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Community Tasting Notes (8) Avg Score: 90.8 points

  • not sure where I got this bottle, it wasn't in my cellar inventory for some reason... this bottle had lost its fruit, an interesting and pleasant drink, would have been more pleasant if with food, but not at all like the two prior bottles I had which were spectacular, hoping my last is more like the earlier bottles

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  • should have let this decant more, on opening some funk on the nose (and palate), after about 30 minutes this came around and was a nice drink, somewhat as i remember it but there was a bit more roundness to the bottle and less intrigue... perhaps a bit simple relative to the outstanding bottle i had had before... super wine though for sure, will decant a couple hours next time

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  • Amazing nose. This has so many complexities. The palate is silky and finessed, with smokey cherry, light musky perfume, dried spices, so complete and silky in the mouth, and weightless as well. Amazing and hauntingly beautiful. Weightless yet delivers so much complexity. Still very fresh. Old Barolo at Mas Farmhouse, NYC.

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  • what a great surprise, brick colored, funk which blew off after about 30 minutes, xmas spice and florals on the big nose, and most importantly very much alive on the palate with red fruits, tea and acid -- well balanced at 36 years of age, also a touch of tannin but gentle and this wine was very smooth, had with Cole alongside some beef carpaccio and it was a great pairing, this wine rocked and was better than more expensive barolo's bottles i've had, i paid $115 for it, ran into Jerry Yang who loved it too

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  • orange, brown, in the color. dried fruit, brett, barnyard, mushroom, earth, old roses on the nose. mild acid, on the finish.

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  • By Richard Jennings
    1/16/2014, (See more on 95 points

    (Francesco Rinaldi e Figli Barolo) Bricked medium dark red violet color; aromatic, deep, berry jam, anise, light lavender, pastille nose; delicious, poised, elegant, mature, dried mushroom, tart cherry, tart raspberry, pastille, anise, mineral palate; mature now and should be on a plateau for 10 years; long finish

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