3/12/2017 - VTCellarDweller wrote:

The last bottle of this was almost a year ago and was showing well but not overly impressive. Tonight's bottle was on life support. It seemed tired, flat, and well past prime. The 2010 Briords served just before gave it a merciless beat down. With two more I will soon see where these are going.

12/4/2016 - VTCellarDweller Does not like this wine:

This was a compromise selection at a restaurant to accompany entrees for a group of four (salmon, tuna, pheasant, and pasta with light red sauce). Immediate impression... lifeless. It had no soul (much less recognizable varietal character) but not flawed so there was no valid reason to refuse it. Priced on the wine list at $60 and no better than a grocery store box wine. What a mistake.

9/6/2016 - VTCellarDweller wrote:

Completely oxidized. The eight prior bottles have been in acceptable condition but there did seem to be considerable variation from one to the next. Overall, not a good representation of Vallana Gattinara. I dumped it and pulled out a 2000 Tondonia Rosado Gran Reserva.

10/23/2014 - VTCellarDweller Likes this wine:

Our first of six bottles, this was decanted off a moderate amount of sediment for 2.5 hours before serving with chicken parmesan and pasta with fresh marinara sauce. On first pour, the initial aromatics showed good intensity but were somewhat lacking in definition and typicity. This same impression carried through to the palate. Over the next 90 minutes with dinner, it did seem to open up and become more varietal in character with better delineation.
It had a nice solid mouth feel and very good balance of primary and secondary characteristics, appropriate acidity, and polished tannins showing in the finish. While seemingly made in a more modern style, it was none the less an enjoyable accompaniment to our meal.
Though my preference is for more traditionally made Nebbiolo, there is definitely a place at our table for this while awaiting our more traditional 2001’s march toward maturity. It is in a good drinking spot now and should remain so for a few years.

5/2/2016 - VTCellarDweller Does not like this wine:

Very disappointing. I would not have picked this as Willamette PN blind. It came off as ponderous, coarse, disjointed, and lacking in complexity. I’m not sure if it was slightly flawed or just in a bad mood. Decanted for an hour, it did not pair well at all with the salmon but did show a little better with the cheeses and additional airtime.
This was the first of three purchased on release and I will try it again a year to see if comes around.

9/27/2015 - VTCellarDweller Likes this wine:

The first of 6 purchased recently and served with sausage, peppers, potatoes, and onions. This was decanted for 90 minutes before serving with no sediment. It was very tight and didn’t open appreciably until about 3 hours in. It has a lot of promise that should start to show in another 2 years and improve through the 10 year mark or longer. It is well structured and true to the variety but I don’t see it gaining the complexity of a well made Barolo or Barbaresco. But at half the price it is an excellent "value" Nebbiolo for mid term drinking. If you are determined to open a bottle now, give it at least 3 hours in the decanter.

8/20/2015 - VTCellarDweller Likes this wine:

Finished a half bottle PnP and refrigerated the remainder. I preferred this on the second night as it seemed a little less assertive and definitely worked better with food rather than stand alone.
It comes across herbal, floral, and fruity and my preference is for a more nuanced mineral character. It is a good value and works well with food but I can't see the high score from AG. Maybe I am just more in tune with Loire SB.
I think this might actually benefit from another year of aging.

5/30/2015 - VTCellarDweller Likes this wine:

This was the second bottle of a case purchased 4 months ago. The first bottle was double decanted for an hour before serving but I didn’t write it up as it seemed to be tired and somewhat of a disappointment. Maybe I didn’t give it enough time to settle down after shipment.
This second bottle was decanted for 2 hours leaving a very modest sediment. It was served with pasta, red sauce, meatballs, and eggplant then finished with a selection of Italian cheeses.
It proved to be everything I was hoping for. The aromatics and palate impressions were exquisite, filled with suggestions of roses, dried cherry, moist earth tones, baking spices, creosote, tobacco, and a faint touch of VA that added another note of complexity; a classic expression of mature Alpine Nebbiolo. The mouthfeel was super silky with unfolding layers of tertiary sensation filling the mouth before trailing off a little sooner than I was expecting.
Compared to its muscular Lange cousins, this is a more delicate expression of the grape. I would put it just a small step behind the magnificent 2000 Gattinara.
This is right up your alley if you are an acid lover and a nice change of pace for those who favor mature Burgundy.
As this continued to hold up well during the meal, I plan on giving the next bottle 3 hours in the decanter.
It is fully into its drinking window now with 5-8 more good years. It could last longer but I doubt it will get better. I expect to experience some bottle variation but that is part of the package with artisanal wines.

4/26/2015 - VTCellarDweller wrote:

Our first of three bottles, this was served at ~50F with imported Strozzapreti (an elongated Cavatelli) with a sage, olive oil and ground pignoli pesto that was topped with toasted walnuts. To provide a flavor contrast, we had oven roasted plum tomatoes on the side.
A bright light golden color, this was initially restrained but opened dramatically as it warmed in the glass and took in some air. It had a silky smooth feel, medium weight, excellent balance, moderate length, and a clean finish.
As it warmed, it reminded me, in a subtle way, of a mature, but less weighty, LdH Gravonia. There was a faint oxidative note with a delicate floral mineral, beeswax edge in the nose. In the mouth, there were subtle well focused impressions of marcona almond, hazelnut, pear, apple, white peach, and quince jelly.
This is an elegant white that is intriguing with the right food accompaniment. It was an exquisite pairing with our pasta dish and seemed in peak form with no indication of imminent decline. But, having no prior experience with this wine, I wouldn’t hazard a guess as to the aging capabilities.
This is not an aperitif candidate. I would strongly suggest serving it after 30-60 minutes of air and no colder than 58F with simply prepared fish, chicken, or lightly sauced pasta dishes.

