Nebbiolo & Pinot (Bar Corvo, Brooklyn): Comes alive and gains weight with a bit of air. Red sour cherry, earth, nice acidic bite, iron/iodine character. Exceedingly tannic. Good stuffing, but not fully revealing itself yet. Others preferred this.
Pretty red neb fruit on the fruit with a strong menthol character, turning darker and earthier with air. Still quite structured with lots of acid and tannin, but there's enough concentration to balance it out here. This goes from very good to oustanding with some braised lamb, which cuts the structure and allows the purity of the fruit to shine through. Drinking quite well now with lots of air, but those that like their Nebbiolo more tertiary should probably wait a little longer.
From a pristine bottle, exhibiting no apparent taints or flaws, looking exceptionally youthful and vibrant in the decanter. And giving up absolutely nothing save some faint, barely perceptible streaks of ripe, dark fruit. Beyond that, not even the tiniest bit of charm, nor even a glimpse of potential. A chore to finish, quite frankly.
Scalped via mild TCA? I suppose it's a possibility, but I've a low threshold for cork taint and detected nothing. Neither did my wife who's also quite adverse to corked wines, calling me out every time I try to slip a mildly infected bottle past her.
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