Nose is intense with cherries, raisins, dried roses. Zippy acidity, bright cherries, anise and raisins. Even fig, showing maturity. Tobacco leaves, dark cocoa, medium-grippy tannins, long ending with aromatic cedarwood. This is complex, layered, and this particular bottle shows quite evolved. Hedonistic but balanced, went well by itself and with a nice NY strip steak. Will seek more.
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Super classic on the nose; concentrated wild strawberries, fresh flowers, black licorice, old leather, forest floor, caramel, and a hit of gravel. Full bodied and totally integrated on the palate with a beautiful line of acidity. Baked red berries, caramel, and licorice flavors linger on the finish for close to a minute. Beauty wine. Drink up.
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Lunch at University Club with Davyd. Drank in Gabriel Standart. Appearance is clear, fine sediments only towards end of bottle. Medium intensity, garnet colour. Legs. Nose is clean, medium+ intensity, with aromas of licorice, floral roses, black tea leaves, earth, dried sour red cherries, red plums. Developed. On the palate, dry, high acidity, medium+ alcohol (14%), fine high tannins, full body. Medium+ flavour intensity, with flavours of sour red cherries, darker red cherries, red plums, licorice, tea leaves, tarred earth, deep floral spice. Long finish. Very good quality. Classic structured Barolo. Drinking well now at this relatively young stage. Doesn't feel like it should be aged much more. From the Lazzarito cru in the commune of Serralunga d'Alba.
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This was a fully mature wine, tannins were present but muted. This Barolo was much more a finesse play than a robust expression of the Nebbiolo grape. Lovely nose with a concentration of cherry flavor on the mid-palate that extended through the finish, although it did not linger quite as long as I had hoped. Drink now, I do not see this benefiting from further cellaring.
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(Casa E. di Mirafiore Barolo Lazzarito) Medium cherry red color; lifted, tart cherry, nose; tart cherry, red berry palate; needs 5-plus years; medium-plus finish
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7/7/2023 - Condrieu82 Likes this wine: 93 Points
Nose is intense with cherries, raisins, dried roses. Zippy acidity, bright cherries, anise and raisins. Even fig, showing maturity. Tobacco leaves, dark cocoa, medium-grippy tannins, long ending with aromatic cedarwood. This is complex, layered, and this particular bottle shows quite evolved. Hedonistic but balanced, went well by itself and with a nice NY strip steak. Will seek more.
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11/2/2022 - Ryan Whyte Wine Likes this wine: 92 Points
Super classic on the nose; concentrated wild strawberries, fresh flowers, black licorice, old leather, forest floor, caramel, and a hit of gravel. Full bodied and totally integrated on the palate with a beautiful line of acidity. Baked red berries, caramel, and licorice flavors linger on the finish for close to a minute. Beauty wine. Drink up.
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2/26/2020 - Derek Darth Taster wrote: 93 Points
Lunch at University Club with Davyd. Drank in Gabriel Standart.
Appearance is clear, fine sediments only towards end of bottle. Medium intensity, garnet colour. Legs.
Nose is clean, medium+ intensity, with aromas of licorice, floral roses, black tea leaves, earth, dried sour red cherries, red plums. Developed.
On the palate, dry, high acidity, medium+ alcohol (14%), fine high tannins, full body. Medium+ flavour intensity, with flavours of sour red cherries, darker red cherries, red plums, licorice, tea leaves, tarred earth, deep floral spice. Long finish.
Very good quality. Classic structured Barolo. Drinking well now at this relatively young stage. Doesn't feel like it should be aged much more.
From the Lazzarito cru in the commune of Serralunga d'Alba.
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1/25/2020 - dariuskoenig Likes this wine: 89 Points
This was a fully mature wine, tannins were present but muted. This Barolo was much more a finesse play than a robust expression of the Nebbiolo grape. Lovely nose with a concentration of cherry flavor on the mid-palate that extended through the finish, although it did not linger quite as long as I had hoped. Drink now, I do not see this benefiting from further cellaring.
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