A really interesting experience. Obviously mature! But by no means falling apart. It was all still there. Not decanted but did improve in the bottle and in the glass. I thought about buying another bottle but I think this is best drink as a one off.
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Opened several hours prior to service and poured into a ship’s decanter. The 1967 “Riserva” pours a ruddy garnet color with a transparent core and slightly orange-ish rim. Medium viscosity with no staining of the tears. Some slight signs of fine sediment. On the nose, the wine is vinous but the fruit is still showing so well! A mix of ripe and desiccated red and dark fruits with forest floor, porcini, dried roses, tar, some tobacco, dried herbs, dusty earth and exotic spices. On the palate, the wine is dry; medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long a slightly savory. This is drinking so well right now and I reckon it’s on a plateau of pleasure. It almost seems evergreen considering its vigor. Drink now because you’ve already waited long enough!
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Very pale watery ruby, brown-ruby cola color; smells of iodine, bitter root, dry leather, earthy with savory notes--classic Barolo but light body, resolved tannins, old fruit (if any), not faulty at all, just very old, cool character still hanging on pretty well. Really enjoyed this and very interesting even if not a show stopper. Did not show well against less mature Bordeaux (1985-2009). Guessed Barolo from the '70's. Last place. Lawry's DD TOC Blind.
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From 750ml. 1967 Giacomo Borgogno & Figli Barolo Riserva. Initially an overwhelming nose of VA that made this barely drinkable. Double decanted, poured a glass and recorked the bottle hoping for the best. 6 hrs later the VA has moved into the background. Deep copper colour. Medium intensity nose of sour cherries, sous bois, leather and Asian spice. . On the palate the wine has little to no tannins left but had an medium acidic backbone that gives some structure. Medium minus body (which is surprising). Medium length. I would love to say that this was an unforgettable bottle but it was more of an intellectual curiosity.
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Bricking and some orange, but far from oxidized/maderized. Loads of forest floor and mushrooms, understated and still sufficiently sweet red fruits. Very smooth. Perfect with the prawns. Touch of sweet Oak. Extra point for ageworthiness.
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This had plenty of balsamic lift. It was given a long decant and continued to open up well in the glass. There's fig and raisin fruits. It has some Indian spice. shitake mushroom and plenty of tar and earth. It is rich and intense of flavour and finishes with good chew. Length is terrific.
Burgundies and Barolos (89 & 10 DRC, Clos Vougeot, Lambrays, and more) at Fig Tree (Charlotte, NC): Decanted 9 hours in advance – 15 minutes of air before back in the bottle uncorked until serving. Surprising amount of sediment. Much lighter color than the Bosca and more muted aromas on the decant. Soft and blanched nose when served. Rustic fruits and delicious fully resolved wine. As expected, fully mature but soft leather, gentle tobacco and very tasty. A really good wine. Exactly what I was hoping for by putting these aged Barolos here in the lineup.
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Being 54 years old the Giacomo was fantastic. All the fruit was basically gone but the tertiary flavors of smoke, tabacco, mushrooms and soy. We slow oxed for about 2 hours and then decanted for for an hour with tastings every hour until dinner. First taste was very acidic but by the third hour it mellowed out. Definitely decant and give it time.
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Enjoyed this very much though it's owner dissed it for showing less well than another he opened not long ago. Without that comparison to draw on, the rest of us found it a very amiable 50 year old Barolo.
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2 hour decant and filtered sediment. Certainly on the decline, but still in great shape for a 50 yr old bottle. Strawberry fruit, not yet too sour, and a classic forest floor barolo profile. Great QPR for the age.
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Wow. Paired with celery root braised in mushroom reduction over a bed of roast root vegetable. When we popped this, I thought this was over the hill, but it just needed air. With 4 hrs open: smoke, cayenne, barbecue, hoisin, soy..entirely tertiary. On the palate: soft acidity, good density, spicy hoisin, soy, smoke, barbecue sauce....fantastic.
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Smoky aromas, rosehip, old marmalade, dried roses and tar. Well kept acidity, tannins have integrated. Always such a pleasure to have an old bottle like this that is so much still alive.
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Bottle was in very good condition all around. We've been cellaring this 10 years and the time was ripe. Wine appears thin with distinct brown and translucent character, but no worries there. Stood bottle up from laying for about 20 minutes before opening. Very little sediment or haze. Cork was in good condition overall. I've seen more wine diffusion from wines half this age. Minimal decanting as it's not clear this needs a lot. Wine had some of that bretty "old wine" nose initially but blew off very quickly. Not extremely fruity, acidic, or tannic but not dead. Just a lovely, refined, smooth wine with wonderful forest floor in the finish and a distinguished, elegant long linger time. Paired very well with Christmas prime rib roast and trimmings.
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Virtually Barolo (quarantine): This wine has likely seen better days. Today, cigar tobacco stands out the most. There is also stewed fruit, blood and iron. The wine is interesting and has great character, while also being not that enjoyable to drink. We held this in glass for quite some time due to notes here on cellartracker, and this wine never turned the corner.
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Virtual Barolo and Barbaresco Tasting (Home): Light medium bricked orange color with a 15mm tranisition to clear. This was opened at 2:30pm and then splash decanted around 4pm and then poured into jars. Poured into glass around 6:45pm and followed over 3 hours plus. This was very tired and really trying hard to hold on to what was left. There was never a point where this got better, mosty it was what it was. (Nowhere near the 64 from from a week ago or even the '58 which was a big step behind that). That said, it was drinkable, albeit in a more interesting and "I appreciate that it is 53 years old" standpoint The nose shows a little more life than the palate; offering funk, dank earth, cigar, and very modest dried cherry notes. The palate is largely maderized; aged, beef bouillion, onion soup, tobacco, very tired, stewy dried cherry subtle fruit. Certainly no improvement over 3 hours; and really it fell off.
This one needs time to breathe. Opened approx 5 hours before dinner. First taste at opening was old, dusty nose. Medium body throughout. Aged with bricking as expected. But tart and bitter on the finish. At dinner 5+ hours later it started to level out, more body and beautiful fruit. But still some lingering bitterness on the finish. Sealed it back up to try the next day, about 1/2 bottle. Wow! The next day was a magnificent wine, VERY smooth finish. Body was really coming through, complexity on the nose of wood/tobacco/dust and aged medium- to dark- fruits throughout. The bitterness/tart on finish totally gone. What a joy to drink after 24 hours!
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Distressingly brown around the edges but drank well after a 10 hour decant. Bottle had been upright for about a month and there was about a quarter bottle of hazy sediment. Autumnal, slightly maderized notes but plenty of sweet fruit underneath and a nice medicinal twang. A good bottle all in all.
Last bottle of a case. A beautiful wine: browning, delicate, gently sweet and spicy, nice fruit.
Final note on light-weight, suspended sediment. Upright for over a week before opening; all particulate in bottom half of bottle. Poured and drank the top, crystal-clear half. Instead of cheese-clothing the remainder, we poured thrice through a coffee filter, which did wonders.
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Paris - Stockholm - Umeå - Tokyo in 6 days; 11/26/2019-12/1/2019 (World): Difficult to put a score on such sheer perfection. Early maturity plateau with a plethora of wondrous aromas towards autumnal leaves and acidity to cut through any tomato-based food. My guess was clear: Barolo from the 60'ies or 70'ies. Could have been a Barbaresco - impossible for me to tell. "Sometimes we also drink them young".
I was graced with fantastic luck as one of the tasters pointed out that he was only interested in learning what this was so that he'd know what to avoid for the rest of his life. I got his ambrosia! Lucky me!
If you have this, absolutely no need to hurry. It's still only little over a teenager.
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Interesting - though obviously extremely aged - Barolo Riserva from a majestic vintage. A wine that's exactly double my age and from the birthyear of my uncle, a fellow Italian wine lover whom I'm sharing this with.
Colour is very light leaning towards orange. Lots of acidity and still very noticeable, even mouth-drying tannins and a certain toasted/smokiness with leather. Very aromatic, dried fruit, cedar and notes of cinnamon /vanilla, maybe a bit floral with a hint of roses. Tertiary notes of roasted mushrooms and earth. Memorable experience!
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Tasted along the 1967 Barbaresco. Mushrooms, red fruit, old leather, and rose petal on the mature nose. Well integrated tannins, medium+ acidity, tart red fruit, cherries, underwood, and mushrooms on the complex palate. Long finish. Compared to the Barbaresco, this seemed to be younger at first, although the difference diminished over the course of the evening. I still preferred this bottle overall.
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About an hour decant and further development in the glass. At first the nose is reticent but over time it gradually comes out with pretty rose and tar aromas. The palate is a little rustic on the edges but sports lovely flavors of crushed strawberries, herbs, and spice. It is very mature now with the structure largely broken down. This is slowly declining now so I would drink it soon.
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Bottle was moved before opening. Garnet color, with a cloudy look, likely caused by the motion. After a little bit of funk on the nose that blew off right away, it uncoiled to reveal a gorgeous wine, with rose petals, red fruit and molasses on the nose. On the body, same flavors but very viscous, and ended with a very long finish . Great bottle, glad I have a few more. Additional note: it was a red cap bottle. Vintage 1967.
