Nose: This was flowing and perfumed from the get go with red cherries, tar, herbs, rose petals, earth, and a touch of aged balsamico. This was a nose that had an introspective side to it with gorgeous layering.
Taste: Medium bodied with medium/high acidity and silky tannins. There was a beautiful deftness to the feel with red cherries, tar, earth notes, some leather, aged balsamico, and loads of rose petals on the back end. This entered the palate thin, but preceded to just explodes on the mid-palate and finish.
Overall: This is in a beautiful spot right now. It really encompassed many things I love about Barolo along with having that lost in the moment quality.
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Brunch at Formento's (Chicago, IL): Well, isn't this just an archetypal Barolo. Earth, florals, and red fruit abound. Yes, we popped and poured it, but this didn't suffer very much for that treatment. This was ready to go from the start. The palate was very light, with juicy acidity and softer tannins. Definitely ready to go now, though well-kept bottles are in no danger of decline.
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20 years old and still has tannin, freshness and improved greatly with decanting. Also increased with food. The downside: little fruit, even for an old wine.
Drunk at Vito Restaurante - São Paulo - Brazil
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9/6/2015 - KeithAkers wrote: 93 Points
Nose: This was flowing and perfumed from the get go with red cherries, tar, herbs, rose petals, earth, and a touch of aged balsamico. This was a nose that had an introspective side to it with gorgeous layering.
Taste: Medium bodied with medium/high acidity and silky tannins. There was a beautiful deftness to the feel with red cherries, tar, earth notes, some leather, aged balsamico, and loads of rose petals on the back end. This entered the palate thin, but preceded to just explodes on the mid-palate and finish.
Overall: This is in a beautiful spot right now. It really encompassed many things I love about Barolo along with having that lost in the moment quality.
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9/6/2015 - acyso wrote: 93 Points
Brunch at Formento's (Chicago, IL): Well, isn't this just an archetypal Barolo. Earth, florals, and red fruit abound. Yes, we popped and poured it, but this didn't suffer very much for that treatment. This was ready to go from the start. The palate was very light, with juicy acidity and softer tannins. Definitely ready to go now, though well-kept bottles are in no danger of decline.
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10/29/2013 - LFCHALA wrote: 91 Points
20 years old and still has tannin, freshness and improved greatly with decanting. Also increased with food. The downside: little fruit, even for an old wine.
Drunk at Vito Restaurante - São Paulo - Brazil
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10/20/2013 - Marcyrillo wrote: 91 Points
Very traditional and typical. Molasses. Evolved, even better after 2h of decanting.
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8/24/2010 - 60ouvrees wrote:
Classic middle weight Barolo at peak of maturity. The best 93s from Piedmont are drinking very well right now.
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