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Who Likes This Wine(2)

  1. HowardNZ

    HowardNZ

    2,743 Tasting Notes

  2. BillB656

    BillB656

    757 Tasting Notes

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Community Tasting Notes (4) Avg Score: 90.5 points

  • Last bottle. Slow oxed all day and served at 7:00pm. First of 3 different Barolos.Perfect condition and the cork looks like it just a baby. Very deep color and not looking like a 22 year old wine. Typical nose of tar roses animal fur. Nice but not great. Shows the leanness of the vintage. Nice in the mouth with perfect frsming acidity. Just lacks a bit of fruit.

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  • Slow oxed for about 10 hours before bringing it to dinner. Extremely dark after being poured. Legs coated the entire glass and the nose was just beautiful - darl red fruits, plumb and blackberry. Little or not tar or roses as Im use to with barolo's. On the pallet the fruit was not really present and not generous. I know that 1996 was a difficult year and either the wine just shows this or maybe it is still not ready. I have one more that I will hold off on as it can only get better. Overall I was dissapointed in one of my all time favorite producers. The best part of the wine was the nose. Hmmm.

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  • Some wines with Jeff Chilcott: A beautiful bouquet, with subtle creosote aromas. A broad, rich nose of red berries, raisins and raspberry jam, with spices and gentle florals. Also broad and rich on the palate, with lots of bright red fruit. Very precise and focused ('a high acid year' said Jeff), but with serious architecture, depth and scale. Very balanced, with spherical, suave tannins. Again, nothing secondary on the palate. I liked this Barolo very much but some around the table thought it showed too much new oak. Drinking very well now, I'd give a bottle of this wine 5+ years, looking for some evolution.

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  • Thought it was time to peek in on ’96 barolo to see how they are developing. Based on this sample, there is no need to start popping ’96 but you won’t be disappointed if you do. This wine is massive structure at first (after 4 hours of slow ox) with gripping tannins. After a splash decant and two hours of sitting the structure starts to soften and the fennel, tar, orange peel aromatics explode. After 4 hours (8 hours after opening), the wine becomes silky, showing wonderful balance and fine grained structure. Lovely.

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Vinous

  • By Antonio Galloni
    1996 Piedmont: The Proof is in the Pudding (Oct 2017), 10/1/2017, (See more on Vinous...)

    (Vietti Barolo Lazzarito Red) Login and sign up and see review text.
  • By Stephen Tanzer
    November/December 2000, IWC Issue #93, (See more on Vinous...)

    (Vietti Barolo Lazzarito) Login and sign up and see review text.
  • By Stephen Tanzer
    November/December 1998, IWC Issue #81, (See more on Vinous...)

    (Vietti Barolo Lazzarito) Login and sign up and see review text.

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