PNP 2 bottles last night. Wine was great from the start. Well integrated fruit and earth with no fall off of either for the 90 minutes it took to finish the bottles. drink now or within next 3 years...
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Bottle at restaurant. Old but in fantastic condition. Beautifully balanced acidity and tannins - old wine characteristics like mushrooms, forest floor. Still some fruit but pretty subdued. Nose had some balsamic notes perhaps - some meat notes but maybe because we were in a churrascario. If this wine has been cellared properly, it is a treat.
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Pretty big nose of plum and cherry. Three years ago, I noted that the fruit was still there but was fading. And I think this has come to pass. There is some plum but in general the fruit has faded away. The tannins are fine but the acidity has moved into your face and takes away from the enjoyment even with food.
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Very cabbish and dry/modern--beef bouillion and wood prominent, doesn't seem as old--or Italian--as it is. Good but circumstantially disadvantaged with the food which had shown so well with the generous Brunello and old CdP that preceded it--this needed meat.
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12/22/2021 - traxxx wrote: 93 Points
PNP 2 bottles last night. Wine was great from the start. Well integrated fruit and earth with no fall off of either for the 90 minutes it took to finish the bottles. drink now or within next 3 years...
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12/9/2021 - clayh55 Likes this wine: 92 Points
Bottle at restaurant. Old but in fantastic condition. Beautifully balanced acidity and tannins - old wine characteristics like mushrooms, forest floor. Still some fruit but pretty subdued. Nose had some balsamic notes perhaps - some meat notes but maybe because we were in a churrascario. If this wine has been cellared properly, it is a treat.
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11/24/2021 - jgh123 Likes this wine: 90 Points
Interesting nose of beef broth, chocolate and cocoa. Nice black fruit. Tannins waning but acidity beginning to dominate the fruit. Drink up.
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2/9/2018 - JS1056 wrote: 88 Points
Pretty big nose of plum and cherry.
Three years ago, I noted that the fruit was still there but was fading. And I think this has come to pass. There is some plum but in general the fruit has faded away.
The tannins are fine but the acidity has moved into your face and takes away from the enjoyment even with food.
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10/21/2017 - Neecies wrote:
Very cabbish and dry/modern--beef bouillion and wood prominent, doesn't seem as old--or Italian--as it is. Good but circumstantially disadvantaged with the food which had shown so well with the generous Brunello and old CdP that preceded it--this needed meat.
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