Dogliani, Cuneo
Paolo Scavino
Barolo Nebbiolo 2013
Fantastic Barolo - medium bodied but light and silky on the palate. Blackberries, leather, smoked currants, tobacco, with wonderful complexity and balance — 8 years ago
Bruno Giacosa
Falletto di Serralunga D'Alba Barolo Nebbiolo 1996
Day 2 of Santo Stefano...still plenty of tannin, but coming around so nicely! Santo Stefano is incredible... — 13 years ago
Gaja
Sorì San Lorenzo Langhe Nebbiolo 2005
Dark and intense. Mocha, plum, leather on the nose. Rounded and plush on the mid palate. Rich and rounded with a fine tannins — 7 months ago
Gaja
Sperss Langhe Nebbiolo 1990
One of my favorite Italians — 9 years ago
Cavallotto
Bricco Boschis Barolo Nebbiolo 2021
A continuation of sharing my early impressions of the 2021 vintage in Barolo; Cavallotto is one of those benchmark producers for me, inextricably connected to Bricco Boschis, which they have farmed for nearly 100 years. Popped and poured; enjoyed over the course of a few hours. The 2021 Bricco Boschis pours a brilliant garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with powerful notes of Morello cherry, dehydrated orange, cumin, tar, roses, talcum powder, fresh sage and fresh mint, and dried gravelly earth. On the palate, the wine is bone dry with structure like that of Helm’s Deep; the tannins are absolutely rippin’ and acid at medium+. Confirming the notes from the nose. The finish is extremely long, savory and drying, to the point that you feel it in your gums several minutes. A brilliant Barolo that has a very long life ahead. Drink now with plenty of air and patience through 2071. Pairs well with hearty lasagna and baseball. — 8 months ago
Giacomo Borgogno & Figli
Riserva Barolo Nebbiolo 1998
1998: Youthful. Broad on the palette, with tannins not far behind. This is the Barolo for CA Cab lovers, with a chewy, dense mouthfeel, yet packed with fruit and tasting brand new, rather than 17 years old. Also poured at Quince for white truffle menu. While not showing the same level of complexity as the 1971 or 1985 at the same meal, it was roundly admired, and preferred by some. — 11 years ago
Erik Longabardi
Pelaverga — 7 months ago