Splash decanted and tasted 90 minutes later. Modern in style but very open and expansive once it had the air. Very good with food and on its own. Was the WOTN for many. Will hold for a while be really good now with air. A-
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Consistent with bottle last year… shows much better with an hour or so in a decanter. Still quite youthful appearance, good fruit. It’s silky texture and long finish may be this wines most impressive characteristic. Its “modern” style makes this wine very approachable, especially in the more rustic 96 vintage
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This is very nice mature Barolo showing medium- body, discreetly fine aromas of red berry fruit, rose petals following onto palate which added delicious minerals, silky texture and tar towards the decently long finish. The overall impression was of restrained elegance. Perhaps decanting would have revealed more but, in early summer ambient temperatures, I was concerned that the wine might become too warm. In the next few weeks, this problem may become more severe. So very good, even though I was hoping for more given the producer and vintage reputations.
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Piemontese Legends Dinner (Seattle): Full ruby. Prominent piney wood n the nose. Medium body with a very supple feel. Lovely concentrated fruit and spice, but a bit simple compared to the other two ‘96s. Astringent wood on the finish.
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Decanted for 3 hours. Barely translucent garnet. With swirling, the nose wakes up giving off scents of balsam, plum, tar, earth, violets. Layers of plum, strawberry, tar, and elegant earth on the velvety palate. Still-fresh acidity and measured tannin. Longer finish of red and dark fruit with resin and tar. A bit reticent with respect to nose and palate but finally waking up at hour four.
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Barolo Tasting (Restaurant Krietsch, Schwäbisch Gmünd): Wines tasted blind. Opened a few hours before the tasting. Glass: WMF red Wine Clear, deep ruby-garnet. Very round, dense and harmonious nose. On the palate the harmony continues. Very balanced and fresh. Beautiful fruit, velvet tannin and a creamy, silky texture. Certainly powerful, but very well wrapped. Long, fruity herbaceous finish. 94
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Stunning balance and depth. Still so youthful but showing nice secondary characteristics. 4 hour double decant, lots of sediment. Showing fantastically.
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First of a six pack bought on release. Decanted @ 4:00 served @ 7:30. Dark, clear youthful color, clean red fruit nose with some tar and floral notes. Pretty full bodied palate with youthful fruit, good balance, acidity and finish. As expected the ‘96 is little brawnier than the more elegant ‘97. This could use a few more years in the cellar.
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Festa del Piemonte: Gala Dinner (The Pool in NYC): Opening up with time. Rose hips and tar and fruit and as it gets to that opening spot it seems to me to be in almost my perfect Barolo point (I tend to think something like 20-30 years is optimal for the majority of the wines since you still get that fruit and yet they are more pulled together and all around enjoyable). This was there and I appreciated that.
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I decanted it for three hours in a decanter and double-decanted to take it to a restaurant, losing about a pour to the sediment. Even then, it tasted musty, with notions of slightly sour dried cherries and rose. With just a little more air, it sweetened and fleshed out, becoming more pleasant. The tannins were generally resolved. While correct to the variety, this was good rather than great.
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Decanted, drunk over two nights. Some gritty tannins out of bottle. Lacked elegance. Would it diffuse? Somewhat, but not enough to reverse a bit of disappointment. I’ll always wonder if I would have enjoyed this more a few years earlier. Best on the second day.
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Toll. Aber am Ende des Trinkfensters. Sandrone noch am besten. Bin aber weiterhin kein großer Fan von so alten Weinen. - Cicala: Noch eine schöne Säure. - Prod di Barbaresco: Nicht mehr viel da. Noch zweifellos trinkbar, aber für mich schon klar über dem Peak - Anne Gros: Interessanterweise ähnlich zum Cicala. Etwas feiner. - Sandrone: Hatte sogar noch Frucht. Große Länge.
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'96 Barolo and Barbaresco at Maialino: Darker and more brooding than the Giacosa wines. The nose is ripe and rich with rose petals, deep red fruited nebbiolo, tar, and soli. It does not have the Cannubi perfume as much as I would hope. It is rich and broad with palate breadth and impact, yet lacks the lift, grace, and overall harmony of the Giacosa wines. It's painted with broader brush strokes at the expense of nuance. Rich and powerful. I do not prefer this style of nebbiolo, but this is very well done in a more forward, less nuanced mode. If you enjoy this style, your score will be higher. Still youthful.
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Decanted for 90min. No real nose. Nice wine but no real complexity and short on the finish. Goes will with rich foods. Might be very tight, but my money is on over the hill.
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Very good wine with forward red fruit, good structure and sweet tannins, just missing those qualities that would push it into the top tier of piedmont wines. Likely at peak now.
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Wow. Deep and penetrating nose of rose and raspberry, mixed with a rich earthy soulfulness. Gorgeous palate, perfectly balanced, more red fruit, umami, mouth drenching with pork shoulder pasta. Very long.
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För kort tid med luft tyvärr, ca två timmar eftersom den var tänkt till grillad högrev och gästerna kräfva inmundigande av såväl mat som dryck. Vaknade dock betänkligt till sista glaset.
