A Taste of Piedmonte in Switzerland (Bern): Tasted blind. Leather, dried fruit, a touch of funky oak, and some VA. Almost amarone-like nose. Bright red fruit, a bit ripe/overripe, with lots of acid and a little short on the palate.
4 days later: first I think the oak is less prominent, but then caramel comes up, and an alcoholic toasted note reminding of cognac. On the palate again it almost feels like cognac. The tannins seem to come from the oak. No good. 5 days later: now it's all on dried fruit, licorice, nutmeg...
Popped and poured, no decant Beautiful showing Barolo, from one of the masters! Still very young and primary, with massive, big and lovely mouth coating tannins. Nose is undisputable top end Barolo, with glue, acetone black and blue cherries and some fine red and ripe raspberries in a second layer. On the palate, big tannins, huge, great structure, a touch more approachable than a year ago, but still primary, and needs more cellar time to show all its hidden nuances. Great stuff! (94 - 96)
White House Dinner (Their House, Pok Fu Lam, Hong Kong): Bright black-red cherry colour which is translucent but deeply opaque at the core. Nose is beautiful violets and roses, super lifted nail varnish, tar, rose petals.....very complex but still quite closed. Palate is perfect-pitched violets and and lovely dry finish of red brick dust. The tannins are integrating nicely at this stage of its evolution. Mild but very persistent resonance. Beautiful.
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