just past its peak, but hanging in there quite nicely. So fragrant, like a perfectly-aged Burgundy. We should have decanted, since the folks who tried the bottle toward the end got a good dose of sediment.
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8/4/2010 - Winetex wrote:
An original release that still had fruit and a nice nose. Rather simple in the midpalate with a short finish.
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7/26/2010 - Jossik wrote: flawed
Defunto, Terribile puzzo di fogna
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4/8/2010 - JJL wrote: 88 Points
Spicy, acidity, sour cherry palate. Finish is short.
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1/2/2010 - RickG wrote:
Brilliant nose of rose petals, forest floor and light tar notes. Penetrating, forest leaves and flowers that opened over the 2 hours we drank this wine. If this wine is going over any hill, I'm following it. The color is a limpid reddish brown color with clear edges. Light to medium body on the palate, very slightly spiky acid on the palate that's still quite nice, but the nose is amazing. Note that this isn't a reissued, recently topped up version - this has been in the bottle since '64.
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11/19/2009 - Tree512 wrote: 94 Points
Perfectly mature and alive and kicking. Pale rose color, still with tannins and acid for structure, with good length and all the classic rose and tar you could ask for. Perfectly classical Barolo in perfect condition.
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9/10/2009 - JeffnCin wrote:
The color was sepia toned, with a lot of brown to the red wine. It was kind of cloudy, thick-looking (but not thick-feeling). The nose is where you really can tell the age, with that old wine smell. There is a big chunk of wild mushrooms/fungus in there, kind of a deep forest floor smell. On the palate there are bright dried cranberries (unsweetened), moving into a big hit of rhubarb and tart red cherries, ending with a lingering sense of herbs on the finish. There are still tons of tannins, with big acid getting the juices running. The flavors are very lively and intricate, and it really doesn’t taste as aged as the nose led us to believe. For me, this was a wine to sip without food, so we could examine and think about it.
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10/20/2007 - steffenpelz wrote:
Wine Evening chez Shannon and Dave: Very nice. Cloudy orange, rusty red with nose of orange rind, truffles, and earth. Showed nice red fruit and leather. Solid wine for being over 40 years old. In perfect drinking window right now.
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10/20/2007 - Winetex wrote: 92 Points
Piedmont Dinner with wines (home): Cloudy orange in color; A pristine bottle of this wine - a library release not re-bottled. There was still some fruit but it had more truffle and earth notes. [Gently decanted one hour with good results]
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9/2/2007 - Scheper wrote:
Along with the Pepe we drank this winner. It was my 5th bottle and again it performed. And again: it needs a lot of air!! double decanted 6 hours prior to tasting.
Those beautiful tertiar aroma's are so great.... the colour clearly shows the age, as does the nose. And you need to like older stuff, but when you do, this is a real treat.
the nose kept evolving for hours by the way.
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3/11/2007 - llink wrote:
Decanted off of the sediment. Light brown orange color, that actually added depth as the wine evolved. Madierized nose of mushrooms, spice, dried flowers, light berries and some orange rind. The palate had a lot of delicacy and finesse, with a short finish. The wine actually hung together over the course of an hour, and was going strong when we finished it off.
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3/1/2007 - Winetex wrote: flawed
Corked. Sob.
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2/20/2007 - Scheper wrote: 95 Points
bij de librije. super
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2/18/2007 - Winetex wrote: 92 Points
VinoCellar.com 4th Anniversary Celebration (Wineries and John Ash Restaurant, Santa Rosa, CA): Tasted at the John Ash Restaurant as part of the VinoCellar.com 4th Annual Celebration. Slightly cloudy garnet in color; an original release fom Borgogno. Very medium weight; there was some very faint raspberry fruit along with a toasted cherry character and a bit of mushroom in the middle. Spicy finish. Served with a ravioli and mushroom sauce which completely enhanced the wine.
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1/9/2007 - Gregory Dal Piaz wrote: 90 Points
A post Holiday dinner with coworkers (nyc): Just poped and poured this open with a striking nose of smoky olives before revealing a more classic array of nettles, modeling glue, slightly smoky, slightly meaty, lots of old spicy wood, some match stick, soy, dried beef, and almond nougat. In the mouth this is very resolved with still a really nice core of very strawberry fruit, some sweet maderization and very citrussy, orangey acidity. This smoothes out remarkable with the sweetness of fruit popping after about 2 hours, very bright and refreshing with slightly darker berry fruit laced with tar. A bit simple in the mouth compared to other bottles but still wonderful.