Väldigt timid på näsan. Mycket få dofter och lite som sticker ut. Lätta körsbärstoner följda av en väldigt dov doft av övriga röd-blåa bär och något blåa plommon där i bakgrunden. Lite, lite kryddor främst i form av timjan och lätt märklig färsk champinjonton där bakom. Sist kvar i glaset på näsan är lite salt karamell.
I munnen (går på sista glaset här, och i princip obefintlig flaskvariation mellan de två flaskor jag öppnat); väldigt finstämd. Körsbär, gröna kryddor, lite röda rosor, lätt strävhet men mycket, mycket bra balans.
Troligtvis i perfekt drickfönster. Men karaffera i tre-fyra timmar minst. Har upplevt mer kraft och än mer komplexitet i toppårgångar men det här är ändå riktigt bra.
Jag önskar att jag hade betydligt fler Sandrone med ålder än vad jag har. Det här är balsam för själen.
Jag säger 94 poäng.
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Wow!!! Gereifter Barolo auf dem Peak! Jetzt trinken - Am Anfang etwas Leder im Bouquet und auch beim ersten Schluck. Gibt sich aber noch einigen Minuten. - Frucht nicht mehr so präsent aber im Hintergrund zu spüren. - Tannine voll aufgelöst und integriert. Zarter Schmelz. - Einfach toll!!
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"Southern Rhone" Offline (Mystic Room, SF): Highly aromatic, roses, cherry, a hint menthol; palate is light to medium bodied, still plenty of high but sweet tannins but approachable, super-smooth and fruit filled throughout, balanced medium alcohol, plenty of elegant red fruit; finish is medium-long. Just superbly balanced, fruit filled, excellent structure, wonderful Barolo, with very good complexity. Lovely wine, and still with time ahead of it. 95+ Day 2: Still drinkable and enjoyable, but lacks the complexity it had yesterday.
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Decanted 4 hours. Starting to hit maturity, but this still has plenty of staying power, and may even improve a bit. Red fruit, earth, but the cut and (now milder) tannin on the finish are the most distinctive elements for me. Good, solid Barolo best paired with rich food. I would probably rave more if it were not in such a stellar lineup. A-
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Brought to a dinner where it was opened next to a 1996 Giacosa Villero which was the WOTN. Decanted for one hour. Dark intense colour with nearly no brickening. Did not show its age. Very nice cherry notes supported by good amount of acidity and well integrated tannins. This has a long life ahead of it. Should get more interesting one the tertiary notes will show.
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Opened an hour in advance it was mute initially, but then began to express itself. Compact cherry fruit with a frisson of menthol, overlaid with flowers without a hair out of place. Classy, elegant palate, with a wonderfully polished texture, moving towards a fabulous, imperious, showstopping finish, which lasts for over a minute. Yes you can say this is clinical, but it is hard to fault. It is a brilliant wine, and while it is in the early phase of a long drinking window, it will develop more complexity with age. As a fan of old school Barolo I was mightily impressed.
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Wraysbury Dinner (R/B/A) (Home): Double decanted three hours. Similar dense garnet. Nose too, though maybe a little more floral here and a touch less tar. Slightly more lithe on the palate with a nicely dark red fruit and mineral core. Similarly long. It's a stylistic preference between the two. ****
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Twelfth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Piedmont flight #2...mid-aged Barolo. Open and decanted many hours before serving. The clear superstar of the two Piedmont flights. Red cherry aromas and flavors with good concentration throughout. Power with wonderful balance. Wonderful now, with plenty of upside.
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Beautiful wine that manages to avoid the excessive acidity of the vintage. Balanced and elegant and drinking so well tonight. There is a just a hint of violet in these Sandrone's that is really beguiling.
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Vinturi'd into a decanter and let sit for 2 hours. Deep garnet color with barely perceptible bricking. Floral nose with a bit of leather and menthol. Moderate tannins and acidity, lots of fruit. In a perfect spot after 20 years, but still going strong. Just a fantastic wine.
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Drank at a friend's party. He decanted for 3 hours . What a beautiful wine ..... Flowers at the nose ; fruity and very well balanced; can taste dark fruits . Ready to drink .
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Very dark for a barolo, still ruby 20 years on! Strong floral and cherry nose but not complex, although it is at cellar temperature... I think this is a blockbuster, not a sophisticated and complex barolo. Impressive though.
I would suggest 3-4 hours decant... And maybe another 10 years in bottle first!
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In which we ate all the truffles (Chicago, IL): By far the fl(a/e)shiest wine at the table. Very rich and big, with some sweet black fruits, this didn't have the traditional florals or tar that you'd expect from a Barolo. Tons of fruit, but not jammy or overripe, and definitely no overt signs of oak either (that, or it has quietly integrated). While I wouldn't say that this would be my go-to Barolo, I was quite enamoured with this.
