From a 375. Stood for a month and decanted off fine sediment. Light ruby with age appropriate bricking; moderate intensity aromatics, some floral and rose but more deeper tarry fruit; light bodied, seriously prominent drying tannins, still some fruit but in the background, high acid; drying medium length finish. At age 22+ from half bottle I expected this to be further along, but this is punishing. I don't know what to expect for the future, but this is my only bottle. 82 With food and 1 hour of air, the tannins definitely moderate. It still comes across as a bit monolithic, but it is more food friendly than anticipated. 84-85
From 375 mL, decanted off sediment 90 minutes prior. Bricked Orange color. Tasted and smelled pretty monolithic. A bit of alcohol and red fruits, not much else. Acidity was still good and tannins well in check, just not a lot of flavor. Would rate 87-88, but not sure how representative the bottle was last night.
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PnP Not much different from my last note. Maybe a little more expansive with more sap than the last bottle, but splitting hairs. Beautiful, larger scaled, yet very well balance BB. Savory and menthol- balsamic notes add to the rose and tar. In a very good spot right now, but clearly with more on the upside and a very long road ahead. 93
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Day 1 - after 12 hour slow ox and decant to remove sediment. After some time in the glass, a meaty, earthy nose is starting to come around. On the palate, this is a little tart and reserved. Very drying tannins. Not a lot of pleasure here, but I'm drinking without food.
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Day One: nice dark color with some bricking at the edges. Nose is not giving up much. I took care not to pour any sediment in, and I think the wine was better for it. Still, not giving away much. After four hours in the decanter it was pretty nice - high acid with brambly fruit but still very tight.
Day Two: the nose is pure sweaty socks - I thought it had died on me. But the palate is really nice - silky texture with a nice mix of fruit and secondary flavors. Still some drying tannins. When will this be ready?
From 375
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beautiful traditional barbaresco nose. earthy and cherry tones dominate on the palate, with some tannins to work out still and a nice finish. Could've let it breathe some more, but would love to taste a large format after several hours.
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Very classic. Cherry pits, tar, rubber tires, gamey meat, cloves and orange rind. Lots of freshness and tannins - given where the fruit is this is probably slightly over the top, but it is still singing.
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Deep ruby. this is the earthy, brooding, darker side of Barbaresco. There are stony fruits, with some perfume and tar, and some elegance behind the walls, but what we have here is dark, meaty, youthful, powerful traditional barbaresco done very well. Under the surface there is quite a bit more I suspect. An adolescent feeling it oats right now. This has great depth and minerality... and big potential. This is very tannic on the back end and very long. Even in this format I would guess it will peak in 5+ years. 92+
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classic piedmont barolo/barbaresco nose beautiful...roses, tar, earth. on the palate, its aggressive and rough. harsh drying tannins and major sour cherry finish. probably needs more air. if this can come together, there is MAJOR stuffing.
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12/26/2018 - aagrawal wrote: 84 Points
From a 375. Stood for a month and decanted off fine sediment. Light ruby with age appropriate bricking; moderate intensity aromatics, some floral and rose but more deeper tarry fruit; light bodied, seriously prominent drying tannins, still some fruit but in the background, high acid; drying medium length finish. At age 22+ from half bottle I expected this to be further along, but this is punishing. I don't know what to expect for the future, but this is my only bottle. 82
With food and 1 hour of air, the tannins definitely moderate. It still comes across as a bit monolithic, but it is more food friendly than anticipated. 84-85
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12/2/2018 - Justin S wrote:
From 375 mL, decanted off sediment 90 minutes prior. Bricked Orange color. Tasted and smelled pretty monolithic. A bit of alcohol and red fruits, not much else. Acidity was still good and tannins well in check, just not a lot of flavor. Would rate 87-88, but not sure how representative the bottle was last night.
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8/25/2017 - cct wrote: 93 Points
PnP
Not much different from my last note. Maybe a little more expansive with more sap than the last bottle, but splitting hairs. Beautiful, larger scaled, yet very well balance BB. Savory and menthol- balsamic notes add to the rose and tar. In a very good spot right now, but clearly with more on the upside and a very long road ahead. 93
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7/22/2015 - christyler wrote:
Day 1 - after 12 hour slow ox and decant to remove sediment. After some time in the glass, a meaty, earthy nose is starting to come around. On the palate, this is a little tart and reserved. Very drying tannins. Not a lot of pleasure here, but I'm drinking without food.
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10/14/2012 - christyler Likes this wine: 90 Points
Day One: nice dark color with some bricking at the edges. Nose is not giving up much. I took care not to pour any sediment in, and I think the wine was better for it. Still, not giving away much. After four hours in the decanter it was pretty nice - high acid with brambly fruit but still very tight.
Day Two: the nose is pure sweaty socks - I thought it had died on me. But the palate is really nice - silky texture with a nice mix of fruit and secondary flavors. Still some drying tannins. When will this be ready?
From 375
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7/26/2011 - Fooze wrote: 91 Points
beautiful traditional barbaresco nose. earthy and cherry tones dominate on the palate, with some tannins to work out still and a nice finish. Could've let it breathe some more, but would love to taste a large format after several hours.
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7/9/2011 - Omar Khayyam wrote: 88 Points
Very classic. Cherry pits, tar, rubber tires, gamey meat, cloves and orange rind. Lots of freshness and tannins - given where the fruit is this is probably slightly over the top, but it is still singing.
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7/3/2011 - cct wrote: 92 Points
Deep ruby. this is the earthy, brooding, darker side of Barbaresco. There are stony fruits, with some perfume and tar, and some elegance behind the walls, but what we have here is dark, meaty, youthful, powerful traditional barbaresco done very well. Under the surface there is quite a bit more I suspect. An adolescent feeling it oats right now. This has great depth and minerality... and big potential. This is very tannic on the back end and very long. Even in this format I would guess it will peak in 5+ years. 92+
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3/24/2011 - jkline wrote:
classic piedmont barolo/barbaresco nose beautiful...roses, tar, earth. on the palate, its aggressive and rough. harsh drying tannins and major sour cherry finish. probably needs more air. if this can come together, there is MAJOR stuffing.
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