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Opened two of these after standing both upright for a week. Notably different bottles; no surprise at this age and from experience with this wine. The better bottle was vibrant, seductive, and tonal with all sorts of nuance. Both flowed with silk and glycerin. The less appealing bottle, which went unfinished, had more emphasis on the cured meat notes that just flickered in its better twin.
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Borgogno & Truffles Dinner (Marc's House): I wondered if this bottle was flawed. Tasted more like an old burgundy than an old barolo. Had a hint of "green" taste to me.
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opened this after the '52 was a disaster (totally flawed), was really happy with it, had enough spicy fruit to stand up to the structure (mostly acid, of which I am a big fan)... certainly in its last days but still an enjoyable drink and happy to have one last bottle to serve at dinner sometime this holiday season... just saw my note (90 pts) form New Years Day 2017 and it made sense -- hoping this last btl has the body of this recent one
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Tasted blind, this wine had a deep red center with light red rims. There was some oxidation and acetone in the nose which detracted from the ripe maraschino cherry, tar, and rose flavors. Fortunately, the off flavors tended to die down in the nose and ere not present in the mouth.
This wine was light bodied but, not surprisingly, the structure was firm. It had a nice glycerol texture that helped the fruit barely cover the frame of the wine. The structure allowed the wine a relatively long finish. A touch of ham appeared in the mouth.
This was an interesting wine, that despite its issues, was entertaining to drink.
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Bottle in very good condition, quite youth still, colours of a mature, just 20+ years Barolo. Tertiary notes. Tannins pretty melted, smooth elegant, what you would expect from a good Barolo. I thougt better to drink that bottle sooner than later but this one would have stayed 10+ years in that great condition. That's a 94p.
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Bring a Barolo or Brunello... or any good red (Broders): Slightly cloudy, and slight bricking. This wine was lean and acidic. The overlying theme seemed to be "old red wine" although there was some nice asphalt and rose floral notes. I would guess that this is past peak. A gentleman at the table who appreciates Italian wines really enjoyed it though.
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Decanted for about 4 hours. On the nose there are floral, licorice and leather notes. More earthy than the 93 and 47. There is a sweet maple note here. The wine is soft and at times seems sweet but then tart, too. There is a silky, and slightly heavier mouthfeel here than the two others. The maple note is on the palate too. With time, spice and an earthy tobacco and pine aroma starts to show. Not bad, but the sweetish, maple thing is weird for me.
(Black capsule - library release)
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Original bottling. Stood for 6 mos. Double decanted off sediment at 10am for a 6pm dinner and kept resealed in cellar, but took a glass on opening. Cork stained 3/4 up but intact. Initially light brown like diluted cola, reddening slightly as it sat. Initial glass: light balsamic vinegar flavor on opening made me concerned that this was shot, but over 45 minutes it blew off and opened to a quite lovely light prune and strawberry. Bottle: Sadly, opened this too early in the day. By dinner, it had given up the ghost and was just tart water. Should have served this upon opening.
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Very good aged barolo. Amber color and very mute nose (tertiary notes of mushroom, forrest floor, and tar, maybe a hint of dried red fruit). Surprisingly fresh palate for a 50 year old bottle, with lots of acidity and resolved, but still dusty tannins. Some weight and flavors of dried cranberries, truffle, mineral, earth. Medium length. Probably past its peak, but still a pleasant experience.
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Beautiful aged Barolo. Surprisingly intact given no winery top ups or cork replacements. Aged dried fruit, subtle forwst floor. Very slight bitter on the finish, but not a big hinderance.
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Bin-End Italian Dinner (Gattopardo Restaurant, Tras Street, Singapore): This was a delight - a lovely mature old Barolo. The nose showed a real layer of meaty, cheesy, leathery, earthy funk alongside sweet dried red fruit accents and a bit of flower and smoke. I liked the palate more than the nose. Superbly fresh, this had drifts of powdered Chinese herbs and potpourri floating amidst sweet dried red fruit and brambly notes, all still held aloft by softening tannins and lovely orange peel acidity that gave it a nicely feminine feel. Nice finish too, still long and lively, with a little touch of meat and a drift of spice right at the end. Very, very nice indeed. It was almost a crime to finish this as fast as I did - I felt that this was just hitting its stride an hour or more after it was first opened.
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Opened, poured a small glass and then decanted. This continued to get better and better throughout the night. It's a fun wine. Nicely aged. Lots of oiled old leather and musty library and all of that.
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Lovely color, significant fading. The nose is incredibly fresh; showing fragrant aromas of flowers, decaying leaves, brown spices, minerals, raspberry and a hint of hazelnut. This is full bodied on the palate with excellent concentration and real finesse. The long finish features robust and drying tannins and fresh acidity. Still young.
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Seven guests, none oenophiles, five of them called this wotn next to several younger barolos and barbarescos ('05s, '07s, an '11). Something special whose beauty is not necessarily an acquired taste.
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Birthday Celebrations (Woodberry Kitchen): Upright for 2+ weeks, popped and poured at dinner. Took a little bit of time to open up, but when it did, wow! WOTN for me. Just great old(er) Barolo. Nice acidity still there. Mushrooms, some piedmont dirt. Plain lovely wine.
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Amy's Semicentennial Birthday "Season"; 7/21/2017-7/23/2017 (La Jolla, California): Buoyed by an undercurrent of red cherry fruit, this medium garnet wine adds nuances of espresso, loamy earth, pipe tobacco and fennel. Medium-bodied, seamlessly alcoholic and with nice acidity, it is texturally smooth by virtual of its fully melted tannins. With excellent mid-palate density and a lengthy finish, this fully mature, 50-year-old Barolo is drinking beautifully. Comparably cellared bottles should have enough fruit to last for another five years or more. Drink now-2022.
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Another pristine bottle (now I know how to handle these).
All welcome of course to add to the discussion in the comments on how to best handle these. Also curious what types of sediment and cloudiness others have seen in this wine.
Tar, charred wood on nose. Beautiful lady with aged, peppery, gentle spicey fruits, powdery tannins, and enough acid bite. The fill was within an inch and half of the cork. Opened and tried over an hour and a half with improvement and no drop off. This is probably moving lateral if you want to hold further. I could see this still as it is now in 10 years or 2027. No reason to wait though for me.
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Tasted after 1971 Barisone Barolo. Similarly evolved in colour, quite cloudy. Also quite a lot of VA, but more alive with notes of mushrooms, truffles, spices, earth. Again not much fruit on the palate, still more structured, earthy, long. Drink up.
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Best bottle so far! Stood upright for three days and then decanted the portion before the first hint of sediment for three hours. What we poured was perfectly clear (and the remaining 4oz / ~120mL was thick and cloudy like prior bottles).
This was either the first pristine bottle or the first I've handled appropriately, or maybe both. Fresh soft fruit, that was so gently smooth and surprisingly vibrant albeit unassertive. Fully mature and at late plateau; clear, ethereally weighted, elegant, and spicy. This bottle could have gone another five years, but due to other bottles' failings, I'd still say drink now.
Just delicious with a late sunset, a warm night, and Star Pizza's Adam's Point: pepperoni, salami, onions, green bells, black olives, pepperoncinis.
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Fortunate to have landed a bunch of this, so can explore and experiment in short order with all my interested friends.
Bottom line is that this is lovely, soft with remaining vigor, over-the-hill but far from the grave, and generally pleasurable, fascinating, and memorable.
Prior bottles (1) were cloudy to varying degrees with a diffuse sediment not inclined to sink entirely and (2) needed more time to breathe than I gave them. So I stood it upright the day before (and am actually considering keeping one of the remaining upright at all times) and poured it into a decanter a few hours before drinking, stopping the pour as soon as any of that soft sediment showed, which meant that just over half the bottle went into the decanter.
The technique worked: the wine that went into the decanter was perfectly clear and fully awake for dinner. After dinner, we poured a glass from the remainder that stayed in the bottle: it looked like a rusty cappuccino. Utterly unappealing.
I'm finally getting--among the four bottles and the improved serving technique--a familiarity with this wine.
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always like to take a moment and reflect when drinking wines older than me. a pleasure to try this, thanks Michael. a stinky intertrigo type nose. somewhat cloudy in the glass, and coming across soft, raisiny, with a bit of plum and cherry, a bit smoky. overall smooth and enjoyable.
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Tonight confirmed: this 50-year-old needs time to open up, stretch out, and breathe. An hour decant did soften the acerbic edge on this, revealing a more citrus-oriented bottle than the prior two with bergamot and the long earthy tea notes it's known to complement.
Three bottles, three different experiences, all excellent, and all of a shared core personality, but each with a different emphasis. I'm waiting for the bottle that brings it all together but I would not judge these without a few real hours of air. This is a wine that's been comfortably sound asleep and is not too happy at first about being awoken on a weekend.
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Brick and brown. Almost the color of the bottle itself. Prune and grilled steak bouquet. Brown sugar cherry, again a lasting sweet finish. But with this bottle, unlike the last, the moment you finish a sip you want another. I'd call it less complex and less long but more enjoyable than the last bottle.
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Popped and poured. Offputting nose detracted for at least 45 minutes and then largely but never entirely blew off.
