2000 Poderi Luigi Einaudi Barolo Cannubi

Community Tasting Notes (31) Avg Score: 90.9 points

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  8/20/2023 - bon vivant wrote: 92 Points

  Great aromatics out of the chute, but watch out for very heavy sediment. Dark red fruit and leather with sweet aromatic notes of old school Baroli. The wine itself a bit firm but shows well after a short decant. Still with good supporting tannin. I was hoping it will soften to reveal more inner sweetens but it actually started to close down on the aromatics without much movement in the flavor spectrum. It went well with home made paste and wild mushrooms and the bottle disappeared fast so there was no chance at airing this further in a long decant which would have been interesting. I remain wondering if this would have been even better 5-6 hrs later. In any case it was well received and to me the best part of this bottle was the aromatics. Would be great to follow a bottle over a longer time period.

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  6/13/2021 - dannyg wrote: 92 Points

  This was a nice wine for an evening. Was decanted for an hour and the aromas of earth, dark pruny fruits, bit dry tannins but still enough fruits to carry it.

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  9/17/2020 - winecat9 Likes this wine: 90 Points

  Popped and poured; regretted since the wine was not open. After one day sealed with vacuvin it was so much better. Good color with no bricking. Appropriate bouquet for 20 years of age. Expansive mouth feel with good flavors. Nice finish. Open in advance for best result. Drink in next few years.

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  8/16/2020 - pigdaddy wrote: 90 Points

  decanted one hour, followed over 3. garnet, w/terra cotta rim; restrained aromatics show warm-ish, morello cherry, medicinal elements & spicebox; lovely weight; charming & fully accessible palate, dried sour cherries, robitussin, red currant jam, surprisingly easy & pleasurable tonight.
  
  grilled ny strip; heirloom tomato & figs w/blue cheese, basil, red onion; crisp crushed rose gold potato

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  9/28/2019 - SteelerFan wrote: 91 Points

  Very traditional Nebbiolo. Smooth and long. Ready to drink.

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