Vietti Rocche Vertical: Enjoyed over a couple of hours, you can really sense the age from the aromatics. It has lots of savory and earthy elements like smoked pork, mushrooms, and smoked green peppers. It also has interesting greener layers on the palate, with the more dominant dark plums. Although it wasn't as smooth or have the elegant level of acidity that I prefer, it was a great representation of the complex layers that build and build with an aged Barolo. 94-95
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another bad bottle of old italian wine. oxidised or cooked or probably a bit of both. only silver lining was I only had 1 bottle of this in the cellar...
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NK 1978/1982 Barolo & Barbaresco Dinner (Dovetail Restaurant, NYC): [Double-decanted around 2pm.] Rich, red fruit nose. Complex and expansive in the mouth. Just a delicious long complex wine with wonderful sweet fruit. Tonight, this beats out the Giacosa due to its length. My #3 WOTN.
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This was a lovely surprise. More giving and round that the Giacosa. Roses, more expansive and broad with a little more red fruits and certainly more flesh than the Giacosa. Broader but not flabby, this wine came at me where the Giacosa drew me in. It grew in presence over the evening. Beautiful, easier to like, but less intriguing than the Giacosa. Beautiful. At peak. 95
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The nose showed more mature than expected, with a hint of oxidation, even with the perfectly sound cork that was pulled from the bottle. A bouquet of dried berries, undergrowth, earth tones, crushed fall leaves and minerality rose up from the glass. On the palate, it displayed stunning purity in its dried cherry, crisp minerality and inner floral tones. Hints of tannin came forward through the finish, along with remnants of dried fruit and flowers.
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(Vietti Barolo Rocche) Bricking dark red violet color; mature, autumnal, dried roses, dried cherry nose; tasty, mature, dried cherry, dried berry, ginger cake, sandalwood palate; ready now and should go 15+ years; long finish
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3/2/2024 - connorpksmith Likes this wine: 94 Points
Vietti Rocche Vertical: Enjoyed over a couple of hours, you can really sense the age from the aromatics. It has lots of savory and earthy elements like smoked pork, mushrooms, and smoked green peppers. It also has interesting greener layers on the palate, with the more dominant dark plums. Although it wasn't as smooth or have the elegant level of acidity that I prefer, it was a great representation of the complex layers that build and build with an aged Barolo. 94-95
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6/13/2019 - cortoncharlie wrote:
another bad bottle of old italian wine. oxidised or cooked or probably a bit of both. only silver lining was I only had 1 bottle of this in the cellar...
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10/7/2016 - kenv Likes this wine: 95 Points
NK 1978/1982 Barolo & Barbaresco Dinner (Dovetail Restaurant, NYC): [Double-decanted around 2pm.] Rich, red fruit nose. Complex and expansive in the mouth. Just a delicious long complex wine with wonderful sweet fruit. Tonight, this beats out the Giacosa due to its length. My #3 WOTN.
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10/7/2016 - cct wrote: 95 Points
This was a lovely surprise. More giving and round that the Giacosa. Roses, more expansive and broad with a little more red fruits and certainly more flesh than the Giacosa. Broader but not flabby, this wine came at me where the Giacosa drew me in. It grew in presence over the evening. Beautiful, easier to like, but less intriguing than the Giacosa. Beautiful. At peak. 95
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2/28/2016 - Eric Guido Likes this wine: 92 Points
The nose showed more mature than expected, with a hint of oxidation, even with the perfectly sound cork that was pulled from the bottle. A bouquet of dried berries, undergrowth, earth tones, crushed fall leaves and minerality rose up from the glass. On the palate, it displayed stunning purity in its dried cherry, crisp minerality and inner floral tones. Hints of tannin came forward through the finish, along with remnants of dried fruit and flowers.
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