A soft but vibrant vein of sweet cherry and strawberry fruit comes off like a broad beam of rose sunshine traveling the clouds. Then umami, dark onion, a little vinegar, long and balanced in its sweetness. Ferroused and maderized a bit with notions of tamari, tea, and cardamon. Blood aftertaste. Tart mushrooms. The stream of gentle sweet fruit and iron tones stays long and unwavering.
An beautiful and unforgettable wine with a comfortable elegance. Yes outstanding but with some unkind disparagements of age in the bouquet. I came upon a number of these bottles, so will refrain from scoring for now.
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Excellent. Très belle couleur orange, très limpide. Nez très fin, des arômes de cerises griottes. En bouche, pas mal de structure avec une bonne acidité sans avoir basculé sur le côté acétique des vins trop âgés. Un vin très raffiné qui se boit très facilement.
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my prior note applies, only adjustment is that this was slightly less fruited and slightly more acidic, therefore one point lower... I am hoping one or both of my remaining bottles has a little more body / fruit
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90 min decant. Next time I would go for longer, like 6 hours. Great secondary sour cherry fruits. Exactly what I am looking for with an aged Barolo. Despite 50 years age, still has a lot of legs but will decline from here over time.
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Acker Holiday Auction (A Voce Madison): So fun to drink a wine that was made before my parents were drinking wine. This was much fresher than it should be (fresher than the 1990 barolo we drank earlier). Leather and dried fruits and beautiful wine. Paired very nicely with a pasta dish.
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this was good but not in the top half of the Borgogno 50's / 60's bottles that I have been drinking... this had nice structure but just a hair less body to balance the structure, nose was very nice but not prolific, flavor profile was as one would expect... lovely tea and delicate red fruits... it wasn't the tune that was keeping this from excelling but rather the volume... lovely to drink nonetheless and luckily most others were going for the slutty CA pinots so I had this mostly to myself
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Already the color looked incredibly youthful for a wine almost at age 50. Fresh and pretty aromatics of red berries, some herbal notes too, brown sugar, some tar and also some black tea notes. It's medium-full bodied with medium+ acidity and medium tannin that is silky and excellent quality. Good length. A super fresh, youthful and fun-to-drink old Barolo. It doesn't have the complexity or silkiness of the very best wines of the night but I could drink this any day of the week...
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Very cloudy appearance. After 30 minutes it was showing its best. Beautiful delicate sweet fruit, tertiary, light-medium body. Soured a bit by the end at 90 minutes. Nice aged Barolo but no "wow" factor. Based on other reviews, next time I will save some for 4-6 hours to see how it changes.
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Dinner with Kent (Zazie's, San Francisco): Double decanted after standing up for 2 weeks. Light clear ruby; highly aromatic nose with red cherry fruit, slight mint, earthiness, slight chewy toffee that gives the nose a bit of density, complex but very well integrated and clean throughout; palate is light bodied, high acid, tannins medium but silky smooth and well integrated, plenty of wonderful red fruit; medium length finish. This is a beautiful perfectly aged Nebbiolo from a landmark producer. 93 6 hours slow ox: aromatics are even better with some floral now, exceptional red fruit that has come out even more; palate is impeccably balanced with silky tannins, wonderful balanced red fruit; long finish. This is amazing and the slow-ox was definitely worth it. 95-97
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Quite cloudy and well evolved in colour. On the nose floral notes, undergrowth, dried fruit, spices. Lovely sweetness. The acidity on the palate was sticking out a little but apart from that there was still good fruit and nice mellow roundness to it. As the evening went on unfortunately there was less energy, more pronounced acidity. A little tired. Still a wonderful bottle. Drink up. 91-93
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no notes but remember being disappointed by this bottle as I have loved many bottles of Giacomo Borgogno's Barolo's from the 50's / 60's, this was my first from '67 and i have four more so crossing fingers, my recollection was past prime, little / no fruit and drying
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Nebbiolo Dinner (Imperial Treasure Shanghai, Ngee Ann City, Singapore): Gorgeous stuff - this started out the night with a real bang. I have always really liked 1967 in Piedmont, and this was a great example of the vintage. It had an intriguing nose, starting out earthy and meaty, with a whiff of smoke in here, then showing flecks of exotic spice, like cardamon and cloves, and a little boiled herb, and after some time, sweeter red cherries and flowers. Lovely, complex stuff. It was on the palate where the wine shone though. There was still some richness to the wine, with lovely sweet fruit flavours of red cherries and berries - something that I often associate with the better wines of the vintage; but this was also wed to a wonderful clarity and purity of expression, with a nice transparency underpinning the fruit, so that the wine came across as elegant without being precious about it. After a fine midpalate with a little smoky undertone, the wine then settled into long, gentle finish that started with a twist of black tea and ended in a little kiss of spice and herb. There was just that remnant of masculine structure as well, otherwise, this could well have been confused with a Barbaresco with its sweetness and elegance. A delicious Barolo, seemingly at peak, this was absolutely singing on the night - one of the best bottles of old Borgogno wines stretching from the 1940's to 1970's I can remember having.
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The 1967 Borgogno was a much darker and meatier example of older Barolo. The nose opened with tobacco and tar, turning to dried red berries, undergrowth and herbal hints. On the palate, it was supple with dark, macerated fruits, old wood and dried herbs, yet its acidity continued to refresh the senses. Dried roses defined the finish with hints of dried spice.
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Tasted at the winery as part of a vertical, ranging from 2006 to 1967. This is a decent wine, but nothing like the 1982 (or the 1961, according to our tasting guide). It is still quite acidic. A bit thin with the fruit having mellowed a bit more than the acids. The flavors have intermingled with added complexity a bit more than even the 1982.
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Great fill and general condition of bottle. Gentile double-decant for sediment 2.5 hours before serving. Somewhat shy nose at first that developed notes of sesame oil with some swirling, and then opened into a more feminine display of red fruits and dried flowers after about 30 minutes in the glass. Still wonderfully structured with plenty of powdery tannin and acidity. Palate coating with red fruits and roasted meat notes. Tasted next to a ’67 Terre Del Barolo and ’67 Pio Cesare – this wine and Terre where the stars, each taking turns as leader of the group throughout the evening.
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Borgogno dinner (Bosk at the ShangriLa Hotel, Toronto): Tobacco and leather nose. Less acidic than the other vintages, which let the sweetness of the fruit shine through. Nicely balanced, softer and rounder than the others, but still has grippy tannins. My rank: #2.
(from memory) Medium brick, complex nose of menthol, burned sugar, dried plums, cranberry and leather, juicy and fresh on the attack followed by dried apricots, plum, black cherry and floral notes, finish is balanced with juicy acidity, refined tannins and notes of vanilla, licorice and brown sugar
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Barolo: Naso all'inizio totalmente aereo. Sapone, caffè, spezie, poi pomodoro, sangue, ferro e goudron. Un gran bel vecchio barolo. In bocca è vivo, di una beva davvero facile. C'è un'esplosione di aromi nel retro olfatto, come se accelerasse una volta deglutito. fantastico
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Starter med en konsentrert duft av kirsebær, tørket frukt, lær, skogbunn og trøffel. Stor moden munnfølelse med hint av lakris i lang lang ettersmak. Flott moden vin som til tross for alderen leverer masse livlig frukt. Overasket over hvor mye denne ga. En fryd å drikke.
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Røde toner, kirsebær, tobakk, røkt kjøtt og streif av krydder. Fyldig, konsentrert munnfølelse med animalske hint. Noe tannin fortsatt tilstede. Lang ettersmak.
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Amazingly bright and intense red colour. Slightly lifted red berry nose with herbaceous overtones, truffle hints, clove and florality. As well as some toffeed sweetness. Fullbodied and weighty palate with good amounts of fresh fruit and the bright structure to back it up. Luxurious silky mouthfeel with healthy tannic grip. Tea, tobacco, graphite and stone dust. Long aftertaste. Fantastic! Youthfull, open and bright. Feels stemmy just like all the older vintages I've tasted. Maybe that's the reason these come across as considerably younger than the wines up from '68. Does anyone know?
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Skyet brunrød. Mild, sødmefull nese med roser, sopp, modnet kirsebærfrukt og sursøt kokos. Frisk og noe innesluttet og tynn frukt med lett sødme. Spiss syrlighet. Noe bitterhet i finish. Åpner seg noe med luft.
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Tar and leather nose. Sour red fruit, tar, leather, and a hint of spice on the palate. Tannins and acidity on life support, but got a little better as it opened up the first hour.
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The best Borgogno I've had. Classic brick-edged color with a nose that just never gave up -- full of floral notes, tar, leather. The palate was rich with nebbiolo fruit, mushrooms, and integrated tannins. During the entire 3 hrs it never varied in its intense flavors and aromas, no sign of flagging or aging. Just an amazing wine. And we compared it to a 1968 of the same, which was a disappointment by comparison. If I had been drinking the 68 alone, it would have been a very pleasing and good barolo, but it was nothing compared to this 67.
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Perfectly fine but neither the concentration and tannins to feel young nor the complexity of nose and lightness of color and palate to feel mature. Very recently recorked bottle (I would estimate within the last 5 years). No sediment at all. Always the chance this will mature and gain complexity, but I think it is what it is, a pleasant unassuming wine.
