Festa del Piemonte: Gala Dinner (The Pool in NYC): General consensus at the table is this was likely fake. I came to it a bit later and so didn't get to spend as much time contemplating. It's certainly more body and fruit and intensity than you might imagine given the years. I wasn't sure how it was stored or the treatment of it (sometimes I do find the wines come into themselves with time). But it did taste like it was likely a bit younger than it should be given the year and the wine.
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This wine had a light red/tan center with tam/yellow rims. The medium+ intensity nose showed attractive cherries, tan spices, roasted meet, and a hint of alcohol and pine. The alcohol edge disappeared with extended air.
In the mouth, this wine was refined with great integration and fruit. It had almost no tannin and very good length. This was best with food.
Drink up!
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Tony's 60th Birthday Celebration (Republique - Los Angeles CA): Also opened several hours in advance, but unlike the Giacosa 1978 Barbaresco Santo Stefano, this seemed like it needed more time and/ or more air. Firm start that was not particularly friendly, we managed to gradually coax pleasure from the glass. Red cherry, cloves, anise, dried herbs and floral hints emerged by the 30-minute mark, but this remained backward, while also powerful, regal and hinting at its vast potential. I know my note doesn't sound like the wine thrilled me, but we all enjoyed it, but all knew there is more to come.
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Tasted blind, this wine had a light red center and yellow rims. The medium+ intensity nose showed roses, tar, plum, soil, and white pepper.
In the mouth, this wine was medium to light bodied with rounded tannin, good richness, and great length. It was surprising how much flavor this light colored wine offered.
Once again, this wine showed the greatness that Barolo can achieve if held long enough and given many hours in a decanter.
Ken's 60th Birthday (Smyth and The Loyalist - Chicago IL): Red cherry, anise, floral and black pepper. Very alluring aromas to start, with similar flavors that are slightly less complex or complete. Charmingly elegant, but I was expecting or hoping for slightly more weight. Very different vs another bottle from earlier this year, which was more exciting at its peak, but didn't hold up as well as tonight's.
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Ken's 60th Birthday (Smyth - Chicago, IL): Full nose that is amazingly youthful -- red cherry, clay, dried florals and a unique intense mint note. That palate is so fresh, ample and powerful. Still has legs to age even further, and perhaps show even more complexity. Wow.
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DC/Chicago Wine Dinner Extravaganza (Rosewood Hotel Dining Room - Washington DC): Mature red cherry, earth and truffle aromas and flavors, with a hint of black pepper and clove. Everything was stunningly elegant and complex when first poured (97 points), but shorter and less interesting (92 points?) within 20 minutes, then declined further from there.
This bottle had been open for 6 hours when served, with a quick double decant because of sediment. I probably would have treated this wine the same, but that turned out to be too much air.
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Not the best bottle of 61. Color is cloudy. Nose has prunes, tobacco, iron and blood. Palate is plummy with mushroom and sous bois. I wouldnt give a score on this as this bottle is clearly not well stored.
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Tasted blind, this wine had a red center and yellow/clear rims. The medium+ intensity nose put forth cherries, roses, vanilla extract, wax, and brown spices.
In the mouth, this was one of the freshest tasting bottles I have had of this wine. It was a bit rough at first but mellowed nicely with air to show thick ripe fruit (even though the wine's color was pale), light tannin, firm acidity, and excellent length. It had lovely balance and huge length.
This wine was in prime form and was best after 7+ hours of air. Outstanding!
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World's Greatest - Night III (Per Se): Oxidative and sherried nose but shows some fennel and licorice. Some asphalt mixed in with the tertiary herbaceousness. Sweet but sherried palate. Shame considering how interesting the '64 was.
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Rare Monfortino Wine Dinner (New York Vintners, NYC): At 3pm: Rocking right out of the gate with complex fruit and leaf mulch. Expansive and stunning. Clearly a great bottle! At 9:45pm: Even better after 6-7 hours of slow-o. Stunning aromas of black fruit. Rich and complex. Quite youthful still. I can see the resemblance to the 1978 and later Monfortinos. This must be Serralunga fruit. My WOTN.
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French and Italian wine gathering (The Grill Room at Rosewood DC): According to Amy, decanted for a few hours. Incredibly fresh but slightly lean, a lot of Monfortino signature iron, sweet dry cherry, smoke, a hint of medicine and not showing much of balsamico. Very precise and lean palate, a lot of iron, good acidity, nicely integrated tannins and long finish. I would love to try this with minimum 24 hours of air. My guess is that it will show more balsamico hence add a bit more sweetness and weight. Nevertheless, another rare gem that is privilege and pleasure to drink.
