October 23, 2022 - Received as a Christmas gift back in 2017. I had some concerns that this could be bad, so I decided to open. I shouldn't have. This still has years of life remaining, despite what many of the previous reviews would have the believe. Dark ruby in color, but only very trace hints of bricking. The nose is wonderfully complex and powerful with olive, mint, roses and raisin. Similar fruit and herbal notes on the palate with firm tannins. I only had one bottle of this and I wish I just held on to it for longer. Really nice now and will continue to age. Grade: A-
May 22, 2020 - Largely consistent, but more rose petals with black tea and orange peel. Drinking great (from 375mL). 90+
April 25, 2020 - Nice note from Studley - and I agree that this is not made for the long haul, but is in a nice place now. Second of six.
September 26, 2019 - Checking in on this guy here and my note from 2016 is pretty bang on to this bottle, except that the tannins are more integrated at this point—really didn't notice them with food, but afterward there's definitely some woody grip to the teeth. Earthy, dry leaves, soil, oak, and black tea nose with a hint of rose petal. Medium body and finish, medium(+) acid, with flavors of cherry, black tea, lemon peel, and drying oak. I don't know about aging this much more—there's some tannin and acid to hold it, but I don't know that there's enough fruit to really pay it off, and the oak treatment is a little heavy. I'm thinking to drink mine in the nearish term. This is from 375mL BTW.
July 2, 2016 - Moving Piedmont into the newly finished cellar, so I figured why not try one of these halfsies? Transparent garnet color. Enticing nose that's predominantly earthy, with fresh tilled soil, mushrooms, dry leaves, and black tea, and then some rose petal riding throughout but sitting just underneath. Light to medium body, medium(+) to high acidity, and high tannin. There's cherry and dry earthy notes coming through, but the tannins are pretty ripping. I read previous reviews for both sides of the "needs food" question, and to that I would say yes at this point due to it's structure right now. Braised meat (I vote pork) in a robust red sauce might ride comfortably with this wine right now, but otherwise I'd probably hold for 3–5 yrs. Definite potential; 91 nose for me, but 86 palate right now. I won't score it now though.
May 10, 2015 - Decanted 4hrs. Showing much more oak character than I recall on my last bottle Cedar and spice on the nose. Palate showing dried dark red berries and repeating cedar wood notes. Fine tannins. Moderate length.
October 14, 2014 - Floral nose. Tastes of earth and mushroom up front. A little tannic still so may need a little more time to integrate. Worked well with mushroom chicken dish. Definitely needs food. Too harsh on back end just to drink alone.
May 5, 2014 - From 0.375 bottle. Lighter ruby/brick color. Open nose of crushed flowers, dried fruits, strawberries and some sweet spices. On the palate again sweet red fruits, flowers but also some cinnamon and menthol. Medium bodied with medium+ tannin and medium acidity. Medium length. Very pretty and aromatic feminine Barolo from this warmer vintage. Already very accessible but it can can also age for a few years.
January 3, 2014 - Good inky tarry Barolo, needs food for sure, nice tarry chocolate elements.
November 2, 2013 - Nez peu intense, malgré un carafage d'une heure. Bouche équilibrée mais sans grande définition aromatique, livrant timidement quelques notes florales. Finale courte.