The aromatics on this wine are exceptional! Lots of crunchy red fruit, super fresh and silky. Quite structured still at age 34, with high acidity and slightly chewy tannin. The more air this gets, the more delicious it is. Very cool!
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An incredible nose with dark red to black fruit, baking spices, forest floor, and smoked meat. On the palate, it is incredibly refined with a silky mouthfeel and good length, retaining power and high acidity but perfectly integrated at this point in life. The '89 Rocche is stunning and I think for my taste this bottle is at peak, but there appears to be plenty of life left. One of the wines of the year for me.
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A complex nose of leather, smoke, truffles and earth. The palate is deep, dense and chewy, with good energy and a long, powerful finish, loaded with savoury nuance.
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Neb Vinous Blind 1989 Barolo & Barbaresco Dinner (Buona Notte, NYC): [Double decanted for an hour around 12:30m.] Cloudy, not properly decanted. Perhaps moved too close to decanting time. Big smoky nose. Sweet cherry on the mid-palate. Long, sour cherry finish. Very good, but I've had better bottles.
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1989 Barolo Retrospective - Single Blind (Buona Notte, NYC): To this day, the 1989 Vietti Rocche is, in my opinion, one of the greatest examples of this wine and vineyard ever created. Here I found a mix of mineral-drenched dried cherries and plum, with dusty florals, crushed stone, forest floor, hints of smoked meat and cedar. On the palate, silky, enveloping textures gave way to a pure expression of forest berries, minerals, rosey inner florals, tart acids and hints of lingering fine tannin. The finish was long, with tannins still resonating amidst notes of dried cherry, earth tones and roses. What an amazing bottle of Barolo.
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Cellared since release. 27 years??? Absolutely fantastic. One of the better Barolos we've drunk. It won't get any better and double decant (no sediment but...) at least three hours before you drink.
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If I was asked to pinpoint a Vietti Rocche vintage which I believed was the best current expression of the wine that you could find, it would be the 1989, and this nights was no different. Here I found a bouquet of dried cherries and plums, with sweet floral tones, crushed stone and hints of cedar. On the palate, it was silky soft and so pure with an impeccably balanced display of red berries, earth, rosey inner florals, minerals and hints of fine tannin. The finish was long, with fine tannins that have only recently soften enough to complete the experience as lingering notes of dried cherry, earth tones and roses carried on for almost a full minute. It was an absolute joy to taste.
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NK 1989 Barolo Dinner (Dovetail Restaurant, NYC): [Doubled decanted at 10am the day before.] Incredible nose of sweet red fruit and licorice. Silky sweet tannins. Classic 1989 with beautiful tannic structure and intense fruit. A wonderful wine that is getting better in the glass in spite of having been double-decanted for more than 30 hours.
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The ’89 Rocche was stunning with a bouquet of dried red fruit, plum, cedar and gorgeous floral tones. On the palate, it was as soft as silk with stunning notes of red berry, earth and floral tones, which carried over from the nose. This finished classic and refined with an elegant feel, as the tannin here has finally backed off enough to permit enjoyment. I was ecstatic about this night’s performance, as I feel that I’ve been waiting over a decade for this wine to open up—oh, wait a second, I have waited a decade. It was simply gorgeous.
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The ’89 Vietti Rocche was stunning. The nose was forward, yet elegant and finessed, showing beautiful floral tones, cherry, potpourri, roses, balsamic hints and spice. On the palate, it was still youthful and structured; yet even still, the most focused red fruit ran deep, enveloping the senses and contrasted by inner floral notes. The finishes lingered on and on with hints of structure tugging at the senses while crystalline red fruit slowly faded away. This wine was seamless.
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Sadly none of the vibrant personality i would associate with such a top notch barolo. Mushroom and truffle on nose - reticent on palate with some tar and dried fruit. Should note that this was decanted and drank immediately over 3 hours which reading other notes may not have been best choice - before worrying about provenance. Sadly buying old barolo really is like russian roulette.
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Heavenly Barolo nose of forest floor, dried cherries, and white truffles. Classic 1989 Barolo with lots of tannin, but the tannins meld with the fruits in such a delicious way. Like so many 1989s, a Barolo for Barolo lovers. Terrific pairing with lamb stew. Day 2: This is showing even better. The tannins have mellowed and the cherries are not quite so sour. Tonight, at least it goes quite well with bratwurst. I would recommend several hours of slow-o for anyone trying a bottle of this now.
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Nice. have not had this one for a few years, and its holding up very nicely. still years to go. offering solid concentration and complexity. seriously good
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Six '89 Vietti with Luca Currado (Il Corso): This stood in stark contrast to the Brunate. Whereas the Brunate was voluptuous and upfront, this wine is seriously closed down and showing nothing like it did at the Rocche vertical last year. The wine is dense, layered and stuffed with goodness including rich dark fruit at its center, but it really doesn’t want to come out and play. Tannin pig that he is, I think it was Greg’s wine of the night, but while I agree the quality is absolutely there and may in fact be the best wine Vietti made in that vintage, for right now I find the Brunate and Villero Riserva showing better. Low A now with A+ /A potential based on previous showings.
