Double decanted 5 hours prior to consumption. Very light color of red-brick/orange. Surprising how elegant the body is given the light color. Nose of well-aged, mature nebbiolo as expected. Totally integrated tannins. It won't improve but is good now.
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Smoke, farmyard, dried mushroom are very dominant. Meaty, prosciutto, ferrous and bloody. Some sweet fruit still present on the palate. Too much tertiary notes to me but unfortunately don’t have chances to let it sit for longer during the masterclass.
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Red fruit, raspberry, ripe strawberry, sour cherry, lovage (Maggi), hazelnut, some coffee, underbrush, gamy notes, complex spice notes and salty liquorice are joined by balsamic and mild ethereal notes, with slightly pronounced acidity, partly resolved tannin and good length. The wine finished sour, hard and disharmonious. It was alive and had good concentration and complexity, but was rustic and fairly coarsely textured, without the sublime smoothness and ethereal character you would expect from a Barolo at this age. A wine that puts hair on the Italian grandfathers' chests. Not the best vintage for Oddero.
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Very pale and rather thin brick-orange color with a yellow hue. Very tertiary and savory nose with somewhat oxidative aromas of coffee grounds, powdered licorice root, some smoky and tarry tones, a little bit of nutty oxidation and a sweet hint of dried redcurrants. The wine is full-bodied and surprisingly tightly-knit on the palate with rich, tertiary and still relatively lively flavors of licorice, smoke, some gamey tones, a little bit of salty liquorice, light pruney tones and a hint of sour cherry bitterness. The wine is moderately high in acidity with still somewhat grippy medium-plus tannins. The finish is long, slightly grippy and quite savory with aged flavors of earthy spices, salty charcuterie, light tarry tones, a little bit of beef jerky, a hint of sour cherry bitterness and a touch of tobacco.
Based only on its nose, I would've said the wine is completely dead, but on the palate it turned out to be still relatively alive and vibrant, although already past its peak. The wine still shows quite a bit of complexity and even though the fruit flavors are replaced by the earthier, more savory tertiary tones for the most part, the wine is still full of finesse and poise. It seems that the structure is still going strong and most likely it is not going to give up even when the flavor department is long gone. Overall this wine offered a lot more pleasure than I gave it credit for at first. Not the greatest vintage Oddero Barolo - anymore, at least - but still quite enjoyable even though on a decline.
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First 30 minutes were sublime. So much fruit, integrated tannins (almost gone) and so well balanced. But it faded in the glass, and had a fairly oxidized nose for the remainder. Regardless, thanks Chamber St for a fun barolo.
Also it threw a TON of thick sediment. Be gentle when handling.
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This wine developed beautifully after being decanted, the continual evolution exciting to follow, but it certainly needed time. It was smokey and bark-y at the beginning, lean and dry. The smokiness largely but not entirely dissipated over the next couple of hours. Some fruit then came forward, a fresh fig taste and a powdered rose scent after about 4 hours in the decanter when the wine was perhaps its most exuberant. At that point, it was like drinking a landscape, somehow. Delicate throughout, although the texture became fuller and the wine subtly beefier with time. An ethereal Barolo.
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Be sure to decant for at least two hours. The wine tasted like stewed prunes before settling into a delicate, mature wine profile. A little fruit left but that's what I wanted anyway.
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this bottle was way past prime, sherry like nose and palate tones, smokey, not delicate and with virtually no fruit -- maybe some prune or something… hope some of my other '71 barolo's fare better,
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This bottle was well past its prime. Not sure it was dead--after all it had retained its structure 40 years later and it certainly didn't seem to be a flawed or defective bottle--but wouldn't seek out others. The cork disintegrated at the opening, although that is hardly a surprise with bottles with 40+ years on them. Double-decanted and drank best after 6 hours. Was still tasty with Italian dishes. Surprisingly light color and in body.
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Wonderful. You are taking an early-morning hike, smelling the cool spring wet earth after a rainy night, some mist is rising, spring alpine flowers are blooming, while you are eating some nuts and gathering wild mushrooms and crushing ripe red forest berries.
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1/7/2024 - enthusiastic_amateur Likes this wine: 92 Points
Double decanted 5 hours prior to consumption. Very light color of red-brick/orange. Surprising how elegant the body is given the light color. Nose of well-aged, mature nebbiolo as expected. Totally integrated tannins. It won't improve but is good now.
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4/28/2023 - Jason Wu wrote: 93 Points
Smoke, farmyard, dried mushroom are very dominant. Meaty, prosciutto, ferrous and bloody. Some sweet fruit still present on the palate. Too much tertiary notes to me but unfortunately don’t have chances to let it sit for longer during the masterclass.
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2/2/2021 - Tony Ling wrote: 94 Points
Slow-oxed for 6 hours prior to serving into Zalto Burgundy glass (“Root” day): Pale ruby with garnet hues, only chunk deposits at the bottom.