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G. Conterno Barolo vs. L. Sandrone Barolo (Morrell Wine Bar and Café, NYC): [Double decanted at 8:30am.] Nose of stewed black fruit, roast beef, and olives. Thick, silky, tannic. Young but great. I thought this might be the Monfortino because the 2nd wine was so obviously the CF and the last one couldn't possibly be a sound Monfortino. Still, on its own merits, this is a terrific bottle of wine.
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Vinous group dinner at Morrell. More approachable than the Conternos in this flight at this stage. I like the purity of fruit, but it sort of sat rather than danced on the palate. Finish was a bit short.
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The Icon Vs. The Iconoclast: Giacomo Conterno & Luciano Sandrone (Morrell Wine Bar): The nose was rich and intense, showing dark red fruits, sweet spice and dusty soil tones. On the palate, it showed more mature than I would have expected, yet wonderfully smooth in texture with notes of crushed berry, plum and minerals. Tannin coated the palate throughout the finish, yet maintained the presence of ripe fruit.
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Decanted an hour (although we were told it was singing out of the bottle). This was just great, and what the Barolo lovers at the table were hoping it would be. Ripe fruit, with maybe just a touch of raisin, but very well made with nice balance for such a big wine. Tannin is there but integrated, and overall was just a pleasure to drink as the last wine of the night. A-/A
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!996 Barolo (Blind Tasting) (Afghan kebab house): The nose was, at first, restrained, showing waxy red fruits, yet it blossomed in the glass to reveal dusty soil and spice and ripe, almost candied, cherry. It showed soft, luxurious textures on the palate with mouthwatering acidity driving flavors of dark fruit and plum. Hints of tannin lingered on the finish with dark, resolved red fruit and licorice.
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Double decanted. After one hour the nose is still a bit shy, needs two to come around. Aromas of dark cherries, tar, orange peel, roses and secondary notes. The palate is potent and the tannins are present, but it still has great balance. I think it could do with some more time, maybe 5 or even up to 10 years to reach its peak. Will try again in 3-5 years to see.
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HDH auction tasting at Tru; 3/21/2014-3/22/2014 (Chicago, IL): Just starting to show signs of bricking. Surprisingly high-toned notes of cherry and vanilla on the nose. The palate is still quite fruity, and the age has given it a slight raisiny character. The tannins have softened a lot, and this is in a very good place right now.
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Popped and poured, then followed over 2.5 hours. Darker ruby color with a bit of brick. Nose of tar and violets, with some oak influence and licorice elements. Smooth and seamless on the palate with tar, strawberry, plum, and camphor spreading out on the palate with an assured, almost glossy texture. Moderate acidity and filed off tannins. Long finish of red plum and strawberry fruit tinged with tar and sweet grip. Some astringency at the end with a vanilla feel, but this wore off. Needs a few years more yet to fully integrate, but a quality example of the more modern genre.
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Piedmont and Champagne (Østerbro): Lovely floral and complex nose yielding sea/salt water, clams, sweet liquorice and flowers. Light and elegant palate with rose and cherries but also a very powerful tannin structure especially in the aftertaste.
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The nose is more restrained than expected, but nonetheless quite attractive, with rose petals, dark fruit, hints of licorice, and wet earth. The palate is very good, with layers upon layers of smooth, dense, and mouth-coating ripe fruit and firm tannins. Nice and long finish. Drinking well, but can still be cellared for another 5-7 years.
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(Grill 23 – Boston) Fantastic wine that needed 90 minutes to really show its stuff. Great intensity and palate penetration – gorgeous fruit and mild wood profile. Coated the mouth – left nothing for want. Despite its richness, it still glides down without heaviness. Just entering it prime – will remain there for a good long time. (95)
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Slow-O'd for 5 1/2 hours then sampled with dinner. Purple-ruby color. Nose of fresh plum and cherry plus expected tarry scents upon opening, then more camphor and Asian spices as the night progressed. Palate presence was velvet-textured and striking in its seamlessness, with almost three-dimensional expression of rich cherry and strawberry fruit on a backbone of fine-grained tannins and freshening acidity. A dollop of resiny tannins, grip, and sweet fruit ended each sip, with an echoing finish that extended long after each swallow. Yes, very young but the greatness of the vintage was evident at this early stage, portending a wonderful future ahead.
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Decanted two hours before drinking. It was vibrant and youthful with wonderful accents of forest floor under the well balanced fruit. I will wait a few years before trying another bottle as I think this will continue to develop.
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Had a glass at a restaurant. This needed over an hour of swirling to start opening up and I didn't have more time to continue, so I only have some clue of what was coming. The last sip, however was very, very nice, complex and smooth with terrific aftertaste. I might have underrated the wine.
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Piemonte BYO (HSH): A really complex nose with a lot of roses with mushrooms and shit with a mix of green leaves. Complex flavors showing red currant fruit, plums, camphor and menthol. Again the rose leaves are nicely present. Overall it has great balance and its very own personality. Great body and depth of the fruit.
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Blueberry, purple fruited nose. Initially so young on the palate with a very dry finish. With air, it softened to reveal a gorgeously sexy but disciplined wine. Really superb and my red WOTN just ahead of the 85 Conseillante.
