Mature Barolo. Will hold, but not improve. Drink up! Reticent nose,but a wonderful palate. Dark chocolate and the unmistakable licorice notes are present. Nice finish.
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Opened at Otto e Mezzo in HK. Slow-oxed for many hours before being served blind.
This was drinking so nicely! Very grateful for the air, as this was loose, supple and very giving by the time we got to it. Well integrated but not tertiary at all, just a well made and well aged Barolo giving what you're looking for: a beautiful light colour, rose petals, hints of tar and great structure with grip on the palate.
Nothing outstanding, but extremely enjoyable. Thanks to J for the treat, and would be very happy to try again!
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Paired with 04 Monprivato. This had several hours of slow-o, and apparently was attractive earlier in the day. By the time we got to it, the oxidation had started to overwhelm the wine. Surprising as you wouldn't expect half a day of slow-o to ruin this wine.
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1/10/2024 - melzar wrote: 92 Points
Mature Barolo. Will hold, but not improve. Drink up! Reticent nose,but a wonderful palate. Dark chocolate and the unmistakable licorice notes are present. Nice finish.
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11/18/2023 - Nanda wrote: flawed
Brown and oxidized fruit.
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11/18/2023 - acyso wrote: flawed
Nebbiolos, white truffles, Volume VIII (Chicago, IL): Oxidized. It seemed that extended air had given this a chance, but it never turned the corner.
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9/23/2023 - oxwombat Likes this wine: 91 Points
Opened at Otto e Mezzo in HK. Slow-oxed for many hours before being served blind.
This was drinking so nicely! Very grateful for the air, as this was loose, supple and very giving by the time we got to it. Well integrated but not tertiary at all, just a well made and well aged Barolo giving what you're looking for: a beautiful light colour, rose petals, hints of tar and great structure with grip on the palate.
Nothing outstanding, but extremely enjoyable. Thanks to J for the treat, and would be very happy to try again!
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12/27/2022 - Nanda wrote:
Paired with 04 Monprivato. This had several hours of slow-o, and apparently was attractive earlier in the day. By the time we got to it, the oxidation had started to overwhelm the wine. Surprising as you wouldn't expect half a day of slow-o to ruin this wine.
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