10/3/2022 - BillBell73 Likes this wine:

Typical youngish Bea with high tannins, dark cherry fruit, and a huge medicinal and spicy nose. I know the prevailing wisdom is to drink Bea with a lot of age but I’m not so sure after having some older bottles that were a bit tired and oxidized - besides, how many people have actually tried a lot of really old Bea? I haven’t had enough to form a proper opinion but enough to be a bit leery of the variability that comes with age, and I’d love to hear from anyone with more experience. I really like them at this stage where the tannins have receded a bit but the fruit and primary herbal wallop are still there. This is a big and aggressive wine that will benefit from a big hunk of grilled or braised meat served alongside it to tame some of the muchness.

9/9/2017 - kevinacohn wrote:

Excellent in every way—I just wish I had given it more air (opened only three hours before serving) or time in the cellar (it will continue to improve for at least a decade). It has the kind of dense structure you'd expect from a traditionally made Barolo in a vintage like 2004, which is to say it's (1) uncompromising and (2) exactly my kind of wine. Paired with flank steak and roasted fingerlings.

10/8/2016 - Tim Heaton Likes this wine:

So in my wheelhouse. This is just exciting, the composition of flavors and layers of fruits is, for me, approaching magical. I admit bias to this producer and the grape, and I further admit that tannins are seldom if ever a problem. That said, I did not want this bottle to end. I will visit here in just a few months, and this made me consider staying in the area for another day for no other reason than to find local restaurants that might have a good cache of these wines and open two or three and bask in the pleasure of it all - it can't be all work, after all.

Aerated in decanter 90 minutes, served non-blind.

https://italianwine.blog/

10/1/2016 - Tim Heaton Likes this wine:

The notes kind of seem all over the place, so I figured what they heck, give it a try. Color still holding pretty fast, just a little bricking at the rim. The nose is open only because I put this in wide-bottom decanter for 3 hours, at first it was pretty mute. There's a thread of VA that always seems to be detracting from an otherwise very pretty wine. The palate is still quite fresh, the energy here is good; if this bottle is representative, this is in early maturity, if only just, and can be enjoyed now with a good aeration. My overall impression was good>very good, with the latter likely to appear in say 10+ more years. recommended

Served non-blind. A wee sip the following morning (I was curious and had poured 100ml off for just that reason) was the best.

https://italianwine.blog/

10/3/2016 - AndrewSGHall wrote:

I think this is the weakest wine from this producer I have had. It was rather soft and formless with generic red fruits. Not flawed or anything, just kind of lifeless.

10/8/2016 - Drankard wrote:

Aged 24 months in large Slavonian oak barrels and is composed of 90% Sangiovese and 10% Canaiolo. My first Montevertine and it was very disappointing. This one was thin, diluted and lacking depth. Perhaps shutdown.

9/21/2016 - acyso wrote:

Dinner at The Cotton Duck (Chicago, IL): #5368. The wine says secco but the palate says otherwise. This was much too candied and sweet for my taste. A very confected nose with a little bit of cloying sweet roses and potpourri that I didn't particularly enjoy. The palate has lots and lots of fruit. Way too much, really, to the detriment of all else. It seems like you're just popping some sort of red candy in your mouth. Not my thing.

9/16/2016 - IJC Likes this wine:

At first writing, I was unsure what I thought about this, my first encounter with an aged Sancerre (my son insists otherwise, if true, my memory fails).

The wine is definitely mature - a dark golden color, and a slightly oxidative nose. On the palate, there is a lot of glycerin, a nutty honeyed flavor, and something I can't yet put into words...but I will try.

At once fascinating, almost beguiling; and surprising sturdy. I reserved a quarter of the bottle and tried it again over the next two days. During that time, it opened up, and secondary and tertiary flavors emerged - rich but not unctuous, still enough acidity to keep it in balance. It needed the time and the air. The taste is now multi-layered, like harmonics of sound - complex and complementary. In weight and sensory qualities, somewhere between a Sauterne (sweeter, more unctuous) and a Moelleux Vouvray (lighter, brighter).

I think the Sancerre calls out for the right accompaniment - I had in mind an aged goat or chèvre cheese, but we drank it with a seafood dish, and this wasn't the right match. To be explored with subsequent bottles.

Rated 1 on a scale of -1 to 3, revisited.

