My final bottle of this vintage. Popped n' poured at an Italian restaurant with my wine group. Part of a Barolo tasting. Out of the 6 of us, 1 had it as their favorite. It might be slightly past its prime at this point, although still drinking very well. Some acetate on the nose and maybe a little funk (Bret?) on the palate.
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My 2nd bottle in a month. Opened, but not decanted for 45 minutes before serving. I had this at a NYC Steakhouse with my wine group. We all enjoyed it, even those that don't usually like Barolo. It is in a great place right now.
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I had this with take out Veal Parm from a local pizza joint, and it was a great pairing. Medium bodied, with no hard edges, but enough tannic grip so it didn't feel flabby. It seems the fruit and the tannins have evolved very well together. I'm not sure how much longer these will last, but it is in a very good place right now.
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8/29/2023 - SMHalps Likes this wine: 91 Points
My final bottle of this vintage. Popped n' poured at an Italian restaurant with my wine group. Part of a Barolo tasting. Out of the 6 of us, 1 had it as their favorite. It might be slightly past its prime at this point, although still drinking very well. Some acetate on the nose and maybe a little funk (Bret?) on the palate.
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2/27/2022 - SMHalps Likes this wine: 92 Points
My 2nd bottle in a month. Opened, but not decanted for 45 minutes before serving. I had this at a NYC Steakhouse with my wine group. We all enjoyed it, even those that don't usually like Barolo. It is in a great place right now.
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2/10/2022 - SMHalps Likes this wine: 92 Points
I had this with take out Veal Parm from a local pizza joint, and it was a great pairing. Medium bodied, with no hard edges, but enough tannic grip so it didn't feel flabby. It seems the fruit and the tannins have evolved very well together. I'm not sure how much longer these will last, but it is in a very good place right now.
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11/25/2021 - RussK wrote: 90 Points
Russk. 90- Too much wet wood.
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7/25/2021 - acheng wrote: 90 Points
A good spot right now with some tannin still. Not the most complex Barolo.
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