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Dark ruby red. Excellent aromatics offering rose hips, savory/cured notes and just a hint of spice. Medium bodied with shockingly high acidity for a 44 year old bottle. Good intensity and layered flavors of macerated cherry, olive brine and thyme. How on earth is this still showing firm tannic structure at this point. Medium to long finish accentuated with some mineral notes.
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First thought...very young tasting! Cloudy and rustic looking, bright cranberry color. Still plenty of ripe berry fruit, mellowed by age of course...earth tones , leather, anise, berry liqueur, very smooth mouthfeel, and amazingly youthful. After a sip of a tannic '03 Haut Brion....it brought out a killer dry tannic sensation in the wine. I really liked this!! Super bottle!
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From a recent winery release, decanted in 2007. Drinking very young, I would not be surprised if this received a bit of "enhancement" during the recorking. Nonetheless, a beautiful, mature barolo. Clear ruby red, with lavender, rose petals, tarry notes, but still with a good amount of fruit remaining. Very nice now, but can easily go another 10 years.
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Did not decant. Color was brick red. Fresh nose. Great fungal and forest floor notes. Dried fruit and flowers. Continues to smell fresher and younger the more it sits open. Beautiful refined tannins that are just heavenly across the palate. Body is becoming a bit lighter than the younger wines in the lineup. Fresh and sour fruit. As it opens, the fruit takes on depth and becomes more full and dark. Finish is quite long of tart cherries.
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Light garnet color in the glass, light cloudiness throughout. Nose of leather, iodine, peet, thatch and a bit of berries. Flavors of berries, raspberries and little bit of cherries. Medium acidity, tannins and body. Drink now or possibly hold if great provenance.
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Very gently decanted right before pouring. A beautiful nose of faint rose, almonds, and dried herbs. Still very lively with light-bodied, elegant red fruits, a silky mouthfeel, just a touch of caramel, and a very slight resiny quality. This blossomed and opened further over the first 2 hours before gradually starting to fade at hour 3. A fine accompaniment to roasted butternut squash ravioli with brown butter and sage. While the wine merits an outstanding score, but barely, the evening (a simple dinner at home with my 4 year old daughter singing "Happy Birthday" across the table to me) was absolutely perfect.
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Casual dinner with great wine in NY: Exactly what you'd expect from an old Barolo in terms of roses and pale red fruit to start. Never really developed after the mustiness blew off. Good balance and texture but simple flavors.
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My impressions are similar to those of Vino Me below. For my tastes, the wood is too much for the fruit. An intersting educational experience, but not worth the inflated price I paid for it.
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I tasted this out of bottle and it was vibrant showing nice secondary barolo character, spices, hints of rose and cherry but as the wine sat it really faded into wet leaf-wet dog character. Some light red cherry on the palate with bits of tar, soft short and one dimensional as time went on. 87pts.
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Needs time. loads and loads of time. Tannis still way too noticable. Let it be for 5 more years and give it a try. Elegant "theme" all around with tasty flavors and a coplex arrey of aromas. Should be good in the future.. far future.
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Pale ruby/orange colour with substantial bricking. Initially a little funky on the nose, but opened up with some air. Aromas of balsamico, leather, dried flowers, old wood, mushroom/forest floor, and cherry. Medium-bodied, fully resolved tannins. Soft in the mouth, but still has some structure. Replays from nose on the palate. Short-moderate finish, 20-25s. Nice wine, but not quite up to the 1978. Drink now if you have any in the cellar.
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I decanted this bottle about an hour before we drank it to get rid of the above average amount of sediment. It was a brownish orange color. No mistaking this wine for a recent vintage from the nose. Aromas of smoke, mushroom compost and barnyard. Very earthy and with notes of liver pate, strawberry and spices. The wine had a real mustiness to it and you could almost taste the mold from the cellar walls. A real experience. You must like this style of wine to enjoy it. Still medium bodied with a good length finish. I thought it held up very well the next day. 89-90 points.
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7/31/2023 - Macdog Likes this wine:
A really interesting experience. Obviously mature! But by no means falling apart. It was all still there. Not decanted but did improve in the bottle and in the glass. I thought about buying another bottle but I think this is best drink as a one off.
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7/24/2023 - thesternowl wrote: 94 Points
Opened several hours prior to service and poured into a ship’s decanter. The 1967 “Riserva” pours a ruddy garnet color with a transparent core and slightly orange-ish rim. Medium viscosity with no staining of the tears. Some slight signs of fine sediment. On the nose, the wine is vinous but the fruit is still showing so well! A mix of ripe and desiccated red and dark fruits with forest floor, porcini, dried roses, tar, some tobacco, dried herbs, dusty earth and exotic spices. On the palate, the wine is dry; medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long a slightly savory. This is drinking so well right now and I reckon it’s on a plateau of pleasure. It almost seems evergreen considering its vigor. Drink now because you’ve already waited long enough!
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5/3/2023 - peternelson Likes this wine: 90 Points
Very pale watery ruby, brown-ruby cola color; smells of iodine, bitter root, dry leather, earthy with savory notes--classic Barolo but light body, resolved tannins, old fruit (if any), not faulty at all, just very old, cool character still hanging on pretty well. Really enjoyed this and very interesting even if not a show stopper. Did not show well against less mature Bordeaux (1985-2009). Guessed Barolo from the '70's. Last place. Lawry's DD TOC Blind.
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4/9/2023 - JOwzer wrote:
From 750ml. 1967 Giacomo Borgogno & Figli Barolo Riserva. Initially an overwhelming nose of VA that made this barely drinkable. Double decanted, poured a glass and recorked the bottle hoping for the best. 6 hrs later the VA has moved into the background. Deep copper colour. Medium intensity nose of sour cherries, sous bois, leather and Asian spice. . On the palate the wine has little to no tannins left but had an medium acidic backbone that gives some structure. Medium minus body (which is surprising). Medium length. I would love to say that this was an unforgettable bottle but it was more of an intellectual curiosity.
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4/7/2023 - mxpbuy Likes this wine: 93 Points
Bricking and some orange, but far from oxidized/maderized. Loads of forest floor and mushrooms, understated and still sufficiently sweet red fruits. Very smooth. Perfect with the prawns. Touch of sweet Oak. Extra point for ageworthiness.
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4/7/2023 - TheFoodieTraveler wrote: 95 Points
Omg it was singing- fruit, sous bois , tar and leather. Layers of complexity
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1/27/2023 - paulst Likes this wine: 93 Points
Brick brown; raisin; some licorice; thin finish.
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1/1/2023 - paulst Likes this wine: 94 Points
Cedar; raspberry; cherry and licorice; sweet finish.
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11/13/2022 - RED AND BLACK wrote: flawed
Unfort flawed, like Marsala and very viscous vinegary
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8/29/2022 - Jeremy Holmes wrote:
This had plenty of balsamic lift. It was given a long decant and continued to open up well in the glass. There's fig and raisin fruits. It has some Indian spice. shitake mushroom and plenty of tar and earth. It is rich and intense of flavour and finishes with good chew. Length is terrific.
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6/21/2022 - kevinpatrick Likes this wine:
Burgundies and Barolos (89 & 10 DRC, Clos Vougeot, Lambrays, and more) at Fig Tree (Charlotte, NC): Decanted 9 hours in advance – 15 minutes of air before back in the bottle uncorked until serving. Surprising amount of sediment. Much lighter color than the Bosca and more muted aromas on the decant. Soft and blanched nose when served. Rustic fruits and delicious fully resolved wine. As expected, fully mature but soft leather, gentle tobacco and very tasty. A really good wine. Exactly what I was hoping for by putting these aged Barolos here in the lineup.
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11/14/2021 - Boone's Farm Likes this wine: 93 Points
Tar, leather, wet earth and cinnamon. Lovely wine
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11/4/2021 - MOWineBoston wrote: 90 Points
Definitely over the hill but still an interesting wine. Filtered and decanted over 2-3 hours.
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7/6/2021 - PDXWineO Likes this wine: 92 Points
Being 54 years old the Giacomo was fantastic. All the fruit was basically gone but the tertiary flavors of smoke, tabacco, mushrooms and soy. We slow oxed for about 2 hours and then decanted for for an hour with tastings every hour until dinner. First taste was very acidic but by the third hour it mellowed out. Definitely decant and give it time.
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5/25/2021 - Neecies Likes this wine:
Enjoyed this very much though it's owner dissed it for showing less well than another he opened not long ago. Without that comparison to draw on, the rest of us found it a very amiable 50 year old Barolo.
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5/23/2021 - WST wrote: flawed
VA
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5/5/2021 - wineguy75 Likes this wine: 94 Points
2 hour decant and filtered sediment. Certainly on the decline, but still in great shape for a 50 yr old bottle. Strawberry fruit, not yet too sour, and a classic forest floor barolo profile. Great QPR for the age.
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2/27/2021 - Aravind Asok wrote:
Wow. Paired with celery root braised in mushroom reduction over a bed of roast root vegetable. When we popped this, I thought this was over the hill, but it just needed air. With 4 hrs open: smoke, cayenne, barbecue, hoisin, soy..entirely tertiary. On the palate: soft acidity, good density, spicy hoisin, soy, smoke, barbecue sauce....fantastic.
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2/6/2021 - Tony Ling Likes this wine: 93 Points
Slow-oxed for 12 hours prior to serving into Zalto Burgundy glass (“Leaf” day): Pale garnet with fine deposits.
