March 4, 2024 - Opened at 7pm the night before to check on it and double decanted it off of its sediment. I was prepared to sit it on the table and slow-o it until our afternoon lunch the next day but after a little taste, I determined that it didn't need it so I put the cork back in and put it back in the cellar. The next day I decanted it 4 hours before serving and the wine was singing and continued to open over the next hour.
Very similar to my note from last year (2/4/23) but a little more open. It's like a flower that's 2/3's open- you can see the whole flower but you know it'll be even more stunning when it fully expands.
The level of fruit extract and concentration is fantastic, as if the elixir of fermenting grapes was somehow captured as a pungent flavor component, along with earth, herbs, tar and cherry compote.
Two left and I pray I can wait a couple more years before the next one.
February 23, 2024 - 1999 2000 Barolo Barbaresco (Gemma): Impressions, good fruits, fresh. Drinking beautifully
February 23, 2024 - Pronounced nose intensity with notes of mushroom, forest floor, toast , char wood. Medium acidity, medium+ tannin. Did not decant. Pop and pour
January 21, 2024 - Decanted approximately two hours - I always feel a little crazy posting this for a 20 year old wine, but this is still quite primary. Ripe red and black fruit on the palate, good acidity and great length on the finish. I may not try another bottle for five years, and if you only have one or two, I would continue to hold, but this is pretty good 👍
October 17, 2023 - Vinous Piedmont Icons Dinner @ Legacy Records (Legacy Records, NYC): This bottle of '99 Francia was clearly flawed in a wild way, but I've also encountered a bottle of '99 Monfortino a few years back that showed similarly. On the nose, I found green grass clippings and melon-like aromas, very odd.
September 2, 2023 - Weird bottle that was totally shut down and marred by VA. Decant did not help.
June 12, 2023 - Decanted at 4PM for dinner at 7:30. Upon opening, really deep, silky fruit. When we returned to it for dinner, it had stretched out a bit and was more structured. The fruit had backed down to become part of the flavor profile instead of the dominate force. Only a hint of balsamic, but the classic iron notes I get from Francia Barolo. A bit of florals, but more savory notes. This is the best bottle of this vintage I've had and in a great window.
April 14, 2023 - Fabulous bottle, drink now or in another 10 years
March 2, 2023 - Dinner with Iggy and Friends (Le Brasserie, New York): Medium ruby. Tobacco, brown spice, and menthol. Medium body. Subdued flavors of red fruit. Moderately tannic. I’ve had this before and know how great it can be, but this fell far short. Brad picked up some taint on the first pour, but it took me a long time to discern the low grade TCA.
February 4, 2023 - Doubled decanted at noon for 7pm dinner of osso buco, escarole and creamed parsnips.
Nose: Dried red fruits, dried herbs and spices seem fresh like they just woke up.
Taste: So much still buried in for the future so holding back a bit but the veil of tannin has broken and the red fruits are bumbling up through the top of the baked tar pie crust. Pie filling of tart red fruits sitting on top of fig compote. The medium+ acid adds marzipan flavor but lacks the creamy texture.
Summary: What a great wine! Balance is the name of the game here and lovely persistence. A lot of time left- will hold off for 3-5 years if I’m strong enough.