4/13/2015 - VTCellarDweller Likes this wine:

This was taken from storage at 48F and opened for a light airing while allowing it to come up to ~57F. It was served with chicken provencal, porcini saffron risotto, oven roasted asparagus, and finished with a selection of Spanish and Vermont cheeses.
This was exquisite with our dinner. It is a distinctive style of white wine that you will love or detest, but never feel indefinite about. It is a wine that needs food and will find few friends as a solo sipper.
The angular, lightly oxidative, oaky, saline aspects provided a fascinating counterpoint to the green apple, lemon rind, beeswax, vanilla, honey, marcona almond group. With a solid weighty mouthfeel, it seemed very precise, energetic, and well balanced with a finish that slowly trailed off. This was my second bottle of this and I am smitten. Priced ~ $25, it is an outstanding value………if you like this stye.

3/19/2015 - VTCellarDweller Likes this wine:

This was the first of four bottles purchased on release. It was decanted for 3 hours leaving a substantial solid deposit in the bottle. The color was as expected; medium density, garnet hue, and noticeable bricking at the edge.
The aromatics were surprisingly strong with the earth notes more prominent than the restrained red fruits. Surprisingly, the roses and tar that I thought would be in the forefront were barely detectable on first pour but emerged during the next 90 minutes. Despite the 14.5 ABV, the alcohol was not obtrusive in the finish or on the nose.
In the mouth, this comes off very solid and muscular. Sour cherry was prominent with strawberry, licorice, orange rind, tobacco leaf, earth notes, and a hint of creosote in the background. Quite enjoyable now, there is nice complexity that should continue to add definition with time.
The balance is superb and the length was impressive. The tannins were quite evident at the end but not harsh or coarse. This wine is well structured and should benefit from another year or two of cellar time. In retrospect, I would have given this more air time in the decanter.
AeR Seghesio Barolo is generally considered to be more modern but this 2001 is a very solid and impressive effort………..definitely not for the “faint of heart”.

Served with fusilli and a red Porcini sauce followed by a selection of Vermont cheeses. A Sicilian salad of orange slices, fennel, oil cured olives, and red onion with a drizzle of olive oil and Balsamic was the end cap for the meal.

3/18/2015 - VTCellarDweller wrote:

Note entered as 2006 by mistake. It has been moved to the 2001.

1/26/2015 - VTCellarDweller Does not like this wine:

Hot, clumsy mess. I made the mistake of buying two bottles just after release.

12/26/2014 - VTCellarDweller Likes this wine:

This was the first of six bottles, it was decanted for 2.5 hours leaving a significant sediment.
* deep garnet with a tawny rim
* full in the mouth with considerable weight
* aromatics and palate impressions reflect a maturing mix of dark ripened fruits, baking spices, tobacco, tar, wet soil, seared orange peel, and a faint floral component
* there is an intriguing acidic tension as the mouth impressions play across the senses, gaining momentum in mid palate, and ending with a slightly drying (but not harsh) finish
Although sometimes put down as a poor heat stricken vintage, this Serpico is in no way a clumsy beast. It is a powerful angular wine with good structure, great depth, and a complexity that is just starting to emerge.
Unfortunately, it was a little overpowering for the delicate spinach & ricotta crepes, wild mushroom sauce, sesame crusted eggplant steaks, and roasted red peppers I paired it with.
It is still a bit wound up at this stage and could have used more time in the decanter.
Give it another 3-4 years in the cellar and then enjoy it over the following ten. Drink sooner only with a good airing and a meal of big flavorful foods.

12/18/2014 - VTCellarDweller wrote:

This was decanted for one hour leaving a moderate granular sediment. It was served with dinner several days ago and I did not make written notes so these comments are from fading mental impressions.
The aromatics were quite prominent right from the get-go with suggestions of dark berries, garrigue, green olives, and a subtle floral component. It has a very solid mouth feel with luscious ripe well defined flavors showing some nice emerging secondary components hinting of blackberry, raspberry, licorice, briar, mineral, spice, olive, and seared beef. Length and balance were very good with noticeable but not obtrusive tannins peeking out at the end. While there was a hint of heat, it was not overbearing.
I was not expecting to be wowed by this. But to my surprise and while no challenge to Pegau or Beaucastel, it was a very pleasing bottle that is drinking well now and has the balance, depth, and structure to maintain for several more years and a good value.

12/13/2014 - VTCellarDweller wrote:

This was our only bottle and was purchased about two years ago from a reputable east coast merchant. The bottle was in excellent condition and decanted for two hours before serving with raviolis and a wild mushroom sauce.
This wine is far from being ready to drink. It took about four hours after decant before even starting to open up. It has distinct Nebbiolo character even now but it would be unfair to try to evaluate it further at this stage. It was in no way flawed, just very closed up. Wait another 7-10 years if you have this.

