Two Baroli at Tre Galli, Torino: Decanted three hours before we began tasting (it could have used more). A detailed, complex nose, initially tartufi neri and other fungi, forest floor and wet tobacco leaf. Evolving and improving over the night, moving more scented and floral. The palate did not move during the evening, seeming younger than the bouquet or the vintage suggested. Beautiful, silky tannins, totally in tune with the acids. Very intense and complex. A lot of dark cherry and other black fruit, hoisin, balsamico and creosote. On the mid palate the scale and structure hits you ... This is a big, serious wine. It paired very well with my sirloin and ash extra virgin olive oil dish, and then with the most mature cheeses. Perhaps not quite up there with the very best Sperss vintages I've had, but a damn fine Barolo. Seemingly now in its optimal drinking window.
In a very good place at the moment, with flavors and aromas remaining focused for the first hour, but then seemed to trail off into the second hour. Perhaps we over-aerated? Nonetheless, this was a joy to drink and proved a vibrant and soulful partner to the pasta (aqnolotti del plin) course and the various secondi as well. recommended
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