Mature and in a very nice place. Has some tar and roses along with smoked meats and balsamic tang. Structural elements are relaxed and it is relatively supple and full. It has a gentle flex of muscle towards the finish and earthy/savoury flavours linger.
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Post-Vaccine Era; resuming our charity wine dinners (Samish Hill, Bellingham, WA): I thought I had stood this up in the cellar a few months, but I might have been mistaken. Fine sediment flowed early, despite using a decanting stand. I forgot to decant this early in the day. At first (one hour into decant), any remaining fruit was restrained, and it was mostly mushrooms, earth and acid. After four or five hours in the decanter, this metamorphosed into a beautiful example of mature, well made Nebbiolo from a good vintage. The change electrified the attendees (and me). Give this one some air.
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Another good 1964; obviously very mature at 56 years of age, but far from over the hill. Surprised at the intensity of the fruit, especially aromatically. Very nicely balanced. Lots of old school character, especially on the nose, with lots of old leather, spice, maybe some balsamic notes. Decanted only about 3-4 hours. Would suggest longer. I have been doing too many somewhat last minute opening of a number of 1964's I have, I need to plan better!
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2/12/2023 - Jeremy Holmes wrote:
Mature and in a very nice place. Has some tar and roses along with smoked meats and balsamic tang. Structural elements are relaxed and it is relatively supple and full. It has a gentle flex of muscle towards the finish and earthy/savoury flavours linger.
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10/22/2022 - Eric wrote: flawed
ESTG does Barolo at Marianna's (Renton, WA, USA): Sadly DOA
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6/6/2021 - WST Likes this wine:
Post-Vaccine Era; resuming our charity wine dinners (Samish Hill, Bellingham, WA): I thought I had stood this up in the cellar a few months, but I might have been mistaken. Fine sediment flowed early, despite using a decanting stand. I forgot to decant this early in the day. At first (one hour into decant), any remaining fruit was restrained, and it was mostly mushrooms, earth and acid. After four or five hours in the decanter, this metamorphosed into a beautiful example of mature, well made Nebbiolo from a good vintage. The change electrified the attendees (and me). Give this one some air.
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5/13/2020 - cadamson Likes this wine:
Another good 1964; obviously very mature at 56 years of age, but far from over the hill. Surprised at the intensity of the fruit, especially aromatically. Very nicely balanced. Lots of old school character, especially on the nose, with lots of old leather, spice, maybe some balsamic notes. Decanted only about 3-4 hours. Would suggest longer. I have been doing too many somewhat last minute opening of a number of 1964's I have, I need to plan better!
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