Had this wine several times in the past few months - really starting to show nicely. Oak has settled in and the more typical, traditional Barolo notes are showing through nicely. Savory notes are well featured, some floral character and oak/fruit starting to sync up finally.
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Not a producer I buy any longer because of the modern style, but I bought this one on release and cellared it, and it is now in that state where modern Barolo, with enough time, softens, becomes integrated and there is enough other interesting qualities that have emerged and balance the oak. There is a lot of deep, spicy, mentholated cherry, along with spice box on the palate. Impressive depth here, too. Oliver, Spencer and I enjoyed this. East Hampton at Cousin Spencer's.
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Medium garnet/burgundy colour with bricking at the rim. Gorgeous aromas of spice, dried roses, tar, truffles, sottobosco, worn saddle leather, sandalwood, dried figs and a bit of alcohol. Full-bodied, with replays from nose through to the 35-40s finish that adds a touch of coffee. Tannins are still present but have integrated nicely. The wine shows great balance and length. This is a really enjoyable bottle and I don't see how it could improve much more. It's showing nice tertiary notes at this point, so why wait until it's dried out? Drink now-2016.
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terrific barolo - remains young and will have to shed some grippy tannins but the fruit and acid are really in synch with flavors of cherries, menthol, tar and a leathery texture with a tasty, focused finish
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Deep barolo color, nose of dark cherry, slight vanilla, and olive. Palate of same plus earth, smoke, dominated by slightly too much tannin. Perfect sugar and acid, well integrated. Slightly sweet finish of vanilla then olive.
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To me, a fairly classic, lean and fresh Barolo, drinking well at the moment. A floral nose, some anise and tar, and a whiff of smoke. Nice, dark cherry fruit in an elegant package. Not super deep or long, and just a little tannin to shed. Opened on the basis of a suprisingly early drinking window from a couple of sources, which proved to be a good call. This is again a fine QPR in Barolo.
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Not decanted. Medium-ruby colour. Aromas of rose petals, chalk, minerals, mint, cherry, and sweet red fruit. Medium-full bodied, restrained on the palate, but shows very positive notes of dried fruit, mineral, mint, and vanilla. Excellent acidity and firm tannins. Moderate finish, ~30s, with red fruit. Really nice, but needs a lot of time. 90+ points.
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Full garnet colour. Mature, tarry, dried cherry and almond liqueur nose. Full, rich palate with big fruit flavours and rounding tannins and soft acidity; very long finishing. Now-2015 4/5
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Upon opening, I stuck my nose in the neck--uggh! caramel! Well, hoping for better results, I stuck the cork back in and decided to delay dinner for a couple hours. Finally, with dinner, it showed nice strawberry and smoke, translucent rudy color, and medium body. Tannins were present at first, but settled down. Not intense, but still assertive. Great food wine, and thankfully not made by some Australian consultant, as it seemed at first!
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A burnt garnet. Asphalt, reticent smoke and red fruit aroma after a few hours in the decanter. A tad disjointed with the spicy oak dominating black cherry and hints of mineral, with a strong acidic backbone and chewy tannins. Should come into better balance in the next few years. Very nice with a steak and risotto.
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12/20/2014 - MikeCW wrote: 89 Points
Port like on the nose, seemed on the downside but enjoyable.
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7/4/2014 - Ben Christiansen wrote:
Fresh, yet tobacco on the nose. To me, over the hill unless it goes through a second wave. Which could happen.
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1/27/2014 - MondovinoCA wrote: 92 Points
Had this wine several times in the past few months - really starting to show nicely. Oak has settled in and the more typical, traditional Barolo notes are showing through nicely. Savory notes are well featured, some floral character and oak/fruit starting to sync up finally.
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8/3/2013 - Pknut wrote:
Not a producer I buy any longer because of the modern style, but I bought this one on release and cellared it, and it is now in that state where modern Barolo, with enough time, softens, becomes integrated and there is enough other interesting qualities that have emerged and balance the oak. There is a lot of deep, spicy, mentholated cherry, along with spice box on the palate. Impressive depth here, too. Oliver, Spencer and I enjoyed this. East Hampton at Cousin Spencer's.
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8/10/2012 - futronic wrote: 92 Points
Medium garnet/burgundy colour with bricking at the rim. Gorgeous aromas of spice, dried roses, tar, truffles, sottobosco, worn saddle leather, sandalwood, dried figs and a bit of alcohol. Full-bodied, with replays from nose through to the 35-40s finish that adds a touch of coffee. Tannins are still present but have integrated nicely. The wine shows great balance and length. This is a really enjoyable bottle and I don't see how it could improve much more. It's showing nice tertiary notes at this point, so why wait until it's dried out? Drink now-2016.
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4/12/2011 - djb wrote: 92 Points
excellent showing. really well balanced acidity, dark color, big nose of cherries, tar, roses and some oak. "modern" but still elegant.
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4/17/2010 - S. Lorin wrote: 92 Points
terrific barolo - remains young and will have to shed some grippy tannins but the fruit and acid are really in synch with flavors of cherries, menthol, tar and a leathery texture with a tasty, focused finish
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4/12/2010 - BURG-ARESCO wrote: 92 Points
Nose - sulphur/leather & spice; Mouth - great feel/grip. A touch too much oak, but otherwise splendid & balanced wine
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7/19/2008 - dwandrus wrote: 90 Points
Very refined
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9/29/2007 - dwandrus wrote: 90 Points
Deep barolo color, nose of dark cherry, slight vanilla, and olive. Palate of same plus earth, smoke, dominated by slightly too much tannin. Perfect sugar and acid, well integrated. Slightly sweet finish of vanilla then olive.
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9/25/2007 - djb wrote: 91 Points
To me, a fairly classic, lean and fresh Barolo, drinking well at the moment. A floral nose, some anise and tar, and a whiff of smoke. Nice, dark cherry fruit in an elegant package. Not super deep or long, and just a little tannin to shed. Opened on the basis of a suprisingly early drinking window from a couple of sources, which proved to be a good call. This is again a fine QPR in Barolo.
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8/2/2007 - futronic wrote: 90 Points
Not decanted. Medium-ruby colour. Aromas of rose petals, chalk, minerals, mint, cherry, and sweet red fruit. Medium-full bodied, restrained on the palate, but shows very positive notes of dried fruit, mineral, mint, and vanilla. Excellent acidity and firm tannins. Moderate finish, ~30s, with red fruit. Really nice, but needs a lot of time. 90+ points.
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4/3/2007 - Double-A Likes this wine: 90 Points
Full garnet colour. Mature, tarry, dried cherry and almond liqueur nose. Full, rich palate with big fruit flavours and rounding tannins and soft acidity; very long finishing. Now-2015
4/5
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6/3/2006 - bknysak wrote:
Upon opening, I stuck my nose in the neck--uggh! caramel! Well, hoping for better results, I stuck the cork back in and decided to delay dinner for a couple hours. Finally, with dinner, it showed nice strawberry and smoke, translucent rudy color, and medium body. Tannins were present at first, but settled down. Not intense, but still assertive. Great food wine, and thankfully not made by some Australian consultant, as it seemed at first!
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7/6/2005 - Erik R. wrote: 89 Points
A burnt garnet. Asphalt, reticent smoke and red fruit aroma after a few hours in the decanter. A tad disjointed with the spicy oak dominating black cherry and hints of mineral, with a strong acidic backbone and chewy tannins. Should come into better balance in the next few years. Very nice with a steak and risotto.
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