11/19/2014 - VTCellarDweller Likes this wine:

This was very much in line with the 2009 of which we have only 2 remaining. Clear medium yellow in color with floral-melon aromatics and precise palette impressions of pear, lemon-lime, raw almonds, quince,and minerals. It opened up considerably as it warmed in the glass. Medium bodied with very good acidity, nice length and a fresh minerally finish.
This is a supremely drinkable white wine that pairs well with non tomato pasta dishes and simple fish preparations. It seems best ~ 50F so let it warm up a bit if you are pulling it right out of the refrigerator. Based on my experience with the 2009, I expect a year or two in the cellar could add depth and delineation but it can be enjoyed now for its youthful exuberance and purity of flavor. 91+

11/2/2014 - VTCellarDweller Likes this wine:

This was our first of four bottles and was decanted off a small amount of very light sediment for 30 minutes. It was served with salmon glazed with a sauce of maple syrup, tamari, and garlic. As sides, we had oven roasted cauliflower, and sautéed bok-choy with wild mushrooms. The bottle was finished with a selection of cheeses.
It is medium ruby with no browning, enticing floral, red raspberry-strawberry aromas with an edge of fall leaves and subtle spice. What was most striking to me was the texture and balance. This has a stunningly smooth mouth feel with silky tannins and no evidence of heat in the long finish. It is beautifully balanced and the initial primary flavors give way to an undercurrent of secondary characteristics as you hold it in your mouth. It is very clean from start to finish with no hint of heavy handed wood.
This was initially restrained but continued to open for another hour with our meal. It is still youthful in color, aromatics, and flavor and I would give it more decanter time if serving now but think that another year or two in the cellar will serve it well.

10/23/2014 - VTCellarDweller Likes this wine:

Our first of six bottles, this was decanted off a moderate amount of sediment for 2.5 hours before serving with chicken parmesan and pasta with fresh marinara sauce. On first pour, the initial aromatics showed good intensity but were somewhat lacking in definition and typicity. This same impression carried through to the palate. Over the next 90 minutes with dinner, it did seem to open up and become more varietal in character with better delineation.
It had a nice solid mouth feel and very good balance of primary and secondary characteristics, appropriate acidity, and polished tannins showing in the finish. I did not detect the excess of oak that some others have mentioned. While clearly made in a more modern style, it was none the less an enjoyable accompaniment to our meal.
Though my preference is for more traditionally made Nebbiolo, there is definitely a place at our table for this while awaiting our more traditional 2001’s march toward maturity. It is in a good drinking spot now and should remain so for several years.

7/31/2014 - VTCellarDweller Likes this wine:

Opened at a Thai BYOB with Tamarind Duck.
Yowzah……stunningly good.
Riccardo Malocchio, IssacJamesBaker, and Rieslingfan dialed this in very well.
Bought 2 cases @ $20/btl.
My “ytd” value, don’t miss it.

7/2/2014 - VTCellarDweller Likes this wine:

Our third bottle from a case. This was splash decanted (no sediment) for 2 hours before serving with spinach & ricotta raviolis with a mushroom-sage-butter-sherry sauce and broccoli rabe as a side. The bottle was finished with a selection of cheeses.
This is very similar to the 2011 but maybe a little fatter and more immediately accessible. This is an absolute delight to drink now, especially with pasta dishes. It is so alive. I have also served it with a Sicilian fish stew and it was a wonderful accompaniment. However, I cannot over emphasize the importance of giving it lots of air and serving it with food.
The balance is excellent and it has the structure to keep going for another 7-8 years. There is no chance that I will be able to keep any of it around that long though…..must get more.

UPDATE: 10/11/2014
Our seventh bottle, this was splash decanted for 2.5 hours and served with a Moroccan vegetarian stew over couscous. Both this bottle and the last (opened about a month ago) seem to be closing up in comparison to the earlier bottles. I did notice this with the 2011 (over two cases consumed to date) but to a lesser extent. Possibly a longer aeration might be warranted with the 2012 but I think we will just back off the consumption rate and let this take a nap.

6/18/2014 - VTCellarDweller Likes this wine:

I neglected to write this up until almost a week after so details are a bit sketchy. It was served with a breaded pork chop, beet and apple puree, shredded red cabbage sautéed with with caraway and sesame sauce, and a potato salad made with a mix of Garnett and Japanese sweet potatoes and a light Dijon vinaigrette.
The wine was a wonderful pairing for this and delightful to drink. The balance of typical “peach-pear-apple” fruit and precise acidity was excellent. Subtle up-front floral notes with hints of petrol and minerality added dimension. It had a smooth texture and medium weight with a lightness that I enjoyed. This is eminently enjoyable now and should remain so for a decade or more. 90-91 points now with upside potential.

5/31/2014 - VTCellarDweller Likes this wine:

Served with swordfish that was pan seared and finished in the oven with butter, garlic, and lemon. This was a very nice pairing that didn’t overshadow the food like many of the more assertive NZ-SB. Its’ lighter citrusy character played well with the fish and the finish was crisp and very clean. At ~$18 delivered, this is worth giving a try.

