2016 Paitin di Pasquero-Elia Barbaresco Vecchie Vigne Riserva Sorì Paitin

Community Tasting Notes (5) Avg Score: 92 points

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  4/20/2024 - meticulist Likes this wine: 93 Points

  Dried cranberries leather, cedar on the nose. Very dry, grippy, lasting finish pairs well with food, really great restaurant recommendation

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  5/5/2022 - dream wrote: 91 Points

  This is rather closed down and not showing as much as I had hoped. There is tangy dark cherry fruit with a crunchy texture and excellent depth of flavor. The finish is classically dry, tannic and dusty with notes of tar, potent red spices and minty forest floor. Paitin's wines are very traditional and do have an excellent track record for aging so perhaps this just needs time but I have to say I'm a bit disappointed in the context of this great vintage. 89+? This did gain depth later in the evening and smoothed out a bit. It's quite balanced and structured and I now have more confidence in this going forward. 91+

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  4/29/2022 - Fractalage Likes this wine:

  Fourth day and last 8oz poured tonight into my Riedel Burgundy glass.
  Initially was relatively closed as was before, but opened a touch faster.
  
  2 hours later in glass:
  Gorgeous nose of roses, absolute fresh roses with touches of musk and depth, but still muted as to what it could hold with more bottle age. With more swirls I could pick out the Taj Mahal spices, which for me was excellent terroir Nebbiolo.
  
  On the palate were tars and stars with just fantastic balance: All around rich core of spices and quality that needed more bottle age, but felt blessed to be in my mouth. The length of the finish was about 50 seconds of just wow.
  
  Such a great year!
  Luca explained how these Serraboella parcels were harvested mid October and allowed soft extractions with no punch downs until fully fermented then submerged the cap to gently extract more polyphenols in temperature controlled steel, then racked to multiple old botti.
  
  During our conversation, I gleaned that the botti were in the same location as when the cellar was purchased from the monks of the sixteenth century. Something magical was going on there, and the Cru was old and chosen for many purposeful reasons as it was very well evident in this bottle.
  
  I've got many Serraboella in my cellar, 1998 and 2001, but when Luca described his opening of his grandfather's 1950's bottle, I was indeed jealous. He said that he tasted of that bottle over several days and it did not change during that time. Such quality I can only hope to sample during my time on Earth.
  
  As I continue to sip on this last portion of this excellent cuvee, the high-end Godly spices showed up more. The nose was more and more open to reveal what the palate displayed: Highs and low of roses and tars. The finish was long and gripping with depths of crunchy volcanos. Reminded me of the sacred grounds of Maui. Of course, it was not from volcanic soil, but I can't help but think of Vulcan when sipping. The energy was crazy complex and with depths of tongue coating tannins that smacked of earthy profundities.
  
  What an excellent wine.

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  4/28/2022 - Fractalage Likes this wine:

  On the third day it held much the exact same properties as the two days prior: Classic powerful Nebbiolo, with rich depth, stars and length.
  The spices were magnificent and so was the finish.
  
  Last of the bottle will be for tomorrow.

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  4/27/2022 - Fractalage Likes this wine:

  Absolutely fantastic!
  Worth the penny.
  Opened yesterday and slow-oxed for 30 hours.
  Fresh pour had muted nose, but cherries coaxed out.
  On the palate was BANG *stars*, power! This had so much going on that I couldn't even begin to capture it.
  Length!
  Was better than most Baroli.
  Better than Bartolo Mascarello 2007.
  The energy was Nebbiolo for sure, a classic year and fantastic mid-October harvest.
  On that first sip after the power dissipated, about 30 seconds or so, it fell away into cherry stardust.
  So excellent now, but will get better over the next 15 and coast for a long time.
  I'll revisit the rest of the bottle over the next 2 days.

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