Distinctive sour cherries.
93 points.
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1/3/2021 - Bisou wrote: 92 Points
Smoky aromas, rosehip, old marmalade, dried roses and tar. Well kept acidity, tannins have integrated. Always such a pleasure to have an old bottle like this that is so much still alive.
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12/25/2020 - SeattlePaul Likes this wine: 91 Points
Bottle was in very good condition all around. We've been cellaring this 10 years and the time was ripe. Wine appears thin with distinct brown and translucent character, but no worries there. Stood bottle up from laying for about 20 minutes before opening. Very little sediment or haze. Cork was in good condition overall. I've seen more wine diffusion from wines half this age. Minimal decanting as it's not clear this needs a lot. Wine had some of that bretty "old wine" nose initially but blew off very quickly. Not extremely fruity, acidic, or tannic but not dead. Just a lovely, refined, smooth wine with wonderful forest floor in the finish and a distinguished, elegant long linger time. Paired very well with Christmas prime rib roast and trimmings.
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10/15/2020 - galewskj wrote: 88 Points
Virtually Barolo (quarantine): This wine has likely seen better days. Today, cigar tobacco stands out the most. There is also stewed fruit, blood and iron. The wine is interesting and has great character, while also being not that enjoyable to drink. We held this in glass for quite some time due to notes here on cellartracker, and this wine never turned the corner.
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10/15/2020 - rocknroller wrote: 86 Points
Virtual Barolo and Barbaresco Tasting (Home): Light medium bricked orange color with a 15mm tranisition to clear. This was opened at 2:30pm and then splash decanted around 4pm and then poured into jars. Poured into glass around 6:45pm and followed over 3 hours plus. This was very tired and really trying hard to hold on to what was left. There was never a point where this got better, mosty it was what it was. (Nowhere near the 64 from from a week ago or even the '58 which was a big step behind that). That said, it was drinkable, albeit in a more interesting and "I appreciate that it is 53 years old" standpoint The nose shows a little more life than the palate; offering funk, dank earth, cigar, and very modest dried cherry notes. The palate is largely maderized; aged, beef bouillion, onion soup, tobacco, very tired, stewy dried cherry subtle fruit. Certainly no improvement over 3 hours; and really it fell off.
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8/10/2020 - enthusiastic_amateur Likes this wine: 92 Points
This one needs time to breathe. Opened approx 5 hours before dinner. First taste at opening was old, dusty nose. Medium body throughout. Aged with bricking as expected. But tart and bitter on the finish. At dinner 5+ hours later it started to level out, more body and beautiful fruit. But still some lingering bitterness on the finish. Sealed it back up to try the next day, about 1/2 bottle. Wow! The next day was a magnificent wine, VERY smooth finish. Body was really coming through, complexity on the nose of wood/tobacco/dust and aged medium- to dark- fruits throughout. The bitterness/tart on finish totally gone. What a joy to drink after 24 hours!
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5/21/2020 - Markus IWC Likes this wine: 91 Points
D1: Oxiderade toner, minimalt med frukt (86)
D2: läder, trä, full mognad, svamp, buljong, oxidativa tonerna klingar av (89-90)
D3: choklad
S1: Lätt, sval, fruktkänsla, bra grepp och syra, energi kvar (90)
S2: len, lite volatila syror, härlig mognadskänsla (91)
Övr: 70-tals barolo, gammal bourgogne, russin, tobak, reduktivt, äldst i uppställningen, tjära, italiensk stil,
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3/8/2020 - BillBell73 Likes this wine:
Distressingly brown around the edges but drank well after a 10 hour decant. Bottle had been upright for about a month and there was about a quarter bottle of hazy sediment. Autumnal, slightly maderized notes but plenty of sweet fruit underneath and a nice medicinal twang. A good bottle all in all.
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3/2/2020 - Rollerball wrote: 92 Points
Last bottle of a case. A beautiful wine: browning, delicate, gently sweet and spicy, nice fruit.
Final note on light-weight, suspended sediment. Upright for over a week before opening; all particulate in bottom half of bottle. Poured and drank the top, crystal-clear half. Instead of cheese-clothing the remainder, we poured thrice through a coffee filter, which did wonders.
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1/25/2020 - stepchoikr wrote: flawed
Did not keep, oxidized to vinegar. Too bad - had prepared nice truffle pasta.
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1/15/2020 - hprphf wrote: 92 Points
Almost rose color, lots of secondary, fruit is fading a little. Structure is nice, and there is some spice left. Drink soon. 92-93
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11/27/2019 - StefanAkiko Likes this wine: 99 Points
Paris - Stockholm - Umeå - Tokyo in 6 days; 11/26/2019-12/1/2019 (World): Difficult to put a score on such sheer perfection. Early maturity plateau with a plethora of wondrous aromas towards autumnal leaves and acidity to cut through any tomato-based food.
My guess was clear: Barolo from the 60'ies or 70'ies. Could have been a Barbaresco - impossible for me to tell.
"Sometimes we also drink them young".
I was graced with fantastic luck as one of the tasters pointed out that he was only interested in learning what this was so that he'd know what to avoid for the rest of his life. I got his ambrosia! Lucky me!
If you have this, absolutely no need to hurry. It's still only little over a teenager.
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9/27/2019 - sharonandroland Likes this wine: 91 Points
Pio Cesare vs Borgogno tasting 58 to 74
9/12
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9/12/2019 - Niels Z Likes this wine: 86 Points
Interesting - though obviously extremely aged - Barolo Riserva from a majestic vintage. A wine that's exactly double my age and from the birthyear of my uncle, a fellow Italian wine lover whom I'm sharing this with.
Colour is very light leaning towards orange. Lots of acidity and still very noticeable, even mouth-drying tannins and a certain toasted/smokiness with leather. Very aromatic, dried fruit, cedar and notes of cinnamon /vanilla, maybe a bit floral with a hint of roses. Tertiary notes of roasted mushrooms and earth. Memorable experience!
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9/7/2019 - glou.sf Likes this wine: 94 Points
Tasted along the 1967 Barbaresco. Mushrooms, red fruit, old leather, and rose petal on the mature nose. Well integrated tannins, medium+ acidity, tart red fruit, cherries, underwood, and mushrooms on the complex palate. Long finish. Compared to the Barbaresco, this seemed to be younger at first, although the difference diminished over the course of the evening. I still preferred this bottle overall.
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9/3/2019 - mclanew Likes this wine: 92 Points
About an hour decant and further development in the glass. At first the nose is reticent but over time it gradually comes out with pretty rose and tar aromas. The palate is a little rustic on the edges but sports lovely flavors of crushed strawberries, herbs, and spice. It is very mature now with the structure largely broken down. This is slowly declining now so I would drink it soon.
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8/12/2019 - Charlie Carnes wrote: flawed
Totally flawed. And cork pushed through. Note to self, buy a Durand.
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6/12/2019 - jfpwine Likes this wine: 94 Points
Bottle was moved before opening. Garnet color, with a cloudy look, likely caused by the motion. After a little bit of funk on the nose that blew off right away, it uncoiled to reveal a gorgeous wine, with rose petals, red fruit and molasses on the nose. On the body, same flavors but very viscous, and ended with a very long finish . Great bottle, glad I have a few more. Additional note: it was a red cap bottle. Vintage 1967.
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12/29/2018 - Rollerball wrote:
Opened two of these after standing both upright for a week. Notably different bottles; no surprise at this age and from experience with this wine. The better bottle was vibrant, seductive, and tonal with all sorts of nuance. Both flowed with silk and glycerin. The less appealing bottle, which went unfinished, had more emphasis on the cured meat notes that just flickered in its better twin.
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12/19/2018 - tcarter wrote: 90 Points
Borgogno & Truffles Dinner (Marc's House): I wondered if this bottle was flawed. Tasted more like an old burgundy than an old barolo. Had a hint of "green" taste to me.
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12/2/2018 - englishman's claret wrote: flawed
Leaked in transit and was totally oxidized, alas.
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12/1/2018 - WoodieBayArea wrote: 92 Points
opened this after the '52 was a disaster (totally flawed), was really happy with it, had enough spicy fruit to stand up to the structure (mostly acid, of which I am a big fan)... certainly in its last days but still an enjoyable drink and happy to have one last bottle to serve at dinner sometime this holiday season... just saw my note (90 pts) form New Years Day 2017 and it made sense -- hoping this last btl has the body of this recent one
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11/24/2018 - fclarity wrote: 91 Points
Tasted blind, this wine had a deep red center with light red rims. There was some oxidation and acetone in the nose which detracted from the ripe maraschino cherry, tar, and rose flavors. Fortunately, the off flavors tended to die down in the nose and ere not present in the mouth.
This wine was light bodied but, not surprisingly, the structure was firm. It had a nice glycerol texture that helped the fruit barely cover the frame of the wine. The structure allowed the wine a relatively long finish. A touch of ham appeared in the mouth.
This was an interesting wine, that despite its issues, was entertaining to drink.
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9/29/2018 - Paui wrote: 94 Points
Bottle in very good condition, quite youth still, colours of a mature, just 20+ years Barolo. Tertiary notes. Tannins pretty melted, smooth elegant, what you would expect from a good Barolo. I thougt better to drink that bottle sooner than later but this one would have stayed 10+ years in that great condition. That's a 94p.
