2009 Massolino Barolo Parussi

Community Tasting Notes (11) Avg Score: 91.2 points

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  4/17/2024 - wino_tim wrote: 88 Points

  Medium garnet fading to a slight amber rim with only a tiny amount of sediment. On the nose this is somewhat quiet, though elegant and perhaps a touch somber, with aromas of dried red fruits, dried roses, worn leather, loamy earth and a touch of oak spice. Medium to full bodied on the palate, with medium+ acidity, a somewhat tight and compact texture for the vintage, and straightforward dried fruit and spice flavors. There's nothing wrong here, but there's also not much to get excited about.

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  11/24/2023 - bjamesclark wrote: 92 Points

  Decanted at length.
  In the glass aromas of forest berries, slightly dries cherries and cranberries are perfumed with notes of rose, spice and tobacco that bring in subtler hints of briar, forest floor, worn leather, graphite and herbs.
  On the palate this wine is in a nice spot and showing quite a bit of refinement. The chewy tannins and juicy acidity balance each other nicely with the tug and pull that play out long on the palate. moderate mid-palate density and flavors follow the nose and show a mix of wild berries, rose, spice, tobacco, leather, wood, earth and herb tones that play out through the long finish.
  Give this wine some air and be rewarded!

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  2/19/2022 - pren wrote: 91 Points

  第一次，印象不深，醒酒时间不太长，不是太好。
  一个月后第二次，酸味主导，一直到4-5个小时喝完的时候。但是，口中滋味很足。整体很接近前两天的86guido，非水果，酸。以为09会更giving一点，但是个lean 的风格。朝东，不是好的朝向。
  几周后，最后一次，极差，chemical味道的尖酸味。过气的neb 看来如此，以前的2000gheme 也类似。

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  12/21/2021 - jkvedar Likes this wine: 92 Points

  I opened this wine at 9am, did not decant, and let it sit all day at 55 degrees. Paired with vegan lasagna. Rose petal, sour cherry, leather, and raspberry on the nose. Great pairing with the food. Tannins are softened and integrated. Medium finish.

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  10/23/2021 - dannyg wrote: 91 Points

  Its white truffles time and always a pleasure to open a Barolo. Normally I let it decant 3h and rightfully so, it begins to come together as at the beginning its acid forward.

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