Dinner at Ezio & Raffaella's (Turin, Italy): [Decanted around 1:30pm. Served around 11pm.] Gorgeous nose of dried cherries, Autumn leaf mulch, and a hint of brown sugar. Exquisite in the mouth with tart cherries, tar, and a touch of sherry. Medium length. Gorgeous and vibrant, but drink up.
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Tasted blind, this wine had a red center with tawny/yellow rims. The medium intensity nose showed lemon, cherries, brown spices, and roses.
In the mouth, this wine was refined but also had a rich glycerol texture. The fruit was clearly fading but it still tasted great and felt balanced. In fact, this more this aired, the better it got.
This was not one of the better bottles of this wine I have had but it was still fun. Drink up!
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Colore più vissuto del 1955, naso molto complesso di bella dolcezza, fiori macerati, agrumi canditi, amarena si susseguono e si alternano con note più autunnali di fungo, sigaro e terra. La bocca è fantastica, più potente del 1955, dal tannino ormai risolto, dove ritorna la dolcezza del frutto, si espande orizzontalmente e capitalizza le papille gustative per un tempo infinito.
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The wine of the night for the me. All of the complexity and multiple layers of a great older barolo with a smoothed out, silky version of the Monfortino power. I loved it
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BYO Barolo Dinner (Campagna at the Bedford Post Inn): Another gorgeous mature Barolo. More red-fruited than I would’ve expected from Monfortino. Terrific aromatics and beautifully balanced and elegant in the mouth. A great wine.
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Muted nose in the beginning. Some wet cloth, damp notes. Probably not an optimal botltle. Some signs of oxidation. Improved with air, though. Very silky tannins. Long finish. Very fine.
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Light brick red. Aromas of mushroom, rose hip and dried fruits. Tart, light and elegant in the mouth, but also viscous and fullbodied. The best Monfortino of the evening for me. Unforgettable.
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Tasted blind, this wine had a red center and light tawny rims. The medium+ intensity nose of brown spices, cherries, honey, and soil was special. It was not obvious this was nebbiolo, but it couldn't have been anything else either.
In the mouth, this wine was rich and yet refined with light, rounded tannin and excellent length. It was amazingly complex.
This was the best bottle I have had yet of this wine and it may be because this one was decanted 8 hours in advance. The time to drink this special wine is as soon as you have the chance.
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Hard to describe this beauty. The color was almost translucent and hard to describe but there was still plenty of complexity and fruit. A really unusual experience for me.
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Tasted blind, this wine had a red center with tan/yellow rims. The high- intensity nose was very complex showing brown spices, black cherries, tobacco, mocha, and soil.
In the mouth, this wine was light bodied with great balance, light rounded tannins, and great length. Here is the proof that Barolos can deliver a Burgundy-like experience with age. Of course, it is a different flavor profile but similarly fantastic with food. Enjoy!
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Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind, poured for me as soon as I walked into Knightsbridge this afternoon. Incredible aromas of rose petal, anise and red cherry with reduced mushrooms. Black and red cherry on palte with great earthy support. Much fresher than I would ever expect for a 61. Long, powerfl, incredible balance. Thanks, David!
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Amazing nose classic nose of roses, tar, and tea. Shows some leather and black spice. The palate sings with utterly perfect balance and integrations. Highly nuanced notes of spice, toast, dried black fruits, and floral components. Suberb finish that is both clean, yet dusty. One of the best wines i have had in some time and I have had a lot of great bottles recently.
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Great warmth to the palate. Feminine styling I don't usually find in Monfortino. Potpourri notes and red fruits. Well balanced, but some firm structural elements remaining. Delicious.