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7/13/2018 - galewskj wrote: 88 Points
Bring a Barolo or Brunello... or any good red (Broders): Slightly cloudy, and slight bricking. This wine was lean and acidic. The overlying theme seemed to be "old red wine" although there was some nice asphalt and rose floral notes. I would guess that this is past peak. A gentleman at the table who appreciates Italian wines really enjoyed it though.
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4/18/2018 - Krassens wrote: 88 Points
At vertical tasting of Borgogno Barolo Riserva 1937-1971.
E: Thin, light, brownish.
N: Raspberry candy, somewhat perfumed, meat, umami, subtle.
P: Small tannins, low fruit, liquorice, chocolate.
Fair, but not that impressive.
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4/7/2018 - NarunP Likes this wine: 91 Points
No formal note but it's ethereal. On its tertiary phase but definitely still singing.
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4/1/2018 - Outplaying wrote:
Decanted for about 4 hours. On the nose there are floral, licorice and leather notes. More earthy than the 93 and 47. There is a sweet maple note here. The wine is soft and at times seems sweet but then tart, too. There is a silky, and slightly heavier mouthfeel here than the two others. The maple note is on the palate too. With time, spice and an earthy tobacco and pine aroma starts to show. Not bad, but the sweetish, maple thing is weird for me.
(Black capsule - library release)
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3/5/2018 - jmw17 wrote:
Original bottling. Stood for 6 mos. Double decanted off sediment at 10am for a 6pm dinner and kept resealed in cellar, but took a glass on opening. Cork stained 3/4 up but intact. Initially light brown like diluted cola, reddening slightly as it sat. Initial glass: light balsamic vinegar flavor on opening made me concerned that this was shot, but over 45 minutes it blew off and opened to a quite lovely light prune and strawberry. Bottle: Sadly, opened this too early in the day. By dinner, it had given up the ghost and was just tart water. Should have served this upon opening.
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12/26/2017 - Andrea1975 wrote: 92 Points
Very good aged barolo. Amber color and very mute nose (tertiary notes of mushroom, forrest floor, and tar, maybe a hint of dried red fruit). Surprisingly fresh palate for a 50 year old bottle, with lots of acidity and resolved, but still dusty tannins. Some weight and flavors of dried cranberries, truffle, mineral, earth. Medium length. Probably past its peak, but still a pleasant experience.
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12/23/2017 - SeattlePaul Likes this wine: 91 Points
Beautiful aged Barolo. Surprisingly intact given no winery top ups or cork replacements. Aged dried fruit, subtle forwst floor. Very slight bitter on the finish, but not a big hinderance.
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12/19/2017 - Paul S wrote: 93 Points
Bin-End Italian Dinner (Gattopardo Restaurant, Tras Street, Singapore): This was a delight - a lovely mature old Barolo. The nose showed a real layer of meaty, cheesy, leathery, earthy funk alongside sweet dried red fruit accents and a bit of flower and smoke. I liked the palate more than the nose. Superbly fresh, this had drifts of powdered Chinese herbs and potpourri floating amidst sweet dried red fruit and brambly notes, all still held aloft by softening tannins and lovely orange peel acidity that gave it a nicely feminine feel. Nice finish too, still long and lively, with a little touch of meat and a drift of spice right at the end. Very, very nice indeed. It was almost a crime to finish this as fast as I did - I felt that this was just hitting its stride an hour or more after it was first opened.
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11/20/2017 - Innertällmo Bryggeri Likes this wine: 93 Points
deep concentration, sweet rosehip, tobacco and wood. No signs of ageing.
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11/4/2017 - MC2 Wines Likes this wine:
Opened, poured a small glass and then decanted. This continued to get better and better throughout the night. It's a fun wine. Nicely aged. Lots of oiled old leather and musty library and all of that.
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10/8/2017 - aajder wrote: 93 Points
Lovely color, significant fading. The nose is incredibly fresh; showing fragrant aromas of flowers, decaying leaves, brown spices, minerals, raspberry and a hint of hazelnut. This is full bodied on the palate with excellent concentration and real finesse. The long finish features robust and drying tannins and fresh acidity. Still young.
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9/15/2017 - Rollerball wrote:
Seven guests, none oenophiles, five of them called this wotn next to several younger barolos and barbarescos ('05s, '07s, an '11). Something special whose beauty is not necessarily an acquired taste.
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8/6/2017 - KingSlacker999 wrote: 96 Points
Birthday Celebrations (Woodberry Kitchen): Upright for 2+ weeks, popped and poured at dinner. Took a little bit of time to open up, but when it did, wow! WOTN for me. Just great old(er) Barolo. Nice acidity still there. Mushrooms, some piedmont dirt. Plain lovely wine.
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7/23/2017 - La Cave d'Argent Likes this wine: 92 Points
Amy's Semicentennial Birthday "Season"; 7/21/2017-7/23/2017 (La Jolla, California): Buoyed by an undercurrent of red cherry fruit, this medium garnet wine adds nuances of espresso, loamy earth, pipe tobacco and fennel. Medium-bodied, seamlessly alcoholic and with nice acidity, it is texturally smooth by virtual of its fully melted tannins. With excellent mid-palate density and a lengthy finish, this fully mature, 50-year-old Barolo is drinking beautifully. Comparably cellared bottles should have enough fruit to last for another five years or more. Drink now-2022.
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7/14/2017 - Rollerball wrote:
Another pristine bottle (now I know how to handle these).
All welcome of course to add to the discussion in the comments on how to best handle these. Also curious what types of sediment and cloudiness others have seen in this wine.
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7/7/2017 - Steve Brickley Likes this wine: 93 Points
Tar, charred wood on nose. Beautiful lady with aged, peppery, gentle spicey fruits, powdery tannins, and enough acid bite. The fill was within an inch and half of the cork. Opened and tried over an hour and a half with improvement and no drop off. This is probably moving lateral if you want to hold further. I could see this still as it is now in 10 years or 2027. No reason to wait though for me.
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7/3/2017 - rossi.wine wrote:
Tasted after 1971 Barisone Barolo. Similarly evolved in colour, quite cloudy. Also quite a lot of VA, but more alive with notes of mushrooms, truffles, spices, earth. Again not much fruit on the palate, still more structured, earthy, long. Drink up.
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6/19/2017 - Rollerball wrote: 94 Points
Best bottle so far! Stood upright for three days and then decanted the portion before the first hint of sediment for three hours. What we poured was perfectly clear (and the remaining 4oz / ~120mL was thick and cloudy like prior bottles).
This was either the first pristine bottle or the first I've handled appropriately, or maybe both. Fresh soft fruit, that was so gently smooth and surprisingly vibrant albeit unassertive. Fully mature and at late plateau; clear, ethereally weighted, elegant, and spicy. This bottle could have gone another five years, but due to other bottles' failings, I'd still say drink now.
Just delicious with a late sunset, a warm night, and Star Pizza's Adam's Point: pepperoni, salami, onions, green bells, black olives, pepperoncinis.
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6/11/2017 - Rollerball wrote:
Fortunate to have landed a bunch of this, so can explore and experiment in short order with all my interested friends.
Bottom line is that this is lovely, soft with remaining vigor, over-the-hill but far from the grave, and generally pleasurable, fascinating, and memorable.
Prior bottles (1) were cloudy to varying degrees with a diffuse sediment not inclined to sink entirely and (2) needed more time to breathe than I gave them. So I stood it upright the day before (and am actually considering keeping one of the remaining upright at all times) and poured it into a decanter a few hours before drinking, stopping the pour as soon as any of that soft sediment showed, which meant that just over half the bottle went into the decanter.
The technique worked: the wine that went into the decanter was perfectly clear and fully awake for dinner. After dinner, we poured a glass from the remainder that stayed in the bottle: it looked like a rusty cappuccino. Utterly unappealing.
I'm finally getting--among the four bottles and the improved serving technique--a familiarity with this wine.
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6/3/2017 - soyhead wrote:
always like to take a moment and reflect when drinking wines older than me. a pleasure to try this, thanks Michael. a stinky intertrigo type nose.
somewhat cloudy in the glass, and coming across soft, raisiny, with a bit of plum and cherry, a bit smoky. overall smooth and enjoyable.
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6/3/2017 - Rollerball wrote:
Tonight confirmed: this 50-year-old needs time to open up, stretch out, and breathe. An hour decant did soften the acerbic edge on this, revealing a more citrus-oriented bottle than the prior two with bergamot and the long earthy tea notes it's known to complement.
Three bottles, three different experiences, all excellent, and all of a shared core personality, but each with a different emphasis. I'm waiting for the bottle that brings it all together but I would not judge these without a few real hours of air. This is a wine that's been comfortably sound asleep and is not too happy at first about being awoken on a weekend.
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5/30/2017 - Rollerball wrote:
Brick and brown. Almost the color of the bottle itself. Prune and grilled steak bouquet. Brown sugar cherry, again a lasting sweet finish. But with this bottle, unlike the last, the moment you finish a sip you want another. I'd call it less complex and less long but more enjoyable than the last bottle.
