This bottle was decanted immediately prior to serving. It had a dark core and no bricking. The nose exhibited preserved cherry and dried flowers, along with strong oak notes. In the mouth the wine was nicely balanced, with good fruit and fine tannins. It paired well with an autumn vegetable salad and pappardelle with white truffles, and a little less well with roasted brussels sprouts with lemon and bavette with cauliflower "alla Romana" (with chili flakes, breadcrumbs, and Pecorino Romano). NOT RATED.
Cooler-toned nose, with crystalized cherry fruit, tar and menthol. This is quite nice for a young, just opened Barolo.
Nice first palate impression, with ripe fruit framed by acidity. Then we have a wave of tannin that just sweeps up and closes down on the finish - definitely a wine built to last, and probably in need of another five years in the cellar to truly let this start to shine.
It is hard to dislike this wine, unless you are a curmudgeon who insists that anyone who uses rotofermenters is evil. Medium dark red, there are all the aromas you want, with dark berry fruit (maybe slightly too dark for the cru) but loads of balsamico and licorice to balance the ample fruit. Hints of flowers. The tannins remain quite sturdy but in balance. It is very good stuff with much life ahead.
i would argue that modern barolos drink better young as this wine's wood tannins have turned astringent and for me overpower the fruit. while not really old as far as barolos go, i have serious doubts as to whether this wine will get better with age for my palate.
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