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Kleur: Roodbruin Aroma / bouquet: Rijp met een verleidelijke zoetheid, prachtig Nebbiolo bouquet met bosgrond, wat paddestoelen, kastanjepuree, groentesoep, een vleugje Maggisaus en cederhout. Smaak / Afdronk: In de aanzet frisse zuren, krachtig maar boterzachte tannines, mooie balans. Enorme lengte, in de finale worden de zuren adstringent. Algemeen / potentieel: Een beetje scherpe afdronk, toch een mooie wijn die sterft in het glas. 50 + Kleur: 5 + Aroma / bouquet: 12 + Smaak / Afdronk: 17 + Algemeen / potentieel: 8 = 92/100
Color: Red brown Aroma / Bouquet: Mature with a seductive sweetness, Nebbiolo beautiful bouquet with woodland, some mushrooms, chestnut puree, vegetable soup, a touch of Maggi sauce and cedar. Taste / Finish: in the start fresh acidity, firm but butterly soft tannins, nice balance. Enormous length, in the final, the becomes a bit adstringent acidity. General / potential: A little sharp aftertaste, still a nice wine that dies in the glass. 50 + Colour: 5 + Aroma / Bouquet: 12 + Taste / Finish: 17 + General / potential: 8 = 92/100
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A Birthday at Yann's (Flatiron, NYC): Bricking ruby. Rich, spicy, cherry liqueur (to me, the Monfortino signature) on the nose. Palate is very resolved and balanced, very fine grained; cherry and tea roses. Wonderful wine.
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A Weekend in Excess; 1/20/2012-1/21/2012 (Trondheim, Norway): A tiny hint of oxidation on the nose; rosehips and roses, still some fruit left, noticeably but fine graded tannins, surprisingly moderate acidity, elegant, younger than I expected.
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Plenty of stewed sour cherries, liquorice, truffles and tar. The longevity on these barolos are amazing. Tannins smoothed and rounded but still firm. Long liquored cherry finish.
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Unghia aranciata, ma centro bicchiere ancora granato limpido e brillante. Vino chiaro e trasparente fin dalla vista. Subito poco goudron, e foglie secche, erbe officinali, terra, cenere, e poi nitido sulla viola macerata, sui chiodi di garofano, sul tè, su tartufo e fungo, poi balsamico mentoso e sedano, e infine, alla fine, il frutto: l’arancia secca, l’anguria bianca, il melograno, il tamarindo. La bocca ha ancora muscoli e forza virile, ma anche dolcezza di frutto, ed è fresca e agile, di mineralità e acidità intonse. Riempie ancora il centro bocca, scheletro tannico integro anche se non forza più il palato. Non dimostra i suoi anni in nessuna sua espressione, e certamente mai era capitato a me di bere un vino così vecchio e giovane insieme.
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From an outstanding looking bottle, this wine had a light red/tan center and tan/yellow rims. The medium+ intensity nose showed tea, tobacco, red fruit, and some candle wax.
The flavors of the nose were reiterated in the mouth with the addition of some brown spices. While the tannin was noticable, it was nicely rounded and helped provide excellent length.
An outstanding wine that appears to be drinking at its best (with, say, 3 hours of air). However, clearly this will last for many years.
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Deck Lunch. Clear light rose like color. Initially it seemed dead. However it continued to liven up and some typical Old Barolo charachteristics emerged. Overall a disappointment.
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Tasting Group Dinner - Piedmont (Our House): Double decanted two hours. Moderately maderized. Amber/brown golor. The nose shows a fascinating blend of brandy, nuts, rose petal, and orange zest. On the palate this is more youthful -- dark cherries, caramel, onion skin, forest floor, and brown sugar. Medium body; faded a bit once in the mouth. Still has great purity of fruit at age 47. Thanks Brad!
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Piedmont at Siggy's: Double decanted about two hours before serving. The color is a pale orange/brown but crystal clear. My initial whiff of the nose was strongly maderized, but this seemed to integrate/fade with time leaving an aromatic potpourri -- onion skin, pepper, dried herbs/truffle, mineral, brown sugar and brandy among others. This seemed to be a new wine with each new whiff. The taste was excellent with a cherry base and plenty of secondary nuance. The flavor intensity starts strong, fades a bit at mid-palate, and then finishes strong. A bit on the acidic side but nice. The finish lingered and lingered. Thanks to Brad for sharing another gem from his cellar.
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19 bottles of barolo or how I drank my Monfortini; 3/10/2007-3/11/2007 (6h): Opened around 1:30 pm when the wine showed a very pale bronze color with no red left - exhibiting a very soft nose of bouilion, spice, earth, and porcini - faint in the mouth with good and intact strucutre, no sense of damage just seems very faded with echoing strawberry fruit and a mineral core - arund 8 pm this has filled out well. the nose remains subtle with a base of tarry minerality and some sandy nuances as well as a sappy herb note. In the mouth this is showing beautifull with superb integration, just shy of velvetty with lovely sour cherry fruit over limestone. Finishes a bit short at first but really gains length with time, reallyresonant, the nose gains a big tobacco note too but also begins to reveal a bit of bandaid as well. This gave all it had this evening, at peak and just a great bottle.