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Fairly monolithic and backward, chunky and muscular after2 hours decanted. Aromas of clove, tar,red licorice, rose petals contribute to a medium intensity on the nose. Red fruit and still cool from the cellar (could have benefited by further warming) with sharp tannins indicate further aging will benefit. My score 94.
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Uncorked DK does Piemonte Greatest (Peter Gade): Dark red with lighter rim. Delicious nose of sweet red fruit, sprout, rubber and toffee. Great integrated almost seamless mouthfeel with some nice notes of salty nuts in addition to the sweet red fruit. Very nice aftertaste. Sandrones Cannubi Boschis is among my favorite Barolos and this 96 seems to be in a sweet spot right now.
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SOBER (fka TWITS) Tasting (Mark's house): Loads of cedar on the nose. On the palate, gorgeous fruit in a nice, rounded style. Big acids, great maraschino noes. Rounded out nicely without being round. (if that makes sense) Very very nice wine that should be great in another 5-10 years. Easily WOTF for me.
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Barolo Offline: Smoky, a bit lifted, bacon and very dark fruits, big blocky tannins with a long tinned olive and chocolate finish, so young. Great big style Barolo.
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Leather, red fruit and flowers on the nose, still a little restrained. Tons of acidity and tannins well balanced by bursting sweet fruit (sour cherry), herbs and marzipan, with a super-long finish. Really enjoyable but I’ll wait some time before opening another. Decanted 2 hours before tasting. Got better the longer it was open.
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A bruiser of a wine, but less so than the 1998. A very dark deep brooding wine. Cherry fruit flavours in perfect balance with the spicyer elements. Drinking wonderfully now. Tannin not overpowering. My second (and last of these) Might have to find some more...
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We all marvelled at the perfect symmetry and balance of this wine. No single aroma or flavour dominated and it was tough to isolate specific traits of the wine. The palate had a lovely sweet attack, beautiful poise and a chain of fine grain tannins elongating the finish out for an eternity. I don't know about allocating performance numbers to wines but this was just about close to perfection to my tastes.
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London Italian Blowout.. 24 Tn's: (London): A big monster pulple Barolo. Tons of weight it was best left for the end of the evening. Concentrated and bruty with a fabulous full body finish. This could easily use some more time in the cellar - Cherry liquor this is a tiny bit port like.. Yumm..
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12/8/2023 - MC wrote:
Splash decanted and tasted 90 minutes later. Modern in style but very open and expansive once it had the air. Very good with food and on its own. Was the WOTN for many. Will hold for a while be really good now with air. A-
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11/23/2023 - paul195 wrote: 93 Points
Consistent with bottle last year… shows much better with an hour or so in a decanter. Still quite youthful appearance, good fruit. It’s silky texture and long finish may be this wines most impressive characteristic. Its “modern” style makes this wine very approachable, especially in the more rustic 96 vintage
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6/4/2023 - eboracum Likes this wine: 92 Points
This is very nice mature Barolo showing medium- body, discreetly fine aromas of red berry fruit, rose petals following onto palate which added delicious minerals, silky texture and tar towards the decently long finish. The overall impression was of restrained elegance. Perhaps decanting would have revealed more but, in early summer ambient temperatures, I was concerned that the wine might become too warm. In the next few weeks, this problem may become more severe. So very good, even though I was hoping for more given the producer and vintage reputations.
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2/24/2023 - drwine2001 wrote:
Piemontese Legends Dinner (Seattle): Full ruby. Prominent piney wood n the nose. Medium body with a very supple feel. Lovely concentrated fruit and spice, but a bit simple compared to the other two ‘96s. Astringent wood on the finish.
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2/20/2023 - hajoha wrote: 89 Points
Sandrone Barolo Cannubi Boschis 96.
Fortsatt liv her.
Småpen fullmoden Barolo.
Dog ingen topp flaske. 89p
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10/15/2022 - DougLee wrote: 92 Points
Decanted for 3 hours. Barely translucent garnet. With swirling, the nose wakes up giving off scents of balsam, plum, tar, earth, violets. Layers of plum, strawberry, tar, and elegant earth on the velvety palate. Still-fresh acidity and measured tannin. Longer finish of red and dark fruit with resin and tar. A bit reticent with respect to nose and palate but finally waking up at hour four.
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5/13/2022 - NoTrollingerPlease Likes this wine: 94 Points
Barolo Tasting (Restaurant Krietsch, Schwäbisch Gmünd): Wines tasted blind. Opened a few hours before the tasting.
Glass: WMF red Wine
Clear, deep ruby-garnet. Very round, dense and harmonious nose. On the palate the harmony continues. Very balanced and fresh. Beautiful fruit, velvet tannin and a creamy, silky texture. Certainly powerful, but very well wrapped. Long, fruity herbaceous finish. 94
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4/28/2022 - Richard P Howden Likes this wine: 94 Points
Stunning balance and depth. Still so youthful but showing nice secondary characteristics. 4 hour double decant, lots of sediment. Showing fantastically.
