rated this high for the ethereal excellence that occurred at the 30 minute mark. age on the nose but for a brief period of time there was that perfect aged nebbiolo flavors that if you experience twice a year it is a great year. one down and one to go! faded quickly and still enjoyed to the sediment at the end
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Still so vibrant and fresh with an excellent balance and acidity. On palate plum, prune and a touch of soy sauce (not something I usually like so much but this was lovely). Earthy undertones along with a touch of gamey meat.
If you can find a bottle in such excellent condition this will wow.
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Purchased in 2015 from an internet based retailer who deals in wines from other people's cellars... Double Decanted at 4:45 pm and tasted from about 7pm through 8pm at a birthday dinner for my wife's 50th and my 60th as a gift from and with friends at Ninety Acres Restaurant in Far Hills, NJ. On decanting I was amazed that this was hardly bricked at all and looked very much the color of mature Burgundy. There was a massive amount of sediment and the cork while damp did break coming out. This wine just "floored" us all. Several from our party along with the Somm at the restaurant and co-incidently the winemaker from Lingua Franca who was also at the restaurant last evening used the same word to describe the first taste..."WOW". The nose was incredibly complex and very different than the flavor profile with soy, dried morel mushroom, fresh mushroom, balsamic, shoe leather, rose petals and white flowers as a little tar and game meat. On the palate there was a surprisingly unexpected explosion of fruit given the advanced age of the wine. It was velvety soft on the tongue yet still a little tart on the finish from some bright acidity. The fruit was a distinctive Luxardo cherry along with licorice, chocolate, an echo of the mushroom in the bouquet and a multitude of nuances which revealed themselves in layers over the time in the glass. This had amazing finesse and elegance and a very long, complex finish. This was perfectly paired with a porcini mushroom risotto. A truly amazing bottle of wine.
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What a grand bottle. Even Durand could not grasp cork bottom, which fell into wine, but decanted through fine strainer funnel, it made no difference. Excellent condition and fill for age. Shining through the many funks on the nose was a powerful fruit core. At this age, could as well have been Pinot as Nebbiolo. Simply blooming on the palate and early finish, beautiful, and not even a Riserva. Good sign for all the other 1958 Baroli and Spanne to be opened in this 60th anniversary year!
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11 hours slow ox. Pale terracotta. Soft and gentle, but with a muscular grip and great persistence, this is a lovely old Barolo with citrus, confection, tar, rose, leather and bone.
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Had a glass of this an hour after the wine was opened. The leather taste was so overwhelming with not much fruit left on the palate. Clearly passed its peak but still drinkable if the bottle is in a good condition.
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On opening, light reddish near dark pink, violets and barnyard. Upfront, violets, sweet strawberry, and leather, with the leather hanging on for about a minute. Jut a hint of menthol and light tannins at the transition to the finish.
+30 minutes in the decanter -- much as on opening, wih a shorter finish
+60 minutes -- less barnyard. The leather has lessened, the fruit is a little tarter, and stronger florals. The length of the finish remains modest with the violets now stronger than the leather, the tannins remain light at the end.
+120 -- nose slightly muted compared to earlier, mostly the barnyard mostly blown off. The acidity, not really noticable earlier, more pronounced. The rest similar to earlier.
+180 -- nose remains much as it was at +120. The acidity and violets dominate the opening, with the strawberry now pretty well gone, the fruit is now a light cranberry. The leather has transmuted more towards mushroom. Tannins still present, and still light. The color has dulled to that of flat birch beer.
+240 -- The mushroom has moved to the nose but out of the taste profile, with some violet and a bit of dark fruit. The light cranberry fruit remain along with the violets, although the finish is now fairly short with some odd minerality under the mushroom.
+300 -- No nose at this point. The violet and cranberries remain upfront, but then it's a quick ending.
+360 -- Pretty bland, even flat, at this point, not quite dead, but dying.
Summary -- this was probably best the first 15 minutes after decanting.
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2/11/2024 - bugdoced Likes this wine: 92 Points
rated this high for the ethereal excellence that occurred at the 30 minute mark. age on the nose but for a brief period of time there was that perfect aged nebbiolo flavors that if you experience twice a year it is a great year.
one down and one to go!
faded quickly and still enjoyed to the sediment at the end
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9/1/2023 - Jd6725 wrote: flawed
A fairly clean barolo, except for the overpowering VA that just never blew off. Sad, as this could have been a great bottle. It had everything else.
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9/4/2022 - sharonandroland Likes this wine: 96 Points
In exceptional condition. Pio Cesare from the 50s never disappoints and 58 even more so. Super alive and complex.
