Italian odds and sods (N&J's place, Canberra): From Coravin. Beef extract, umami; earthy and savoury, a little plum, very slight sweet spice, pot pourri. Juicy, fleshy, savoury and meaty, a little plummy fruit, mushroom, plentiful wood and grape tannins close down the palate, touch of non-intrusive alcohol warmth on the finish. Hmm.
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IWS Piedmont tasting (My place, Kent Street): From Coravin. Ripe, slightly baked, plum, earth, baking spice, a little minerality and a touch of sulphur prickle, oak present but more restrained here. Pronounced acidity, plummy fruit and plentiful, drying, chalky tannins close down the palate. Come back in ten years.
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Tasted at a Kobrand event in NYC. Big powerful wine that needs some time to come together. Medium to dark garnet with plenty of tannin and acidity. Pretty classic semi-modern style. Definitely has some oak and plenty of fruit, mostly cherry, although at this age it is slightly buried. Great texture and the depth is there. I think this just needs time but I like it.
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Kobrand Tour Italia (Peninsula Hotel - Chicago IL): Tasting, brief note. More firm vs Cannubi, greater density but less elegant or harmonious. Perhaps more upside 15+ years in the future, but probably not. Cellar 2025-.
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A shade darker garnet than the Classico. Much more vibrant and expressive nose than the Classico bottling tasted just prior; some EtOH, ripe cherry fruit, dusting of soil, some sour lactic, herbal/stem. Palate is medium+, enters a bit fat and grainy with (seemingly) resolved, round tannins. This builds intensity and complexity between tastes; high acidity, good overall structure. 2020-2033. recommended
10/13/2023 - chatters wrote:
Italian odds and sods (N&J's place, Canberra): From Coravin. Beef extract, umami; earthy and savoury, a little plum, very slight sweet spice, pot pourri. Juicy, fleshy, savoury and meaty, a little plummy fruit, mushroom, plentiful wood and grape tannins close down the palate, touch of non-intrusive alcohol warmth on the finish. Hmm.
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7/3/2023 - mblatino Likes this wine: 93 Points
Eucalyptus, tar, sweet and sour Black fruit. Mouth coating fine tannins, welcoming acidity.
Drinks very well right now.
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10/10/2020 - chatters wrote:
IWS Piedmont tasting (My place, Kent Street): From Coravin. Ripe, slightly baked, plum, earth, baking spice, a little minerality and a touch of sulphur prickle, oak present but more restrained here. Pronounced acidity, plummy fruit and plentiful, drying, chalky tannins close down the palate. Come back in ten years.
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9/24/2018 - Ben Christiansen wrote:
High perfume, big body, powerful.
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8/2/2018 - Ben Christiansen wrote:
Powerful stuff.
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6/5/2018 - kenv wrote:
Indigena World Tour Day 2 Morning: The Langhe (Il Buco Alimentari & Vineria, NYC): Odd smoky, grassy nose. Better on the palate with more fruit. Still a little odd. Maybe 87 points if it mellows?
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9/21/2017 - oldwines Likes this wine: 93 Points
Tasted at a Kobrand event in NYC. Big powerful wine that needs some time to come together. Medium to dark garnet with plenty of tannin and acidity. Pretty classic semi-modern style. Definitely has some oak and plenty of fruit, mostly cherry, although at this age it is slightly buried. Great texture and the depth is there. I think this just needs time but I like it.
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9/11/2017 - Burgundy Al wrote: 90 Points
Kobrand Tour Italia (Peninsula Hotel - Chicago IL): Tasting, brief note. More firm vs Cannubi, greater density but less elegant or harmonious. Perhaps more upside 15+ years in the future, but probably not. Cellar 2025-.
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8/8/2017 - Tim Heaton Likes this wine:
A shade darker garnet than the Classico. Much more vibrant and expressive nose than the Classico bottling tasted just prior; some EtOH, ripe cherry fruit, dusting of soil, some sour lactic, herbal/stem. Palate is medium+, enters a bit fat and grainy with (seemingly) resolved, round tannins. This builds intensity and complexity between tastes; high acidity, good overall structure. 2020-2033. recommended
https://www.ItalianWine.blog
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4/17/2017 - Kris G Likes this wine: 92 Points
classic Barolo with a lovely acidity, it has a sweet touch to it
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