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EOY BO dinner at Craft. decanted for sediment just prior to drinking. OMFG. these are the bottles that make you seek out great bottles. This wine was extraordinary. The nose was an incredible mix of truffles, sea salt, black cherries and violets. The palate was overwhelming; layered with wave after wave of velvet-y-goodness. It attacked with precision, elegance and richness- the proverbial iron fist in a velvet glove. Truly magnificent. one of the best and most memorable wines of my life.
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Rico's note from June 2006. While showing closely on the heels of the ’58, this younger sibling also delivers a powerful dose of masculine aromas, but seems a touch less forward. Trufflely and earthy and many things organic on the front end, figs, dates, sweet tar and cherry compote emerge as it evolves in the glass. While I did prefer the ’58 ever so slightly, there is much to be admired here. ¶¶¶¶/5 Allan G's note from June 2006. Some tea notes and aromas of hazelnuts, earth and roses. Medium bodied and kind of sinewy, this wine grew on me with time in the glass. A nice core of sour cherry fruit flavour and a hint of truffle, the wine is sneaky long. 93pts
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The wine was enjoyable and clearly had that traditional old Italian feel. A bit thin on the palate and not robust enough. I have prefered other bottles.
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Pale ruby core, with extensive bricking. Quite a forward nose with notes of stewed, sweet cherries, proscuitto, liquorice and a touch of tar. The palate is very refined and round, velvety smooth with more notes of cherries, jam and chocolate. Great acidity and balance. Wonderful length. Slightly drying finish. After 30 mins in the glass opened up some more and added some truffle notes. I suspect it is on a gradual downslope but remains a stunning wine.
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9/22/2023 - hprphf wrote: 93 Points
Not as large or dimensional as expected, but with good balance, black fruit, jungle berry, jammy, even young. 93+
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4/1/2022 - MC2 Wines wrote:
Festa del Piemonte: Gala Dinner (The Pool in NYC): General consensus at the table is this was likely fake. I came to it a bit later and so didn't get to spend as much time contemplating. It's certainly more body and fruit and intensity than you might imagine given the years. I wasn't sure how it was stored or the treatment of it (sometimes I do find the wines come into themselves with time). But it did taste like it was likely a bit younger than it should be given the year and the wine.
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3/25/2022 - fclarity wrote: 95 Points
This wine had a light red/tan center with tam/yellow rims. The medium+ intensity nose showed attractive cherries, tan spices, roasted meet, and a hint of alcohol and pine. The alcohol edge disappeared with extended air.
In the mouth, this wine was refined with great integration and fruit. It had almost no tannin and very good length. This was best with food.
Drink up!
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10/16/2021 - Burgundy Al wrote: 95 Points
Tony's 60th Birthday Celebration (Republique - Los Angeles CA): Also opened several hours in advance, but unlike the Giacosa 1978 Barbaresco Santo Stefano, this seemed like it needed more time and/ or more air. Firm start that was not particularly friendly, we managed to gradually coax pleasure from the glass. Red cherry, cloves, anise, dried herbs and floral hints emerged by the 30-minute mark, but this remained backward, while also powerful, regal and hinting at its vast potential. I know my note doesn't sound like the wine thrilled me, but we all enjoyed it, but all knew there is more to come.
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9/11/2021 - jhngo Likes this wine: 95 Points
delicious with lots of tang and live. fully resolved and lengthy finish. Really great wine!
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10/28/2019 - englishman's claret wrote:
A LOT of VA. Difficult to drink. Lots of cinnamon and red apple peel as well.
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5/27/2019 - fclarity wrote: 96 Points
Tasted blind, this wine had a light red center and yellow rims. The medium+ intensity nose showed roses, tar, plum, soil, and white pepper.
In the mouth, this wine was medium to light bodied with rounded tannin, good richness, and great length. It was surprising how much flavor this light colored wine offered.
Once again, this wine showed the greatness that Barolo can achieve if held long enough and given many hours in a decanter.
