October 5, 2022 - Drank at Guido Ristorante in Fontanafredda. Amazing nose of tar, leather, and then some nice cherries coming out. Very secondary and tertiary. Incredibly fresh on the palate, good acidity, tannins still present, chalky but soft, great complexity with roses, cherries, leather, even menthol. Ending is medium long with lingering sensations of cherries. Great wine with a long life ahead still.
September 22, 2022 - La Rosa 10 year vertical on Zoom with Fabio Bosio. Drank in Conterno Sensory.
Appearance medium intensity, ruby colour with garnet rim. Some sediment. Legs.
Nose is clean, medium+ almost pronounced intensity, with aromas of mushrooms, truffle, forest floor, old leather, dark red plums, black cherry, dried rose petals. Developed.
On the palate, dry, medium+ acidity, medium+ alcohol, integrated soft tannins, full body. Medium+ flavour intensity, with flavours of savoury mushroom broth, earth, bit of soy, old leather, dark red plums, spiced dark cherries, hint of tea leaf. Long savoury mushroomy finish.
Very good quality. In tertiary phase already. Is a drink up and enjoy soon for me.
March 21, 2021 - Italian night; 3/21/2021-3/22/2021: Classic aged Nebbiolo, high acidity and some fading fruits. Better than 2000 tried previously but I thought this still lacked delineation and detail. With air, it put on tertiary notes of mushroom and damp forest floor.
March 21, 2021 - Best La Rosa within the last 20-30 years. It is drinking beautifully with mostly tertiary characteristics now. Not much upside on cellaring.
September 5, 2020 - (Decanted for two hours)
Deep red colour with a brick red hue. Mature nose showing liquorice, dried fruit and some hip roses. Wi extended time it opens up with chocolate notes. Still showing some austerity from tannins on the palate combined with drying fruit and a nice intense sweetness on the lengthy finish. This is still drinking very well, but in a fully evolved style showing dried fruit.
(Best 2016-2026)
December 30, 2018 - At its peak, but still holding up well. Heavily tertiary nose with tones of forest floor, balsamico, dried cherries, wilted violets and tar. Medium body, medium acidity. Tannins are ripe and fully developed, but still keep the structure together nicely. Smooth and elegant with a long, persistent finish. Drink up.
December 25, 2018 - Xmas Day late night at ES BK.
Appearance is clear, medium intensity, garnet colour. Legs.
Nose is clean, with aromas of classic roses and tar, dark red cherries, red plums. Developed.
On the palate, dry, medium+ acidity, medium alcohol (13.5%), silky resolved high tannins, full body. Medium flavour intensity, with flavours of red plums, dark red cherries, tar, earth. Long finish with good grip.
Good quality. Classic, though marred a little by the lack of acidic vibrance. Ripe vintage shows. Time to drink up.
From the La Rosa cru in the commune of Serralunga d'Alba. Sandy soils here result in more airy elegance than the usual Serralunga crus.
December 23, 2018 - Slow ox for 1 hour seemed right. In a great spot.
November 30, 2017 - This has very little life left to give but is marvellous. Incredibly earthy, full of vegetation and leather and bark - but all incredibly silky and finessed which is not what you think of a Barolo...but maybe that is why Barolo's should not be opened for at least 10 years. Paired with cheeses incredibly well, along with red meat.
November 7, 2017 - Fontanafredda Barolo Dinner (Del Posto, NYC): Fascinating nose with an aroma akin to seared ricotta! Quickly followed by cherry, vinyl, grip. Lots of vinyl with air (which indicates a healthy youthful wine, to my palate). This wine is alive. Was preferred by most of the folks at the table.