Mid-red with oranging at rim. On the nose - mint,basel, liquorice and a burnt edge. Uplifting acidity on the palate. Mouthfilling juicy red fruit. Excellent.
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Barolo can have so many faces, this one is a bigger wine, still somewhat tannic, leathery, tobacco, cedar notes. By no means done yet, but not sure it will get much better.
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This bottle I picked up in the enotheca of La Morra, together with some other Barolos and Barberas by Enzo Boglietti. I smell the liquorice, and the shoe polish noted previously by Outplaying, its quite strong but not an off smell. The wine is ready to go, for a Barolo it is on the light side, quite fruity and aetheral. Tannins have nearly smoothed out, it would not age much more (its my only bottle anyway).
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Pizza with Brian and Karen (Ann's, Avondale, PA): This has a very complex nose of mint, licorice, shoe polish (but not in a bad way), and mushroom. I love the smell of barolo and every time I have one I wonder why I don't drink more of it. This is dry, with lots of fine tannins. There is plenty of fruit, but as it opened I noticed more of the acid, tannins and dryness. This is a food wine more than just a quaffer. There is a little left from last night and I am looking forward to trying it again later.
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Big, reduced feel on this wine. Dry red fruits, prune, cinnamon, very large with flabby fruit on the palate. High intensity, acidity and tannins are there but not in balanced with the huge fruit. Still it's good wine, would stand up well to food. Ready to drink now in my opinion.
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4/23/2018 - Duncan H Likes this wine: 92 Points
Mid-red with oranging at rim. On the nose - mint,basel, liquorice and a burnt edge. Uplifting acidity on the palate. Mouthfilling juicy red fruit. Excellent.
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8/25/2016 - capacious Likes this wine: 89 Points
Barolo can have so many faces, this one is a bigger wine, still somewhat tannic, leathery, tobacco, cedar notes. By no means done yet, but not sure it will get much better.
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12/18/2010 - Aschi wrote: 89 Points
This bottle I picked up in the enotheca of La Morra, together with some other Barolos and Barberas by Enzo Boglietti. I smell the liquorice, and the shoe polish noted previously by Outplaying, its quite strong but not an off smell. The wine is ready to go, for a Barolo it is on the light side, quite fruity and aetheral. Tannins have nearly smoothed out, it would not age much more (its my only bottle anyway).
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11/8/2009 - Outplaying wrote:
Pizza with Brian and Karen (Ann's, Avondale, PA): This has a very complex nose of mint, licorice, shoe polish (but not in a bad way), and mushroom. I love the smell of barolo and every time I have one I wonder why I don't drink more of it. This is dry, with lots of fine tannins. There is plenty of fruit, but as it opened I noticed more of the acid, tannins and dryness. This is a food wine more than just a quaffer. There is a little left from last night and I am looking forward to trying it again later.
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10/15/2009 - gripNsip wrote: 88 Points
Big, reduced feel on this wine. Dry red fruits, prune, cinnamon, very large with flabby fruit on the palate. High intensity, acidity and tannins are there but not in balanced with the huge fruit. Still it's good wine, would stand up well to food. Ready to drink now in my opinion.
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