5/19/2014 - VTCellarDweller Likes this wine:

The first of four bottles purchased from FP. This was decanted for 90 minutes with no appreciable sediment.
This is a very vibrant and seductive wine. It is as smooth as a baby’s butt showing exceptional balance, concentration, and length without being overdone. Despite being a merlot dominant blend, this comes off for me as clearly a WA style with no right bank pretense.
I don’t get the feeling that it will change significantly, either for the better or worse although I do think it can gain in flavor delineation and definition in the coming 2-3 years and last easily through this decade. This is quite well made for near and mid term drinking and should provide a great deal of enjoyment.

5/1/2014 - VTCellarDweller wrote:

I had been saving this single bottle for several years waiting for just the right occasion. It was taken from the cellar at 50F and opened for 30 minutes to air at room temperature before serving with a warm potato-leek soup as a first course we shared with wine loving friends. The color was lovely and there was an enchanting delicate floral aroma. But, in the mouth, it just fell flat. The lovely play of flavors I anticipated were AWOL. It seemed almost lifeless. Our guests were polite and called it quite nice, but it was a huge disappointment for me. It did not seem flawed; I don’t know if it was past prime, or just not that special to start with.
Fortunately, all was not lost. The main course of veal saltimbocca with polenta and wild mushroom sauce was accompanied by a magnificent 1952 Borgogno Barolo. The finale, a 1971 Coutet served with ripe red Bartlett pears, a Vermont Blue Cheese from Sugarbush Farms, and hand made goat cheese caramels was sublime.

4/19/2014 - VTCellarDweller Likes this wine:

This was the first of three bottles purchased on release. It was decanted for 1 hour then returned to the bottle to air for another 90 minutes before serving with a stir fry of peppers, onions, portobello, and moose meat over polenta and finished with a selection of cheeses.
This was a lovely Napa cab that is in the heart of its sweet spot. I was expecting something with an imposing presence, but found a wine of surprising elegance, subtlety, and class that continued to blossom throughout our dinner. It is medium-full bodied and beautifully balanced with silky tannins, solid mid palate, and long lingering finish. In spite of the 14.5% ABV, there is not a hint of heat.
I did not detect the overemphasis on oak that some others have mentioned; for me, it was spot on.
Still youthful in appearance, the black and blue primary fruits, while still evident, have evolved into a exquisite play of secondary and tertiary impressions that align more with Margaux than Pauillac. It clearly outclasses the 2001 Hoopes and Isosceles recently consumed.
It has the structure to go another 10+ years but it is so pleasurable now that the remaining two bottles will be gone by then.

4/19/2014 - VTCellarDweller wrote:

This was the first of 3 bottles purchased on release and decanted for 30 minutes. It was certainly not an inspired bottling but it wasn’t terrible either. It just left me unimpressed; almost like the soul had been sucked out of the wine before it was poured.
Others have created a collective impression of the aromatics and palate experience that mirrors mine and there is little to add there.
Like many others, I consider it is a relatively poor showing for the price.
I don’t see this getting any better, but it isn’t on the edge of the cliff either.

4/15/2014 - VTCellarDweller wrote:

The second of six bottles purchased on release, this was decanted for 1 hour leaving a modest sediment.
The color was fairly deep purple-red with no browning at the edge. The aromatics were, for the most part, primary red and blue fruits with hints of some secondary development. It was medium-full bodied with good balance and a middle that was solid but somewhat lacking in definition and focus. It trailed off rather quickly and had a clean finish with no discernible heat. Generally speaking, it seemed muddled.
Even though it is technically well assembled, there just isn’t enough complexity or style to make it interesting much less something to inspire the palate. It is a pleasant enough wine that would be good in a restaurant setting where conviviality is the focus rather than what you are eating or drinking; but don’t expect it to be in the same league as Flor de Pingus, it’s not even close. It would be worth considering if priced in the low-mid $20’s, but not a worthy contender in the $30-40 range. 88 points
Half the bottle was reserved to try the next evening.

UPDATE: 04/16/2014
On the second night, there was a noticeable improvement but not significant enough to change my overall impressions.

UPDATE: 07/09/2014
Decanted for one hour. This was showing much better than previous bottles. Although this was a little lacking in complexity, it was nicely balanced and didn't have the disjointed quality of the last bottle. It was quite enjoyable with beef brisket.
I think this is as good as it will get now so I plan to finish my two remaining bottles over the next 2 years. 90 points

4/13/2014 - VTCellarDweller Likes this wine:

Our first bottle of this vintage, this was decanted off an insignificant amount of sediment then poured back into the bottle and allowed to aerate slowly for 5 hours before serving. Stylistically, it is very similar to the 2001 and 2002 I’ve had on several occasions. There seems to be more of a resemblance now to the 2001 as the 2002 seems a little lighter and shows a bit more acidity. The secondary and tertiary characteristics are in full bloom and are a sensual 3 ring circus with a delightful play of nuanced aromatics, crisp acidity, and mature flavors. It is beautifully balanced with subtle fine tannins showing in the finish.
Very highly recommended if you are a fan of artisanal red wines. You can expect some bottle variation if this remains consistent with earlier years. Extraordinary value.

