1996 Roagna Barbaresco
Nebbiolo
- Italy
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Community Tasting Notes (9) Avg Score: points
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12/26/2018 - aagrawal wrote: 84 Points
From a 375. Stood for a month and decanted off fine sediment. Light ruby with age appropriate bricking; moderate intensity aromatics, some floral and rose but more deeper tarry fruit; light bodied, seriously prominent drying tannins, still some fruit but in the background, high acid; drying medium length finish. At age 22+ from half bottle I expected this to be further along, but this is punishing. I don't know what to expect for the future, but this is my only bottle. 82
With food and 1 hour of air, the tannins definitely moderate. It still comes across as a bit monolithic, but it is more food friendly than anticipated. 84-85
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12/2/2018 - Justin S wrote:
From 375 mL, decanted off sediment 90 minutes prior. Bricked Orange color. Tasted and smelled pretty monolithic. A bit of alcohol and red fruits, not much else. Acidity was still good and tannins well in check, just not a lot of flavor. Would rate 87-88, but not sure how representative the bottle was last night.
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8/25/2017 - cct wrote: 93 Points
PnP
Not much different from my last note. Maybe a little more expansive with more sap than the last bottle, but splitting hairs. Beautiful, larger scaled, yet very well balance BB. Savory and menthol- balsamic notes add to the rose and tar. In a very good spot right now, but clearly with more on the upside and a very long road ahead. 93
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7/22/2015 - christyler wrote:
Day 1 - after 12 hour slow ox and decant to remove sediment. After some time in the glass, a meaty, earthy nose is starting to come around. On the palate, this is a little tart and reserved. Very drying tannins. Not a lot of pleasure here, but I'm drinking without food.
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10/14/2012 - christyler Likes this wine: 90 Points
Day One: nice dark color with some bricking at the edges. Nose is not giving up much. I took care not to pour any sediment in, and I think the wine was better for it. Still, not giving away much. After four hours in the decanter it was pretty nice - high acid with brambly fruit but still very tight.
Day Two: the nose is pure sweaty socks - I thought it had died on me. But the palate is really nice - silky texture with a nice mix of fruit and secondary flavors. Still some drying tannins. When will this be ready?
From 375
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