2000 Cavallotto Barolo Bricco Boschis

Community Tasting Notes (13) Avg Score: 90.2 points

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  2/26/2018 - Nanda wrote: 94 Points

  Dinner at Formento's (Chicago, IL): Bigger, brooding, nose with lots of black cherry, tar with some emerging florals. The palate is more generous and already in a "wow" zone as it's so expansive and rich. Great sweet cherry fruit that is approachable and giving. So seamless and bright. Great character and classic Nebbiolo complexity. Love the combo of power and grace.

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  2/26/2018 - acyso wrote: 93 Points

  Dinner at Formento's with Michael (Chicago, IL): I think Cavallotto has entered the pantheon of the few Piedmont producers whose wines I genuinely enjoy (I've been thinking about this lately, and truth be told, the list isn't that large). This was a bottle that was singing. Ripe, yes, but balanced. Sweet fruit, moderate tannins, and good acidity. It's young, but it's also approachable. There's no harshness or coarseness, no pretense or polish, but just a straightforward honest Barolo.

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  11/24/2014 - Pknut wrote:

  Almost two years since my last bottle.
  Decanted at my office for a few hours and then brought to Ross'.
  When we pulled the cork and poured, the nose was soaring, with fruit, tar and truffle. The palate shows dark fruit, more plum than red cherry and melted truffle. There is lovely balance here, nothing is out of place. But not that exciting.

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  2/17/2013 - AMRS wrote: 88 Points

  This is clearly a victim of the (too) hot 200o vintage. It just lacks the elegance you expect here. Nice but too ripe for my palate. Could 5 years help here? probably not. 88.

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  12/15/2012 - Pknut wrote:

  What I really like here is the texture. The mouthfeel is just so pleasing, with softer tannin that is balanced so well with the fruit. The palate is dark red fruit with menthol notes and garden soil, but I think is compromised by very slight TCA. Still, while the TCA may have dulled the expressiveness of the palate, it has not damaged the texture, which is just perfect.
  UPDATE: left half the bottle over night, and I'll be damned if the TCA seemed to evaporate - almost entirely. Now the palate is front and center, clearer, and showing much darker, with olives, menthol, and trace funk which might be just a drop of TCA. I wonder whether this is a funky wine, an unclean bottle, or in fact a bit of TCA. I also wonder what a clean bottle would be showing; I reckon, pretty darn nice.

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