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12/1/2018 - Burgundy Al wrote: 94 Points
Ken's 60th Birthday (Smyth and The Loyalist - Chicago IL): Red cherry, anise, floral and black pepper. Very alluring aromas to start, with similar flavors that are slightly less complex or complete. Charmingly elegant, but I was expecting or hoping for slightly more weight. Very different vs another bottle from earlier this year, which was more exciting at its peak, but didn't hold up as well as tonight's.
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12/1/2018 - Nanda wrote: 95 Points
Ken's 60th Birthday (Smyth - Chicago, IL): Full nose that is amazingly youthful -- red cherry, clay, dried florals and a unique intense mint note. That palate is so fresh, ample and powerful. Still has legs to age even further, and perhaps show even more complexity. Wow.
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11/17/2018 - Lype Likes this wine: 95 Points
An otherworldly privileged experience. Tar, eucalyptus, orange peel, liquorice, rose water, herbal aromas, syrupy. A finer thing in life indeed.
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10/6/2018 - Burgundy Al wrote:
DC/Chicago Wine Dinner Extravaganza (Rosewood Hotel Dining Room - Washington DC): Mature red cherry, earth and truffle aromas and flavors, with a hint of black pepper and clove. Everything was stunningly elegant and complex when first poured (97 points), but shorter and less interesting (92 points?) within 20 minutes, then declined further from there.
This bottle had been open for 6 hours when served, with a quick double decant because of sediment. I probably would have treated this wine the same, but that turned out to be too much air.
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10/6/2018 - dcwino wrote: 92 Points
Annual Chicago winos visit - Champagne, DRC, Yquem, SQN and etc. (The Grill Room at the Rosewood DC): Fully mature nose that is dominated by VA. There is also shy dry cherry, caramel, leather, rusted iron, dark spices and tar. Fully resolved sweet palate, strong acidity and a long VA dominated finish. Alan mentions that the first nose was perfect.
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1/15/2018 - Robert Pavlovich Likes this wine:
Everything the 58' Monfortino had, kicked up another level, just a bit more fruit and energy. Very much lives up to its legendary status.
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10/26/2017 - Burgnick wrote:
Not the best bottle of 61. Color is cloudy. Nose has prunes, tobacco, iron and blood. Palate is plummy with mushroom and sous bois. I wouldnt give a score on this as this bottle is clearly not well stored.
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6/4/2017 - fclarity wrote: 96 Points
Tasted blind, this wine had a red center and yellow/clear rims. The medium+ intensity nose put forth cherries, roses, vanilla extract, wax, and brown spices.
In the mouth, this was one of the freshest tasting bottles I have had of this wine. It was a bit rough at first but mellowed nicely with air to show thick ripe fruit (even though the wine's color was pale), light tannin, firm acidity, and excellent length. It had lovely balance and huge length.
This wine was in prime form and was best after 7+ hours of air. Outstanding!
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5/13/2017 - The Vines That Bind wrote: 90 Points
World's Greatest - Night III (Per Se): Oxidative and sherried nose but shows some fennel and licorice. Some asphalt mixed in with the tertiary herbaceousness. Sweet but sherried palate. Shame considering how interesting the '64 was.
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5/13/2017 - tinybubbles wrote: flawed
Showed some oxidation. Drinkable with light spice and dusty soil highlights. 87
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4/29/2017 - kenv Likes this wine: 98 Points
Rare Monfortino Wine Dinner (New York Vintners, NYC): At 3pm: Rocking right out of the gate with complex fruit and leaf mulch. Expansive and stunning. Clearly a great bottle!
At 9:45pm: Even better after 6-7 hours of slow-o. Stunning aromas of black fruit. Rich and complex. Quite youthful still. I can see the resemblance to the 1978 and later Monfortinos. This must be Serralunga fruit. My WOTN.
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11/18/2016 - tinybubbles wrote: flawed
Oxidized.
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8/5/2016 - dcwino wrote: 95 Points
French and Italian wine gathering (The Grill Room at Rosewood DC): According to Amy, decanted for a few hours. Incredibly fresh but slightly lean, a lot of Monfortino signature iron, sweet dry cherry, smoke, a hint of medicine and not showing much of balsamico. Very precise and lean palate, a lot of iron, good acidity, nicely integrated tannins and long finish. I would love to try this with minimum 24 hours of air. My guess is that it will show more balsamico hence add a bit more sweetness and weight. Nevertheless, another rare gem that is privilege and pleasure to drink.
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7/27/2016 - fcxj wrote: 96 Points
Really big wine. Comes across young with great length. Very charming and developed into Madeira smells. Very sweet and round.
