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Scotty Shear's Bodacious Barolo's
Basser's
Tasted November 19, 2020 by bubbachumps with 106 views
Introduction
This evening got moved to Basser's. We started with a 2018 Chassagne Montrachet La Maltroie, but I don't have a picture with the producer's name on the label. Shear made a delicious braised short rib with mashed potatoes.
Flight 1 (6 notes)
Red
2011 Elvio Cogno Barolo Riserva Vigna Elena
92 points
Bright red-ruby color and a beautifully perfumed nose with high toned red fruits and red licorice on the nose. Well integrated on the palate but can go for many more years. Finished 3 of 6 with the group.
Red
2006 Giovanni Sordo Barolo Riserva Perno
90 points
Darker ruby color, with damp earth and red fruits on the nose. Grippy tannins on the finish. The second round of tasting I go notes of caramel and a strange indescribable note on the nose. This diminished m enjoyment. Finished 5 of 6 with the group.
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Comment
Red
2015 Renato Ratti Barolo Conca
93 points
Lightish ruby in color, young perfumey nose with higher toned red fruits and a touch of mint/menthol, which I appreciated very much. Grippy tannins on a well-balanced finish. Finished 1 of 6 with the group.
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Comment
Red
2004 Massolino Barolo
89 points
Dark muddy ruby in color. Damp earth and red fruits on the nose. Finish has no recognizable tannins. The presentation makes me believe this may not have been stored properly. Finished 6 of 6 with the group.
Red
2015 G.D. Vajra Barolo Ravera
92 points
Bright red ruby in color, darker high toned red fruits, black cherry and slight menthol on the nose. Some grip on a well-balanced tightly coiled finish. This should get better with time in the bottle. Finished 4 of 6 with the group.
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Comment
Red
2016 Paolo Scavino Barolo Ravera
93 points
Darker ruby in color. Nose towards black cherry fruit with a mixture of red and black licorice on the nose. A young wine, but well packaged. Needs some time in the bottle and should improve. Finished 2 of 6 with the group.
Closing
An enjoyable evening with the HBWG again. This confirmed we are bigger fans of Barbarescos than Barolos.