4/3/2016 - VTCellarDweller Does not like this wine:

This is the first bottle of this I have opened and I will wait 2-3 years before trying another. It was decanted for 90 minutes and served with a spicy Moroccan vegetarian stew over couscous. At this stage, the wine is very “ungenerous”. Structure dominates with aromas and flavors that are herbal and earthy leading to a rather rough acidic finish…..no fruit bomb this. There is nothing that seems off now, it is just very rustic and will hopefully round out and open up with time to provide the drinking pleasure that I find with the older bottles of Olga Raffault Chinon Les Picasses we are drinking now.
In a strange sort of way, it brought back memories of the 1975 Meyney that I drank at a much too early stage. I don’t recommend this for current consumption, even with a good airing, but aging may benefit it considerably.

UPDATE 11/30/2020: Really bad luck with this wine. 6 of 9 bottles were badly corked and undrinkable. Hopefully this ratio improves with my remaining bottles.

3/21/2014 - VTCellarDweller Likes this wine:

My second of three purchased on release. This was taken from our passive cellar which is at 47F this time of year. The cork was very tight and the fill was med-high neck. It was served with salmon, baked potato, and sautéed snow peas. It started a bit reserved but really came alive as it warmed up with the meal and showed no signs of decline.
My experience with this bottle lines up very closely with the well done VANPE2003 note from 2010 and was a sharp stylistic contrast to the 2005 Beringer Sbragia Chardonnay Limited Release the previous evening. Setting aside common prejudices of how Chardonnay should taste, these were both really enjoyable bottles.

3/20/2014 - VTCellarDweller Likes this wine:

The first of 6 bottles, this was decanted for 2 hours leaving a small amount of fine granular sediment. It was served with pasta and red sauce with oven roasted asparagus.
Although we didn’t have them side by side, this seems to fall somewhere between the recently consumed 2008 Spanna and 2004 Gattinara from Vallana. The Boca has more fullness, but is less accessible now than the Spanna, and lacks the elegance, class, and ethereal aspects of the Gattinara. It was certainly a pleasant accompaniment to the pasta and did seem to be more giving with the cheeses that followed. I had intentions of reserving some to try the next day but alas……..we all know about good intentions.
With its high acidity, this is definitely a wine for food and should benefit from another 1-2 years in the cellar. But, I don’t see it stepping out of the shadow of the superb 2004 Gattinara.

3/16/2014 - VTCellarDweller Likes this wine:

This bottle was splash decanted for an hour before serving with a simple tomato based vegetable soup. It benefitted significantly from the time in decanter.
It has an enticing assemblage of ripe red fruits and floral aromatics.
It is medium-light in weight with a vey solid feel in the mouth.
There is a good balance of fruit, acidity, fine tannins, and no heat in the finish.
The straightforward, but well defined, red cherry, red raspberry, and cranberry flavors have a subtle savory-earthy edge.
It holds well in the middle and finishes cleanly with good length.
This was not meant to be a profound wine with layers of resonating nuance. It is however, a traditionally made Chianti that is wonderfully pleasurable to drink now……enjoy it over the next 4-6 years for the simple purity that it offers. The fact that it is ridiculously well priced is a bonus. I went big on this one.

UPDATE: 7/16/2014
Having gone through more than a case of this over the last four months, I am even more favorably inclined than with my impressions of the first bottle. This is one of those extremely rare wines that is a stunning value and wonderful to drink young yet having the balance and focus to continue providing pleasure for several more years. 91 points

3/8/2014 - VTCellarDweller Likes this wine:

This was the first of 12 bottles purchased at retail mid 2013 and properly kept. It was decanted for 3 hours with half reserved to a 375ml and refrigerated. It was served with Gnocchi and a fresh Marinara sauce, meatballs, and oven baked eggplant slices with sauce and parmesan.
On first pour, the color was an unusually bright medium garnet with only a hint of edge bricking. My aromatic and palate impressions were closely aligned with those of PaulusLoZebra so I will forego a repetitious recital of descriptors.
After 2 days, the remaining half was uncorked and allowed to air in bottle for an hour before serving with a selection of cheeses. It had opened slightly, but not significantly, and there was a modest abatement of the initial tensions.
While dominated now by powerful tannins and a stiff spine of acidity, there is an adolescent coyness that teases you with hints of a coiled power, elegance, and sophistication waiting to erupt with an Etna like display of rich, complex, exotic aromas and flavors in a few years.
Although this can be charming now with a lengthy airing and food, I will wait on my next bottle for another 2 years. I can see this lasting another 7-10 years after that. But I prefer the character of older wines and am fortunate to have the storage conditions for a comfortable maturation, YMMV.
Terre Nere, and a handful of the other top Etna producers, are creating extraordinary wines from Nerello Mascalese that need not stand in the shadow of anything from the Piedmont. 92 points now with a 2 point upside potential.

