93 G Conterno CF Barolo, 99 Mocagatta BB Barbaresco, & 97 Boroli Busia Barolo

We had a couple of couples over for dinner and I thought we would open a few from Piedmont. No real notes since I was cooking, but some general overviews.

With cheese and nuts:
1996 Egly-Ouriet Champagne Grand Cru Brut Millésime,
Really nice, complex, long finish, still very youthful.

Salad of mixed greens, pear, goat cheese, and pine nuts:
1999 Moccagatta Barbaresco Bric Balin,
Very modern, barrique-aged. Nice fruit, good stucture, still young and a little tannic. This was the favorite for a couple of the new world palates present.

Grilled beef tenderloin with Bernaise, sauteeded portobellos with fresh sage, and roasted gold potatoes, asparagus, shallots, and red peppers with fresh basil and aged balsamico:
1993 Giacomo Conterno Barolo Cascina Francia
I think it is in a closed period, it did seem to open up and gain beautiful complexity in the glass with some air. Mine and anothers (who has a more old world palate) WOTN. I have a few more, but I think I will wait a while longer.

1997 Boroli Barolo Bussia
Really nice barolo, but not as complex as the Conterno. Very soft and lush, the favorite of one of the ladies who is a syrah fan. It may still improve, but I think it may be approaching the top of it's aging potential.

1999 Ravenswood Pickberry,
brought by my California-loving friend who needed a fix after the Italians. Muted, I think it still needs time. It was evolving in the glass, but slowly.