9/2/2016 - kevinacohn wrote:

Popped and poured. At first, licorice and red cherries, with medium/medium plus acidity. Then all of a sudden the immensity of this wine shows itself, with a chalky minerality, a dense cola flavor, and raging acidity. With even more air, its shoulders broaden further, with flavors of graphite and blueberry, almost blueberry custard. Ever darker streaks emerge as the wine sits in the glass. Easily eclipsed the meal. Kaleidoscopic in every way. Rated 3 on a scale of -1 to 3.

5/18/2016 - Tim Heaton Likes this wine:

Grand Slam Home Run. FWIW, today is my first day back from a 3-month long wine trip to Italy. During this time, I spent 7 weeks in Langhe, tasting pretty much every day, sometimes several times a day. In addition, I spent 2 days in Padiglione 10 at this year's Vin Italy. So I guess I tasted a lot of new release Barolo wines. That said, buy all you can find of this. And don't be afraid to open one right away (mine was a PnP, when tasted at the cantina), as it's quite open just now. Sappy, deep, elegant, soil, balance, LONG, sweet tannins, delicious - these are the notes I managed to scribble down, as I was really just focused on the wine, not so much on taking notes. highly recommended

PnP, served non-blind; tasted several times with consistent results.

https://italianwine.blog/

4/18/2015 - kevinacohn wrote:

Paolo Bea Private Dinner (In Vino, New York, NY): Opened 90 minutes before serving. Golden color. Macerated nectarines give this a particularly sweet nose and flavor profile. Fresh wild herbs add a savory note to the bouquet, which appears on the palate in the form of tea-like tannins. Serving temperature is important for every wine, but it's particularly important for this wine, where a few degrees here or there completely changes the profile. Excellent with white and fava beans. Bottle #2794. Rated 1 on a scale of -1 to 3.

4/18/2015 - kevinacohn wrote:

Paolo Bea Private Dinner (In Vino, New York, NY): I was captivated by this wine's perfume the moment I pulled the cork. Three hours and a double decant later, when it was in the glass, it had risen to an even higher plane. Spearmint, wild herbs, hints of game, black currants, and oak bark, all wrapped in a smooth, palate-coating package. Ferociously tannic upon release, this has achieved a balance that so many wines miss. It should continue to improve for another five years. Bottle #1386. Rated 3 on a scale of -1 to 3.

4/18/2015 - kevinacohn wrote:

Paolo Bea Private Dinner (In Vino, New York, NY): You can't claim to be tasting through Bea's entire lineup without including the crown jewel. As my previous notes have said, this is so big and bold that it can knock you off your chair. Black and blue and purple all over, the slightly foul barnyard aroma made it the perfect complement to a rare lamb t-bone. Although hardly a critique, despite its unbelievable density and considerable lift, this failed to stand out in this night's crowded field. Bottle #1001. Rated 2 on a scale of -1 to 3.

2/22/2015 - Seth Rosenberg Likes this wine:

PnP. The nose has sweet, almost candied fruit - plummy, macerated strawberries and sweet black cherry, a creamy marzipan note, spices - baking spices and fruitcake, and a pretty herbal component with alpine herbs. At times shows just a hint of raisins, but this is not hot or overripe on the nose, maybe just a touch of heat. The nose is so perfumed that I would probably guess Red Burg, but it's not quite right - it's like a Red Burg from a nearby dimension. The palate is very silky with fine tannins and deep and sweet red and blue fruits. The acid is good and it shows some herbal qualities and some stony minerality on the midpalate. The finish shows the sweet candied fruit, the herbs and creamy marzipan and ends with the fine tannins. Nose - 5.5/6, Palate - 5/6, Finish - 5-5.5/6, Je ne Sais Quoi - 1-1.5/2 = 16.5-17.5/20.

2/16/2015 - kevinacohn wrote:

Paolo Bea Visit (Az. Agr. Paolo Bea, Montefalco, Italy): Normally an intense amber hue, in the 2010 vintage the Arboreus in fact has quite a light color and initial presentation of aromas. The aromas build quickly once the wine is given a few swirls in the glass, revealing a truly magnificent bouquet of honey, white flowers, spices, reduced stone fruits, sweet petrol (a contradiction?), and, yes, cat urine. Mild tannins give the wine excellent body and structure. Great persistence of flavor. Bottle #5350. Rated 2 on a scale of -1 to 3.

