December 29, 2023 - Absolutely fine; but quite 2 dimensional at this stage. This did not wow or particularly develop in layers or flavours or intensity - despite several hours in the glass. Light tannins. If I may say, not very Barolo-like compared with the many other Barolos I have tried. First time tasting Elio Grasso; I have a number of wines in bond so I am hoping it is just this vintage or the particular stage of development of this wine.
April 27, 2023 - I perfekt balans nu. Strävheten medel för en barolo (dvs hög). Har inte testat årgången tidigare och efter att läst professionella recensioner med några år på nacken hade jag förväntat mig något kraftigare, kryddigare, "balsamiskt". Men här och nu är den lugn och väldigt elegant, på gränsen till sluten - men efter tid i glaset släpper den ifrån sig en komplex och relativt intensiv mix av alla klassiska nebbioloaromer. Helt enkelt utmärkt. Drick nu eller 6-7 framåt är min gissning.
July 11, 2022 - Spicy, Michigan cherries. Starting to open nicely.
December 14, 2020 - Fresh , crushed ants on opening after a 1 hour decant.
Still very acidic but nice typical house lightness to the product.
October 20, 2020 - Very young but great wine.
August 10, 2020 - Beautiful.
April 8, 2020 - Ridiculously young but so much potential. Light Burgundian coloration leads into a surprisingly full palate. Tart dried cherry, cranberry, vanilla, anise, and slight truffle. Incredibly acidic and primal needing 5 plus years to come around and 10 plus to really perform. Opened in the bottle 6 plus hours and didn’t budge an inch.
January 18, 2020 - Very young, tart cherries.
November 6, 2019 - still very young, 93 for now, can grow alot
October 27, 2019 - Lucky enough to taste both, the Chiniera, and the Casa Maté just a day apart in 2 of my favorite restaurants in Alta Langhe (La Cocinella & L’Bunet).
More bold, brooding and dark than the Chiniera, this Barolo is full bodied and in your face. Dark fruit mingled with violets and some herbs. Would definitely keep this for 3-5 years before enjoying it over the next 2 decades.
Currently I give a slight edge to the chiniera, but this might change with time.