February 2, 2024 - Giuseppe Rinaldi at Chi Siamo, NYC (Ch Siamo, NYC): Giuseppe Rinaldi at Chi Siamo, NYC
Double decanted in the AM and drunk that evening over a few hours
Unexpectedly mature nose with soy, roses red fruit licorice florals, and decayed leaves. Supple and broad on the palate with lovely umami tertiary notes that if the bottle were 15 years older I would love. This still is well balanced, with a sense clarity and focus, and finishes with fine tannins, but another early aughts advanced Giuseppe Rinaldi bottle. Still very good but but concerning and a shadow of what it should be. I will try one from my cellar soon. 89
April 20, 2022 - Never would I ever.....order a Barolo, off a list from a restaurant. However, the list was primarily Italian wines and they had a fantastic list with a very very fair price. I felt that I ought to order a Barolo and especially an older vintage Rinaldi when I saw this on the menu.
Opened up with a beautiful bouquet of rose petals and hints of crushed cherries. No funk or leather either on the nose or on the palate. 18 years young and it showed. Barolo for me is to be drunk very young or old and this is approaching it's prime.
I decanted half the bottle and half was left in bottle. The half drunk over 60mins showed quite a fast evolution. From notes of cherries/wild strawberries to chamois leather. I felt that the wine broke down quickly and evolved and faded aggressively compared to the other half I drank out of the bottle. This was more lively and energetic, fresh and young.
Quite a contrast but still an amazing bottle from which I understood the magic of Barolo. I can't wait to taste a 2010 Tre Tine I have just purchased.
April 18, 2022 - M&PD dinner at Bisato. Drank this with a 1990 Conterno Monfortino Riserva, which isn't really fair. This bottle also had some affectation on the nose which fortunately did not make its way to the palate. Palate and finish were a lovely mix of dark fruit and pepper. But it was completely outclassed by Giacomo.
April 18, 2022 - M&PD Tasting: Bisato (Seattle, WA, USA): The nose is loaded with balsamic and oxidative notes--we were worried. Yet the palate is so powerful, rustic, balsamic, Mark finds "pepper". This was the complete opposite of the polish of the Monfortino, yet it was utterly delicious and pleasing.
December 16, 2021 - Took to Vintage for killer bar on 12/17. Opened 12/16 at noon.
July 18, 2021 - From magnum. Uncorked 18 hours prior to tasting served into Zalto Burgundy glass (“Root” day): Pale garnet to the eyes, with fine deposits.
Earthy, florals and fine minty spices at its best.
Very well integrated already. With high toned purplish and red cherry of florals. Reminds of the uplifting and powdery cosmetics not dissimilar to the 1996 Giacosa Villero tasted before.
What a crazy wine this is. 95-96 points easy.
February 6, 2021 - Mildly corked, worsened given overnight decant. Still a 92+ despite being corked, awesome potential. Some chunky sediment + in its mildly corked state seemed mature and ready to go.
November 21, 2020 - Barolo 2004 tasting (My place): Barolo 2004 tasting. 8 wines blind. All bottles opened 24h in advance.
This also had a deeply earthy, almost ferrous nose, but the fruit was much more evident than in the Mascarello. On the palate this was firm, powerful earthy and somber but with wonderful freshness on its long finish. Great wine.
Mistaken for G Rinaldi's Brunate.
This still drank very well on day 2 and showed similarly.
October 9, 2020 - This was a great addition to our amazing Barolo tasting. I hold a very special place in my heart for the Rinaldi wines and truly love the style. While some of the wines in the 90ies are a little inconsistent, when they are on they are really great.
This bottle showed a little bit advanced, but the house style was still shining through. Notes of loveage, a touch of oxidation, but also dark and red berries, some tar, also some crushed dried flowers and dried fruit. It‘s medium+ bodied, with medium-high acidity and medium-high tannin that is super silky. Good length. A very pretty Cannubi San Lorenzo-Ravera that might have been just a touch too advanced to be truly great. Still a privilege to taste it.
December 19, 2018 - Dinner with Friends (Osteria Langhe): Something just didn't quite feel right with this bottle. I suspect it might have been lightly corked, but no one else at the table agreed. The nose is quite light with dull cherry, earth and an occasion trace of what could be TCA. The palate was again dull and muted. Sure it had the classic Barolo flavors you'd look for, but just muted. I suppose it could just be in an awkward spot. Decanted for ~3-4 hours. A mystery.