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5/20/2017 - Rollerball wrote:
Popped and poured. Offputting nose detracted for at least 45 minutes and then largely but never entirely blew off.
A soft but vibrant vein of sweet cherry and strawberry fruit comes off like a broad beam of rose sunshine traveling the clouds. Then umami, dark onion, a little vinegar, long and balanced in its sweetness. Ferroused and maderized a bit with notions of tamari, tea, and cardamon. Blood aftertaste. Tart mushrooms. The stream of gentle sweet fruit and iron tones stays long and unwavering.
An beautiful and unforgettable wine with a comfortable elegance. Yes outstanding but with some unkind disparagements of age in the bouquet. I came upon a number of these bottles, so will refrain from scoring for now.
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2/7/2017 - Axone Likes this wine: 94 Points
Excellent.
Très belle couleur orange, très limpide.
Nez très fin, des arômes de cerises griottes.
En bouche, pas mal de structure avec une bonne acidité sans avoir basculé sur le côté acétique des vins trop âgés.
Un vin très raffiné qui se boit très facilement.
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1/6/2017 - sharonandroland Likes this wine: 92 Points
In perfect condition.
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1/1/2017 - WoodieBayArea wrote: 90 Points
my prior note applies, only adjustment is that this was slightly less fruited and slightly more acidic, therefore one point lower... I am hoping one or both of my remaining bottles has a little more body / fruit
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12/20/2016 - wineguy75 Likes this wine: 95 Points
90 min decant. Next time I would go for longer, like 6 hours. Great secondary sour cherry fruits. Exactly what I am looking for with an aged Barolo. Despite 50 years age, still has a lot of legs but will decline from here over time.
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12/14/2016 - MC2 Wines Likes this wine:
Acker Holiday Auction (A Voce Madison): So fun to drink a wine that was made before my parents were drinking wine. This was much fresher than it should be (fresher than the 1990 barolo we drank earlier). Leather and dried fruits and beautiful wine. Paired very nicely with a pasta dish.
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12/14/2016 - WoodieBayArea wrote: 91 Points
this was good but not in the top half of the Borgogno 50's / 60's bottles that I have been drinking... this had nice structure but just a hair less body to balance the structure, nose was very nice but not prolific, flavor profile was as one would expect... lovely tea and delicate red fruits... it wasn't the tune that was keeping this from excelling but rather the volume... lovely to drink nonetheless and luckily most others were going for the slutty CA pinots so I had this mostly to myself
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11/11/2016 - NostraBacchus Likes this wine: 92 Points
Already the color looked incredibly youthful for a wine almost at age 50. Fresh and pretty aromatics of red berries, some herbal notes too, brown sugar, some tar and also some black tea notes. It's medium-full bodied with medium+ acidity and medium tannin that is silky and excellent quality. Good length. A super fresh, youthful and fun-to-drink old Barolo. It doesn't have the complexity or silkiness of the very best wines of the night but I could drink this any day of the week...
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11/4/2016 - Sixchips600 Likes this wine: 91 Points
Very cloudy appearance. After 30 minutes it was showing its best. Beautiful delicate sweet fruit, tertiary, light-medium body. Soured a bit by the end at 90 minutes. Nice aged Barolo but no "wow" factor. Based on other reviews, next time I will save some for 4-6 hours to see how it changes.
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9/9/2016 - sharonandroland Likes this wine: 94 Points
Best bottle yet. In perfect condition, not off aromas from aging.
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7/10/2016 - aagrawal wrote: 96 Points
Dinner with Kent (Zazie's, San Francisco): Double decanted after standing up for 2 weeks. Light clear ruby; highly aromatic nose with red cherry fruit, slight mint, earthiness, slight chewy toffee that gives the nose a bit of density, complex but very well integrated and clean throughout; palate is light bodied, high acid, tannins medium but silky smooth and well integrated, plenty of wonderful red fruit; medium length finish. This is a beautiful perfectly aged Nebbiolo from a landmark producer. 93
6 hours slow ox: aromatics are even better with some floral now, exceptional red fruit that has come out even more; palate is impeccably balanced with silky tannins, wonderful balanced red fruit; long finish. This is amazing and the slow-ox was definitely worth it. 95-97
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6/13/2016 - rossi.wine wrote: 92 Points
Quite cloudy and well evolved in colour. On the nose floral notes, undergrowth, dried fruit, spices. Lovely sweetness. The acidity on the palate was sticking out a little but apart from that there was still good fruit and nice mellow roundness to it. As the evening went on unfortunately there was less energy, more pronounced acidity. A little tired. Still a wonderful bottle. Drink up. 91-93
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12/27/2015 - drwine2001 wrote:
Some Terrific Older Piemonte Reds to Finish the Year; 12/19/2015-12/31/2015 (San Francisco): Light ruby. Poised, even keeled nose of red fruit joined by stalky/stemmy elements and pronounced mintiness. Beautiful perfumed, light weight wine that has lasted splendidly.
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12/10/2015 - WoodieBayArea wrote:
no notes but remember being disappointed by this bottle as I have loved many bottles of Giacomo Borgogno's Barolo's from the 50's / 60's, this was my first from '67 and i have four more so crossing fingers, my recollection was past prime, little / no fruit and drying
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10/6/2015 - Paul S wrote: 94 Points
Nebbiolo Dinner (Imperial Treasure Shanghai, Ngee Ann City, Singapore): Gorgeous stuff - this started out the night with a real bang. I have always really liked 1967 in Piedmont, and this was a great example of the vintage. It had an intriguing nose, starting out earthy and meaty, with a whiff of smoke in here, then showing flecks of exotic spice, like cardamon and cloves, and a little boiled herb, and after some time, sweeter red cherries and flowers. Lovely, complex stuff. It was on the palate where the wine shone though. There was still some richness to the wine, with lovely sweet fruit flavours of red cherries and berries - something that I often associate with the better wines of the vintage; but this was also wed to a wonderful clarity and purity of expression, with a nice transparency underpinning the fruit, so that the wine came across as elegant without being precious about it. After a fine midpalate with a little smoky undertone, the wine then settled into long, gentle finish that started with a twist of black tea and ended in a little kiss of spice and herb. There was just that remnant of masculine structure as well, otherwise, this could well have been confused with a Barbaresco with its sweetness and elegance. A delicious Barolo, seemingly at peak, this was absolutely singing on the night - one of the best bottles of old Borgogno wines stretching from the 1940's to 1970's I can remember having.
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6/25/2015 - AWBryce Likes this wine: 92 Points
Bloody, orange, tar and roses on the nose. Palate was acidic, red fruit, tertiary flavours. Tannins almost fully resolved. Excellent
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6/14/2015 - Clos & Cru Likes this wine: 96 Points
Animal notes, tobacco, cedar, leather, dry aronia, balsamic, medic box, dry cranberry
Tannin trying, prunes, tobacco, earthy leather, back bone, structure firmer when 1982, very long
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3/29/2015 - Serge Birbrair Likes this wine:
still in top a notch shape, killer juice
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11/13/2014 - Eric Guido Likes this wine: 90 Points
The 1967 Borgogno was a much darker and meatier example of older Barolo. The nose opened with tobacco and tar, turning to dried red berries, undergrowth and herbal hints. On the palate, it was supple with dark, macerated fruits, old wood and dried herbs, yet its acidity continued to refresh the senses. Dried roses defined the finish with hints of dried spice.
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11/11/2014 - fdub Likes this wine: 91 Points
Recorked bottle from the estate. Beautiful roses, tar, earth and a good amount of fruit. Very suave on the palate. Great length and power.
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10/27/2014 - SWHighlander wrote: 89 Points
Tasted at the winery as part of a vertical, ranging from 2006 to 1967. This is a decent wine, but nothing like the 1982 (or the 1961, according to our tasting guide). It is still quite acidic. A bit thin with the fruit having mellowed a bit more than the acids. The flavors have intermingled with added complexity a bit more than even the 1982.
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4/24/2014 - SuitePhoto Likes this wine:
Great fill and general condition of bottle. Gentile double-decant for sediment 2.5 hours before serving. Somewhat shy nose at first that developed notes of sesame oil with some swirling, and then opened into a more feminine display of red fruits and dried flowers after about 30 minutes in the glass. Still wonderfully structured with plenty of powdery tannin and acidity. Palate coating with red fruits and roasted meat notes. Tasted next to a ’67 Terre Del Barolo and ’67 Pio Cesare – this wine and Terre where the stars, each taking turns as leader of the group throughout the evening.
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2/26/2014 - sunnylea57 Likes this wine: 91 Points
Borgogno dinner (Bosk at the ShangriLa Hotel, Toronto): Tobacco and leather nose. Less acidic than the other vintages, which let the sweetness of the fruit shine through. Nicely balanced, softer and rounder than the others, but still has grippy tannins. My rank: #2.
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2/21/2014 - sharonandroland Likes this wine: 92 Points
Very meaqty and round. Maybe missing a bit of humph, but otherwise classy.
