14% alcohol - remarkably high for a 1970's Nebbiolo. Bottled in a 72 cl bottle.
Translucent and developed dark cherry color with noticeably mature bronze hue. The nose is very odd with weird aromas of dry cat food, some rum raisins, freshly cooked plum jam, a little bit of salmon soup, a hint of plastic and a touch of sweet, slightly chemical VA. Very unlike any Nebbiolo I've ever sniffed. The wine feels medium-bodied, developed and surprisingly crunchy on the palate with very mature and rather tertiary flavors of sour cherries, some leather, a little bit of raisin, roasted hints of smoke and beef consommé, a hint of strawberry marmalade and a touch of charred bacon. The wine is still remarkably structured with relatively high acidity and ample, still surprisingly grippy tannins. The finish is long, savory and feels quite roasted with meaty flavors of roasted bacon and smoke-cured beef, some peppery spice, a little bit of saline tang, a sweet hint of raisin and a touch of tar. The tannins lend a quite grippy touch to the aftertaste.
A wine that is obviously past its peak, yet still retaining enough characteristics to be both enjoyable and immediately recognizable as Nebbiolo. Especially the structure is remarkably tightly-wound and will definitely outlive the flavor department. This wine doesn't offer the kind of enjoyment those much more alive Ceretto Barbareschi from the 1980's did, but this is still surprisingly enjoyable and thus I prefer to score it rather than mark it down as oxidized. Most likely the wine has been much better some 10 or more years ago, but now it has lost some of its charm and will continue to do so. Better to drink up.
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Very mild cork taing in the nose, but really strong and concentrated on the palate very grippy classic balsam spice and rich fruit with years ahead of it. My favorite younger wine of the tasting
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1/10/2018 - forceberry wrote: 86 Points
14% alcohol - remarkably high for a 1970's Nebbiolo. Bottled in a 72 cl bottle.
Translucent and developed dark cherry color with noticeably mature bronze hue. The nose is very odd with weird aromas of dry cat food, some rum raisins, freshly cooked plum jam, a little bit of salmon soup, a hint of plastic and a touch of sweet, slightly chemical VA. Very unlike any Nebbiolo I've ever sniffed. The wine feels medium-bodied, developed and surprisingly crunchy on the palate with very mature and rather tertiary flavors of sour cherries, some leather, a little bit of raisin, roasted hints of smoke and beef consommé, a hint of strawberry marmalade and a touch of charred bacon. The wine is still remarkably structured with relatively high acidity and ample, still surprisingly grippy tannins. The finish is long, savory and feels quite roasted with meaty flavors of roasted bacon and smoke-cured beef, some peppery spice, a little bit of saline tang, a sweet hint of raisin and a touch of tar. The tannins lend a quite grippy touch to the aftertaste.
A wine that is obviously past its peak, yet still retaining enough characteristics to be both enjoyable and immediately recognizable as Nebbiolo. Especially the structure is remarkably tightly-wound and will definitely outlive the flavor department. This wine doesn't offer the kind of enjoyment those much more alive Ceretto Barbareschi from the 1980's did, but this is still surprisingly enjoyable and thus I prefer to score it rather than mark it down as oxidized. Most likely the wine has been much better some 10 or more years ago, but now it has lost some of its charm and will continue to do so. Better to drink up.
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8/25/2011 - pomerol Likes this wine: 95 Points
Very mild cork taing in the nose, but really strong and concentrated on the palate very grippy classic balsam spice and rich fruit with years ahead of it. My favorite younger wine of the tasting
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5/8/2011 - Mark162 wrote: flawed
madderized
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11/16/2010 - DaleW wrote:
Really a lovely bottle, ripe red cherry, very floral, some earth, a little citrus zest. Mature but not fading. A-
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