11/8/2014 - ex-sommelier Likes this wine:

Opened at cellar temp, poured down to the shoulder and sampled a couple times over 6 hours. Volatile on opening, but harmonized after a couple hours, and was beautiful with a charred bistecca, collards, and white beans.

Deep purple core with ruby reflection. Lighter than expected, not quite inky.
The nose is intensely balsamic, with aromas of hedgerow, bay laurel, dark stewed fruit and dried berries. As it opened more delicate herbal and graphite notes emerged.

With air, the tannins softened their grip but maintained a powerful structure. With the steak it took on some qualities of a fine bordeaux with graphite and cedarwood and left me breathless.
I am unsure if I detected the Brett elements that previous reviewers had, and did not care, or if their bottles were flawed. I detected a savory barnyard quality but the wine was balanced and well-tuned.

Given how many different facets emerged from this bottle over time, I would say another 3 years would be great, but if you give this wine some time and air it will be great today. Exceptional personality and complexity.

9/5/2014 - kevinacohn wrote:

Mature aromas of butter, toasted bread, and whiffs of oak. With air the butter became richer, like movie popcorn butter. In the mouth, the wine is soft and as creamy as the bouquet suggested. Here, too, there's a buttery, slightly nutty quality. With some time in the glass, the acid becomes more prominent, particularly on the finish, albeit not unpleasantly. We appear to have caught this bottle at the perfect time. Rated 1 on a scale of -1 to 3.

8/8/2014 - rocknroller wrote:

Italian Tasting with some Old Quintarelli and Emidio Pepe Wines (St. Paul, MN): Medium red color. 2oz tasting pour followed 15 minutes. Hot glycerin, port-like, over ripe faded fruit, hot sweet, tannic. Nose is a touch better than the palate. There was some discussion by a few about this wine needing more time, good luck with that....You know the Bad Co song, this was "Gone, Gone, Gone" 82pts.

11/10/2013 - kevinacohn wrote:

Sean Thackrey Visit (Sean Thackrey, Bolinas, CA): Light golden color. The bouquet shows pear, tropical fruits, white peach, and nectarine. There are some nice floral elements, too. On the palate there's sweet stone fruits and melon. This is a rich and lush wine, bright enough to be drunk as an aperitif or with food. While enjoyable, it lacks the strength and distinctiveness of character of Thackrey's reds. I wonder if as a result I'm not allowing myself to appreciate this for what it is. RECOMMENDED.

3/28/2014 - wormfarmer Likes this wine:

This thing demands a seat at the table. Lively and oddly mercurial for its weight and darkness. It seems like it should be an immovable object, it has such palate presence and tannic grip -- but every re-visit had us trying to assess where all it had been in the five minutes since we'd checked in last.

Quick decant an hour prior to re-opening; the wine evolved throughout the night. Began with a brooding, musty, dusty, hay-ey quality, layered over black olive skins. Overall though, in the first hour, I was most struck by the meatiness of it, the umami-ness of it. The fruit came later (dried black currants? dusty old black fruit, in any case), and the herbs later still (though I'd be hard-pressed to tell you what they were). Two hours after opening, it softened slightly, but the tannins remained intense. And the sediment is enough to make a meal out of.

This is not a 93-point wine -- but it's more interesting than a lot of 93-point wines, if that makes sense. What fun.

2/23/2014 - gripNsip wrote:

Our tasting group had the weirdest experience with this wine last night... The nose was all funky and musty, initially I thought it was corked. Everyone took turns giving it a sniff and a taste and eventually everyone agreed this wine was just "weird". Can anyone out there comment, is that how this wine is normally supposed to taste? The taste on the palate was definitely interesting but showed this similar musty, dank wood component that I couldn't get around. Also the wine was very short on the palate, virtually no finish, the acid was unbalanced and kept things short. Perhaps an off bottle? Looking at previous vintages of this wine, it should have been a superstar. I love this producer's reds, but I couldn't get into this.

12/16/2013 - kevinacohn wrote:

Private Dinner (New York, NY): Wow! It's easy to say that this was the most delicious and well-made Barbera I've ever had. Decanted a few hours in advance, this was full of purple and black fruits, graphite, smoke, and tar. The structure was fantastic, with the tannins and acid in near-perfect balance. This is not your typical "pizza wine" Barbera; we enjoyed it with agnolotti del plin. For those of you holding onto this, I'd suggest that it isn't likely to get better than this. HIGHLY RECOMMENDED.