Started out too cold and clenched. We left it open and drove to get some barbecue at Allen and Sons where Hickory is the wood of choice. It took a while, but finally started opening on the nose. The palate opened slightly, but this is a very young wine. I’d hold off for a few years and drink the 2011 and 2012 which are more open. This bottle was more closed than previous bottles.
Definitively a different beast than the two Barbarescos. Darker earth, leather and balsamic notes (but not in that roasted way I hate). I decanted this and left it in the cabinet about 5 hours before dinner before recanting and it helped in terms of the tannin. Maybe it was just from being on the same table as the elegant Burgundies and Barbarescos but this wine felt blocky. Certainly regal. I finished the rest of this a few nights later and ti was still a blocky-er affair than the Barbarescos but was of more interest on its own. The concentration in the wine is noteworthy. Very good in its own right and excellent in the context of the vintage.
Even better than a bottler a couple of years ago. I know I’m not exactly seen as objective when it comes to Eric’s wines, but it’s because of wines like this, that just drill into some part of my brain. So pretty aromatically and so etched on the palate. I’ll use Coad’s word “gossamer” because that’s what it is to me. Hopefully, the younger vintages form other sources age as gracefully as this has. I may have liked this more than other folks.