On first taste, thick, viscous tannins and sharp unintrgrated wood. I was a bit worried.
After a 90min decant, things seemed to settle down quite a bit. Much more integrated, tho still fairly viscous. The wood had receded into a more decent balance, tho still overly pronounced. Long finish.
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Lots going on here. Good showing on opening but much better with an hour of air, broadening noticeably. Integrated wine; secondary notes but still strong underpinnings. Balsamic notes add nuance. No downside in sight.
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Decanted for 30 minutes. The nose at the opening was questionable. Was it VA, TCA, or spoiled because there was a slight off putting aroma but thankfully it completely blew off. Others have mentioned the oak treatment and it comes across as new world in style with a combination of red and black licorice, dried leaves, and creamy dark fruit. Perfect for Oso Bucco and lamb shank but not you're traditional tar and rose petals. Surprisingly the tannins were firm but rounded which worked well with the meat plates.
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Medium ruby with brownish tint. Noticeable trace of wood on nose. Breath in bottle for 2 hours before drinking but still rather tight on palate. Nose got slightly more opened with some red fruits but wooden characters and chocolates dominates. Decant half of the bottle for drinking, tannin got more powdery but still there. Nose got more vegetal and herbal together with some fragrance of fruits. Good structure but not really showing up. The last 1/4 bottle was tasted again on the second day. Wooden trace less noticeable but fruits also subside.
Again wonder for the Barolo in barriques - yes the oxygen might make it more approachable at youth but the wood seems not integrating easily, even after 16 years in this case. Probably not touching this bottle in next 5 years. 15.5+/20
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Starting to emerge from its shell now and show more classic Barolo flavours and aromas. It still shows that Vietti probably used a little too much oak until 2005 (i.e. it's a little drying), but there's nice balance here. Good barolo: yes. Are Vietti 2001s in the pantheon of the greats that vintage? no.
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Wow this was a tough cookie. 2 hours in the decanter and all it wanted to say was "go away, don't touch me": hard, tannic tough and almost bitter. After an another couple of hours it was actually quite good but it really needs sleep. Very hard to give a score.
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Very tight on opening. Undrinkable at dinner so it sat for a while. After about 12 hours in the decanter it was really nice. Lots of soft cherry and rose petal flavors mixed in with hints of earth, tobacco and herbs. Nicely floral and very pretty.
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Moderately expressive nose of subtle dried fruits, licorice, and some oak. On the palate, good acidity and balance, with fairly thick texture. Some oak. Nice, but a little too flashy for me at the moment. Will hopefully integrate with more time in the cellar.
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Astor Wine Fall Tasting of France and Italy: Medium ruby color. Complex nose of wildflowers, herbs, hay, earth, sweet red fruits. Huge tannins but great presence on the palate, with full sweet red fruit flavors. Delicious. WOTN.
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great nose with soil, tobacco, and medicinal aromatics, some old fireplace and a floral topnote, leather and mineral emerge with time, in the mouth there is lovely fruit, blackberry, powerful entry, lovely integration in the mouth, great core of serralunga spiciness, finish is very short today, this will neeed 5-7 years but will be superb
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6/17/2021 - snsharma Likes this wine: 91 Points
Beautiful dark red fruit nose.
On first taste, thick, viscous tannins and sharp unintrgrated wood. I was a bit worried.
After a 90min decant, things seemed to settle down quite a bit. Much more integrated, tho still fairly viscous. The wood had receded into a more decent balance, tho still overly pronounced. Long finish.
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6/18/2020 - rraaffaa wrote:
I'm not sure if the bottle hadn't been well kept or if the wine is really over peak, but this was super disappointing.
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1/12/2020 - aChave Likes this wine: 94 Points
Lots going on here. Good showing on opening but much better with an hour of air, broadening noticeably. Integrated wine; secondary notes but still strong underpinnings. Balsamic notes add nuance. No downside in sight.
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1/6/2018 - brigcampbell wrote:
Decanted for 30 minutes. The nose at the opening was questionable. Was it VA, TCA, or spoiled because there was a slight off putting aroma but thankfully it completely blew off. Others have mentioned the oak treatment and it comes across as new world in style with a combination of red and black licorice, dried leaves, and creamy dark fruit. Perfect for Oso Bucco and lamb shank but not you're traditional tar and rose petals. Surprisingly the tannins were firm but rounded which worked well with the meat plates.
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9/1/2017 - derekastoria wrote:
Medium ruby with brownish tint. Noticeable trace of wood on nose. Breath in bottle for 2 hours before drinking but still rather tight on palate. Nose got slightly more opened with some red fruits but wooden characters and chocolates dominates. Decant half of the bottle for drinking, tannin got more powdery but still there. Nose got more vegetal and herbal together with some fragrance of fruits. Good structure but not really showing up. The last 1/4 bottle was tasted again on the second day. Wooden trace less noticeable but fruits also subside.
Again wonder for the Barolo in barriques - yes the oxygen might make it more approachable at youth but the wood seems not integrating easily, even after 16 years in this case. Probably not touching this bottle in next 5 years. 15.5+/20
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9/24/2016 - ubercuvee wrote:
Far too woody, a really poor showing. Again, one has to hope the purchasers of the estate understand what they've got themselves in to...
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3/6/2015 - ubercuvee wrote:
Starting to emerge from its shell now and show more classic Barolo flavours and aromas. It still shows that Vietti probably used a little too much oak until 2005 (i.e. it's a little drying), but there's nice balance here. Good barolo: yes. Are Vietti 2001s in the pantheon of the greats that vintage? no.
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4/21/2012 - ubercuvee wrote:
Wow this was a tough cookie. 2 hours in the decanter and all it wanted to say was "go away, don't touch me": hard, tannic tough and almost bitter. After an another couple of hours it was actually quite good but it really needs sleep. Very hard to give a score.
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12/28/2010 - Zinny wrote:
Very tight on opening. Undrinkable at dinner so it sat for a while. After about 12 hours in the decanter it was really nice. Lots of soft cherry and rose petal flavors mixed in with hints of earth, tobacco and herbs. Nicely floral and very pretty.
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6/6/2010 - TheFoodieTraveler wrote: 95 Points
rough on open, but after 20 minutes started to shine. Beautiful & fragrant - reminded me of a mature burgundy.
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12/10/2006 - Ben Andersen wrote:
Moderately expressive nose of subtle dried fruits, licorice, and some oak. On the palate, good acidity and balance, with fairly thick texture. Some oak. Nice, but a little too flashy for me at the moment. Will hopefully integrate with more time in the cellar.
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9/30/2006 - 97mjr wrote:
[Astor] Concentrated dark fruit, herbs, a touch of rind, big tannins. Great promise (8.5)
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9/28/2006 - dougsmith wrote: 93 Points
Astor Wine Fall Tasting of France and Italy: Medium ruby color. Complex nose of wildflowers, herbs, hay, earth, sweet red fruits. Huge tannins but great presence on the palate, with full sweet red fruit flavors. Delicious. WOTN.
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6/23/2006 - Gregory Dal Piaz wrote: 93 Points
great nose with soil, tobacco, and medicinal aromatics, some old fireplace and a floral topnote, leather and mineral emerge with time, in the mouth there is lovely fruit, blackberry, powerful entry, lovely integration in the mouth, great core of serralunga spiciness, finish is very short today, this will neeed 5-7 years but will be superb
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