Pretty good bottle. Open on pnp, in decanter over 2 hours. Lots of Sandler wood, plums, deep base fumes, tannins almost held the structure , but felt like it was a bit overbearing. Felt like it was a juvenile trying to be an adult. And the cork disintegrated .
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Like others have mentioned the cork disintegrates like Tom Holland in the Avengers. Initial out of bottle is very harsh and tannic. After filtering into decanter and sitting for 6 hours the tannins and acids have fully integrated, creating a very nice balance of fullness and tart fruits. Good bit of rose and asphalt on the nose. Still rather fresh, this can hold for 5-10 more years. Not top-tier but enjoyable and probably fairly priced. Bottle was ex-Chateau which likely helped.
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Pop and pour - still extremely tight, mushroom and earth dominating on the nose.
1 hour in decanter, slowly opening up, a whisper of fruit on the nose, earth notes still center stage.
3 hours in decanter, finally coming together, tart cherry flavor and tannins playing nicely.
6 hours in decanter, everything is humming now, delicious fruit - tart cherry, dark berries, tannins still chewy but refined, mushroom, truffle on the nose still extremely present. Forest floor on the aftertaste.
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Ripe dark fruit, relatively fresh, some earthiness and minerality and ample acidity, but a bit harsh and tannic. Might round into better form with a bit more time.
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Popped and poured at the restaurant, though this could have used a healthy decant. Dark youthful color with no signs of age in the slightly dim restaurant light. Rose and violet notes give way to plum and dark berry fruit. Still has a bit of a tannic bite. Dark fruit and spice flavors. Balanced. I hope our last bottle shows as well when we get around to opening it, perhaps in 3-4 years- if this bottle is representative, it has plenty of life left. 93 for me, 95 for Domino.
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Drank off the by the glass coravin list at Wall Street Capital Grille. This was classic old world and particularly stood out in contrast to two Napa wines which were in the line-up. Very much leather and cigar and old musty library. When initially poured was more rust colored, but shifted into a deep dark red and even became a bit more youthful with time.
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Decanted for 2-1/2 hours sitting in the cellar at 58 degrees, and then followed for 3-1/2 more. It kept getting better and probably has another decade + of life it it before it peaks. If you open one now, give it a 6 hour decant.
Color was red, a bit on the light side, with just a tiny hint of brown. At first, the wine was very reticent to give up much. The flavor was very light and there was not a lot on the nose. However, as it took on more air, the classic Barolo characteristics come to the fore. Earthy forest floor, a touch of creosote, some sweet cherry and dark red cherry, with some mushrooms. It morphed from reticent and mono- or bi-dimensional to a very nice complex wine with waves of different flavors. However, throughout, it had just the right balance so it was both very nice with a roast beef and pan roasted broccoli with onions and ras el hanout, while also lasting well beyond dinner as something to enjoy on a Sunday night. Fontanafredda gets very little mention and maybe it is a third tier house, but it was a very nice third tier Barolo.
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14%. Medium red, pale rim. When cold, old burnt wood and tar. Juicy acidity. Raspberry and cherry. With more air, floral notes, faintest hint of secondary character under the fruit. Tannins fully integrated. Nice, but not so sure if this will get really much better.
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No detailed notes. Well-rounded and rich. Somewhat modern in style. Lush fruit combines with a meaty character. Will continue to last awhile, but drinking very well now.
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This was my favorite of the 3 bottle horizontal barolo tasting of the Lazzarito, La Rosa and La Villa. Roundest wine with the deepest core of fruit. Drinking very well. Similar notes as when I last had it in 2007. meaty with kirsch and black cherry. 92 points.
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Pop/pour. Initially quite bright on the nose, accented by cherry and cedar wood. With a minimal amount of air time, additional earthy spices come into play, creating a more dark and broody character. On the palate, rich and full-bodied, seemingly modern in style with a hint of resin that adds depth. Also some pinot-like sweetness. Very nice for fans of the style.
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medium/dark ruby color with a brownish hue.....Nose: Cherry, earth (damp soil) and spice....Great nose could not keep myself from sniffing this wine through out the evening...Palate: Grippy tannins along with some tart cherries and earth,,A long dry finish...A very well made barolo..This has at least another 10 years in it..I have 1 bottle left in the cellar and will be patient to see how well it matures...
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Quite closed still, but after a couple of hours it started to open up and show wonderful Nebbiolo tones. Quite light for a Barolo, but still very elegant. Give it 2-5 years more in the cellar and this will be an outstanding wine.
