Prune juice, unfortunately. A well kept bottle w cork intact. Double filtered to separate sediment. Allowed some air thereafter but there was no resuscitating this. It happens :(
Do you find this review helpful? Yes - No
/ Comment
Disappointing. I should have opened and decanted for sediment earlier in the day. I think some of that got all messed up during transit to the restaurant. Even then though this was that more port-like raisin-y style. Not exactly what it was meant to be. Drinkable and I wonder if it wouldn't have blown off with some more time, but for right now wasn't really singing.
From memory, bottom neck fill, decanted 1 hour off 2+ inches of sediment. Fairly deep color with minimal browning, and perfectly sound if a little short all around. Enjoyed with sous vide flatiron chimichurri.
Do you find this review helpful? Yes - No
/ Comment
At Nicola. Decanted 9 hours before dinner, still improving at the end. Typical of these old nebbiolos, great old flowers and spice nose, delicate and slightly tangy dark fruit, dirt, and old wood palate, modest but pleasing finish. This wine seemed a little more reserved than many similar.
Do you find this review helpful? Yes - No
/ Comment
cork was great. color was very brown, even for the age. still alive but had a funk to the taste that hadn't blown off after 30 minutes. will update after an hour.
Do you find this review helpful? Yes - No
/ Comment
What a great experience. I rarely open a 40 year old bottle and so was very pleased to find that this wine had a lot of life left in it. On opening it had strong cocoa odor and flavor. We left it to slow oxidize for about an hour and came back to a thinner sharper wine with a hint of prune; not the direction we were hoping for. Gave it about another hour and the fruit flavors came back as did a grippy chalkiness and cocoa. Over the next two hours the wine was strong and complimented a pizza well. It played with the yeast of the doe, the sweet acid of the tomato, the oils of the sausage, etc... this wine was great with food. We ended with a chocolate pairing that was sublime. Worth noting that the bottle had been stood up for about a month. As we drank it became more opaque with with first a brickish tone and then a darker hue.
1 person found this helpful, do you? Yes - No
/ Comment
12/21/2021 - PIZZAandBAROLO wrote:
Prune juice, unfortunately. A well kept bottle w cork intact. Double filtered to separate sediment. Allowed some air thereafter but there was no resuscitating this. It happens :(
Do you find this review helpful? Yes - No / Comment
9/13/2019 - MC2 Wines wrote:
Disappointing. I should have opened and decanted for sediment earlier in the day. I think some of that got all messed up during transit to the restaurant. Even then though this was that more port-like raisin-y style. Not exactly what it was meant to be. Drinkable and I wonder if it wouldn't have blown off with some more time, but for right now wasn't really singing.
Do you find this review helpful? Yes - No / Comments (2)
8/4/2018 - SteveG wrote: 89 Points
From memory, bottom neck fill, decanted 1 hour off 2+ inches of sediment. Fairly deep color with minimal browning, and perfectly sound if a little short all around. Enjoyed with sous vide flatiron chimichurri.
Do you find this review helpful? Yes - No / Comment
3/15/2015 - SteveG wrote: 90 Points
At Nicola. Decanted 9 hours before dinner, still improving at the end. Typical of these old nebbiolos, great old flowers and spice nose, delicate and slightly tangy dark fruit, dirt, and old wood palate, modest but pleasing finish. This wine seemed a little more reserved than many similar.
Do you find this review helpful? Yes - No / Comment
4/13/2012 - drfibb wrote:
cork was great. color was very brown, even for the age. still alive but had a funk to the taste that hadn't blown off after 30 minutes. will update after an hour.
Do you find this review helpful? Yes - No / Comment
9/13/2011 - Lakejoy10808@hotmail.com Likes this wine: 90 Points
What a great experience. I rarely open a 40 year old bottle and so was very pleased to find that this wine had a lot of life left in it. On opening it had strong cocoa odor and flavor. We left it to slow oxidize for about an hour and came back to a thinner sharper wine with a hint of prune; not the direction we were hoping for. Gave it about another hour and the fruit flavors came back as did a grippy chalkiness and cocoa. Over the next two hours the wine was strong and complimented a pizza well. It played with the yeast of the doe, the sweet acid of the tomato, the oils of the sausage, etc... this wine was great with food. We ended with a chocolate pairing that was sublime. Worth noting that the bottle had been stood up for about a month. As we drank it became more opaque with with first a brickish tone and then a darker hue.
1 person found this helpful, do you? Yes - No / Comment