Decanted 3 hrs, then slow ox in the fridge for 18 hrs. Had some sips and it was simply a tannic monster with only a little of the fruit showing.
At the end of the slow-ox, had it with a steak dinner, with a nice bouquet of red cherries and forest floor and it grew and grew with a long lingering finish and balsamic notes.
Started as a 90 pointer, and ending I would say its a 93+ with more upside. A very successful wine given the vintage.
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Pronounced fruity notes of red cherry and plum, camphor, eucalyptus, tobacco and cocoa. Full-bodied. The taste is harmonious, tannins are tight and firm, the finish is long. It's still considered austere and need some time to fully develop.
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Medium ruby, high acid, medium tannin, relatively flat red fruit, limited secondary and no tertiary development. Good. When compared to Ceretto’s Cannubi San Lorenzo, quite disappointing. Then again, very different price point…
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12/1/2022 - leongkc Likes this wine: 93 Points
Decanted 3 hrs, then slow ox in the fridge for 18 hrs. Had some sips and it was simply a tannic monster with only a little of the fruit showing.
At the end of the slow-ox, had it with a steak dinner, with a nice bouquet of red cherries and forest floor and it grew and grew with a long lingering finish and balsamic notes.
Started as a 90 pointer, and ending I would say its a 93+ with more upside. A very successful wine given the vintage.
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3/27/2022 - RowenaT Likes this wine: 91 Points
Pronounced fruity notes of red cherry and plum, camphor, eucalyptus, tobacco and cocoa.
Full-bodied. The taste is harmonious, tannins are tight and firm, the finish is long. It's still considered austere and need some time to fully develop.
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12/3/2021 - Mstefanel wrote: 88 Points
Medium ruby, high acid, medium tannin, relatively flat red fruit, limited secondary and no tertiary development. Good.
When compared to Ceretto’s Cannubi San Lorenzo, quite disappointing. Then again, very different price point…
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5/16/2021 - willfab60 Likes this wine: 92 Points
Nice Barolo . Low tannins and creamy. Paired well with our Cipriani dinner.
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