Barolo Dinner (Mathilde Bistro - SF): My bring; decanted 7 hours, and tasted throughout. Alluring and effusive on the nose - a full bouquet of dried flowers, tart cherries, and a hint of asphalt. The palate doesn't quite hold up. Lighter bodied, Mostly tertiary flavors, muted red fruit, and ultimately a bit simple, especially compared with the '58. Let's call it 93 for the nose, 87 in the mouth.
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Barolo Dinner (Mathilde, San Francisco): Fully mature nose, leafy, Bretty, soy; palate is light bodied, high alcohol, well balanced, mature soy and tamari; medium finish. Classic mature Barolo, slightly dirty but not too much. 91
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Dried cherries and rose, muted fruit, still high tannins and acidity. About an hour after opening a bit more expressive, tar and just a tad more fruit, but still austere. Solid structure, not faded, but also not terribly enjoyable without some fruit and/or deeper secondary/tertiary notes. Paired ok with food, but still lacking.
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1996 - Four Baroli and a Zin; 9/15/2018-9/16/2018 (Our house): Decanted about three hours. Lightly funky nose with mushroom, licorice, and sassafras or root beer. Seems a little disjointed and light in the middle. Some nori and maple. Tangy. Seems a bit muddled. Everyone's least favorite tonight.
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Last bottle. The cork was saturated, and the wine was much more evolved than other bottles, but I'm happy about this because it gives me a glimpse of what this might become. Iron, beef broth, and dried vegetables on the nose. Still quite tannic, medium-bodied, with solid cherry fruit on the palate. Long length. The subtlety and restraint of prior bottles has given way to a mature, expressive Barolo in full bloom.
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8/25/2023 - ohne_musik wrote: 90 Points
Barolo Dinner (Mathilde Bistro - SF): My bring; decanted 7 hours, and tasted throughout. Alluring and effusive on the nose - a full bouquet of dried flowers, tart cherries, and a hint of asphalt. The palate doesn't quite hold up. Lighter bodied, Mostly tertiary flavors, muted red fruit, and ultimately a bit simple, especially compared with the '58. Let's call it 93 for the nose, 87 in the mouth.
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8/25/2023 - aagrawal wrote: 91 Points
Barolo Dinner (Mathilde, San Francisco): Fully mature nose, leafy, Bretty, soy; palate is light bodied, high alcohol, well balanced, mature soy and tamari; medium finish. Classic mature Barolo, slightly dirty but not too much. 91
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10/25/2019 - despore wrote: 88 Points
Dried cherries and rose, muted fruit, still high tannins and acidity. About an hour after opening a bit more expressive, tar and just a tad more fruit, but still austere. Solid structure, not faded, but also not terribly enjoyable without some fruit and/or deeper secondary/tertiary notes. Paired ok with food, but still lacking.
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9/16/2018 - Outplaying wrote:
1996 - Four Baroli and a Zin; 9/15/2018-9/16/2018 (Our house): Decanted about three hours. Lightly funky nose with mushroom, licorice, and sassafras or root beer. Seems a little disjointed and light in the middle. Some nori and maple. Tangy. Seems a bit muddled. Everyone's least favorite tonight.
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5/19/2018 - Guy Des Rosiers Likes this wine: 90 Points
Last bottle. The cork was saturated, and the wine was much more evolved than other bottles, but I'm happy about this because it gives me a glimpse of what this might become. Iron, beef broth, and dried vegetables on the nose. Still quite tannic, medium-bodied, with solid cherry fruit on the palate. Long length. The subtlety and restraint of prior bottles has given way to a mature, expressive Barolo in full bloom.
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