Medium garnet with browning fading edges. A developed nose with dried roses, twig, charcuterie, dried red cherry, dill, and thyme. Still some tannin structure but otherwise soft and fairly silky, and bright acids, and fairly intense potpourri and sour cherry flavours, savoury meats, mushrooms, olives, bouquet garni, and some tar. Fairly lengthy, and complex. Nice!
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Much better than I remember from last time. Dark mature nose of plum and prune, liquorice interwoven with chocolatey tannins. At a good point of intersection between fruit and more mature characters.
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Litt alko, kirsebær, blåbær, bjørnebær, hint av te. Faktisk mest delikat rett fra flaska, blir litt mer plump etter en time. Frukten i munnen er litt varm. Mye tanninner å integrere ennå, blir litt hard.Virker som det er potensiale likevel, så nok best å smøre seg med tålmodighet.
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8/19/2023 - daghaug Likes this wine:
Drukket uten notater, super smooth og moden nå. Ikke noe å vente på - helt annerledes enn Aldo Conternos 2010 drukket tidligere i sommer.
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1/19/2023 - vinhonotte Likes this wine: 92 Points
Medium garnet with browning fading edges. A developed nose with dried roses, twig, charcuterie, dried red cherry, dill, and thyme. Still some tannin structure but otherwise soft and fairly silky, and bright acids, and fairly intense potpourri and sour cherry flavours, savoury meats, mushrooms, olives, bouquet garni, and some tar. Fairly lengthy, and complex. Nice!
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11/28/2022 - gtilley wrote:
Much better than I remember from last time. Dark mature nose of plum and prune, liquorice interwoven with chocolatey tannins. At a good point of intersection between fruit and more mature characters.
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12/19/2020 - Mark van Delft Likes this wine: 93 Points
Great Barolo Cannubi: cedar wood, earthy, cherry, balsamic note, elegant, light to medium body, strong long aftertaste.
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10/7/2020 - daghaug wrote:
Litt alko, kirsebær, blåbær, bjørnebær, hint av te. Faktisk mest delikat rett fra flaska, blir litt mer plump etter en time. Frukten i munnen er litt varm. Mye tanninner å integrere ennå, blir litt hard.Virker som det er potensiale likevel, så nok best å smøre seg med tålmodighet.
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