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9/3/2022 - remyworldpeace Likes this wine: 95 Points
My highlight from the evening of aged Barolos.
Still so vibrant and fresh with an excellent balance and acidity. On palate plum, prune and a touch of soy sauce (not something I usually like so much but this was lovely). Earthy undertones along with a touch of gamey meat.
If you can find a bottle in such excellent condition this will wow.
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6/25/2022 - RayOB wrote: 93 Points
Drank in London
Alive and well, glorious vintage
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9/27/2019 - sharonandroland wrote: 95 Points
Pio Cesare vs Borgogno tasting 58 to 74
4/12
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3/29/2018 - oldwines Likes this wine: 98 Points
Purchased in 2015 from an internet based retailer who deals in wines from other people's cellars... Double Decanted at 4:45 pm and tasted from about 7pm through 8pm at a birthday dinner for my wife's 50th and my 60th as a gift from and with friends at Ninety Acres Restaurant in Far Hills, NJ. On decanting I was amazed that this was hardly bricked at all and looked very much the color of mature Burgundy. There was a massive amount of sediment and the cork while damp did break coming out. This wine just "floored" us all. Several from our party along with the Somm at the restaurant and co-incidently the winemaker from Lingua Franca who was also at the restaurant last evening used the same word to describe the first taste..."WOW". The nose was incredibly complex and very different than the flavor profile with soy, dried morel mushroom, fresh mushroom, balsamic, shoe leather, rose petals and white flowers as a little tar and game meat. On the palate there was a surprisingly unexpected explosion of fruit given the advanced age of the wine. It was velvety soft on the tongue yet still a little tart on the finish from some bright acidity. The fruit was a distinctive Luxardo cherry along with licorice, chocolate, an echo of the mushroom in the bouquet and a multitude of nuances which revealed themselves in layers over the time in the glass. This had amazing finesse and elegance and a very long, complex finish. This was perfectly paired with a porcini mushroom risotto. A truly amazing bottle of wine.
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1/12/2018 - Vinomane wrote: 94 Points
What a grand bottle. Even Durand could not grasp cork bottom, which fell into wine, but decanted through fine strainer funnel, it made no difference. Excellent condition and fill for age. Shining through the many funks on the nose was a powerful fruit core. At this age, could as well have been Pinot as Nebbiolo. Simply blooming on the palate and early finish, beautiful, and not even a Riserva. Good sign for all the other 1958 Baroli and Spanne to be opened in this 60th anniversary year!
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12/8/2017 - Pancreatitis Likes this wine: 92 Points
11 hours slow ox.
Pale terracotta. Soft and gentle, but with a muscular grip and great persistence, this is a lovely old Barolo with citrus, confection, tar, rose, leather and bone.
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7/27/2016 - fcxj wrote: 90 Points
Quite delicate. Turpentine nose, which developed into rose hints. Completely resolved.
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12/29/2014 - Burgnick wrote: 88 Points
Had a glass of this an hour after the wine was opened. The leather taste was so overwhelming with not much fruit left on the palate. Clearly passed its peak but still drinkable if the bottle is in a good condition.
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12/4/2010 - DrT999 wrote: 86 Points
On opening, light reddish near dark pink, violets and barnyard. Upfront, violets, sweet strawberry, and leather, with the leather hanging on for about a minute. Jut a hint of menthol and light tannins at the transition to the finish.
+30 minutes in the decanter -- much as on opening, wih a shorter finish
+60 minutes -- less barnyard. The leather has lessened, the fruit is a little tarter, and stronger florals. The length of the finish remains modest with the violets now stronger than the leather, the tannins remain light at the end.
+120 -- nose slightly muted compared to earlier, mostly the barnyard mostly blown off. The acidity, not really noticable earlier, more pronounced. The rest similar to earlier.
+180 -- nose remains much as it was at +120. The acidity and violets dominate the opening, with the strawberry now pretty well gone, the fruit is now a light cranberry. The leather has transmuted more towards mushroom. Tannins still present, and still light. The color has dulled to that of flat birch beer.
+240 -- The mushroom has moved to the nose but out of the taste profile, with some violet and a bit of dark fruit. The light cranberry fruit remain along with the violets, although the finish is now fairly short with some odd minerality under the mushroom.
+300 -- No nose at this point. The violet and cranberries remain upfront, but then it's a quick ending.
+360 -- Pretty bland, even flat, at this point, not quite dead, but dying.
Summary -- this was probably best the first 15 minutes after decanting.
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