2009 Parusso Barolo

Community Tasting Notes (16) Avg Score: 90.1 points

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  10/23/2022 - mwagner7700 wrote:

  Received as a Christmas gift back in 2017. I had some concerns that this could be bad, so I decided to open. I shouldn't have. This still has years of life remaining, despite what many of the previous reviews would have the believe. Dark ruby in color, but only very trace hints of bricking. The nose is wonderfully complex and powerful with olive, mint, roses and raisin. Similar fruit and herbal notes on the palate with firm tannins. I only had one bottle of this and I wish I just held on to it for longer. Really nice now and will continue to age. Grade: A-

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  5/22/2020 - studleytrey Likes this wine: 90 Points

  Largely consistent, but more rose petals with black tea and orange peel. Drinking great (from 375mL). 90+

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  4/25/2020 - bacchusnyon wrote: 90 Points

  Nice note from Studley - and I agree that this is not made for the long haul, but is in a nice place now. Second of six.

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  9/26/2019 - studleytrey wrote: 89 Points

  Checking in on this guy here and my note from 2016 is pretty bang on to this bottle, except that the tannins are more integrated at this point—really didn't notice them with food, but afterward there's definitely some woody grip to the teeth. Earthy, dry leaves, soil, oak, and black tea nose with a hint of rose petal. Medium body and finish, medium(+) acid, with flavors of cherry, black tea, lemon peel, and drying oak. I don't know about aging this much more—there's some tannin and acid to hold it, but I don't know that there's enough fruit to really pay it off, and the oak treatment is a little heavy. I'm thinking to drink mine in the nearish term. This is from 375mL BTW.

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  7/2/2016 - studleytrey wrote:

  Moving Piedmont into the newly finished cellar, so I figured why not try one of these halfsies? Transparent garnet color. Enticing nose that's predominantly earthy, with fresh tilled soil, mushrooms, dry leaves, and black tea, and then some rose petal riding throughout but sitting just underneath. Light to medium body, medium(+) to high acidity, and high tannin. There's cherry and dry earthy notes coming through, but the tannins are pretty ripping. I read previous reviews for both sides of the "needs food" question, and to that I would say yes at this point due to it's structure right now. Braised meat (I vote pork) in a robust red sauce might ride comfortably with this wine right now, but otherwise I'd probably hold for 3–5 yrs. Definite potential; 91 nose for me, but 86 palate right now. I won't score it now though.

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