March 29, 2020 - Still pretty taught even 16 years in. Italians like to go the distance. Super dry, tannic. But in a good way.
December 27, 2019 - Decanted for a good 30 minutes, helpful but not essential.
2004 Barolo for us is where the modernists or semi modernists got it right, aided by a ripe vintage and not compelled to make Parker monsters anymore but still used the modernity in their techniques. And this Campe is in tune. Ripe, dark cherry starts the party, soft tar too. The the palate is full on but also elegant and restraint and this is really just about kicking into its full stride. Tannin is round but firm and the acidity is just on the money. Solid 93-94
October 23, 2019 - Incredible how young and enjoyable this wine was, decanted for 30minutes... Enjoy now or for more 15 years
June 8, 2019 - Enjoyed at El Gaucho. Approx 1 hour decant. Nose: dark cherries, (mr) creosote, pleasant wet sidewalk. Full body, smooth tannins, acidic so needs food, starting to brick but still very bright with flavor so has years ahead of it.
March 26, 2019 - Aromas of tar, dried roses, dill. Has great complexity on the nose and the mouthfeel is very sexy and modern styled. More solid and longer compared to La Spinetta Barbaresco Gallina. 93++
March 24, 2019 - Krotida Wine Gang Tasting, Trying Piemonte 2003 - 2004 (Balcony Restaurant & Bar): Beautiful attractive color.
The nose is beautiful, attractive, pot pouri, ripe red fruit, very clean, developed profile, red cherry and slight hints of tar.
In the palate, the wine shows a strong botanical profile (almost at the point of bitterness), powerful acidity, black fruit, med to full body, grippy tannins and long finish.
Outstanding quality, still needs time
December 6, 2018 - Agrapart: electric and acidic. Great. Chandon Vintage 2002: young, full-body . Very good. Ardoisieres: glou-glou. Laurent Clos Vougeot 2001: passed the peak (bad bottle?), but was very good. Pousse D 'Or 2008: young, excellent structure. Many years ahead. Barolo La Spinetta 2004:
December 27, 2017 - Decanted by the restaurant and given about 2 hours air. Medium red color although in the relatively dark restaurant that's difficult to judge. Beautiful nose of tar, roses, ripe black currants, dark chocolate, and toasty oak. Full bodied palate with acidity and tannins to accent the long finish. The tannins and acidity were made smoother by the accompanying meal of rich wild boar. Definitely recommend to have this wine with fairly rich food, at least in its current 2017 state.
October 15, 2016 - Wahnsinnig intensive Nase beim öffnen. 1 h dekantiert. Zu kurz, aber trotzdem eine Wucht.
August 28, 2016 - Similar experience to last time. Needs 5 hours plus decant for the initially disjointed and rugged body to settle down. Patience pays off with a palate of molten chocolate cherry, smoked meat, iron, stewed prunes, herbs, and earthy soil. Nose is equally explosive. Only complaint is some unintegrated oak. Very unique style.