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Popped and poured. Beautiful bouquet of flowers and strawberry. I could have spent all day on the nose. Very concentrated on the palate with a wonderfully dry, sour cherry finish. Perfect Italian food wine. Had an amazing dinner with friends at Onotria in Costa Mesa, CA.
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I took a bottle of this to dinner with R2-D2 and our wives at an Northern Italian restaurant Saturday to celebrate Mrs. R2's birthday. This is a single vineyard wine from the Serralunga d'Alba region. Fontanafredda is one of the largest producers of Barolo. This wine is one of several vineyard designate wines at the top of this estates pecking order. The WA gave this 93 points. I decanted this bottle an hour before leaving for dinner. Crimson red color. Very little sediment. Aromas of crushed grape skins. This wine is made in a modern style using barriques but the oak is not overdone. It seemed approachable to me although the tannins were firm. This is a wine which should easily age for 20 years. Notes of kirsch, raw meat and cherry. A round texture with an earthy, somewhat rustic, finish. Very enjoyable and a very good food wine. 92+ points.
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3/4/2023 - pilot360 wrote: 88 Points
Pretty good bottle. Open on pnp, in decanter over 2 hours.
Lots of Sandler wood, plums, deep base fumes, tannins almost held the structure , but felt like it was a bit overbearing. Felt like it was a juvenile trying to be an adult.
And the cork disintegrated .
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2/20/2021 - wxs2102 Likes this wine: 92 Points
Like others have mentioned the cork disintegrates like Tom Holland in the Avengers. Initial out of bottle is very harsh and tannic. After filtering into decanter and sitting for 6 hours the tannins and acids have fully integrated, creating a very nice balance of fullness and tart fruits. Good bit of rose and asphalt on the nose. Still rather fresh, this can hold for 5-10 more years. Not top-tier but enjoyable and probably fairly priced. Bottle was ex-Chateau which likely helped.
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10/13/2020 - clubs Likes this wine: 92 Points
Fine wine except must be run through a strainer to get rid of the cork which falls apart upon opening.
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8/25/2020 - redsoxfan85 Likes this wine: 93 Points
Pop and pour - still extremely tight, mushroom and earth dominating on the nose.
1 hour in decanter, slowly opening up, a whisper of fruit on the nose, earth notes still center stage.
3 hours in decanter, finally coming together, tart cherry flavor and tannins playing nicely.
6 hours in decanter, everything is humming now, delicious fruit - tart cherry, dark berries, tannins still chewy but refined, mushroom, truffle on the nose still extremely present. Forest floor on the aftertaste.
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7/31/2019 - Vancouver Likes this wine: 94 Points
No formal tasting note- drank at BBQ gathering.
Showed just beautifully. Gorgeous medium ruby color. Evolving and complex nose of baking spice, floral (rose and violet) and black fruits.
Medium plus in body with fresh acidity and a long finish.
Very well done. Drink now or hold for another 5 years- easily. Not sure it will improve though..
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6/28/2019 - Bozekt wrote: 93 Points
Showing very well right now - silky tannins, med-plus acidity and the earthy, potpourri flavors complimented our steak beautifully.
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4/20/2019 - CHINACAT wrote: 89 Points
Ripe dark fruit, relatively fresh, some earthiness and minerality and ample acidity, but a bit harsh and tannic. Might round into better form with a bit more time.
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1/20/2019 - AllRed wrote: 93 Points
Popped and poured at the restaurant, though this could have used a healthy decant. Dark youthful color with no signs of age in the slightly dim restaurant light. Rose and violet notes give way to plum and dark berry fruit. Still has a bit of a tannic bite. Dark fruit and spice flavors. Balanced. I hope our last bottle shows as well when we get around to opening it, perhaps in 3-4 years- if this bottle is representative, it has plenty of life left. 93 for me, 95 for Domino.
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12/12/2016 - MC2 Wines Likes this wine:
Drank off the by the glass coravin list at Wall Street Capital Grille. This was classic old world and particularly stood out in contrast to two Napa wines which were in the line-up. Very much leather and cigar and old musty library. When initially poured was more rust colored, but shifted into a deep dark red and even became a bit more youthful with time.
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8/14/2016 - Jay Hack Likes this wine: 92 Points
Decanted for 2-1/2 hours sitting in the cellar at 58 degrees, and then followed for 3-1/2 more. It kept getting better and probably has another decade + of life it it before it peaks. If you open one now, give it a 6 hour decant.
