1958 Giacomo Conterno Barolo

Community Tasting Notes (9) Avg Score: 86.7 points

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  9/2/2023 - MC2 Wines wrote:

  Opened a bit early and then decanted for sediment and rebottled. I had higher hopes for this. From the really great producers I've almost always truly loved the '58s. This one was alright but given the line-up of '58s we had it didn't really stand out and it was prob 3x the price of the others. Good learning. Perhaps didn't prep it exactly right and so next time will decant for sediment immediately and then give it a bit of time to come into it's own.

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  2/4/2017 - cct wrote: 86 Points

  Post Festa Dinner at Hearth
  
  Soy and tertiary. Autumnal, redder fruited, with decaying leaves, dried porcini, and a fading gracefulness. My necro palate has a soft spot for this phase of life, but this is hanging on by its fingernails. 86

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  2/5/2016 - kenv Likes this wine: 97 Points

  Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): [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.

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  8/30/2013 - Burgundy Al wrote: 86 Points

  Very mature, overly mature red fruit aromas with charming earthy spice. Lots of earth throughout, this is a bottle more interesting than tasty.

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  8/23/2011 - Dave Dalluge wrote:

  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.

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