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4/16/2022 - paul195 wrote: 92 Points
First of a six pack bought on release. Decanted @ 4:00 served @ 7:30. Dark, clear youthful color, clean red fruit nose with some tar and floral notes. Pretty full bodied palate with youthful fruit, good balance, acidity and finish. As expected the ‘96 is little brawnier than the more elegant ‘97. This could use a few more years in the cellar.
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4/1/2022 - MC2 Wines Likes this wine:
Festa del Piemonte: Gala Dinner (The Pool in NYC): Opening up with time. Rose hips and tar and fruit and as it gets to that opening spot it seems to me to be in almost my perfect Barolo point (I tend to think something like 20-30 years is optimal for the majority of the wines since you still get that fruit and yet they are more pulled together and all around enjoyable). This was there and I appreciated that.
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7/24/2021 - ChrisR Likes this wine:
I decanted it for three hours in a decanter and double-decanted to take it to a restaurant, losing about a pour to the sediment. Even then, it tasted musty, with notions of slightly sour dried cherries and rose. With just a little more air, it sweetened and fleshed out, becoming more pleasant. The tannins were generally resolved. While correct to the variety, this was good rather than great.
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4/29/2021 - joshabramson Likes this wine: 94 Points
Ripe and modern, still youthful even with 4 hours in the decanter. A little bit dusty and dirty. Very tasty though.
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4/5/2021 - jeff nowak wrote: 90 Points
Decanted, drunk over two nights. Some gritty tannins out of bottle. Lacked elegance. Would it diffuse? Somewhat, but not enough to reverse a bit of disappointment. I’ll always wonder if I would have enjoyed this more a few years earlier. Best on the second day.
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6/7/2020 - s******n Likes this wine: 92 Points
Toll. Aber am Ende des Trinkfensters. Sandrone noch am besten.
Bin aber weiterhin kein großer Fan von so alten Weinen.
- Cicala: Noch eine schöne Säure.
- Prod di Barbaresco: Nicht mehr viel da. Noch zweifellos trinkbar, aber für mich schon klar über dem Peak
- Anne Gros: Interessanterweise ähnlich zum Cicala. Etwas feiner.
- Sandrone: Hatte sogar noch Frucht. Große Länge.
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1/31/2020 - cct wrote: 91 Points
'96 Barolo and Barbaresco at Maialino: Darker and more brooding than the Giacosa wines. The nose is ripe and rich with rose petals, deep red fruited nebbiolo, tar, and soli. It does not have the Cannubi perfume as much as I would hope. It is rich and broad with palate breadth and impact, yet lacks the lift, grace, and overall harmony of the Giacosa wines. It's painted with broader brush strokes at the expense of nuance. Rich and powerful. I do not prefer this style of nebbiolo, but this is very well done in a more forward, less nuanced mode. If you enjoy this style, your score will be higher. Still youthful.
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11/7/2019 - rraaffaa Likes this wine: 92 Points
Very typical Nebbiolo nose. Tastes good but not amazing, missing a bit of depth. I expected more but it’s a solid Barolo in a good drinking spot
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8/23/2019 - snsharma Likes this wine: 90 Points
Decanted for 90min. No real nose. Nice wine but no real complexity and short on the finish. Goes will with rich foods. Might be very tight, but my money is on over the hill.
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6/9/2019 - Topper wrote: 93 Points
Very good wine with forward red fruit, good structure and sweet tannins, just missing those qualities that would push it into the top tier of piedmont wines. Likely at peak now.
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9/29/2018 - sawira wrote: 96 Points
Unbelievably great. Roses, tar, shoe polish, violets, incredibly long finish. Amazing structure that will last. What a wine!
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8/25/2018 - Richard P Howden Likes this wine: 95 Points
Wow. Deep and penetrating nose of rose and raspberry, mixed with a rich earthy soulfulness. Gorgeous palate, perfectly balanced, more red fruit, umami, mouth drenching with pork shoulder pasta. Very long.
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7/21/2018 - Trydebull Likes this wine: 94 Points
1996 Sandrone Cannubi Boschis
Ljust rödfärgad från toner av svenska körsbär.
För kort tid med luft tyvärr, ca två timmar eftersom den var tänkt till grillad högrev och gästerna kräfva inmundigande av såväl mat som dryck. Vaknade dock betänkligt till sista glaset.
Väldigt timid på näsan. Mycket få dofter och lite som sticker ut. Lätta körsbärstoner följda av en väldigt dov doft av övriga röd-blåa bär och något blåa plommon där i bakgrunden. Lite, lite kryddor främst i form av timjan och lätt märklig färsk champinjonton där bakom. Sist kvar i glaset på näsan är lite salt karamell.
I munnen (går på sista glaset här, och i princip obefintlig flaskvariation mellan de två flaskor jag öppnat); väldigt finstämd. Körsbär, gröna kryddor, lite röda rosor, lätt strävhet men mycket, mycket bra balans.
Troligtvis i perfekt drickfönster. Men karaffera i tre-fyra timmar minst. Har upplevt mer kraft och än mer komplexitet i toppårgångar men det här är ändå riktigt bra.