Fruit driven and mature red cherry, plummy.
Very much about finesse at this stage, fine boned acidity and minerality. Slightly spicy finish.
Very enjoyable now. 93-94 points.
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10/21/2020 - PSPatrick wrote: 89 Points
Red fruit, raspberry, ripe strawberry, sour cherry, lovage (Maggi), hazelnut, some coffee, underbrush, gamy notes, complex spice notes and salty liquorice are joined by balsamic and mild ethereal notes, with slightly pronounced acidity, partly resolved tannin and good length. The wine finished sour, hard and disharmonious. It was alive and had good concentration and complexity, but was rustic and fairly coarsely textured, without the sublime smoothness and ethereal character you would expect from a Barolo at this age. A wine that puts hair on the Italian grandfathers' chests. Not the best vintage for Oddero.
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11/4/2019 - SommStags wrote:
Pleasantly surprised and thought though the bottle was a little rustic, that it was overall very nice.
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2/16/2017 - forceberry wrote: 88 Points
Very pale and rather thin brick-orange color with a yellow hue. Very tertiary and savory nose with somewhat oxidative aromas of coffee grounds, powdered licorice root, some smoky and tarry tones, a little bit of nutty oxidation and a sweet hint of dried redcurrants. The wine is full-bodied and surprisingly tightly-knit on the palate with rich, tertiary and still relatively lively flavors of licorice, smoke, some gamey tones, a little bit of salty liquorice, light pruney tones and a hint of sour cherry bitterness. The wine is moderately high in acidity with still somewhat grippy medium-plus tannins. The finish is long, slightly grippy and quite savory with aged flavors of earthy spices, salty charcuterie, light tarry tones, a little bit of beef jerky, a hint of sour cherry bitterness and a touch of tobacco.
Based only on its nose, I would've said the wine is completely dead, but on the palate it turned out to be still relatively alive and vibrant, although already past its peak. The wine still shows quite a bit of complexity and even though the fruit flavors are replaced by the earthier, more savory tertiary tones for the most part, the wine is still full of finesse and poise. It seems that the structure is still going strong and most likely it is not going to give up even when the flavor department is long gone. Overall this wine offered a lot more pleasure than I gave it credit for at first. Not the greatest vintage Oddero Barolo - anymore, at least - but still quite enjoyable even though on a decline.
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12/22/2015 - ryestraw wrote:
First 30 minutes were sublime. So much fruit, integrated tannins (almost gone) and so well balanced. But it faded in the glass, and had a fairly oxidized nose for the remainder. Regardless, thanks Chamber St for a fun barolo.
Also it threw a TON of thick sediment. Be gentle when handling.
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5/23/2014 - Ben H. Likes this wine:
This wine developed beautifully after being decanted, the continual evolution exciting to follow, but it certainly needed time. It was smokey and bark-y at the beginning, lean and dry. The smokiness largely but not entirely dissipated over the next couple of hours. Some fruit then came forward, a fresh fig taste and a powdered rose scent after about 4 hours in the decanter when the wine was perhaps its most exuberant. At that point, it was like drinking a landscape, somehow. Delicate throughout, although the texture became fuller and the wine subtly beefier with time. An ethereal Barolo.
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4/6/2014 - rebs1 wrote: 92 Points
Be sure to decant for at least two hours. The wine tasted like stewed prunes before settling into a delicate, mature wine profile. A little fruit left but that's what I wanted anyway.
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1/25/2014 - WoodieBayArea wrote: 87 Points
this bottle was way past prime, sherry like nose and palate tones, smokey, not delicate and with virtually no fruit -- maybe some prune or something… hope some of my other '71 barolo's fare better,
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5/19/2012 - gris wrote: 85 Points
This bottle was well past its prime. Not sure it was dead--after all it had retained its structure 40 years later and it certainly didn't seem to be a flawed or defective bottle--but wouldn't seek out others. The cork disintegrated at the opening, although that is hardly a surprise with bottles with 40+ years on them. Double-decanted and drank best after 6 hours. Was still tasty with Italian dishes. Surprisingly light color and in body.
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2/14/2009 - gordoyflaca wrote: 94 Points
Wonderful. You are taking an early-morning hike, smelling the cool spring wet earth after a rainy night, some mist is rising, spring alpine flowers are blooming, while you are eating some nuts and gathering wild mushrooms and crushing ripe red forest berries.
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11/9/2007 - Barbara B wrote: flawed
Sparkling wine blind tasting and dinner (Enoteca La Vecchia Bottega del Vino, Via S. Maria del Pianto 9a/11/12, Rome, in the Jewish Ghetto): Over the hill; oxidized; dead. Someone else's decision to open and pour. Would have liked to Audouze it. Label says "Fratelli Oddero" so I am not sure if it's the same winery...?
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