• WoodieBayArea wrote: 88 points

    November 10, 2017 - my prior notes said it all... sadly I didn't read them before decanting this for a special dinner with friends... therefore after 'waiting for Godot' over a four hour decant period -- and not having him show up -- I decided to dump it and move to another wine... this is very acidic... if there was deep red fruit to layer on top the acidity would have been high but nice, but no fruit so simply shrill... oh well, probably ten years too late on this

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  • WoodieBayArea wrote: 89 points

    July 30, 2016 - nice med+ bodied nebiollo, good structure, nice acid, all it was missing was the fruit... drink up, I think this would have been better 6-8 yrs ago

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  • aagrawal wrote: 94 points

    June 25, 2016 - Dinner at Home; 6/24/2016-6/25/2016 (Fremont, CA): Durand, decanted off sediment. Red topped (original release). Color is light to medium ruby with bricking at rims appropriate for age; nose is aromatic with plenty of sous bois, mushrooms, undercurrant of blackberry, tertiary; palate is high acid, tannins well integrated, medium alcohol, some tangy remnants of red cherry fruit, savory; medium finish. Definitely a treat to try, and it continues to have excellent freshness/acidity, balance, and elegance with nose>palate in quality, though it didn't blow me away. 91
    2 hours air: Improved integration, seems to flow better from one flavor to the next. Remarkably enjoyable and an excellent example of aged nebbiolo. 92-93
    6 hours air: Even more aromatic than before with more funk, more tar, starting to develop a bit of decaying roses/floral; palate is still fresh, high acid, well balanced; medium finish. This keeps improving with more and more air. Now this is starting to be worth its asking price of ~$130. 93-94

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  • Papies wrote: flawed

    October 17, 2015 - Truffle Dinner at the Papies (The Papies, Elizabeth St, London): and another bad old Italian. Why do we bother buying these we don't really know...

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  • WoodieBayArea wrote: 91 points

    September 8, 2015 - after my last bottle i decided to give this much more air and it helped, I still found this -- after a morning decant of three hours and drinking with dinner that night -- on the acidic side with some austerity, but it did round out some and was an enjoyable experience with food at dinner, fruits were in the background and this had classic flowers and tea nose and palate, good but no nearly as good as the Borgogno Barolo's i have been drinking from the 50's and 60's

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  • WoodieBayArea wrote:

    June 27, 2014 - no notes but i remember this being nice but with just too much acid… very unusual for me to say that as i am a big big fan of high acid levels in almost all wines, maybe it was simply a little over the hill

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  • clayfu wrote:

    October 20, 2013 - Sweet crunchy tannins, precise bright tart cherries on the initial attack, dusty earthy finish with an expansive enough palate indicating a long life ahead of it. Decanted and drank over 2 hours. Wish I gave it air hours ahead.

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  • duchamp wrote: 94 points

    June 28, 2013 - (from memory) Light brick, soft bouquet of dried mission figs, cherry and tar, starts our lean and tart on the attack followed by loads of dried fruits, dusty tannins and complex earthy flavors, finish is long and haunting with candied fruits, cassis and strong earthy depth, wow!

    These old "house culled" wines are always a gamble but this one showed remarkably well tasting like it had never left Piedmont - would not hesitate to buy by the case

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