2/16/24, 4:12 PM - Just saw your note Seth. better said than I did. And I am so not cool, I had to look up "IKR". :)Hope all is well with you.
2/11/24, 3:14 PM - Yes, a Riserva that has not yet been commercially released by the family.
10/16/23, 6:32 PM - Thank for your thoughtful question. Sorry if I wasn't clear. It's not tertiary, but I don't think of it as acid or structure as much as its palate profile. Like Gevrey can be more about earth than fruit. I think this bottle is less about the fruit and floral nebbiolo aspects and more the savory and terroir expression of Gattinara. Hope that helps.
10/15/23, 9:23 AM - Ha!Sorry about that. I meant BdB. Corrected now.
9/6/23, 2:39 PM - I would just pop and pour. I would be concerned about giving it extended air would shut the wine down. Also, while the wine is youthfully outstanding right now, understand that my rating is based on its potential and not on its pleasure in current time, and it’s going to be a ton better when it’s mature and unless you have several bottles, I think that it’s probably a waste of potential to drink it now. Different people have different opinions but This wine in particular is getting harder to source and unless you have a bunch of them. I think you might be happier down the road leaving it for a better time.
9/6/23, 4:49 PM - Good luck!Hope it shows well for you.
8/13/23, 9:43 PM - SARED, Good question. I've had the wine three times in the last few years and the first two, the wine was incredibly open and perfumed. Surprisingly so. Another person whose palate I respect posted a TN and felt the fruit might be fading. I wanted to try this bottle again, as IMO this producer made the best '11s in the Langhe, and I am pretty deep on both of their '11 Baroli. I was not sure if this was an evolution past the primary fruit and perfume phase or shutting down, or just a different bottle. With it being 12 years post vintage, and considering the vintage character of '11, I think it would be a little odd for it to be shutting down right now based on the wine's trajectory to date. A few years ago yes, less so now. Could it being just losing baby fat and turning more savory- mature, maybe. I am wondering if it was the wine's evolution or just a one off bottle experience. I was not drawing causation from the last bit left open over night, more commenting on it as another observed variable that gave me pause before judging causation and thinking it is maturing away form fruit and perfume. If it were losing fruit and maturing, I would not expect it to gain fruit and florals with the air time. If it were young, yes, but previous bottles give me pause to think this. It may be something as simple as the previous bottles were drunk over several hours and allowed to unfurl. This one, while being decanted, etc was shared with 8 people and drunk over short period of time. I am planning to drink another bottle over a day or two and try to figure it out.
5/6/23, 6:05 PM - Thanks!
3/8/23, 7:52 PM - indeed!
2/9/23, 7:57 PM - I would double decant it in the morning, check in early afternoon and if it is opening, I'd leave it in bottle. If still tight, then decant it for real. Our bottle was double decanted int he AM, then drunk out of bottle over several hours. It was best three hours into dinner.It's a terrific wine. Good luck!
6/11/21, 7:31 PM - sri.ram:It can be confusing, but this is Barolo from Falletto di Serralunga . Rocche di Castiglione Falletto is in the town of Castiglione FallettoFalletto di Serralunga is in Serralunga. Also, there is a subplot of Falletto di Serralunga that Giacosa bottles a Rocche del Falletto di Serralunga that is often but not always a riserva.Confusing stuff. I recommend you look at finewinegeek.com. Ken Vastola has a tremendous amount of information on this subject on that site.Hope that helps
6/9/21, 7:30 PM - Thanks for your kind words Brix. This is a special wine.
3/15/21, 8:26 PM - Thanks for your kind words. This is a pretty special wine and a terrific value.
1/8/21, 6:11 PM - srh:Sorry for the delay and thanks for your kind words. I do not remember what I drank this with. I drank it over a couple nights mostly to study this bottling. It's Valter's entry level bottling. I had nt had it since release, and I was seeing if it was starting to drink yet. The first bottle of a case purchase. Even this bottle needs time, and his '13 Ravera, V. Elena and Bricco Pernice will need much more time (at least for my palate preference).For barolo I enjoy savory mushroom dishes, braised meats, of course tartufi when I can. Grilled octopus is a seafood that goes well with Barolo. One of my favorites is a simple tagliolini and porcini dish.Hope that helps and thanks for reading.
