2kg Wagyu Beef Teppanyaki Cook Out (Dakota): Earthy aroma. On the palate, lots of red fruits, some oak and leather. Not elegant and lacking depth. Wall of dry puckery tannins. The tannins may smoothen out with time, but really don't know how much secondary flavours will be revealed with time. Disappointed with this, I will be careful of the 2003 hot vintage Barolos from now on.
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taste: very good intensity on the palate with some chewy tannins and medium acidity with tones of dark licorice, dark berries, red cherries and some roasted herbs and spices
overall: definitely shows the 03 influence. Certainly has a larger scale to it then normal cavallottos with an intensity about it. Won't ever really be an elegant barolo, but it could round into form in a couple of years and provide some real nice drinking
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11/30/2013 - Derek Darth Taster wrote: 88 Points
2kg Wagyu Beef Teppanyaki Cook Out (Dakota): Earthy aroma. On the palate, lots of red fruits, some oak and leather. Not elegant and lacking depth. Wall of dry puckery tannins. The tannins may smoothen out with time, but really don't know how much secondary flavours will be revealed with time. Disappointed with this, I will be careful of the 2003 hot vintage Barolos from now on.
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3/8/2010 - KeithAkers wrote: 92 Points
Robert Houde Wines Portfolio feat. Marc De Grazia selections (Ritz-Carlton, Chicago IL): nose: penetrating and rich nose of dark licorice, intense tones of dark berries, red cherries and all sorts of spice tones. Good depth and certainly shows off the vintage, but it is far from over ripe
taste: very good intensity on the palate with some chewy tannins and medium acidity with tones of dark licorice, dark berries, red cherries and some roasted herbs and spices
overall: definitely shows the 03 influence. Certainly has a larger scale to it then normal cavallottos with an intensity about it. Won't ever really be an elegant barolo, but it could round into form in a couple of years and provide some real nice drinking
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