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7/2/2016 - kenv Likes this wine: 96 Points
Dinner at Ezio & Raffaella's (Turin, Italy): [Decanted around 1:30pm. Served around 11pm.] Gorgeous nose of dried cherries, Autumn leaf mulch, and a hint of brown sugar. Exquisite in the mouth with tart cherries, tar, and a touch of sherry. Medium length. Gorgeous and vibrant, but drink up.
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5/22/2016 - fclarity wrote: 95 Points
Tasted blind, this wine had a red center with tawny/yellow rims. The medium intensity nose showed lemon, cherries, brown spices, and roses.
In the mouth, this wine was refined but also had a rich glycerol texture. The fruit was clearly fading but it still tasted great and felt balanced. In fact, this more this aired, the better it got.
This was not one of the better bottles of this wine I have had but it was still fun. Drink up!
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10/13/2015 - boston Likes this wine: 99 Points
Colore più vissuto del 1955, naso molto complesso di bella dolcezza, fiori macerati, agrumi canditi, amarena si susseguono e si alternano con note più autunnali di fungo, sigaro e terra. La bocca è fantastica, più potente del 1955, dal tannino ormai risolto, dove ritorna la dolcezza del frutto, si espande orizzontalmente e capitalizza le papille gustative per un tempo infinito.
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6/10/2015 - ricknat1 wrote: 100 Points
The wine of the night for the me. All of the complexity and multiple layers of a great older barolo with a smoothed out, silky version of the Monfortino power. I loved it
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6/9/2015 - bill00 wrote: 98 Points
BYO Barolo Dinner (Campagna at the Bedford Post Inn): Another gorgeous mature Barolo. More red-fruited than I would’ve expected from Monfortino. Terrific aromatics and beautifully balanced and elegant in the mouth. A great wine.
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3/15/2015 - Leoville_2012 Likes this wine: 92 Points
Muted nose in the beginning. Some wet cloth, damp notes. Probably not an optimal botltle. Some signs of oxidation. Improved with air, though. Very silky tannins. Long finish. Very fine.
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3/15/2015 - G_H wrote: 91 Points
Wet cloth, dark berries, round with notes of orange and chocolate. slightly held back at the beginning.
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9/6/2014 - AudunG wrote: 96 Points
Light brick red. Aromas of mushroom, rose hip and dried fruits. Tart, light and elegant in the mouth, but also viscous and fullbodied. The best Monfortino of the evening for me. Unforgettable.
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7/19/2014 - Christoffer S wrote:
Lukter av en dam av sjøvann som ligger igjen etter høyvann med overvekst av alger i solen. Uff... Off som pokker
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6/1/2014 - fclarity wrote: 97 Points
Tasted blind, this wine had a red center and light tawny rims. The medium+ intensity nose of brown spices, cherries, honey, and soil was special. It was not obvious this was nebbiolo, but it couldn't have been anything else either.
In the mouth, this wine was rich and yet refined with light, rounded tannin and excellent length. It was amazingly complex.
This was the best bottle I have had yet of this wine and it may be because this one was decanted 8 hours in advance. The time to drink this special wine is as soon as you have the chance.
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4/6/2014 - chetjan Likes this wine: 95 Points
Hard to describe this beauty. The color was almost translucent and hard to describe but there was still plenty of complexity and fruit. A really unusual experience for me.
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5/19/2013 - fclarity wrote: 95 Points
Tasted blind, this wine had a red center with tan/yellow rims. The high- intensity nose was very complex showing brown spices, black cherries, tobacco, mocha, and soil.
In the mouth, this wine was light bodied with great balance, light rounded tannins, and great length. Here is the proof that Barolos can deliver a Burgundy-like experience with age. Of course, it is a different flavor profile but similarly fantastic with food. Enjoy!
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3/16/2013 - LWI wrote: flawed
A mixed lot: Unfortunately very volatile
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1/26/2013 - Burgundy Al wrote: 97 Points
Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind, poured for me as soon as I walked into Knightsbridge this afternoon. Incredible aromas of rose petal, anise and red cherry with reduced mushrooms. Black and red cherry on palte with great earthy support. Much fresher than I would ever expect for a 61. Long, powerfl, incredible balance. Thanks, David!