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Vietti Rocche 1967-2004 with Luca Currado (Restaurant Becco, NYC): paler and brassier than the preceding 3 wines this seems quite evolved on the nose with lots of floral highlights over a core of strawberry fruit with notes of tar, sand and prosciutto adding depth. Reticent and taut in the mouth with fruit tones floating above the palate this is mysterious with relatively light weight though very finely balanced. Brisk and with finesse, this offers stern yet not abbrasive tannins with really herby, rhubarby fruit that leads to a spicy finish that hints at curry tones. After 3 hours this has just blossomed with a nose full of salted capers, truffles, caraway seed, pressed flowers, and ripe fruit. The palate has really filled in and maintains nice tension with tons of ripe tannins and bright acidity that are gorgeously integrated. Very youthful , long and complete this is my WOTN. 2008-2025
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Elegant and appealing aromas of cherries, strawberries and herbs. After a good hour in the glass, it started to show true aromas of what could very easily be identified as a good Barolo. Medium to full body, with incredible structure and balance, including very integrated tannins with lovely expressive acidity. Tasty, complex and interesting flavors of black wild fruits, herbs, pepper and more. Long finish. Overall a very good and somewhat traditional Barolo in style, with a good expression of personality and lovely complexity all in a slick and elegant structure. Could definitely use more cellar time to evolve further, but approachable and very tasty now. Great wine.
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10/13/2023 - joshabramson Likes this wine: 96 Points
The aromatics on this wine are exceptional! Lots of crunchy red fruit, super fresh and silky. Quite structured still at age 34, with high acidity and slightly chewy tannin. The more air this gets, the more delicious it is. Very cool!
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2/14/2021 - don_quichotte Likes this wine: 92 Points
Starting to fade a little. Now in tertiary phase, where it's all frame/perfume & no flesh.
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4/10/2020 - Robmcl920 Likes this wine: 97 Points
An incredible nose with dark red to black fruit, baking spices, forest floor, and smoked meat. On the palate, it is incredibly refined with a silky mouthfeel and good length, retaining power and high acidity but perfectly integrated at this point in life. The '89 Rocche is stunning and I think for my taste this bottle is at peak, but there appears to be plenty of life left. One of the wines of the year for me.
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10/9/2019 - Jeremy Holmes wrote:
A complex nose of leather, smoke, truffles and earth. The palate is deep, dense and chewy, with good energy and a long, powerful finish, loaded with savoury nuance.
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4/18/2019 - kenv Likes this wine: 93 Points
Neb Vinous Blind 1989 Barolo & Barbaresco Dinner (Buona Notte, NYC): [Double decanted for an hour around 12:30m.] Cloudy, not properly decanted. Perhaps moved too close to decanting time. Big smoky nose. Sweet cherry on the mid-palate. Long, sour cherry finish. Very good, but I've had better bottles.
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4/18/2019 - Eric Guido Likes this wine: 97 Points
1989 Barolo Retrospective - Single Blind (Buona Notte, NYC): To this day, the 1989 Vietti Rocche is, in my opinion, one of the greatest examples of this wine and vineyard ever created. Here I found a mix of mineral-drenched dried cherries and plum, with dusty florals, crushed stone, forest floor, hints of smoked meat and cedar. On the palate, silky, enveloping textures gave way to a pure expression of forest berries, minerals, rosey inner florals, tart acids and hints of lingering fine tannin. The finish was long, with tannins still resonating amidst notes of dried cherry, earth tones and roses. What an amazing bottle of Barolo.
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3/16/2019 - t-sama Likes this wine: 97 Points
Cellared since release. 27 years??? Absolutely fantastic. One of the better Barolos we've drunk. It won't get any better and double decant (no sediment but...) at least three hours before you drink.
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6/13/2017 - kenv Likes this wine: 98 Points
Vietti Dinner with Luca Currado (Ai Fiori Restaurant in the Langham Place Hotel, NYC): [Double decanted around 1pm.] Light sour cherry nose does not let on what power and flavor await. Simply stunning in the mouth. Expansive and complex with a finish that goes on forever. An OMG wine. Greatness right here. My WOTN.
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6/13/2017 - Eric Guido Likes this wine: 97 Points
If I was asked to pinpoint a Vietti Rocche vintage which I believed was the best current expression of the wine that you could find, it would be the 1989, and this nights was no different. Here I found a bouquet of dried cherries and plums, with sweet floral tones, crushed stone and hints of cedar. On the palate, it was silky soft and so pure with an impeccably balanced display of red berries, earth, rosey inner florals, minerals and hints of fine tannin. The finish was long, with fine tannins that have only recently soften enough to complete the experience as lingering notes of dried cherry, earth tones and roses carried on for almost a full minute. It was an absolute joy to taste.
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11/14/2015 - kenv Likes this wine: 95 Points
NK 1989 Barolo Dinner (Dovetail Restaurant, NYC): [Doubled decanted at 10am the day before.] Incredible nose of sweet red fruit and licorice. Silky sweet tannins. Classic 1989 with beautiful tannic structure and intense fruit. A wonderful wine that is getting better in the glass in spite of having been double-decanted for more than 30 hours.
