1961 Prunotto Barolo Bussia di Monforte

Community Tasting Notes (1)

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  10/11/2018 - forceberry wrote:

  The first commercially released Barolo with a single-vineyard designation, ever. Bottled in a bottle sized 0,72 liters.
  
  Translucent, obviously very developed pale reddish orange color with a colorless rim. The nose feels very developed and quite oxidative with very tertiary aromas of walnuts, wizened red cherries, some beef jerky, a little bit of soy sauce, light aldehydic green apple tones and an oxidative hint of caramel. The wine is dry, very developed and quite oxidative on the palate with medium body and tangy flavors of raisiny sweetness, walnuts, some saline aldehydic notes, a little bit of balsamic VA and a hint of soy sauce. The wine is high in acidity, whereas the tannins are resolved completely and no astringent grip remains. The finish is long, tangy and quite saline with flavors of salted nuts, Tawny Port, some sour cherry bitterness, a little bit of balsamic VA and a hint of soy sauce.
  
  The wine is still somewhat drinkable but it is quite well past its peak, offering rather little depth and complexity at this point. No primary fruit remains and the wine is pretty much dominated by tertiary notes of dried meat, soy sauce, tangy aldehydic salinity and volatile acidity. I wouldn't say the wine is flawed / oxidized, but it is so much past its drinking window I really don't see any point scoring the wine either.

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