Really well stored, this has now emerged as a very old style Barolo of considerable quality. Tannic astringency remains, but the dry nebbiola extract is impressively broad across the palate., while also mouth puckering in the intense way of old style barolos.
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At Quattro. Did not decant. Out of the gate, a bit tight and high strung. Began to open with mushrooms and forest floor. As the night wore on, this opened up very nicely to reveal a nice round and slightly sweet palate. Drinking well with 1-2 hours of air, but plenty of life ahead as well.
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A Piemonte dinner party with friends (San Francisco): Slow oxygenated for 7 hours, then double-decanted for light sediment. Advanced hue. I felt this was quite mature, tired even, but Eric thought it still needed more time. The tannin seem to me nearly resolved, but the fruit has faded. Just the essence of red currants remain with complex but subtle notes of black tea, leather, and caramel emerging as it sits in the glass. Interesting, though not a wow experience. But curiously, on day 2, this seems much more tannic, with the background notes perhaps just a shade stronger as well, so maybe Eric was right.
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3/3/2018 - bobvictor Likes this wine: 91 Points
In a good place. Drink up!
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9/30/2017 - Skip4wine wrote: 79 Points
over the hill
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3/21/2010 - theusualsuspect wrote: 91 Points
Really well stored, this has now emerged as a very old style Barolo of considerable quality. Tannic astringency remains, but the dry nebbiola extract is impressively broad across the palate., while also mouth puckering in the intense way of old style barolos.
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3/3/2007 - jerhardt wrote: 92 Points
At Quattro. Did not decant. Out of the gate, a bit tight and high strung. Began to open with mushrooms and forest floor. As the night wore on, this opened up very nicely to reveal a nice round and slightly sweet palate. Drinking well with 1-2 hours of air, but plenty of life ahead as well.
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1/20/2007 - 5laton wrote:
A Piemonte dinner party with friends (San Francisco): Slow oxygenated for 7 hours, then double-decanted for light sediment. Advanced hue. I felt this was quite mature, tired even, but Eric thought it still needed more time. The tannin seem to me nearly resolved, but the fruit has faded. Just the essence of red currants remain with complex but subtle notes of black tea, leather, and caramel emerging as it sits in the glass. Interesting, though not a wow experience. But curiously, on day 2, this seems much more tannic, with the background notes perhaps just a shade stronger as well, so maybe Eric was right.
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