2001 Palladino Barolo Serralunga
Nebbiolo
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Community Tasting Notes (7) Avg Score: points
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7/20/2011 - ParkHill wrote: 92 Points
Very pleasant barolo without much aromatic floral quality. Drinks nicely upon opening, fades at 24 hours, and then some iron and mushroom appears at 48. Tannins are dusty, but supporting rather than dominating. That is an interesting trajectory. It might suggest that this wine is ready to drink, but will move to a richer, iron & mushroom style in a couple more years.
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4/15/2011 - ParkHill wrote: 92 Points
Nice orange-garnet color. Upon first opening, sense of iron, mushroom and bitter-caramel. I expect it to open with more fruit and/or blood... let's see.
Nope, only a little more fruit, but the wine has softened, rounded out, and shows a clearer sense of iron and tar. Fine, drying tannins mix with that bitter tar remains. In the end somewhat austere, but very pleasant in a gentle-powerful way; The classic "iron fist in the velvet glove".
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6/10/2010 - ParkHill wrote: 93 Points
A lot of tar and fairly intense, dark fruit flavors. Acidity is nice, and tannins are pretty powerful. Deep red color implying intense extraction. 2001 is a well-rated year, and this style is brooding and masculine rather than aromatic. I upped my rating to 93 based on all the dark, tarry flavors and a general sense of power. Two years since I last tried it; could use three or five more years. This was a $41 purchase in 2007, and it out-performs its price by a big margin.
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4/3/2009 - redderthanred wrote:
Popped and poured.
Nose: a bit floral, slight raspberry, blood/iron...
Palate: balanced with a decent attack followed with a tart dry finish...not really our style...but this was our first Barolo.
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3/22/2008 - ParkHill wrote: 92 Points
Reasonably structured, rich and meaty style, rather than feminine and aromatic. Fruit opens after a few hours to show dark cherry, a little tar, but mostly an earthy/iron flavor. Tannins are a bit fuzzy, but tolerable when matched up against this rising weight and meatiness. I'm just guessing, but this seems to be more in the traditional style, as we aren't getting any of the vanilla-oak flavors. Starting to open already, but it feels like it has plenty left to give. In other words, drink now if you like these on the tart-fruity-tanic side, but as we move through the drinking window, maybe the tannins will ease and there is sufficient fruit to keep up. Pretty good for a $40 Barolo. I've now had several 2001 Barolos and Barbarescos that are starting to open; what a difference a year makes.
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