Tegan Marriott

9.1

A Barolo for the yearners. Myself I had high expectations for this drop. Here's a small descriptor- the flavors are commending & perfectly respectable ,alas slightly cloying. — 6 days ago

Mark Rosse

9.5

Wine of the night! — a month ago

Matthew Cohen

9.0

Nose: potent. Dark flowers.

Palate: a bit cooked.

Grand cru $80 — 3 months ago

Bob Yoon

9.0

So…confession time. Due to some drama regarding my client, I had my Barolo for Tony day early. A sip and nothing out of the ordinary. And then, a touch of the typical volatile acidity nestled in a cushion of subtle mocha and dirt. Let’s raise a glass for Gigliotti! — 18 days ago

Henry Luiker

9.0

Went back to the 2020 at Il Baretto with Curly again, $210. Perhaps I have been spoiled with the Ravera since then? Why can’t I have just left well alone? — 7 days ago

romo

9.3

Time is terroir. 2016 in Piedmonte. — 2 months ago

Steve Mitchell

9.0

Barolo’s are new territory for us. It was a medium bodied wine with tannins that were not over powering. Easy on the palate and a smooth finish. — 4 months ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of dinner. The 2019 “Roccalini” pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with gorgeous notes of ripe Morello cherry, raspberry, roses, new leather, dried orange peel, dried green herbs, a touch of anisette and dried gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory. IIRC, before Paolo started making wine under his own label, the fruit from Roccalini used to go to Giacosa. Regardless, the quality and character is special which is why it is consistently one of my favorites in all of Barbaresco. Now, if only I had more access to it. Maybe @Lyle Fass can do something about it? Drink now through 2039+. — 21 days ago

Mark Rosse

9.4

What a beautiful wine! — 2 months ago

romo

9.4

Truth-in-place. Hitting perfect right now (13s!) with a very long sweet finish. Wow. — 3 months ago