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1/26/2013 - KenK wrote: 99 Points
Amazing nose classic nose of roses, tar, and tea. Shows some leather and black spice. The palate sings with utterly perfect balance and integrations. Highly nuanced notes of spice, toast, dried black fruits, and floral components. Suberb finish that is both clean, yet dusty. One of the best wines i have had in some time and I have had a lot of great bottles recently.
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1/26/2013 - psmith wrote: 95 Points
Great warmth to the palate. Feminine styling I don't usually find in Monfortino. Potpourri notes and red fruits. Well balanced, but some firm structural elements remaining. Delicious.
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1/12/2013 - WildeMeeuw wrote: 92 Points
Kleur: Roodbruin Aroma / bouquet: Rijp met een verleidelijke zoetheid, prachtig Nebbiolo bouquet met bosgrond, wat paddestoelen, kastanjepuree, groentesoep, een vleugje Maggisaus en cederhout. Smaak / Afdronk: In de aanzet frisse zuren, krachtig maar boterzachte tannines, mooie balans. Enorme lengte, in de finale worden de zuren adstringent. Algemeen / potentieel: Een beetje scherpe afdronk, toch een mooie wijn die sterft in het glas. 50 + Kleur: 5 + Aroma / bouquet: 12 + Smaak / Afdronk: 17 + Algemeen / potentieel: 8 = 92/100
Color: Red brown Aroma / Bouquet: Mature with a seductive sweetness, Nebbiolo beautiful bouquet with woodland, some mushrooms, chestnut puree, vegetable soup, a touch of Maggi sauce and cedar. Taste / Finish: in the start fresh acidity, firm but butterly soft tannins, nice balance. Enormous length, in the final, the becomes a bit adstringent acidity. General / potential: A little sharp aftertaste, still a nice wine that dies in the glass. 50 + Colour: 5 + Aroma / Bouquet: 12 + Taste / Finish: 17 + General / potential: 8 = 92/100
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12/7/2012 - Matt Neel Likes this wine:
A Birthday at Yann's (Flatiron, NYC): Bricking ruby. Rich, spicy, cherry liqueur (to me, the Monfortino signature) on the nose. Palate is very resolved and balanced, very fine grained; cherry and tea roses. Wonderful wine.
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6/12/2012 - Burgundy Al wrote: flawed
Farewell to a Great Restaurant (Charlie Trotter's - Chicago IL): Corked.
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1/21/2012 - LWI wrote: 95 Points
A Weekend in Excess; 1/20/2012-1/21/2012 (Trondheim, Norway): A tiny hint of oxidation on the nose; rosehips and roses, still some fruit left, noticeably but fine graded tannins, surprisingly moderate acidity, elegant, younger than I expected.
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12/1/2011 - winecowboy wrote: 93 Points
Plenty of stewed sour cherries, liquorice, truffles and tar. The longevity on these barolos are amazing. Tannins smoothed and rounded but still firm. Long liquored cherry finish.
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11/17/2011 - Agilulfo wrote: 96 Points
Unghia aranciata, ma centro bicchiere ancora granato limpido e brillante. Vino chiaro e trasparente fin dalla vista. Subito poco goudron, e foglie secche, erbe officinali, terra, cenere, e poi nitido sulla viola macerata, sui chiodi di garofano, sul tè, su tartufo e fungo, poi balsamico mentoso e sedano, e infine, alla fine, il frutto: l’arancia secca, l’anguria bianca, il melograno, il tamarindo. La bocca ha ancora muscoli e forza virile, ma anche dolcezza di frutto, ed è fresca e agile, di mineralità e acidità intonse. Riempie ancora il centro bocca, scheletro tannico integro anche se non forza più il palato. Non dimostra i suoi anni in nessuna sua espressione, e certamente mai era capitato a me di bere un vino così vecchio e giovane insieme.
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5/22/2011 - fclarity wrote: 96 Points
From an outstanding looking bottle, this wine had a light red/tan center and tan/yellow rims. The medium+ intensity nose showed tea, tobacco, red fruit, and some candle wax.
The flavors of the nose were reiterated in the mouth with the addition of some brown spices. While the tannin was noticable, it was nicely rounded and helped provide excellent length.
An outstanding wine that appears to be drinking at its best (with, say, 3 hours of air). However, clearly this will last for many years.
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3/26/2011 - kenv wrote: flawed
Gala Dinner of La Festa del Barolo (Del Posto Restaurant, NYC): Sherry. Gone.
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9/28/2009 - SageCellarage wrote:
sent back to seller. Fake Monfortino.