2/9/2014 - VTCellarDweller Likes this wine:

This was the first of 6 bottles purchased on release. After reading through the earlier notes here, it seemed that a long aeration was in order and this was decanted for 2-1/2 hours leaving a medium to light amount of sediment.
Clear medium ruby color with no browning at the edges.
Subtle red fruit aromatics with suggestions of earth and baking spices.
Medium weight with smooth tannins, crisp acidity, bashful flavors of red raspberry, strawberry, dried leaf, and moist earth that started out well delineated then became somewhat muddled in the middle. As we progressed through dinner it did however open up and seemed to gain focus and breadth on the palate.
Even though I was expecting something more exotic and assertive, there was an underlying sophistication that I found quite enjoyable and a very good companion to the salmon with maple and tamari glaze, oven roasted cauliflower, and sautéed snow peas with shallots.
While this was certainly a restrained presentment, it was laudable in its balance and purity. It also seemed to have a coiled energy that suggests it is still waiting to blossom.
This is no “shock and awe” wine but I think it might surprise a few of the harsher critics in a few years with greater depth and complexity. 90 points now with upside potential as it emerges from this lean adolescent stage.

UPDATE: 12/15/2016
Almost 3 years later and this doesn’t seem to have changed much if at all. I had hoped that it would show more presentment with a couple of years, but it hasn’t. Again paired to salmon with maple and tamari glaze, my impressions are essentially unchanged from the 2014 bottle. I am still looking for a little more depth and complexity in this. Though somewhat disappointing, I would still stay with the 90 point score.

2/3/2014 - VTCellarDweller Likes this wine:

The first of 6 purchased in the fall of 2012. This was consumed almost two weeks ago and I neglected to make notes right away so detailed impressions are lacking.
My general impression was very favorable and that it reminded me very much of the 2001 LRA Vina Ardanza Reserva Especial. Sour cherry, exotic spices, and oak were prominent with a firm acidic spine and solid tannins. As with the Ardanza, this has a good future and will benefit from another 2-3 years to round out and develop more nuance.

2/1/2014 - VTCellarDweller Likes this wine:

This was the second of six bottles purchased on release. The first was opened several years ago with no notes made. I pulled it from the cellar to stand about six hours before serving with elk cutlets as I wanted something that would hold up to the assertive marinade. It was decanted for an hour before serving leaving a significant crusty sediment.
On first pour this was a dense plum color thinning slightly at the rim. Aromatically, it was all exotic ripe fruit with a meaty smokey edge. In the mouth, it was full, plush, and weighty with considerable intensity. Flavors were a mix of ripe purple fruits, chocolate, red meat, garrigue, baking spices, and a touch of vanilla. The balance, backed by smooth tannins and good acidic spine was astonishing. At 16% abv, I was fully expecting a flaming finish, but it lasted and lasted with only a hint of heat.
The wine was deceptively youthful, extremely well made, and a delicious match to the elk. If Romano Dal Forno were to make a Grenache based Amarone this is what it might be. While it does not fit into the picture of what I consider my “preferred style”, it was imminently pleasurable tonight. I have to keep reminding myself not to be so damned pedantic about what constitutes a well made wine.
The community consensus drink dates peg this as being near the close of its drinking window. I have no idea how long my other four bottles will last, but this bottle was nowhere near its last gasp.

1/23/2014 - VTCellarDweller Likes this wine:

Although I prefer a Barbera or Langhe Nebbiolo to Dolcetto, this is a clean, balanced, red fruited, well made wine that fits the bill for those occasions where I need something inexpensive to PNP for a simple pasta or pizza night.

1/6/2014 - VTCellarDweller Likes this wine:

This was decanted for 3 hours after a 4 hour slo-ox and served with a béchamel, porcini, and tomato lasagna. The robe was a slightly dull medium red with a light rim and no browning. On first pour, there were faint floral, earth, and tarry notes. With the first taste, I was met with a wall of tart red fruit and tannin that took another hour of swirling in the glass to crack open. The richness of the sauces helped to mitigate the dominating structure but this wine would be totally unlovable by itself at this very early stage.
It is a more muscular expression of Alto Piemonte Nebbiolo than the wonderfully elegant 2004 Gattinara which is just starting to show itself. The Bernardo reminds me very much of all those extraordinary bottles of 1964 and 1967 Montalbano, Campi Raudi, and Traversagna that I drank regularly in the 1970s at a much too early stage. This wine seems very much in that tradition and will reward the patient collector with the foresight to lay down a few cases at these absurdly low prices. Trying to put a numerical score on this wine now is meaningless; it will be another 4+ years before the potential even starts to emerge. In the interim, drink the 2010 Spanna Colline Novaresi and 2004 Gattinara that are available.
If you appreciate the pure traditional expression of Nebbiolo and are of a patient sort, do not pass this wine up.

12/25/2013 - VTCellarDweller wrote:

The first of 12 bottles, this was decanted for 45 minutes with an insignificant amount of sediment and served with a rustic soup of kale, beans, and potato in a tomato garlic broth with crusty peasant bread. This was a perfect pairing for this wine, and for around $14 delivered, what's not to like?
As for descriptors, most of the other notes seem fitting so I would echo that. This is unlikely to ever become a profound wine, but I do expect that it will be considerably improved with another 3-4 years of cellaring.

Update: Jan 11, 2017
Just a brief addendum to summarize my experience with this after 3 years and 7 bottles. Our last bottle had 2.5 hours in the decanter with half the bottle corked and remaindered to a corked bottle left on the counter until the next night. It improved significantly with the 24 hours. It needs air…..lots of air. While it can be a good match to simple dishes, it is not a candidate for casual sipping.

