Notes from day 2. N purple flowers, underbrush, menthol, spice. P mixed raspberries, dark cherry, eucalyptus, tobacco, clay. F above average length, tannin present and noticible, and good acidity Overall a solid Barolo not the best qpr imo, needs time. 50+5+12+17+7 3
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Campamac, Barbaresco. Couleur soutenue, sombre, nez épicé, sous-bois, floral, menthe, typé Serralunga, bouche un peu plate, tannins présents, encore dominants, manque d’équilibre de fruit et de corps.
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85 now with a potential of 95+ in probably 20-30 something years. This thing is so tightly wound that for the first three days all I could get out of it was coffee, acid and some semblance of flowers and clay. On day four, some magic started happening with the texture starting to unfold and some generous aromatics of lilacs and violets. It didn’t make it past day four. This is an absolute crime to consume in the first two days of opening. I’ll open another one some time in 2035.
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11/19/2023 - manonthemoon wrote: 91 Points
Notes from day 2.
N purple flowers, underbrush, menthol, spice.
P mixed raspberries, dark cherry, eucalyptus, tobacco, clay.
F above average length, tannin present and noticible, and good acidity
Overall a solid Barolo not the best qpr imo, needs time.
50+5+12+17+7
3
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6/17/2023 - KendraPM wrote: 90 Points
Paired with risotto
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2/14/2022 - Dionysos 1920 wrote: 90 Points
Campamac, Barbaresco. Couleur soutenue, sombre, nez épicé, sous-bois, floral, menthe, typé Serralunga, bouche un peu plate, tannins présents, encore dominants, manque d’équilibre de fruit et de corps.
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3/13/2021 - Order66 Likes this wine: 85 Points
85 now with a potential of 95+ in probably 20-30 something years. This thing is so tightly wound that for the first three days all I could get out of it was coffee, acid and some semblance of flowers and clay. On day four, some magic started happening with the texture starting to unfold and some generous aromatics of lilacs and violets. It didn’t make it past day four. This is an absolute crime to consume in the first two days of opening. I’ll open another one some time in 2035.
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