Stood upright for 9 days, slow oxed for 1 hour, brown color, upon opening earth, mushrooms, truffles, soy, coffee, palm sugar, porty, still some fruits left, tannins completely resolved, fully mature, last sip was Kaluahua, a singular rewarding experience 93
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Slow oxed for one hour. 63 years old and this is still in great shape. Faded red cherry, tar, earth and truffles come through. The wine is medium bodied, surprisingly robust at this age with fruit hanging in there and only a little bit of barnyard showing. Overall a very pleasant surprise.
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Dark garnet. Complex nose with confection, cola, vanilla, truffle, soy, hoisin, leather, smoke, baking spice and rose. Very concentrated density on the palate which is initially quite mute, following 2 hours saline olive tapenade with a hint of blood orange, dusty tannins with good acidity and decent length. Overall a very concentrated savoury wine which left me wishing I’d pulled the cork out on heading off to work this morning and given it a good long slow ox...
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At first it smells of spent fireworks. After a long decant you get notes of tar, raisins, chocolate and dried flowers. It is dense, fresh and powerful in the mouth. There's still a strong line of minerally acidity and plenty of chew to the back-end. Not an elegant wine but loads of flavour and really good build.
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Clear light brown. The nose is made up of orange, acetone and Fromage. The flavours are mostly orange and earth. The finish is pure acid. The flavours are thin but not unpleasent.
Interesting to try. The 58 Barbaresco was a bit better.
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Luminous, translucent ruby red color. Classic, pure and attractive nose of aged Nebbiolo: aromas of tar, wizened dark cherries, some beef consommé, a little bit of smoky mocha character and hints of dry autumnal leaves and sous-bois. Full-bodied, rich and quite acid-driven on the palate with some sense of concentration brought by long aging and complex, developed flavors of wizened dark plums, some sour cherry bitterness, a little bit of bloody game, a hint of chokeberry and a touch of sweet strawberry jam. The tannins start to feel quite resolved and mellow. Long, rich and complex finish with flavors of sour cherries, mushroomy sous-bois, a little bit of tannic grip and a bloody hint of iron.
A beautiful, nicely aged Barolo with lovely depth and complexity. Still very much alive, but has been on its plateau of maturity for quite a while and most likely won't develop anywhere here but down. Doesn't feel like it would be falling apart any time soon, so probably will keep good for some years, but is in no need of further cellaring whatsoever. Drink up.
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10/3/2021 - Claret & CdP Gang Likes this wine: 93 Points
Stood upright for 9 days, slow oxed for 1 hour, brown color, upon opening earth, mushrooms, truffles, soy, coffee, palm sugar, porty, still some fruits left, tannins completely resolved, fully mature, last sip was Kaluahua, a singular rewarding experience
93
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4/3/2021 - mclanew Likes this wine: 93 Points
Slow oxed for one hour. 63 years old and this is still in great shape. Faded red cherry, tar, earth and truffles come through. The wine is medium bodied, surprisingly robust at this age with fruit hanging in there and only a little bit of barnyard showing. Overall a very pleasant surprise.
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9/14/2018 - Pancreatitis wrote:
Dark garnet.
Complex nose with confection, cola, vanilla, truffle, soy, hoisin, leather, smoke, baking spice and rose.
Very concentrated density on the palate which is initially quite mute, following 2 hours saline olive tapenade with a hint of blood orange, dusty tannins with good acidity and decent length.
Overall a very concentrated savoury wine which left me wishing I’d pulled the cork out on heading off to work this morning and given it a good long slow ox...
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7/19/2018 - G_H Likes this wine: 93 Points
Smoked bacon, orange zest, warm, opulent and concentrated. Serafinos from the 50’s and 60’s are just outstanding!
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5/24/2018 - Jeremy Holmes wrote:
At first it smells of spent fireworks. After a long decant you get notes of tar, raisins, chocolate and dried flowers. It is dense, fresh and powerful in the mouth. There's still a strong line of minerally acidity and plenty of chew to the back-end. Not an elegant wine but loads of flavour and really good build.
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1/27/2018 - David J Cooper wrote: 86 Points
Clear light brown. The nose is made up of orange, acetone and Fromage. The flavours are mostly orange and earth. The finish is pure acid. The flavours are thin but not unpleasent.
Interesting to try. The 58 Barbaresco was a bit better.
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5/31/2017 - forceberry wrote: 93 Points
Luminous, translucent ruby red color. Classic, pure and attractive nose of aged Nebbiolo: aromas of tar, wizened dark cherries, some beef consommé, a little bit of smoky mocha character and hints of dry autumnal leaves and sous-bois. Full-bodied, rich and quite acid-driven on the palate with some sense of concentration brought by long aging and complex, developed flavors of wizened dark plums, some sour cherry bitterness, a little bit of bloody game, a hint of chokeberry and a touch of sweet strawberry jam. The tannins start to feel quite resolved and mellow. Long, rich and complex finish with flavors of sour cherries, mushroomy sous-bois, a little bit of tannic grip and a bloody hint of iron.
A beautiful, nicely aged Barolo with lovely depth and complexity. Still very much alive, but has been on its plateau of maturity for quite a while and most likely won't develop anywhere here but down. Doesn't feel like it would be falling apart any time soon, so probably will keep good for some years, but is in no need of further cellaring whatsoever. Drink up.
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11/3/2014 - Food Daddy wrote: flawed
Corked
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3/9/2010 - BigRed1000 wrote: 85 Points
To dark and young to be all Barolo. Still young but not for me.
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