[A pour from a bottle brought by Daniel M.] Wow! I think the best bottle I have ever had of this wine. Stunningly complex in the nose and mouth. Has that great sweetness and purity of fruit that I've had in the best bottles of 1958 Cantina Mascarello Barolo. Still has some tannin on the super long finish.
Burgundy and Barolo at Heidi's: Double decanted about four hours before serving. The cork came out largely intact, immediately producing shocking aromas of VA/nail polish. There was close to an inch of sludge on the bottom of the bottle. Once the wine was safely back in the rinsed bottle I corked it and sucked the air out to minimize oxygen exposure. When poured at the restaurant it had a shocking light orange color, more reminiscent of rose than Barolo. The nose still showed some prominent VA/nail polish but also developed some beautiful aromas of grand mariner and brown sugar. This was much better on the palate. Obviously lacking some of the stuffing that had precipitated out, but what was left had a special smooth and silky texture. Great old-wine flavors of orange rind and tar. Long, enjoyable finish. While not in the same league as the otherworldly '58 Monfortino this proved to be most enjoyable and memorable.
Dinner with the Astorettes as we bid good bye to Acky (EU): This is a much lighter colored wine than only a few months ago having dropped much of it's solids leaving a pale onion skin colored wine that did rosy up a bit with air. The nose is sweaty sock at first with notes of sweet anise, tar, soy, cocoa, and earth adding some complexity. In the mouth the attack is round and soft but the palate is dominated by spiky acidity, the core of earthy fruit still has an echo or two of berries but the burning acidity quickly clears them away, the finish is decidedly earthy closer to wheat beer and apple cider than wine. An intellectual exercize.
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