12/19/2013 - VTCellarDweller Likes this wine:

This was decanted for 2 hours (no sediment) and served with marinara sauce over penne, piselli all'olio, and pork braciole. It was tight on the nose when first decanted, but benefited significantly from the 2 hour airing.
On first pour, it shows a strikingly clear medium density red cherry color with inviting young Nebbiolo character on the nose and palate that remained engaging throughout our dinner. Though it is medium bodied, it seems very solid with impressive varietal flavors that spread broadly across the palate. It is very well balanced and shows good length with a rustic purity that I greatly appreciate.
Still primary now, it is showing good structure and balance. I am confident it will develop more layering and nuance with time and could outshine the 2008 which is superb now.
Terrific QPR, 91 points now with the best yet to come.

UPDATE: 01/28/2015
Splash decanted for 2 hours leaving a modest amount of crusty sediment in the decanter. While consistent with the bottle opened just over a year ago, it is just starting to open up a bit. Certainly enjoyable now with a good airing; I think another 1-2 years will benefit it considerably and provide drinking pleasure for another decade plus.

12/16/2013 - VTCellarDweller Likes this wine:

This was our 4th bottle but my first TN for the 2002 Raffault Les Picasses. It was allowed to slo-ox for 5 hours and then decanted 30 minutes before serving.
In the glass, it had a lovely medium density ruby robe with just a touch of browning at the rim. While a bit reticent at first pour, it gained in intensity throughout our meal. Suggestions of blackberry and ripe Damson plum played second fiddle to loam, savory herbs, fall leaves, dark roast coffee beans, tobacco, and a noticeable but unobtrusive green pepper component. I also found an unusual floral component to the aromatics that I was unable to associate with anything specific.
There was a firm medium weight, excellent balance, and lovely smooth finish here that was imminently pleasing. In character, it is neither bashful or boastful, but rather a charming, poised, "feminine" dinner companion.
It seemed more evolved than the 2005 we opened a few weeks ago and more reminiscent of the 1990 as I remember it from last year. While it is clearly in a nice place now and should hold well for another 10+ years, it poses no serious challenge to the 1989 as my favorite Les Picasses.

UPDATE: 2/11/2014
Decanted for only 20 minutes leaving a modest sediment. It was served with a hearty stew of porcini & cremini mushrooms, barley, carrots-celery-onions, and Umbrian lentils. Oh my, this bottle was just superb; even more so than the last bottle in Dec. 2013.

12/11/2013 - VTCellarDweller Likes this wine:

The second of 6 bottles purchased on release, this was decanted for 90 minutes leaving a moderate sediment.
At first pour, the color was a youthful deep ruby with no browning at the rim. Aromatically, it was showing both primary and secondary aspects with low to medium intensity. Initial flavor impressions were short of what I was expecting but with no off tones at all. It was not difficult to see this as a blend of Bordeaux varietals, but it seemed muddled and lacking in definition with lower acidity than I prefer. The tannins were very smooth but the length was disappointing. It seemed more like the 2002 Isosceles I had a week ago than a creditable Margaux from a top vintage. Gradually, over the next hour with dinner, this started to wake up and come into focus. The definition, intensity, and length all improved noticeably but without the complexity to take it to another level.
If I set aside my new world pre-judgements, it was at the end a pleasurable wine that fell outside the range of memorable for me. I plan to finish these up over the next 10 years.

12/7/2013 - VTCellarDweller Likes this wine:

The first of 24 bottles, this was decanted for 60 minutes with an insignificant amount of sediment and served with a hearty homemade split pea soup and artisan focaccia then finished with a selection of Vermont cheeses and olives.
It was really interesting to have this shortly after the 2011 Guion Bourgueil Cuvée Domaine which seemed more rustic and less evolved (no surprise). This is not a flashy wine. It is a mildly restrained but imminently satisfying wine that is so easy to drink and more open for business now than I had anticipated.
The color was a clear medium ruby with no browning at the edge. The aromatics and flavors were classic CF with well defined primary and secondary tones playing a lovely duet. It was medium bodied with a polished mouthfeel, excellent structure, and a clean finish that gradually diminished though it did seem to lag somewhat in mid palate.
Having the 89, 90, and 2002 within the last year, I feel comfortable in keeping some of these around for another 10-12 years.

UPDATE: 05/18/2014
Decanted for 90 minutes leaving a moderate amount of medium grained sediment. This seems more evolved than the bottle six months ago and is getting into a very nice place now. The aromatics were more present and nuanced with no evidence of the mid palate lag of the earlier bottles. There is a beautiful balance and supple mouth feel to this that makes it a lovely companion to a meal. As nice as this is now, I think it is poised for even further development.

UPDATE: 08/09/2014
I meant to pull the 2002 Picasses and grabbed the 2005 without looking carefully; my intensions were to wait another year from the bottle opened 3 months ago; oh well.
This was decanted for an hour and served with mushroom, spinach, and feta crepes. Shy at first pour, it was still a good match and started to unfold nicely with the cheeses afterward. Half the bottle was reserved to a 375ml bottle and refrigerated to try again the next night.
Surprisingly, it seems more backward than the first bottle last December. However, i do believe that another 2 years of cellaring will benefit this lovely wine.