Color was red, a bit on the light side, with just a tiny hint of brown. At first, the wine was very reticent to give up much. The flavor was very light and there was not a lot on the nose. However, as it took on more air, the classic Barolo characteristics come to the fore. Earthy forest floor, a touch of creosote, some sweet cherry and dark red cherry, with some mushrooms. It morphed from reticent and mono- or bi-dimensional to a very nice complex wine with waves of different flavors. However, throughout, it had just the right balance so it was both very nice with a roast beef and pan roasted broccoli with onions and ras el hanout, while also lasting well beyond dinner as something to enjoy on a Sunday night. Fontanafredda gets very little mention and maybe it is a third tier house, but it was a very nice third tier Barolo.
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2/14/2015 - Vino Me wrote: 93 Points
Last bottle and showing as well as ever. Crimson color. Firm tannins. Rich texture with notes of cherries and plums. 92-93 points.
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9/12/2014 - Nico P. wrote:
14%. Medium red, pale rim. When cold, old burnt wood and tar. Juicy acidity. Raspberry and cherry. With more air, floral notes, faintest hint of secondary character under the fruit. Tannins fully integrated. Nice, but not so sure if this will get really much better.
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2/14/2013 - vanpe003 wrote: 93 Points
No detailed notes. Well-rounded and rich. Somewhat modern in style. Lush fruit combines with a meaty character. Will continue to last awhile, but drinking very well now.
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5/27/2012 - Vino Me wrote: 92 Points
Opened with Mark. Notes of grape skin and dark fruit. Rich texture. 92-93 points.
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12/28/2011 - Vino Me wrote: 92 Points
This was my favorite of the 3 bottle horizontal barolo tasting of the Lazzarito, La Rosa and La Villa. Roundest wine with the deepest core of fruit. Drinking very well. Similar notes as when I last had it in 2007. meaty with kirsch and black cherry. 92 points.
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1/30/2011 - vanpe003 wrote: 93 Points
Pop/pour. Initially quite bright on the nose, accented by cherry and cedar wood. With a minimal amount of air time, additional earthy spices come into play, creating a more dark and broody character. On the palate, rich and full-bodied, seemingly modern in style with a hint of resin that adds depth. Also some pinot-like sweetness. Very nice for fans of the style.
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11/12/2010 - jkramer65 wrote:
i think it was past it 's time. good at first and wthin 10 hours. dead. i say drink now.
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7/3/2009 - vinopa wrote: 93 Points
medium/dark ruby color with a brownish hue.....Nose: Cherry, earth (damp soil) and spice....Great nose could not keep myself from sniffing this wine through out the evening...Palate: Grippy tannins along with some tart cherries and earth,,A long dry finish...A very well made barolo..This has at least another 10 years in it..I have 1 bottle left in the cellar and will be patient to see how well it matures...
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6/20/2008 - Stickan wrote: 92 Points
Light red in color. Strong nose, earthy smell. Firm and good tannins, dry tight finnish. Delicious in the mouth. I like it, solid Barolo.
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1/5/2008 - Barbalax wrote: 90 Points
Quite closed still, but after a couple of hours it started to open up and show wonderful Nebbiolo tones. Quite light for a Barolo, but still very elegant. Give it 2-5 years more in the cellar and this will be an outstanding wine.
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7/25/2007 - keelegl wrote: 94 Points
Popped and poured. Beautiful bouquet of flowers and strawberry. I could have spent all day on the nose. Very concentrated on the palate with a wonderfully dry, sour cherry finish. Perfect Italian food wine. Had an amazing dinner with friends at Onotria in Costa Mesa, CA.
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6/4/2007 - Vino Me wrote: 92 Points
I took a bottle of this to dinner with R2-D2 and our wives at an Northern Italian restaurant Saturday to celebrate Mrs. R2's birthday. This is a single vineyard wine from the Serralunga d'Alba region. Fontanafredda is one of the largest producers of Barolo. This wine is one of several vineyard designate wines at the top of this estates pecking order. The WA gave this 93 points. I decanted this bottle an hour before leaving for dinner. Crimson red color. Very little sediment. Aromas of crushed grape skins. This wine is made in a modern style using barriques but the oak is not overdone. It seemed approachable to me although the tannins were firm. This is a wine which should easily age for 20 years. Notes of kirsch, raw meat and cherry. A round texture with an earthy, somewhat rustic, finish. Very enjoyable and a very good food wine. 92+ points.
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11/28/2006 - paulst wrote: 92 Points
Full bodied with balance smooth with blackberry and long fruiity finish.
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