August 19, 2023 - Drukket uten notater, super smooth og moden nå. Ikke noe å vente på - helt annerledes enn Aldo Conternos 2010 drukket tidligere i sommer.
January 19, 2023 - Medium garnet with browning fading edges. A developed nose with dried roses, twig, charcuterie, dried red cherry, dill, and thyme. Still some tannin structure but otherwise soft and fairly silky, and bright acids, and fairly intense potpourri and sour cherry flavours, savoury meats, mushrooms, olives, bouquet garni, and some tar. Fairly lengthy, and complex. Nice!
November 28, 2022 - Much better than I remember from last time. Dark mature nose of plum and prune, liquorice interwoven with chocolatey tannins. At a good point of intersection between fruit and more mature characters.
December 19, 2020 - Great Barolo Cannubi: cedar wood, earthy, cherry, balsamic note, elegant, light to medium body, strong long aftertaste.
October 7, 2020 - Litt alko, kirsebær, blåbær, bjørnebær, hint av te. Faktisk mest delikat rett fra flaska, blir litt mer plump etter en time. Frukten i munnen er litt varm. Mye tanninner å integrere ennå, blir litt hard.Virker som det er potensiale likevel, så nok best å smøre seg med tålmodighet.
December 21, 2019 - I brought this along to a wine drinking and meat eating get together with friends at the Hawksmoor (Monday bring a bottle night). Despite having plenty of steak to face off against its youthfull tanin (and acidity) and a decent decant, this tasted a bit hard and much more potential than pleasure. From what I can make out, all the parts are there for a fine Barolo to emerge, but at present not really that much fun - preferred the 2011 I had a month or so earlier (although I am glad that its the 2010 I have the rest of a 6 pack of in storage) - forget about for a few years...but high hopes for the future not diminished
August 27, 2018 - Possibly in a bit of a sleepy phase? Only opened up after several hours decanting, then it is delicate and fragrant with glossy cherry fruit, with supple tannins for a Barolo. On its own the acid and tannin are a bit prominent but it's much better with food, when everything falls into place.
November 2, 2014 - Amazing delicate texture. Long and complex