Didn't take any notes other than very tannic. Might be a little closed down at this stage. There are much better Barolo options at this price range. In addition, every Barolo I've had from the '15 vintage over the past year and a half has been miles away from being anywhere as good as the '16 vintage.
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Barolo Boys - the third edition (67 Pall Mall): This is a blend of La Morra crus, south-west facing and from the 2015 vintage, so a wine whose warmth and sunniness predominate. Very modern winemaking, and this is the oakiest Nebbiolo I've tasted, with the spicy vanilla nose being more like Rioja than typical Barolo. The oak clashed with the underlying tangy fruit rather than complemented it, and whilst the wine was long and did taste pretty good I felt it lacked character.
The nose showed depths of crushed cherry, young strawberry, masses of wild herbs, sweet spices and crushed stone. On the palate, I found soft, enveloping textures, offset by tart red fruits with zesty acids and spice. Youthful tannin mounted toward the finale, as hints of dried cherry, licorice and mineral-infused spices lingered.
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Winebar [4 Whites, 8 Reds, & 3 *shared* bottles] from 04/19/19 (Vintage Wines Ltd., San Diego, CA): From 15-50 yr old vines from Monfalletto Estate vyds @ 250 and 300 m elev in the town of La Morra, all with S/E & S/W exposures & clayey/calcareous soils with magnesium oxide & manganese, typically yielding 44 Hl/Ha; Typically, "Ea vyd is vinified separately with 4-5 day maceration, & another 10-12 to complete fermentation in s/s tanks, then into different sizes & types of wood barrels for malolactic fermentation. All the various lots are aged in different types of FR & Slovenian wood for 18-24 mos. Final assemblage of the chosen lots, bottled and released on the market after 1 yr."
N: Vanilla with RIPE berries, poss flowers; Intensity lurking?
P: Med body; Rndish entry with NICE, almost swtish frt fairly quickly met by an astringent pucker which transitions into a LONG, puckerish, VERY slightly bitterish finish with a burgeoning swtness to the very, VERY fine tannins. NEEDS through '22, poss longer, then a candidate for its 15th. My EXC-/EXC, the higher (or more?)... eventually. 94 pts Suckling & 92 Vinous (Galloni). [This vendor's $38.95 is $1 < the least of wine-searcher's currently limited entries.]
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11/14/2021 - connorpksmith Likes this wine: 91 Points
Didn't take any notes other than very tannic. Might be a little closed down at this stage. There are much better Barolo options at this price range. In addition, every Barolo I've had from the '15 vintage over the past year and a half has been miles away from being anywhere as good as the '16 vintage.
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6/16/2021 - Ridavids Likes this wine:
Still young and strong needs more time
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2/26/2020 - NickA wrote: 89 Points
Barolo Boys - the third edition (67 Pall Mall): This is a blend of La Morra crus, south-west facing and from the 2015 vintage, so a wine whose warmth and sunniness predominate. Very modern winemaking, and this is the oakiest Nebbiolo I've tasted, with the spicy vanilla nose being more like Rioja than typical Barolo. The oak clashed with the underlying tangy fruit rather than complemented it, and whilst the wine was long and did taste pretty good I felt it lacked character.
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9/2/2019 - JOsgood wrote: 92 Points
Tight and primary on night one, just beautiful on night two.
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9/2/2019 - the godfather wrote:
A bit tight on night one, very complex and promising on night 2
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5/7/2019 - Eric Guido Likes this wine: 91 Points
The nose showed depths of crushed cherry, young strawberry, masses of wild herbs, sweet spices and crushed stone. On the palate, I found soft, enveloping textures, offset by tart red fruits with zesty acids and spice. Youthful tannin mounted toward the finale, as hints of dried cherry, licorice and mineral-infused spices lingered.
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4/20/2019 - srh Likes this wine:
Winebar [4 Whites, 8 Reds, & 3 *shared* bottles] from 04/19/19 (Vintage Wines Ltd., San Diego, CA): From 15-50 yr old vines from Monfalletto Estate vyds @ 250 and 300 m elev in the town of La Morra, all with S/E & S/W exposures & clayey/calcareous soils with magnesium oxide & manganese, typically yielding 44 Hl/Ha; Typically, "Ea vyd is vinified separately with 4-5 day maceration, & another 10-12 to complete fermentation in s/s tanks, then into different sizes & types of wood barrels for malolactic fermentation. All the various lots are aged in different types of FR & Slovenian wood for 18-24 mos. Final assemblage of the chosen lots, bottled and released on the market after 1 yr."
N: Vanilla with RIPE berries, poss flowers; Intensity lurking?
P: Med body; Rndish entry with NICE, almost swtish frt fairly quickly met by an astringent pucker which transitions into a LONG, puckerish, VERY slightly bitterish finish with a burgeoning swtness to the very, VERY fine tannins. NEEDS through '22, poss longer, then a candidate for its 15th. My EXC-/EXC, the higher (or more?)... eventually. 94 pts Suckling & 92 Vinous (Galloni). [This vendor's $38.95 is $1 < the least of wine-searcher's currently limited entries.]
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