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9/26/2009 - SageCellarage wrote: flawed
flawed bottle: oxidized, not a hint of barolo character, color was too red not brown.
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2/20/2009 - henrychinaski wrote: flawed
Deck Lunch. Clear light rose like color. Initially it seemed dead. However it continued to liven up and some typical Old Barolo charachteristics emerged. Overall a disappointment.
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1/31/2008 - BradE wrote:
Great bottle. A bit of pepper, spice, almost madeira like on the nose. Missing a little on the mid palate. Crystal clear clarity.
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1/30/2008 - Siggy wrote:
Tasting Group Dinner - Piedmont (Our House): Double decanted two hours. Moderately maderized. Amber/brown golor. The nose shows a fascinating blend of brandy, nuts, rose petal, and orange zest. On the palate this is more youthful -- dark cherries, caramel, onion skin, forest floor, and brown sugar. Medium body; faded a bit once in the mouth. Still has great purity of fruit at age 47. Thanks Brad!
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1/30/2008 - Dave Dalluge wrote:
Piedmont at Siggy's: Double decanted about two hours before serving. The color is a pale orange/brown but crystal clear. My initial whiff of the nose was strongly maderized, but this seemed to integrate/fade with time leaving an aromatic potpourri -- onion skin, pepper, dried herbs/truffle, mineral, brown sugar and brandy among others. This seemed to be a new wine with each new whiff. The taste was excellent with a cherry base and plenty of secondary nuance. The flavor intensity starts strong, fades a bit at mid-palate, and then finishes strong. A bit on the acidic side but nice. The finish lingered and lingered. Thanks to Brad for sharing another gem from his cellar.
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3/11/2007 - Gregory Dal Piaz wrote: 94 Points
19 bottles of barolo or how I drank my Monfortini; 3/10/2007-3/11/2007 (6h): Opened around 1:30 pm when the wine showed a very pale bronze color with no red left - exhibiting a very soft nose of bouilion, spice, earth, and porcini - faint in the mouth with good and intact strucutre, no sense of damage just seems very faded with echoing strawberry fruit and a mineral core - arund 8 pm this has filled out well. the nose remains subtle with a base of tarry minerality and some sandy nuances as well as a sappy herb note. In the mouth this is showing beautifull with superb integration, just shy of velvetty with lovely sour cherry fruit over limestone. Finishes a bit short at first but really gains length with time, reallyresonant, the nose gains a big tobacco note too but also begins to reveal a bit of bandaid as well. This gave all it had this evening, at peak and just a great bottle.
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12/28/2006 - winenutnyc wrote:
EOY BO dinner at Craft. decanted for sediment just prior to drinking.
OMFG. these are the bottles that make you seek out great bottles. This wine was extraordinary. The nose was an incredible mix of truffles, sea salt, black cherries and violets. The palate was overwhelming; layered with wave after wave of velvet-y-goodness. It attacked with precision, elegance and richness- the proverbial iron fist in a velvet glove. Truly magnificent. one of the best and most memorable wines of my life.
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6/13/2006 - BradE wrote:
Rico's note from June 2006.
While showing closely on the heels of the ’58, this younger sibling also delivers a powerful dose of masculine aromas, but seems a touch less forward. Trufflely and earthy and many things organic on the front end, figs, dates, sweet tar and cherry compote emerge as it evolves in the glass. While I did prefer the ’58 ever so slightly, there is much to be admired here. ¶¶¶¶/5
Allan G's note from June 2006.
Some tea notes and aromas of hazelnuts, earth and roses. Medium bodied and kind of sinewy, this wine grew on me with time in the glass. A nice core of sour cherry fruit flavour and a hint of truffle, the wine is sneaky long. 93pts
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1/2/2006 - Michael wrote: 87 Points
The wine was enjoyable and clearly had that traditional old Italian feel. A bit thin on the palate and not robust enough. I have prefered other bottles.
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4/14/2005 - IanL wrote: 97 Points
Pale ruby core, with extensive bricking. Quite a forward nose with notes of stewed, sweet cherries, proscuitto, liquorice and a touch of tar. The palate is very refined and round, velvety smooth with more notes of cherries, jam and chocolate. Great acidity and balance. Wonderful length. Slightly drying finish. After 30 mins in the glass opened up some more and added some truffle notes. I suspect it is on a gradual downslope but remains a stunning wine.
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