7/11/20, 2:25 PM - Hope you are doing well.This is a one off bottling Roberto made. He bought Arione a few years back. I think in '15 but don't remember exactly. Part of Arione lies just south of the road that ends Barolo zone. It has great exposure, etc, just on the wrong side of the tracks so to speak. He made this Nebbiolo just in mags (maybe other large formats too) and only for charity auction purposes. I tried it during our visit last year. It is stunningly good, but is going for stratospheric prices at charity auctions. I liked it more than the Arione Barolo when I tried them together in '19, but this year, the Arione Barolo had really come together (or more likely I didn't understand its potential in 2019). I doubt I will ever see another bottle of this wine, but it's pretty terrific.
5/18/20, 4:57 PM - Good question Rob.I did not taste the '17 Bartolo Nebbiolo when I visited in May, so I cannot speak to that one. The '17 Dolcetto remained fresh, but was alit larger scaled than normal. I could see the heat potentially letting sugars speed ahead of tannin ripeness in '17. The '17 Beppe Rinaldi Nebbiolo was much better than average for the year, and better than it showed in May at the cantina. I taste pretty widely at least the traditional producers in May every year (2020 being the COVID-19 exception). I, in general, am not a fan of what I am seeing from Nebbiolo in '17. This wine was the exception to the trend. It was sappy, harmonious, supple, and perfumed. A lovely wine. Barbera, I think will show much better in '17 than Nebbiolo. Freisa and Dolcetto may as well to lesser degree. I do have a few Bartolo Nebbiolo, but that is a wine I usually wait several years to drink. That said the Rinaldi is one as well, so maybe it will be worth a spin. If so I will post a TN.
5/18/20, 6:13 PM - Thanks for the heads up on the ' 17 M8. I have only tried up to the '16. I would have tasted the '17 a couple weeks ago had the world not turned upside down. What Alan is doing with good but not great fruit sources is quite impressive. I would love to see him get the chance to work with some great terroir. I think he really gets it and is growing in talent and confidence year by year. I am very happy for him. I hope to get back next May and try it in bottle.
4/23/20, 5:53 PM - Sunnylea57: It's the Italian earlier release.
2/20/20, 6:10 PM - Adrian, good question. I am not sure. The person who bought it had had it for a while, but I do not know if it was reconditioned. Roagna has great terroir and made very solid if irregular/ too many flawed wines historically. I think that their wines have really stepped it up since Luca took over circa '03 vintage.
7/14/19, 8:22 PM - Alan made wine in '13 and '14 but it was not commercially available.
6/19/19, 9:24 AM - Good thoughts, but in this case I think no. We are a group that is pretty familiar with Rinaldi wines, we tasted through several but not a ton of wines with Carlotta that am and it was the one wine of all of them that seemed closed. A tasting at Rinaldi is rarely a marathon tasting to dull the palate, and the other wines that am all showed as expected. My guess is that the bottle at the cantina may have been open a while and had shut down some.
5/26/18, 3:55 PM - My usual 10 cases :)
2/9/18, 7:20 AM - :)
2/9/18, 7:12 AM - In general I find their wines, polished and modern styled losing what makes Nebbiolo great. It is my personal palate bias. Sandrone makes wine very well in a style I do not prefer.
10/27/16, 7:57 PM - Sorry for the delay. I did not bring that wine, but believe it was double decanted 4+ hours prior to the tasting. It was not enough, and I suspect it would have showed much better with much more air, or in my preference several more years to integrate. I think this will be an outstanding, classic, a little on the austere side, Barolo in time. Just not yet. I am glad I have it in my cellar, but I won't touch mine for a decade.
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