Andrew Cullimore

9.1

Medium ruby garnet , quite narrow terracotta rim . Quite aromatic , sous bois , dried rose , some spice , truffle . On the palate this is lean in style , with some dried rose , red fruits , liquorice and mint . Quite dry , gritty tannin , balanced acidity . Medium length , liquorice, dried rose finish . Drinking well now and over the next 5-8 years . — 7 months ago

Randy Fillingim

9.2

Needed quite a bit of time to decant, but well worth it. 15 years young.  — a year ago

Damian Walch

8.9

No nose. Very dry…tannins, dirt, earthy. Enjoyed it, but nothing overly notable. — 3 years ago

Wayne Rodriguez

9.4

Just lovely. Nose of cherry pie, extremely dry and tanic, with the finish of dark chocolate. — 6 years ago

Joseph Dolinaj

9.2

Great wine. Long finish and a great nose. Classic Barolo. Need to decant at least one hour before drinking to allow this wine to open up. Very nice — 7 years ago

Parul Shinde

9.2

Ram loved it. — 7 years ago

Riccardo L.

9.6

Holy wow. — 8 years ago

Suneal Vishnupad

9.4

Unlike the barbaresco, this got WAY better with time in the decanter. Much more structure vs the barbaresco and more depth. It was still quite tanic out of the bottle but with time it all became well integrated. — 8 months ago

with Kayla

Gilbert Van Hassel

9.6

Give it plenty of time in the glass or ideally in a decanter. It is a beautiful wine that needs time to open. Great effort in an off year. — 3 years ago

David Kline

9.4

Hint of peppermint on the nose rolls back to reveal wormwood and roses, chocolate ganache, rhubarb, and dried grapefruit peel. Velvety and complex, with peppercorn, red apple peel, cinnamon dust, dried rose petal, dried violet, and roobios tea.

#robertovoerzio #barolo #docg #laserra #lamorra #nebbiolo #piemonte #piedmont — 4 years ago

Rob Amos

9.3

Last vintage until 2022. Smallest production. Most known. Longest to evolve. Tasting days with low pressure are not good — 6 years ago

Pierre Costa

9.3

Classic Barolo — 7 years ago

Manuel Buergi

9.1

(Tasted at La Festa del Barolo, Del Posto NY)
In 2013 Brovia's "Rocche di Castiglione" presents itself as a pretty huge and hulking wine. But nevertheless it has this typical perfumed nose with tons of red flowers and small red berries. In the palate it showed a rather wild character for a "Rocche", with the urge to have more time to bring the massive fruit, tannins and acidity in a perfect balance. I can't wait to see this wine age. — 7 years ago

with Julia

"Odedi"

9.1

Light reddish in color with light intensity.

Really pretty nose, with nice elegance.

Light to medium in body with medium acidity.

Dry on the palate with nice complexity and mouthfeel.

Showing raspberries, cherries, red currants, light wood, spices, wild flowers, chocolates and tobacco.

Medium plus on the finish with round tannins and tangy raspberries.

This is a very tasty Barbaresco with some nice age to it. Elegant and rich. Complex with good structure.

This 8 year old Barbaresco is still young, and will continue to age nicely in the next 15 to 20 years. I had the 1998 not too long ago and it was so much better.

Easy drinking and good by itself or with food.

100% Nebbiolo grapes were aged for 5 years in Oak and Concrete tanks.

14% alcohol by volume.

91 points.

$80. — 9 months ago

Cathy Corison

Owner/Winemaker Corison Winery

9.3

Roses. Mineral. — 3 years ago

Roman Ochocki

9.3

Great! A plum and leather with smoke (from smokehouse). But, I think, the acidity is the key. Like a final touch. — 4 years ago

RobS

9.1

Last one; still very solid to go with fabulous pizzoccheri on a cold winter night. — 6 years ago

Ron Siegel

9.4

Lots of dark cherry, spice, leather, tar & rose petal. — 7 years ago

with Matt

Evan Griffith

9.0

Tar, rose petals and everything Barolo should be, but don't see it getting any better with more time in the bottle — 7 years ago

Pooneet K

9.1

Great well aged langhe nebbiolo. Certainly quite secondary at this point. Lots of bricking in the glass. Mushrooms and decaying leaves in a good way. Smooth, mouth filling, and good acid. — 8 years ago