Jag önskar att jag hade betydligt fler Sandrone med ålder än vad jag har. Det här är balsam för själen.
Jag säger 94 poäng.
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6/10/2018 - s******n Likes this wine: 92 Points
Wow!!! Gereifter Barolo auf dem Peak! Jetzt trinken
- Am Anfang etwas Leder im Bouquet und auch beim ersten Schluck. Gibt sich aber noch einigen Minuten.
- Frucht nicht mehr so präsent aber im Hintergrund zu spüren.
- Tannine voll aufgelöst und integriert. Zarter Schmelz.
- Einfach toll!!
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5/29/2018 - aagrawal wrote: 95 Points
"Southern Rhone" Offline (Mystic Room, SF): Highly aromatic, roses, cherry, a hint menthol; palate is light to medium bodied, still plenty of high but sweet tannins but approachable, super-smooth and fruit filled throughout, balanced medium alcohol, plenty of elegant red fruit; finish is medium-long. Just superbly balanced, fruit filled, excellent structure, wonderful Barolo, with very good complexity. Lovely wine, and still with time ahead of it. 95+
Day 2: Still drinkable and enjoyable, but lacks the complexity it had yesterday.
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1/1/2018 - MC wrote:
Decanted 4 hours. Starting to hit maturity, but this still has plenty of staying power, and may even improve a bit. Red fruit, earth, but the cut and (now milder) tannin on the finish are the most distinctive elements for me. Good, solid Barolo best paired with rich food. I would probably rave more if it were not in such a stellar lineup. A-
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12/16/2017 - vinelouse wrote:
Brought to a dinner where it was opened next to a 1996 Giacosa Villero which was the WOTN. Decanted for one hour. Dark intense colour with nearly no brickening. Did not show its age. Very nice cherry notes supported by good amount of acidity and well integrated tannins. This has a long life ahead of it. Should get more interesting one the tertiary notes will show.
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8/10/2017 - Comte Flaneur wrote: 96 Points
Opened an hour in advance it was mute initially, but then began to express itself. Compact cherry fruit with a frisson of menthol, overlaid with flowers without a hair out of place. Classy, elegant palate, with a wonderfully polished texture, moving towards a fabulous, imperious, showstopping finish, which lasts for over a minute. Yes you can say this is clinical, but it is hard to fault. It is a brilliant wine, and while it is in the early phase of a long drinking window, it will develop more complexity with age. As a fan of old school Barolo I was mightily impressed.
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6/17/2017 - SimonG wrote: 92 Points
Wraysbury Dinner (R/B/A) (Home): Double decanted three hours. Similar dense garnet. Nose too, though maybe a little more floral here and a touch less tar. Slightly more lithe on the palate with a nicely dark red fruit and mineral core. Similarly long. It's a stylistic preference between the two. ****
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12/2/2016 - Burgundy Al wrote: 94 Points
Twelfth Annual White Truffle Dinner (Chez Weber - Chicago IL): In Piedmont flight #2...mid-aged Barolo. Open and decanted many hours before serving. The clear superstar of the two Piedmont flights. Red cherry aromas and flavors with good concentration throughout. Power with wonderful balance. Wonderful now, with plenty of upside.
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11/22/2016 - dream Likes this wine: 93 Points
Beautiful wine that manages to avoid the excessive acidity of the vintage. Balanced and elegant and drinking so well tonight. There is a just a hint of violet in these Sandrone's that is really beguiling.
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9/30/2016 - BBencz Likes this wine: 97 Points
Vinturi'd into a decanter and let sit for 2 hours. Deep garnet color with barely perceptible bricking. Floral nose with a bit of leather and menthol. Moderate tannins and acidity, lots of fruit. In a perfect spot after 20 years, but still going strong. Just a fantastic wine.
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7/10/2016 - 22slams Likes this wine: 93 Points
Drank at a friend's party. He decanted for 3 hours . What a beautiful wine ..... Flowers at the nose ; fruity and very well balanced; can taste dark fruits . Ready to drink .
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5/13/2016 - barolo300 Likes this wine: 94 Points
Very dark for a barolo, still ruby 20 years on! Strong floral and cherry nose but not complex, although it is at cellar temperature... I think this is a blockbuster, not a sophisticated and complex barolo. Impressive though.
I would suggest 3-4 hours decant... And maybe another 10 years in bottle first!
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10/14/2015 - acyso wrote: 93 Points
In which we ate all the truffles (Chicago, IL): By far the fl(a/e)shiest wine at the table. Very rich and big, with some sweet black fruits, this didn't have the traditional florals or tar that you'd expect from a Barolo. Tons of fruit, but not jammy or overripe, and definitely no overt signs of oak either (that, or it has quietly integrated). While I wouldn't say that this would be my go-to Barolo, I was quite enamoured with this.
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5/14/2015 - kenv Likes this wine: 96 Points
G. Conterno Barolo vs. L. Sandrone Barolo (Morrell Wine Bar and Café, NYC): [Double decanted at 8:30am.] Nose of stewed black fruit, roast beef, and olives. Thick, silky, tannic. Young but great. I thought this might be the Monfortino because the 2nd wine was so obviously the CF and the last one couldn't possibly be a sound Monfortino. Still, on its own merits, this is a terrific bottle of wine.