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2/16/2014 - duchamp wrote: 92 Points
(from memory) Medium brick, complex nose of menthol, burned sugar, dried plums, cranberry and leather, juicy and fresh on the attack followed by dried apricots, plum, black cherry and floral notes, finish is balanced with juicy acidity, refined tannins and notes of vanilla, licorice and brown sugar
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10/3/2013 - paolonardi wrote:
Barolo: Naso all'inizio totalmente aereo. Sapone, caffè, spezie, poi pomodoro, sangue, ferro e goudron. Un gran bel vecchio barolo. In bocca è vivo, di una beva davvero facile. C'è un'esplosione di aromi nel retro olfatto, come se accelerasse una volta deglutito. fantastico
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7/21/2013 - ove_stammrud wrote: 94 Points
Starter med en konsentrert duft av kirsebær, tørket frukt, lær, skogbunn og trøffel. Stor moden munnfølelse med hint av lakris i lang lang ettersmak. Flott moden vin som til tross for alderen leverer masse livlig frukt. Overasket over hvor mye denne ga. En fryd å drikke.
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6/27/2013 - ove_stammrud wrote:
Røde toner, kirsebær, tobakk, røkt kjøtt og streif av krydder. Fyldig, konsentrert munnfølelse med animalske hint. Noe tannin fortsatt tilstede. Lang ettersmak.
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2/2/2013 - slbelln Likes this wine: 90 Points
Still a fantastic wine. Great deep color, hints of pepper and coffee. Nice finish.
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1/4/2013 - avp wrote:
Amazingly bright and intense red colour.
Slightly lifted red berry nose with herbaceous overtones, truffle hints, clove and florality. As well as some toffeed sweetness.
Fullbodied and weighty palate with good amounts of fresh fruit and the bright structure to back it up. Luxurious silky mouthfeel with healthy tannic grip. Tea, tobacco, graphite and stone dust. Long aftertaste.
Fantastic! Youthfull, open and bright. Feels stemmy just like all the older vintages I've tasted. Maybe that's the reason these come across as considerably younger than the wines up from '68. Does anyone know?
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11/10/2012 - -E- wrote: 88 Points
Skyet brunrød. Mild, sødmefull nese med roser, sopp, modnet kirsebærfrukt og sursøt kokos. Frisk og noe innesluttet og tynn frukt med lett sødme. Spiss syrlighet. Noe bitterhet i finish. Åpner seg noe med luft.
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2/12/2012 - wineduggery wrote: 88 Points
Tar and leather nose. Sour red fruit, tar, leather, and a hint of spice on the palate. Tannins and acidity on life support, but got a little better as it opened up the first hour.
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1/29/2012 - JWG wrote: 96 Points
The best Borgogno I've had. Classic brick-edged color with a nose that just never gave up -- full of floral notes, tar, leather. The palate was rich with nebbiolo fruit, mushrooms, and integrated tannins. During the entire 3 hrs it never varied in its intense flavors and aromas, no sign of flagging or aging. Just an amazing wine. And we compared it to a 1968 of the same, which was a disappointment by comparison. If I had been drinking the 68 alone, it would have been a very pleasing and good barolo, but it was nothing compared to this 67.
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11/20/2011 - Tree512 wrote: 88 Points
Perfectly fine but neither the concentration and tannins to feel young nor the complexity of nose and lightness of color and palate to feel mature. Very recently recorked bottle (I would estimate within the last 5 years). No sediment at all. Always the chance this will mature and gain complexity, but I think it is what it is, a pleasant unassuming wine.
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8/17/2011 - Marcyrillo Likes this wine: 92 Points
Confraria - Barolos e Barbarescos (Casa do Carlao): Incrivel vinho, tem 43 anos e parece ter 10!! Ainda com otima acidez, nao perdeu a fruta nem o brilho, ganhando complexidade e persistencia. Show!
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6/26/2011 - Anthony Lombardi wrote:
Dark ruby red. Excellent aromatics offering rose hips, savory/cured notes and just a hint of spice. Medium bodied with shockingly high acidity for a 44 year old bottle. Good intensity and layered flavors of macerated cherry, olive brine and thyme. How on earth is this still showing firm tannic structure at this point. Medium to long finish accentuated with some mineral notes.
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6/23/2011 - ews3 wrote: 92 Points
Tria Fermentation School: Beautiful Barolo Master Class (Tria Fermentation School): intoxicating floral nose. cigar smoke also present. palate is fully evolved. caramel, leather, mushroom, truffles. not on a steep downward slope though -- i think this has time yet. finish has a nice acidic tingle, but is a touch clipped.
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6/1/2011 - Mrbuzz Likes this wine: 94 Points
First thought...very young tasting! Cloudy and rustic looking, bright cranberry color. Still plenty of ripe berry fruit, mellowed by age of course...earth tones , leather, anise, berry liqueur, very smooth mouthfeel, and amazingly youthful. After a sip of a tannic '03 Haut Brion....it brought out a killer dry tannic sensation in the wine. I really liked this!! Super bottle!
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2/18/2011 - keithgg wrote: 94 Points
A real treat. Pale color, sweet, rosy and classy.
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2/14/2011 - wineismylife wrote: flawed
Dallas 2nd Wednesday Group - Valentine Day Special (Urbano Cafe, Dallas, Texas): WIMLNR
Tasted non blind. Opened and served immediately.
Light rose color in the glass, clear looking throughout. Unfortunately it stopped right here. Completely and totally maderized.
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2/12/2011 - jerhardt wrote: 93 Points
From a recent winery release, decanted in 2007. Drinking very young, I would not be surprised if this received a bit of "enhancement" during the recorking. Nonetheless, a beautiful, mature barolo. Clear ruby red, with lavender, rose petals, tarry notes, but still with a good amount of fruit remaining. Very nice now, but can easily go another 10 years.
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3/9/2010 - BigRed1000 wrote: 92 Points
Still has lots of power and is starting to develope some bottle sweetness. From a reconditioned bottle.
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10/17/2009 - Beavis77 wrote:
Did not decant.
Color was brick red.
Fresh nose. Great fungal and forest floor notes. Dried fruit and flowers. Continues to smell fresher and younger the more it sits open.
Beautiful refined tannins that are just heavenly across the palate. Body is becoming a bit lighter than the younger wines in the lineup. Fresh and sour fruit. As it opens, the fruit takes on depth and becomes more full and dark. Finish is quite long of tart cherries.
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10/16/2009 - wineismylife wrote: 92 Points
Sacred Cow stands before the forest (Restaurant X, Oklahoma, OK): WIML92+/-?
Tasted October 16, 2009 at an offline.
Light garnet color in the glass, light cloudiness throughout. Nose of leather, iodine, peet, thatch and a bit of berries. Flavors of berries, raspberries and little bit of cherries. Medium acidity, tannins and body. Drink now or possibly hold if great provenance.
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10/7/2009 - Moorese wrote: 91 Points
Very gently decanted right before pouring. A beautiful nose of faint rose, almonds, and dried herbs. Still very lively with light-bodied, elegant red fruits, a silky mouthfeel, just a touch of caramel, and a very slight resiny quality. This blossomed and opened further over the first 2 hours before gradually starting to fade at hour 3. A fine accompaniment to roasted butternut squash ravioli with brown butter and sage. While the wine merits an outstanding score, but barely, the evening (a simple dinner at home with my 4 year old daughter singing "Happy Birthday" across the table to me) was absolutely perfect.
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5/15/2009 - Burgundy Al wrote: 86 Points
Casual dinner with great wine in NY: Exactly what you'd expect from an old Barolo in terms of roses and pale red fruit to start. Never really developed after the mustiness blew off. Good balance and texture but simple flavors.
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8/14/2008 - vanpe003 wrote: 88 Points
My impressions are similar to those of Vino Me below. For my tastes, the wood is too much for the fruit. An intersting educational experience, but not worth the inflated price I paid for it.
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6/3/2008 - LPskeleton wrote: 87 Points
I tasted this out of bottle and it was vibrant showing nice secondary barolo character, spices, hints of rose and cherry but as the wine sat it really faded into wet leaf-wet dog character. Some light red cherry on the palate with bits of tar, soft short and one dimensional as time went on. 87pts.
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3/20/2008 - LPskeleton wrote: 90 Points
still alive and well! props to cavallotto for their library program...very cool!
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10/5/2005 - Lorien wrote:
Needs time. loads and loads of time. Tannis still way too noticable. Let it be for 5 more years and give it a try. Elegant "theme" all around with tasty flavors and a coplex arrey of aromas. Should be good in the future.. far future.
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6/18/2005 - futronic wrote: 86 Points
Pale ruby/orange colour with substantial bricking. Initially a little funky on the nose, but opened up with some air. Aromas of balsamico, leather, dried flowers, old wood, mushroom/forest floor, and cherry. Medium-bodied, fully resolved tannins. Soft in the mouth, but still has some structure. Replays from nose on the palate. Short-moderate finish, 20-25s. Nice wine, but not quite up to the 1978. Drink now if you have any in the cellar.
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5/7/2004 - Vino Me wrote: 89 Points
I decanted this bottle about an hour before we drank it to get rid of the above average amount of sediment. It was a brownish orange color. No mistaking this wine for a recent vintage from the nose. Aromas of smoke, mushroom compost and barnyard. Very earthy and with notes of liver pate, strawberry and spices. The wine had a real mustiness to it and you could almost taste the mold from the cellar walls. A real experience. You must like this style of wine to enjoy it. Still medium bodied with a good length finish. I thought it held up very well the next day. 89-90 points.
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