August 3, 2018 - Perfect examples of a great aged barolo. Still plenty of acidity and fruit expressing themselves. Paired beautifully with a truffle pizza.
December 31, 2017 - Served with country prime rib of pork, brown rice, and salad.
Deep crimson, almost opaque. Decanted after flaw check - quite a bit of sediment. Touch of brick at the rim.
Nose: dark fruit - plum and prune.
Palate: dry, dark fruit, big flavor profile, moderated acid and tannin. Stood up to the prime rib (with its fat) quite well. Medium finish.
Nice wine, but won't get any better.
November 20, 2016 - Three hour decant, this comes across in both the nose and the palate as a very average barolo, nothing stands out as very interesting. That said it is still a barolo, hence the score. Not sure if more cellar time will improve this, could be it is in a muted stage at this point.
December 26, 2015 - The 10 year bottle this Christmas. This was quite nice, and much more accessible than a few years ago. I would put it in that "good" Barolo category. Nothing reveletory here, but it isn't priced like there should be.
November 23, 2014 - décanté 3h, nécessaire. Sur Sanglier grand veneur. Couleur évoluée : tuilé, beau nez. En bouche, puissant, tanins fondus, long en bouche. Empyreumatiques, sous bois, champignon, un peu de fruits rouges. Très structuré. A très bien tenu la route sur la longueur face au gibier en sauce. TB. A boire ou peu attendre qq années.
August 5, 2012 - Beautiful, soft, floral nose. Lots of violets with a hint of spice. The palate is nicely acidic and well balanced with dark fruit. Its grippy tannins calm down nicely after a trip through the decanter.
June 5, 2012 - At Toscany Garden Rest. in Toscany Casino, LV (Karel y Trish) W/carpaccio, shrimp & filet mignon, very good pairing. Clean ruby, medium body, very well balanced, smooth, silky, some chocolate, ready to drink. Outstanding.
March 14, 2012 - Decent Barolo to share at a house party with bold apps.
April 6, 2011 - This was a very good Barolo, decanted for about an hour. Notes of cherries and leather on the nose. On the palate this was a complex wine with early tones and a smooth finish. This wine paired very well with chicken parm and red sauce.
February 26, 2011 - Decanted four hours. A friend's bottle. Nose is tight and unforgiving at this point, but some floral and tar notes creep through. The palate offers up a bit more with blood orange, cranberry and aniseed. Not surprisingly, structure dominates at this time. Puckering acidity brightens the fruit a bit, but the tannins own this wine. Good spicy finish, but this is a HOLD.