Piemonte: Truffles instead of Turkey; 11/23/2023-12/2/2023 (Barolo, Barbaresco, Alto Piemonte and of course Alba): To my earlier point that maybe the group that promotes the wood has a point around aging and we just need to get past a certain amount of time and then this is a more interesting character. I don’t know, but this is the wine that was the most integrated and dare I say I liked it and was kind of intrigued to see where it might go next. 24 months in wood. It starts with more of the freshness and darker fruits poking through which evolve through a few versions but seem to end up somewhere around apricot jam. More secondary and tertiary as well of course. Not at all fully evolved and probably really would prefer a bit more time but interesting as is.
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In fabulous shape right now, just entering it’s drinking window but plenty of time ahead. Still a little chewy but mellows with time in the decanter (2 hours recommended) and worth trying now if you have a few (I have 2 left - going to wait a couple of years before trying the next). From a 1 litre bottle
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Drank from a 1 liter bottle. The bouquet comes with "classical" Spinetta aromas, some coconut, cherries and vanilla. Very fine but intense tannins. Overall it's obviously a very modern interpretation of Barolo and almost hard to figure out as a Nebbiolo in a blind tasting. Overall it's an excellent wine which could come regions outside of Piedmont, too.
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Tasted at the winery. Raspberry, leather, more spice and herbal notes than the Garretti cru Barolo -- owing probably the most to difference in aging. This wine is aged for 2 years in oak, like the Garretti, but 70% of it is new.
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1/18/2024 - Ian_Rhie wrote: 93 Points
Still very tight, lovely barolo.
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11/28/2023 - MC2 Wines Likes this wine:
Piemonte: Truffles instead of Turkey; 11/23/2023-12/2/2023 (Barolo, Barbaresco, Alto Piemonte and of course Alba): To my earlier point that maybe the group that promotes the wood has a point around aging and we just need to get past a certain amount of time and then this is a more interesting character. I don’t know, but this is the wine that was the most integrated and dare I say I liked it and was kind of intrigued to see where it might go next. 24 months in wood. It starts with more of the freshness and darker fruits poking through which evolve through a few versions but seem to end up somewhere around apricot jam. More secondary and tertiary as well of course. Not at all fully evolved and probably really would prefer a bit more time but interesting as is.
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7/31/2022 - AlanM68 Likes this wine: 93 Points
In fabulous shape right now, just entering it’s drinking window but plenty of time ahead. Still a little chewy but mellows with time in the decanter (2 hours recommended) and worth trying now if you have a few (I have 2 left - going to wait a couple of years before trying the next). From a 1 litre bottle
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11/16/2017 - Klugi Wine wrote: 91 Points
Drank from a 1 liter bottle. The bouquet comes with "classical" Spinetta aromas, some coconut, cherries and vanilla. Very fine but intense tannins. Overall it's obviously a very modern interpretation of Barolo and almost hard to figure out as a Nebbiolo in a blind tasting. Overall it's an excellent wine which could come regions outside of Piedmont, too.
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10/28/2014 - SWHighlander Likes this wine: 92 Points
Tasted at the winery. Raspberry, leather, more spice and herbal notes than the Garretti cru Barolo -- owing probably the most to difference in aging. This wine is aged for 2 years in oak, like the Garretti, but 70% of it is new.
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