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11/8/2006 - futronic wrote: 86 Points
BAWE/VinoCellar Offline - Piemonte Wines (The Restaurant at Wente Vineyards, Livermore, CA): Ruddy ruby/orange colour. Bricked to the rim. Dusty nose with aromas of rust and orange rind. Light-medium bodied, dusty, with morello cherry, leather, and earth notes. Short-moderate finish, 20s, with morello cherries.
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11/8/2006 - 5laton wrote:
Piemonte Wines with Futronic, BAWE and Vinocellar (The Restaurant at Wente Vineyards, Livermore, CA): Delicate nose of tart red berries, with a slightly medicinal note intruding. On the palate sweet strawberry, raspberry and cherry with hints of roses and some funk. Finishing again slightly medicinal. If this bottle is representative, I'd recommend drinking relatively quickly after opening as it became a bit spicy and strange as it sat in the glass. Heavy sediment in the bottle. Very good.
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10/19/2006 - Gregory Dal Piaz wrote: 91 Points
which had an intense note of spicy porcini at first which led to notes of caramel, sassafras, some roasty meatiness, and a deep note of campfire before turning darker with deep prune and plum elements. Nice bottle sweetness at first, lean midpalate, bit of caramel, some well integrated tannin, black spices, fading sour plums, becomes more high toned and spicy. When I returned to this later in the evening it had rounded out very nicely with integrated structure and a gentle roundness, more depth and clarity in the mouth. Very nice showing
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10/17/2006 - Keith Levenberg wrote: 83 Points
Ancient Piedmont (Il Corso): Musky, earthy scents, then a supple, layered entry with almost spicy flavors.
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9/16/2006 - Scheper wrote: 93 Points
I opned the bottle at 3 pm and poured a shoulder glass. I was surprised that the wine smelled quite nice from the start. I tasted good too. quite a bit of fruit. still... the wine was apparantly over his top.
I let it stand for 5 hours and I served it.
It has a terra corra color, with a beautiful bright rim. It is not quite clear, but what wouldyou expect from a wine from a year in which one couldn't imagine a man on the moon!!
It smells powerful. obvious an old Barolo. autumn forest, blood, earth, wet stones, but also a nice amount of fruit and also some sweet fruit like strawberries. very attractive nose. seductive even. raspberrie blackberrie and some madeire tones.
It tastes great!! 42 years old and still going strong. Not the most powerfull of wines, but still a great amount of fruit and acidity. along with the sweetness (madeirazation) it drinks beautifully. quite an experience.
Raspberry, forest fruits, cherry, earth, sweet candy, and some nice herbal notes make it a great wine.
be careful though with oxygen.. I sipped of the first glass for half an hour and at the end it began to fade... a fresh poor from the bottle was clearly a refreshment.
The real power that it once had is gone.. the finesse remains and so does the balance.
the combination of fruit, sweetness and acisity and even some tannins (not dry!) make it a great wine and a great experience....
and the points? difficult... somewhe in the 91-93 range.. and because its 42 years old: let take the highest. so 93!
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3/14/2005 - Vino Me wrote: 90 Points
Nebbiolo Wine Dinner at Chateau VinoMe: I bought this for $70 last year along with some other 1960 era Baroli. This was better than the 1967 Borgogno Barolo or 1961 Franco Fiorina Barolo that I have had. A clear light rose color with moderate sediment when I decanted it. Notes of mushroom and plum in this 41 year old wine. Surprisingly good fruit and acidity with decent structure in this wine although it was past its prime. I really enjoyed this wine. 90-91 points.
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3/11/2005 - futronic wrote: 89 Points
Pale orange/brown colour to clear rim. Aromas of mushrooms, earth, cherry, plum. Medium bodied. Completely integrated tannins, with nice notes of bing cherry, earth, candied orange peel. Short finish, 15s.
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3/11/2005 - otisabdul wrote: 92 Points
Along with the '90 Sassicaia, this was the highlight of the evening for me. Not nearly as smoky or dried out as the '61 I tried a couple weeks ago. In amazing condition, with subtle ripples of fruit amidst the forest floor profile. A knockout pairing with Lady WM's Mushroom Soup.
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