1988 Domenico Clerico Barolo Ciabot Mentin Ginestra

Community Tasting Notes (5) Avg Score: 91.7 points

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  2/14/2010 - SteveHyde wrote:

  A good showing, but less impressive than the last bottle, in 2006. Time to drink up.

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  12/8/2009 - KeithAkers wrote: 92 Points

  wineflock-2004 Piedmont (The Matasars, Northbrook Il): nose: Real good depth that has a real fresh nose to it with wild strawberries, bits of tar, perfumes, various red and purple florals, bits of berries, and a touch of herbal spices creep in. Very heady and perfumed, this has a springtime quality to the nose that is very attractive
  
  taste: A real lively and pretty feel with good medium+ acidity and tones of fresh picked strawberries, red cherries, herbs, tar, juniper and thyme. Very fresh on the palate with real good acidity, this comes off very well on the palate
  
  overall: This had a real nice lighter red hue in the glass. The color was much more vibrant then would be expected from a 20 yr old Barolo. Well balanced on the nose and palate, this was drinking in a great place and can easily hold for a while longer

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  10/10/2009 - JWG wrote: 96 Points

  Classic nose of tar and roses, with a cedar note and a blueberry/raspberry element. Still seems fresh and vibrant, no sign of old age. The cork was just tinged at the bottom with wine, indicating the cork was still integral and tight. The color is relatively intense for a barolo, with only a bit of the brick edging. Palate is full of bright fruit, mushroom, earth notes with balanced acidity and mellow tannins that last indefinitely.

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  10/2/2008 - winefool wrote: 87 Points

  Wineflock - Tour of 1988 (Jim's): Group #7, My #8 - Medium red crimson color. Slightly odd olive red fruit nose with acidic and briar notes. Forward canned red fruit on the palate with decent acidity.

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  2/19/2006 - SteveHyde wrote:

  A fabulous example of aged Barolo showing at its peak. The bottle showed a light crust of sediment along the edge it had rested on, so I stood it up two days ago in anticipation of this evening's dinner.
  
  On opening, the cork was saturated about 1/3 of the way up. The nose, a bit funky with characteristic tar began to drift from the bottle, and got stronger as time went on. I decanted carefully, and there was little sediment at the bottom of the bottle. Light ruby in color, with a bit of bricking on the rim. In the mouth, this showed very well -- layered mouthfeel, with sweet fruit, fully resolved tanins, assertive acidity, long finish. Cherry, rosewater, tar, bramble, some green tea notes. Just a beautiful bottle.
  
  It was opened to accompany two wild duck that my contactor shot and gave me. After solicting advice in the food and wine forum, I prepared a stuffing of apples, pecans, raisins (next time cranberries), rosemary, pepper, salt and soaked it in port. With about 2 hours to go until cooking began, I salted and peppered the birds (about a pound each), and marinated in a bit of EVOO.
  
  To go with the birds and stuffing I made some wild rice. When it had been cooking for half an hour, I stuffed the ducks, wrapped the breast in bacon, and put into the convection oven at 350 for 35 minutes. While they were cooking I made a wine reduction sauce. After 35 minutes, I removed the bacon, increased the heat to 425, and cooked for an additional 10 minutes.
  
  The ducks were cooked beautifully. Perhaps 5 minutes less would have been nice, but between the bacon and the stuffing, they were not dried out at all. Wonderful flavor, and the stuffing, rice, and sauce worked magically with the Barolo. We started eating at about 8:45, and just now finished, at midnight. A wonderful wine for a wonderful meal.

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