2004 Guido Porro Barolo Vigna Lazzairasco

Community Tasting Notes (67) Avg Score: 90.6 points

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  2/18/2024 - salil wrote: 92 Points

  Starts out dark and brooding, aromatically reticent, and full of tannin (even though Ken had double-decanted it a few hours before). But a few more hours help it as the aromatics finally emerge - layers of higher toned spicy and faintly balsamic notes, and more low toned earthy and leathery elements around a core of black fruit that's still very youthful and fresh. There's plenty of tannic and acidic structure here, but it goes very well with a very rich/meaty ragu and fresh pasta that really needed something with this kind of acid to balance it. Lovely wine that kept getting better with time and air, and a producer I definitely need to explore.

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  2/18/2024 - kenv Likes this wine: 93 Points

  Dinner with Salil and Zach (Salil's, Albany, NY): [Double-decanted at 4pm for 1.5 hours. Left open at dinner for 2 hours before tasting]
  At 4pm: Smells and tastes really tight with lots of black fruit and tannin. Hopefully some air will help.
  At 8pm: Nose shows smoke, leather, black fruit. Still quite young, but rich black fruit is showing throughout the palate. Long finish is still quite tannic. Salil's beef ragu and fresh pasta really shows this wine at its best. Classic Serralunga d'Alba.

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  8/21/2023 - Rich S Likes this wine: 90 Points

  This bottle showed dramatically better than my previous bottle. Decanted for sediment as this wine threw off a lot. Cherry cough drop on the nose along with a bit of tar and some sweet baking spices. Similar flavors on the palate with cherry and herbal cough drop notes dominating but the fruit seemed less baked than previous bottles. Medium+ acid, medium tannins at best at this point. Overall, very enjoyable bottle of aged Barolo, especially at the price.

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  3/13/2023 - Grape_ape Likes this wine:

  drinking pretty well, and probabl in the drink now category. Did drink far better than a recent 2004 I had which was more pruney and ripe, whereas this was fresh, brighter red fruited.

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  9/27/2022 - Neurowine1 wrote:

  With pink oyster mushroom matcha tea pasta (would not recommend matcha tea pasta BTW). Almost done with the 1/2 case of this one. Remains a solidly build and classically styled Barolo but one that is cleanly made. Upfront dark fruits, menthol and a bit of alcoholic heat on the finish. Likely in decline.

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