The ‘70 showed some of the most beautiful aromatics. It was a wine that could be smelled but never tasted and still enjoyed. Here I found a rich blend of earthy dark soil, undergrowth and dried florals mixed with crushed strawberry. On the palate it was soft yet driven with zesty acids and minerality giving way to dried berries and hints of spice. It finished incredibly long with floral-infused red berry tones lingering.
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Very faded color. Funky nose of Barolo brett and Red spices. Better on the palate at first with lovely flavors of cinamin, tar and Indian spices. Still fairly thin and the brett gets stronger in the glass and the wine falls apart in the end.
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6/13/2017 - kenv wrote: 91 Points
Vietti Dinner with Luca Currado (Ai Fiori Restaurant in the Langham Place Hotel, NYC): [Double decanted around 1pm.] Mature, slightly sherried. Tasty, but on its way down hill. Drink up.
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6/13/2017 - Eric Guido Likes this wine: 91 Points
The ‘70 showed some of the most beautiful aromatics. It was a wine that could be smelled but never tasted and still enjoyed. Here I found a rich blend of earthy dark soil, undergrowth and dried florals mixed with crushed strawberry. On the palate it was soft yet driven with zesty acids and minerality giving way to dried berries and hints of spice. It finished incredibly long with floral-infused red berry tones lingering.
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9/16/2012 - dream wrote: 83 Points
Very faded color. Funky nose of Barolo brett and Red spices. Better on the palate at first with lovely flavors of cinamin, tar and Indian spices. Still fairly thin and the brett gets stronger in the glass and the wine falls apart in the end.
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