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5/14/2015 - cardsandwine Likes this wine:
Vinous group dinner at Morrell. More approachable than the Conternos in this flight at this stage. I like the purity of fruit, but it sort of sat rather than danced on the palate. Finish was a bit short.
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5/14/2015 - Eric Guido Likes this wine: 93 Points
The Icon Vs. The Iconoclast: Giacomo Conterno & Luciano Sandrone (Morrell Wine Bar): The nose was rich and intense, showing dark red fruits, sweet spice and dusty soil tones. On the palate, it showed more mature than I would have expected, yet wonderfully smooth in texture with notes of crushed berry, plum and minerals. Tannin coated the palate throughout the finish, yet maintained the presence of ripe fruit.
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4/11/2015 - MC wrote:
Decanted an hour (although we were told it was singing out of the bottle). This was just great, and what the Barolo lovers at the table were hoping it would be. Ripe fruit, with maybe just a touch of raisin, but very well made with nice balance for such a big wine. Tannin is there but integrated, and overall was just a pleasure to drink as the last wine of the night. A-/A
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2/12/2015 - Eric Guido Likes this wine: 92 Points
!996 Barolo (Blind Tasting) (Afghan kebab house): The nose was, at first, restrained, showing waxy red fruits, yet it blossomed in the glass to reveal dusty soil and spice and ripe, almost candied, cherry. It showed soft, luxurious textures on the palate with mouthwatering acidity driving flavors of dark fruit and plum. Hints of tannin lingered on the finish with dark, resolved red fruit and licorice.
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3/22/2014 - Mascarello59 Likes this wine: 93 Points
Double decanted. After one hour the nose is still a bit shy, needs two to come around. Aromas of dark cherries, tar, orange peel, roses and secondary notes. The palate is potent and the tannins are present, but it still has great balance. I think it could do with some more time, maybe 5 or even up to 10 years to reach its peak. Will try again in 3-5 years to see.
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3/21/2014 - acyso wrote: 90 Points
HDH auction tasting at Tru; 3/21/2014-3/22/2014 (Chicago, IL): Just starting to show signs of bricking. Surprisingly high-toned notes of cherry and vanilla on the nose. The palate is still quite fruity, and the age has given it a slight raisiny character. The tannins have softened a lot, and this is in a very good place right now.
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1/18/2014 - DougLee wrote: 93 Points
Popped and poured, then followed over 2.5 hours. Darker ruby color with a bit of brick. Nose of tar and violets, with some oak influence and licorice elements. Smooth and seamless on the palate with tar, strawberry, plum, and camphor spreading out on the palate with an assured, almost glossy texture. Moderate acidity and filed off tannins. Long finish of red plum and strawberry fruit tinged with tar and sweet grip. Some astringency at the end with a vanilla feel, but this wore off. Needs a few years more yet to fully integrate, but a quality example of the more modern genre.
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8/16/2013 - steinersing wrote: 93 Points
dark cheery, long, but still needs time. Nose a bit subdued.
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7/5/2013 - canan wrote: 93 Points
Piedmont and Champagne (Østerbro): Lovely floral and complex nose yielding sea/salt water, clams, sweet liquorice and flowers.
Light and elegant palate with rose and cherries but also a very powerful tannin structure especially in the aftertaste.
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5/1/2013 - SpaceMonkey27 wrote: 89 Points
It was good, but not what I was expecting for the price. Nice tannin, leather and cherry and on the nose.
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3/23/2013 - Xavier Auerbach wrote: 95 Points
Académie des Cinquante Piemonte tasting (Restaurant De Burgemeester *, Linschoten, Netherlands): Chef d'oeuvre! A thing of beauty, subtle, layered, balanced, smoky, lots of tannins but perfectly balanced, full of potential, the most Burgundian of all the Nebbiolos on tasting today.
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2/7/2013 - dcwino wrote: 94 Points
Cityzen gathering – no great wines only great bottles (Cityzen, Washington DC): Black fruits, tar, dry cherries, a hint of anise and earth. Another wine that is still very youthful showing a great potential.
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1/19/2013 - Maestro wrote: 93 Points
The nose is more restrained than expected, but nonetheless quite attractive, with rose petals, dark fruit, hints of licorice, and wet earth. The palate is very good, with layers upon layers of smooth, dense, and mouth-coating ripe fruit and firm tannins. Nice and long finish. Drinking well, but can still be cellared for another 5-7 years.
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7/29/2011 - toppo wrote:
Tterv
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12/17/2010 - wa2ofd wrote:
Monte's Christmas tasting...delicious...no one picked up Italian, much less Barolo
Modern styled Barolo, although 4 hrs decanted...
