2017 Ceretto Barolo

Community Tasting Notes (5) Avg Score: 91.8 points

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  7/12/2023 - Burgnick Likes this wine: 91 Points

  By the glass at Pretty Pork Factory in Shinjuku Tokyo. Cranberries, Rose petal, currants, tar, and herbs on the nose and palate. Palate was elegant and expressive with subtle sweetness. Very nice for its level.

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  1/31/2023 - arnoldylchan@yahoo.com.hk Likes this wine: 93 Points

  Pale garnet, cranberry, red cherry, dried rose, cedar, charred wood, chocolate, mushroom, coffee, caramel, earth. Full body and long finish. Round and high tannin. Need to keep at least 5+ to realise its full potential.

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  1/14/2023 - mrgarreth Likes this wine: 93 Points

  It is already showing complex development on the nose and palate, with meaty, smoky, leathery notes alongside dark fruits and warming alcohol. It's like duck roasted over burning rosemary branches with a cherry sauce and green olives. It's rich and full-bodied with a long and seductive finish. It's delicious now but will improve over the next ten years or more. Phenomenal.

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  9/24/2022 - Larslatour wrote: 92 Points

  Elegant. Ready to drink.

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  12/28/2021 - apple1813 Likes this wine: 91 Points

  2017 Ceretto Barolo was powerful, complex and polished. The youthful Barolo was clear and pale ruby in colour without any sediments. Freshly uncorked, varietal aromas of sour red cherry, strawberry, rose petals, tar and liqourice jumped out of the glass. It took five hours of decanting to gain texture, and complexities of earth, dark chocolate and smoked meat.
  
  The mouthfeel was dry and verging full-bodied, with high levels of acidity and sinewy, polished tannin. Intense flavours of tart red cherries and rhubarb transitioned into mocha, tobacco and wet stone minerals in a long spiced finish. The alcohol level was at 14%. The wine was certified organic by Agricoltura Italia.
  
  The high levels of acidity and tannin of a young Barolo may be quite unforgiving. That's when food pairing comes into play. I can think of hearty Italian dishes, like pappardelle with slow-braised beef cheek ragù. As tannin binds with the protein and the fat of the food, rather than those on our tongue and cheek, the roughness sensation is alleviated. Spice should be used sparingly, as it accentuates the spiciness and alcoholic sensations of the wine.

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