my prior notes said it all... sadly I didn't read them before decanting this for a special dinner with friends... therefore after 'waiting for Godot' over a four hour decant period -- and not having him show up -- I decided to dump it and move to another wine... this is very acidic... if there was deep red fruit to layer on top the acidity would have been high but nice, but no fruit so simply shrill... oh well, probably ten years too late on this
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Dinner at Home; 6/24/2016-6/25/2016 (Fremont, CA): Durand, decanted off sediment. Red topped (original release). Color is light to medium ruby with bricking at rims appropriate for age; nose is aromatic with plenty of sous bois, mushrooms, undercurrant of blackberry, tertiary; palate is high acid, tannins well integrated, medium alcohol, some tangy remnants of red cherry fruit, savory; medium finish. Definitely a treat to try, and it continues to have excellent freshness/acidity, balance, and elegance with nose>palate in quality, though it didn't blow me away. 91 2 hours air: Improved integration, seems to flow better from one flavor to the next. Remarkably enjoyable and an excellent example of aged nebbiolo. 92-93 6 hours air: Even more aromatic than before with more funk, more tar, starting to develop a bit of decaying roses/floral; palate is still fresh, high acid, well balanced; medium finish. This keeps improving with more and more air. Now this is starting to be worth its asking price of ~$130. 93-94
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2/11/2024 - Burgundy Al wrote:
Good Wine with an Exciting Super Bowl (The Krengels - Bannockburn IL): Opened the previous day, still fresh enough with fully mature red cherries. On the lighter side.
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11/10/2017 - WoodieBayArea wrote: 88 Points
my prior notes said it all... sadly I didn't read them before decanting this for a special dinner with friends... therefore after 'waiting for Godot' over a four hour decant period -- and not having him show up -- I decided to dump it and move to another wine... this is very acidic... if there was deep red fruit to layer on top the acidity would have been high but nice, but no fruit so simply shrill... oh well, probably ten years too late on this
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7/30/2016 - WoodieBayArea wrote: 89 Points
nice med+ bodied nebiollo, good structure, nice acid, all it was missing was the fruit... drink up, I think this would have been better 6-8 yrs ago
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6/25/2016 - aagrawal wrote: 94 Points
Dinner at Home; 6/24/2016-6/25/2016 (Fremont, CA): Durand, decanted off sediment. Red topped (original release). Color is light to medium ruby with bricking at rims appropriate for age; nose is aromatic with plenty of sous bois, mushrooms, undercurrant of blackberry, tertiary; palate is high acid, tannins well integrated, medium alcohol, some tangy remnants of red cherry fruit, savory; medium finish. Definitely a treat to try, and it continues to have excellent freshness/acidity, balance, and elegance with nose>palate in quality, though it didn't blow me away. 91
2 hours air: Improved integration, seems to flow better from one flavor to the next. Remarkably enjoyable and an excellent example of aged nebbiolo. 92-93
6 hours air: Even more aromatic than before with more funk, more tar, starting to develop a bit of decaying roses/floral; palate is still fresh, high acid, well balanced; medium finish. This keeps improving with more and more air. Now this is starting to be worth its asking price of ~$130. 93-94
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10/17/2015 - Papies wrote: flawed
Truffle Dinner at the Papies (The Papies, Elizabeth St, London): and another bad old Italian. Why do we bother buying these we don't really know...
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