12/4/2013 - VTCellarDweller wrote:

Vile. VA laced Brett bomb; dumped.

11/25/2013 - VTCellarDweller Does not like this wine:

The first of three bottles purchased at release. This was double decanted back into the cleaned bottle leaving a substantial sediment and bottle crusting. It was served an hour later with venison tenderloin.
On first pour, this was a disappointment. It did not display the lush ripe fruit aromatics and flavors that I was expecting. The color was a good deep red with a purple hue and it felt very solid in the mouth. The acidity was adequate and the tannins were essentially resolved but there just wasn't much of interest here. It didn't seem flawed, just "blah". I can't really comment further about a wine that was such a disappointment and it is hard to believe that it is over the hill after reading other reviews. I will wait a few months and try another bottle with a more extended airing.

6/22/2014 UPDATE
Decanted for 45 minutes with a considerable sediment. Pretty much a repeat of the previous bottle. Another disappointment, but thankfully our last bottle of this.

11/22/2013 - VTCellarDweller wrote:

Decanted 2 hours before serving
Weedy and herbal with raspy tannins, this is very closed now and probably needs another 2-3 years of cellar time before it starts to show some signs of development.

UPDATE: 2/3/2014
This was opened and allowed to air in bottle for two hours then decanted for another two hours.
What a perplexing bottle of wine. On first pour the aromas were a weave of dark fruits stitched together with herbal and vegetal threads. But, on the palate, it presented a brutally harsh blend of green olives, unripe blackberries, bell pepper, and twigs. With effort, the two of us managed to finish half the bottle with a hearty minestrone and the remainder went into the refrigerator to see if it would change for the better overnight.
Next day..... no improvement. It came off as crude and clumsy; possibly flawed or maybe going through an ugly stage now. But having no history with Guion wines, I have no sense of what's up with this or where it will go.

UPDATE: 3/15/2014
Flawed, dumped. This is the third dud out of six opened.

UPDATE: 4/29/2015
Now this is more like what I was hoping for. Decanted for 90 minutes before serving, this was the best bottle yet. Unfortunately, this case has a 50% failure rate. This bottle though was firing on all cylinders and probably as good as it is going to get. It should still hold for a few years, but I will drink them up sooner rather than later and hope the remaining bottles are sound.

11/10/2013 - VTCellarDweller Likes this wine:

The first of three recently purchased bottles. Pale straw in color and served at a slightly cooler than optimum temperature, this initially reminded me of some other Mediterranean whites (Verdicchio and Vermintino). But after warming a bit, it began to show some unique characteristics that I found intriguing. There were hints of orange zest, hazelnuts, apple, and a mineral component that was like the smell of wet concrete. It was medium to light in body and lively in the mouth but with a soft edge. The acidity balanced well and was not at all piercing. It held well across the palate and was clean and refreshing in the finish. This was a delight to drink both solo and with our appetizer course. Half the bottle was reserved to an empty 375ml and refrigerated to try in a day or two.

UPDATE:
This was tried again the next day and served at around 50F with pan seared tuna steak and a tapenade of sun dried tomatoes, kalamata olives, capers, shallots, a dash of oregano, and lemon juice. It was even better this time showing more definition and fullness with a little different flavor profile that seemed more like a Fiano di Avellino.
Highly recommended at around $15, it is an excellent value. I will pick up a few more to see how it evolves over the next 2-3 years.

11/7/2013 - VTCellarDweller wrote:

I picked up two of these to try out for my budget bottle bin. It had 90 minutes of air time in decanter before serving with a simple mid week dinner of chard, cannellini beans, and tomatoes, over polenta and Italian sausage on the side (cross culture critics, give it up; it works).
This is made in a more modern style and it comes off as simple but satisfying. It has a welcoming typical CF nose, solid mouth feel, good balance of fruit and acidity, mild tannins, and a short-medium finish with a slightly bitter edge that fell away with the food. It is rustic rather than suave, but it doesn't make any pretense to be something it isn't. Sometimes you just want something simple, well made, inexpensive, and satisfying that will work with rustic fare. This fits well in that box.
Although I can't really find much to criticize here, I will stick with my Guion Bourgueil that has a little bottle age in this price range.

11/4/2013 - VTCellarDweller wrote:

This the first of two bottles gifted to me several years ago by a friend. Storage conditions are not an issue.
I was mildly disappointed with this bottle. But, I was also mildly disappointed with my 2002 Justin Isosceles. I have yet to open any of our 2002 Insignia, Les Pavots, Hourglass, or Anderson's Conn Valley Reserve. I will hold off another year or two and "live in hope".
This was decanted for 90 minutes before serving. The color was….. perfect. The first impression on the nose was…..alcohol. In the mouth, it was as expected….. big and full.
The ripe fruit was there in spades, the acidity was good, and the tannins were round and not overpowering. But, in the finish, there was just too damn much alcohol (14.7%). Overall, it came off unfocused and lacking the complexity or class I expected. After another hour, it did start to come together somewhat but I am not convinced that more air or cellar time will give this a better showing.
Going against the grain of most other notes, I can only score this bottle at 90 points.