2001 Vietti Barolo Lazzarito

Community Tasting Notes (14) Avg Score: 93.1 points

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  6/17/2021 - snsharma Likes this wine: 91 Points

  Beautiful dark red fruit nose.
  
  On first taste, thick, viscous tannins and sharp unintrgrated wood. I was a bit worried.
  
  After a 90min decant, things seemed to settle down quite a bit. Much more integrated, tho still fairly viscous. The wood had receded into a more decent balance, tho still overly pronounced. Long finish.

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  6/18/2020 - rraaffaa wrote:

  I'm not sure if the bottle hadn't been well kept or if the wine is really over peak, but this was super disappointing.

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  1/12/2020 - aChave Likes this wine: 94 Points

  Lots going on here. Good showing on opening but much better with an hour of air, broadening noticeably. Integrated wine; secondary notes but still strong underpinnings. Balsamic notes add nuance. No downside in sight.

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  1/6/2018 - brigcampbell wrote:

  Decanted for 30 minutes. The nose at the opening was questionable. Was it VA, TCA, or spoiled because there was a slight off putting aroma but thankfully it completely blew off. Others have mentioned the oak treatment and it comes across as new world in style with a combination of red and black licorice, dried leaves, and creamy dark fruit. Perfect for Oso Bucco and lamb shank but not you're traditional tar and rose petals. Surprisingly the tannins were firm but rounded which worked well with the meat plates.

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  9/1/2017 - derekastoria wrote:

  Medium ruby with brownish tint. Noticeable trace of wood on nose. Breath in bottle for 2 hours before drinking but still rather tight on palate. Nose got slightly more opened with some red fruits but wooden characters and chocolates dominates. Decant half of the bottle for drinking, tannin got more powdery but still there. Nose got more vegetal and herbal together with some fragrance of fruits. Good structure but not really showing up. The last 1/4 bottle was tasted again on the second day. Wooden trace less noticeable but fruits also subside.
  
  Again wonder for the Barolo in barriques - yes the oxygen might make it more approachable at youth but the wood seems not integrating easily, even after 16 years in this case. Probably not touching this bottle in next 5 years. 15.5+/20

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View all 14 Community Tasting Notes

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