Cherries, licorice, herbs, dust, smoke. A slightly darker version of Nebbiolo with sandy tannins and high acidity, yet well-balanced, smooth, and delicious. It opens up after a couple of hours in the glass and pairs nicely with Gnocchi with bacon and kale.
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Premature review based on 1 1/2 glasses. I am now editing this review based on completing the bottle, with friends. My opinion dropped - its still certainly very good, but i had a very nice Barbaresco for comparison, and that provided some perspective. I've lowered my review from 91->90. Its still very good, but i found its nose closed rather than opened - with fewer of the flowers and nuances i was hoping for. Its palate also become more closed - dirty but not int he good way. Don't take this as bad - i am counter-pointing the great things i said above. Much may be that it does not develop well with time - which i had anticipated - normal for a high quality Nebbiolo from the Barolo/Barbaresco regions. I have amended the drinking window accordingly.
In the end the biggest problem is price. at $40-46, which seems to be the range, it odes not, IMO represent good value.
original notes: ====>
This is elegant and delicious. Its also still young, but very drinkable with a 1- hour decant, consumed at about 57 degF.
Dark (for a Nebbiolo) color, but not opaque. Translucent rim. Beautiful nose, but no roses, more dirt, spice, tar, smoke?, and some hard to describe stuff. But a beautiful nose.
Light body but intense flavor. Moderating but forward tannins that will mature and improve for several years and likely allow this to age for 20-30. Dirt on palate, very good balance but not a ton of acid.
I could enjoy this regularly, if i could afford it regularly :-) Had the glass only at the end of a meal, and not the right combo, but i can tell its a terrific food wine for powerful foods (grilled meats, braises, medium to strong cheeses) and for spice.
Monday evening dinner in Piemonte in Massimo camia restaurant. It is November so this wine is paired with an excellent risotto with white truffles - pairing is perfect. Deep purple color. Dark cherry, black pepper, red roses, a touch of mint, truffle, mushroom. Med acidity, med alcohol, Med body, med tannins, med flavor intensity and med finish. Nice cherries, a bit of greenness, good salinity in the mouth. Still young but showing very nicely already.
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One of the top tastings of the trip. Incredible history, vineyard sites, knowledge- all patiently explained to a recent convert (me) of how damn good excellent Piedmont wines can be. With no investor the family strives to do what’s best- for each vineyard site and corresponding wine every vintage. If it’s an incredible bountiful vintage they may make 8,000 bottles however in a poor vintage they may declassify, sell bulk juice or by producing only the best possible, produce 2,000 (callout- illustrative purposes only and not suggesting other producers may not follow same). Highly recommended.
Under 20 year vines- juicy, crunchy fruit, red fruits, mid palate needs to fatten up
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9/1/2023 - Ennels Likes this wine: 92 Points
Cherries, licorice, herbs, dust, smoke. A slightly darker version of Nebbiolo with sandy tannins and high acidity, yet well-balanced, smooth, and delicious. It opens up after a couple of hours in the glass and pairs nicely with Gnocchi with bacon and kale.
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7/15/2023 - brasstab wrote: 89 Points
Wanted to love it. It was a strong like.
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6/30/2023 - seekingbalance Likes this wine: 90 Points
Premature review based on 1 1/2 glasses. I am now editing this review based on completing the bottle, with friends. My opinion dropped - its still certainly very good, but i had a very nice Barbaresco for comparison, and that provided some perspective. I've lowered my review from 91->90. Its still very good, but i found its nose closed rather than opened - with fewer of the flowers and nuances i was hoping for. Its palate also become more closed - dirty but not int he good way. Don't take this as bad - i am counter-pointing the great things i said above. Much may be that it does not develop well with time - which i had anticipated - normal for a high quality Nebbiolo from the Barolo/Barbaresco regions. I have amended the drinking window accordingly.
In the end the biggest problem is price. at $40-46, which seems to be the range, it odes not, IMO represent good value.
original notes: ====>
This is elegant and delicious. Its also still young, but very drinkable with a 1- hour decant, consumed at about 57 degF.
Dark (for a Nebbiolo) color, but not opaque. Translucent rim. Beautiful nose, but no roses, more dirt, spice, tar, smoke?, and some hard to describe stuff. But a beautiful nose.
Light body but intense flavor. Moderating but forward tannins that will mature and improve for several years and likely allow this to age for 20-30. Dirt on palate, very good balance but not a ton of acid.
I could enjoy this regularly, if i could afford it regularly :-) Had the glass only at the end of a meal, and not the right combo, but i can tell its a terrific food wine for powerful foods (grilled meats, braises, medium to strong cheeses) and for spice.
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11/23/2022 - bram_epicurien Likes this wine: 89 Points
Monday evening dinner in Piemonte in Massimo camia restaurant. It is November so this wine is paired with an excellent risotto with white truffles - pairing is perfect. Deep purple color. Dark cherry, black pepper, red roses, a touch of mint, truffle, mushroom. Med acidity, med alcohol, Med body, med tannins, med flavor intensity and med finish. Nice cherries, a bit of greenness, good salinity in the mouth. Still young but showing very nicely already.
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10/29/2022 - Ben Christiansen wrote:
Stiffer with more power and wound up and tight. Fairly wound up as it were.
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6/29/2022 - LiteItOnFire wrote:
One of the top tastings of the trip. Incredible history, vineyard sites, knowledge- all patiently explained to a recent convert (me) of how damn good excellent Piedmont wines can be. With no investor the family strives to do what’s best- for each vineyard site and corresponding wine every vintage. If it’s an incredible bountiful vintage they may make 8,000 bottles however in a poor vintage they may declassify, sell bulk juice or by producing only the best possible, produce 2,000 (callout- illustrative purposes only and not suggesting other producers may not follow same). Highly recommended.
Under 20 year vines- juicy, crunchy fruit, red fruits, mid palate needs to fatten up
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