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10/5/2010 - dbkitc wrote: 95 Points
(Grill 23 – Boston) Fantastic wine that needed 90 minutes to really show its stuff. Great intensity and palate penetration – gorgeous fruit and mild wood profile. Coated the mouth – left nothing for want. Despite its richness, it still glides down without heaviness. Just entering it prime – will remain there for a good long time. (95)
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9/5/2010 - DougLee wrote: 94 Points
Slow-O'd for 5 1/2 hours then sampled with dinner. Purple-ruby color. Nose of fresh plum and cherry plus expected tarry scents upon opening, then more camphor and Asian spices as the night progressed. Palate presence was velvet-textured and striking in its seamlessness, with almost three-dimensional expression of rich cherry and strawberry fruit on a backbone of fine-grained tannins and freshening acidity. A dollop of resiny tannins, grip, and sweet fruit ended each sip, with an echoing finish that extended long after each swallow. Yes, very young but the greatness of the vintage was evident at this early stage, portending a wonderful future ahead.
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7/8/2010 - gondrik wrote: 95 Points
Decanted two hours before drinking. It was vibrant and youthful with wonderful accents of forest floor under the well balanced fruit. I will wait a few years before trying another bottle as I think this will continue to develop.
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5/21/2010 - VHJV wrote: 94 Points
Had a glass at a restaurant. This needed over an hour of swirling to start opening up and I didn't have more time to continue, so I only have some clue of what was coming. The last sip, however was very, very nice, complex and smooth with terrific aftertaste. I might have underrated the wine.
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2/27/2010 - canan wrote: 97 Points
Piemonte BYO (HSH): A really complex nose with a lot of roses with mushrooms and shit with a mix of green leaves.
Complex flavors showing red currant fruit, plums, camphor and menthol. Again the rose leaves are nicely present.
Overall it has great balance and its very own personality. Great body and depth of the fruit.
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10/28/2009 - DAN BAILEY wrote:
Blueberry, purple fruited nose. Initially so young on the palate with a very dry finish. With air, it softened to reveal a gorgeously sexy but disciplined wine. Really superb and my red WOTN just ahead of the 85 Conseillante.
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11/30/2008 - gsw59 wrote: 94 Points
Fairly monolithic and backward, chunky and muscular after2 hours decanted. Aromas of clove, tar,red licorice, rose petals contribute to a medium intensity on the nose. Red fruit and still cool from the cellar (could have benefited by further warming) with sharp tannins indicate further aging will benefit. My score 94.
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4/4/2008 - gorm wrote: 95 Points
Uncorked DK does Piemonte Greatest (Peter Gade): Dark red with lighter rim. Delicious nose of sweet red fruit, sprout, rubber and toffee. Great integrated almost seamless mouthfeel with some nice notes of salty nuts in addition to the sweet red fruit. Very nice aftertaste. Sandrones Cannubi Boschis is among my favorite Barolos and this 96 seems to be in a sweet spot right now.
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10/25/2006 - trankin wrote: 94 Points
SOBER (fka TWITS) Tasting (Mark's house): Loads of cedar on the nose. On the palate, gorgeous fruit in a nice, rounded style. Big acids, great maraschino noes. Rounded out nicely without being round. (if that makes sense) Very very nice wine that should be great in another 5-10 years. Easily WOTF for me.
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6/20/2006 - Russell Faulkner wrote: 94 Points
Barolo Offline: Smoky, a bit lifted, bacon and very dark fruits, big blocky tannins with a long tinned olive and chocolate finish, so young. Great big style Barolo.
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6/16/2006 - SimonG wrote:
Barolo Offline, Caldesi, London (Caldesi, London): Mid ruby. Dense colour. Quite rich nose. Rotting, pruney notes. Nicely mouth filling, quite long. Subtle. Slight sweetness, faintly cherry-like. More obvious acidity than the Le Vigne. 4.
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2/26/2005 - Mikehom wrote:
Leather, red fruit and flowers on the nose, still a little restrained. Tons of acidity and tannins well balanced by bursting sweet fruit (sour cherry), herbs and marzipan, with a super-long finish. Really enjoyable but I’ll wait some time before opening another. Decanted 2 hours before tasting. Got better the longer it was open.
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1/20/2005 - Russell Faulkner wrote:
A bruiser of a wine, but less so than the 1998. A very dark deep brooding wine. Cherry fruit flavours in perfect balance with the spicyer elements. Drinking wonderfully now. Tannin not overpowering. My second (and last of these) Might have to find some more...
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12/3/2004 - Jeremy Holmes wrote:
We all marvelled at the perfect symmetry and balance of this wine. No single aroma or flavour dominated and it was tough to isolate specific traits of the wine. The palate had a lovely sweet attack, beautiful poise and a chain of fine grain tannins elongating the finish out for an eternity. I don't know about allocating performance numbers to wines but this was just about close to perfection to my tastes.
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11/5/2004 - jamiekutch wrote: 93 Points
London Italian Blowout.. 24 Tn's: (London): A big monster pulple Barolo. Tons of weight it was best left for the end of the evening. Concentrated and bruty with a fabulous full body finish. This could easily use some more time in the cellar - Cherry liquor this is a tiny bit port like.. Yumm..
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