Brownish red color. First very matured on the nose with undergrowth, mushroom and old syrup. With some air it revealed a very fresh red berry scent and fine leather. Refreshing in the mouth with a fine acidity. Nicely melted tannins. A joy to drink!
Special experience. Wonderully mature colour liked brushed burgundy leather, with a sweet soft and spicy nose. It was the texture of this wine that really stood out, gorgeous in the mouth, so light yet unctous fruit and a long savoury finish, with the merest hint of tannin. Real treat and glad to have a couple more.
Can't add to notes below. Not tons of experience with old wines. Our bottle was a cloudy. More brown at first. Seemed to lighten. There was a bit of a porty / raisiny note that scared me but the rose and tar is there.
Tria Fermentation School: Beautiful Barolo Master Class (Tria Fermentation School): really brown. knockout caramel nose, with sweet spice and clove -- i spent a long time enjoying the bouquet of this one. palate shows leather, violet, and truffle. medium tannin remains. some black fruit is still in this, and it has time to last. tar and black fruit on med(+) finish. high acid. went exceptionally well with castellmagno cheese. I seemed to enjoy this more than most others.
Old Nebbiolo at Tolani (Upper West Side, NYC): The 1978 Oddero Barolo was simply gorgeous and just entering its full maturity. After four hours opened in bottle, it began to show earthy mushroom, dried cherry, dusty minerals and roses on the nose. On the palate, it was vibrant and dark with lush red fruits, spice, tobacco and an acidic lift that added remarkable freshness that stayed into the long finish with plum and a bit of citrus rind.
Old Nebbiolo at Tolani (Upper West Side, NYC): This was one of my WOTN. Deep ruby color, cloudy. Complex nose of walnuts, sweet soy and rose petal, with some café au lait coming out later on. Full bodied on the palate but with great freshness.
A delicious dinner in Brooklyn. (Suzanne & Kenny's): Initially the wine was dominated by earthy, leathery and licorice components and while fine in an old, perhaps slightly tired way, there was no real spark here. That all changed the longer it stayed in the glass. Though it had been double decanted in the afternoon, it still took about an hour in the glass for the wine to come alive. Without warning, beautiful cherry/raspberry fruit came out of nowhere to take the lead and melded all the components into a beautiful package. Solid A-.
Very Good, if not Great. Consumed at Diner in Williamsburg. Over the course of two hours the wine improved markedly. Classic tar and roses, good acidity (perhaps a touch volatile, but it calmed down), very rustic. A straightforward and pleasing wine -- nothing surprising here -- which is both the wine's strength and weakness.
This retains a fantastic, burnished ruby color that is gently edged in orange and classically pale. Apon opening the nose is redolent with spicy tones of salumi, licorice, prune and tobacco. there is a nuance of bouillon and a top note of grassy herbaceousness as well as the sweet, earthyness of boiled pigs tendon and hints of dry, chalky earth. After 3 hours the nose offers up intense floral tones and complex notes of middle eastern spices over a bed of bright simmering raspberry fruit. Nuanced with notes of asphalt, cigar ash, nettle and sweet licorice adding depth to the very complex and increasingly gamey fruit.
This was hightoned and acid driven right out of the bottle with sour, yellow cherry fruit, moderate tannins and good balance if tight right out of the bottle. the finish was lovely with a juicy purity that bade well for the future. After 3 hours this was big and brawny with powerful structure. The fruit had turned very dark and tarry on the midpalate which was chewy and dense with dried tree bark and rich earth tones accenting this taught, dense core of fruit. Still youthfull this offers exceptional complexity and depth on the nose but the palate has yet to catch up. Should only improve 2008-2025