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7/8/2015 - kenv Likes this wine: 96 Points
Dinner with Ed Zimmerman, Chris Thile, and Other Cool Folks (White Street Restaurant, NYC): From magnum. Brought by Mannie Berk. Decanted around 7:30pm. Gorgeous nose of red fruit and minerals. Complex, tannic, long. Classic 1989 Barolo. Still young and rich from magnum. Many years ahead.
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4/10/2015 - Eric Guido Likes this wine: 96 Points
The ’89 Rocche was stunning with a bouquet of dried red fruit, plum, cedar and gorgeous floral tones. On the palate, it was as soft as silk with stunning notes of red berry, earth and floral tones, which carried over from the nose. This finished classic and refined with an elegant feel, as the tannin here has finally backed off enough to permit enjoyment. I was ecstatic about this night’s performance, as I feel that I’ve been waiting over a decade for this wine to open up—oh, wait a second, I have waited a decade. It was simply gorgeous.
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1/18/2014 - Eric Guido Likes this wine: 96 Points
The ’89 Vietti Rocche was stunning. The nose was forward, yet elegant and finessed, showing beautiful floral tones, cherry, potpourri, roses, balsamic hints and spice. On the palate, it was still youthful and structured; yet even still, the most focused red fruit ran deep, enveloping the senses and contrasted by inner floral notes. The finishes lingered on and on with hints of structure tugging at the senses while crystalline red fruit slowly faded away. This wine was seamless.
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1/15/2014 - kenv Likes this wine: 93 Points
1989 Barolo and Barbaresco Single Blind (I Trulli Restaurant, NYC): [Double-decanted around 1pm.] Muted nose. Sweet fruit and tannins on the palate. A tasty wine. Still has a ways to go.
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6/25/2012 - il_diavolo wrote: 88 Points
Sadly none of the vibrant personality i would associate with such a top notch barolo. Mushroom and truffle on nose - reticent on palate with some tar and dried fruit. Should note that this was decanted and drank immediately over 3 hours which reading other notes may not have been best choice - before worrying about provenance. Sadly buying old barolo really is like russian roulette.
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12/10/2010 - kenv wrote: 93 Points
Heavenly Barolo nose of forest floor, dried cherries, and white truffles. Classic 1989 Barolo with lots of tannin, but the tannins meld with the fruits in such a delicious way. Like so many 1989s, a Barolo for Barolo lovers. Terrific pairing with lamb stew.
Day 2: This is showing even better. The tannins have mellowed and the cherries are not quite so sour. Tonight, at least it goes quite well with bratwurst. I would recommend several hours of slow-o for anyone trying a bottle of this now.
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11/12/2009 - Lorien wrote: 93 Points
Nice. have not had this one for a few years, and its holding up very nicely. still years to go. offering solid concentration and complexity. seriously good
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3/8/2009 - BradKNYC wrote:
Six '89 Vietti with Luca Currado (Il Corso): This stood in stark contrast to the Brunate. Whereas the Brunate was voluptuous and upfront, this wine is seriously closed down and showing nothing like it did at the Rocche vertical last year. The wine is dense, layered and stuffed with goodness including rich dark fruit at its center, but it really doesn’t want to come out and play. Tannin pig that he is, I think it was Greg’s wine of the night, but while I agree the quality is absolutely there and may in fact be the best wine Vietti made in that vintage, for right now I find the Brunate and Villero Riserva showing better. Low A now with A+ /A potential based on previous showings.
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2/11/2008 - Gregory Dal Piaz wrote: 95 Points
Vietti Rocche 1967-2004 with Luca Currado (Restaurant Becco, NYC): paler and brassier than the preceding 3 wines this seems quite evolved on the nose with lots of floral highlights over a core of strawberry fruit with notes of tar, sand and prosciutto adding depth. Reticent and taut in the mouth with fruit tones floating above the palate this is mysterious with relatively light weight though very finely balanced. Brisk and with finesse, this offers stern yet not abbrasive tannins with really herby, rhubarby fruit that leads to a spicy finish that hints at curry tones. After 3 hours this has just blossomed with a nose full of salted capers, truffles, caraway seed, pressed flowers, and ripe fruit. The palate has really filled in and maintains nice tension with tons of ripe tannins and bright acidity that are gorgeously integrated. Very youthful , long and complete this is my WOTN. 2008-2025
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11/15/2007 - Lorien wrote: 95 Points
wow. lots of personality here. on the medicine profile .. in the best way possible. LOVELY wine right now! will hold much longer
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12/11/2004 - Lorien wrote: 96 Points
Elegant and appealing aromas of cherries, strawberries and herbs. After a good hour in the glass, it started to show true aromas of what could very easily be identified as a good Barolo. Medium to full body, with incredible structure and balance, including very integrated tannins with lovely expressive acidity. Tasty, complex and interesting flavors of black wild fruits, herbs, pepper and more. Long finish. Overall a very good and somewhat traditional Barolo in style, with a good expression of personality and lovely complexity all in a slick and elegant structure. Could definitely use more cellar time to evolve further, but approachable and very tasty now. Great wine.
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