Slightly oxidated nose with amontillado like aromatics. Wood, nuts, tobacco and caramel - no fruit aromas to speak of. Fullbodied palate with ripe fruit well-evident. Salty touches, minerally underpinnings and nutty wood flavours. Long. Rather aged and needed quite some time to find balance. Nice.
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Vietti Rocche 1967-2004 with Luca Currado (Restaurant Becco, NYC): Apon opening this had the very faded appearance of pale onion skin. The nose was dominated by sweet notes of madeirization with scents of limestone, earth, onion powder and panchetta adding dimension. In the mouth there was corresponding sweetness with an echo of strawberry fruit remaining and nice notes of dried orange peel on the finish which turned more spiced with notes of mulling spices and light cherry even. Obviously faded but still intact. @ hours later at the table this had gained sweetness on the nose with a nice combination of secondary and tertiary notes that recalled Chinato with it's blend of herbs, mint, and sweetness. In the mouth this was soft with good flavor intensity supported by the vibrant acidity. Citrussy and herbal in the mouth this is at the very end of it's life but the aromatic and volatile nose was a pleasure to smell
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5/26/2018 - Barry Rothof wrote: flawed
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5/12/2018 - Burgaddict wrote:
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2/13/2013 - avp wrote:
Slightly oxidated nose with amontillado like aromatics. Wood, nuts, tobacco and caramel - no fruit aromas to speak of.
Fullbodied palate with ripe fruit well-evident. Salty touches, minerally underpinnings and nutty wood flavours. Long.
Rather aged and needed quite some time to find balance. Nice.
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2/11/2008 - Gregory Dal Piaz wrote: 87 Points
Vietti Rocche 1967-2004 with Luca Currado (Restaurant Becco, NYC): Apon opening this had the very faded appearance of pale onion skin. The nose was dominated by sweet notes of madeirization with scents of limestone, earth, onion powder and panchetta adding dimension. In the mouth there was corresponding sweetness with an echo of strawberry fruit remaining and nice notes of dried orange peel on the finish which turned more spiced with notes of mulling spices and light cherry even. Obviously faded but still intact. @ hours later at the table this had gained sweetness on the nose with a nice combination of secondary and tertiary notes that recalled Chinato with it's blend of herbs, mint, and sweetness. In the mouth this was soft with good flavor intensity supported by the vibrant acidity. Citrussy and herbal in the mouth this is at the very end of it's life but the aromatic and volatile nose was a pleasure to smell
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