Daniele Cuzin

9.3

Had the 2009 vintage in July 2019 in Kairon with family for birthday celebration. Excellent. — 7 years ago

Greg Wright

9.4

Still tight and compact good signs for traditionally made Barolo. Notes of raspberry, spice and licorice along with tar show up after several hours in the glass. Just needs a bit more age.
— 8 years ago

George Chen

9.3

Bottle variance! Last one was bit maderized but this one was showing much better. Soft mature ripe fruit of peaches, compote and bread yeast toast. Enjoyed it. — 9 years ago

Robert Torretti

8.9

2005 vintage, 500 ml bottle. Forward style of Barolo if not quite international or modern. Nose of tar, spice, leather and some earth. The palate has vanilla (has probably mellowed with age), dark fruits, and mellowed tannins. Good acidity to cut through the fat of the large cut prime rib at Metropolitan Grill in Seattle. Not enough earth to really play with the cedar plank wild mushrooms. I've had older Fontannafreddas and they seemed much more modern in style. The waiter noted that around the mid-2000s they began to change. Would be interested to see if this continued. — 10 years ago

Gillian Robb

9.8

Oh my heavens. I could wax poetic about Vietti all day. Violets and crushed purple roses jump out of the glass, followed by tart bramble fruits, high acid, and gripping tannins. Nebbiolos smell like the Deep South in summer: wisteria and hot asphalt. — 11 years ago

Tim O'Rourke

8.9

'06 vintage — 12 years ago

with Matthew and Jeremiah

Richard Betts

Master Sommelier/Winemaker/Mezcalero Saint Glinglin, Sombra

9.1

Impressive stuff Mr. Lynch — 13 years ago

Martijn

8.9

2000 vintage on 25.1.19
True to type Barolo with roses and brique color. — 7 years ago

James Forsyth

9.4

Rich and ripe version of the Cannubi Boschis. Dark red fruits, tar and spice hit the plate and sustain forever. Still as fresh as a daisy. — 8 years ago

Chris Harvey

9.1

Delicious grower champagne. Great recommendation from @Sarah O'Kelley — 8 years ago

Jonas Johansson

9.2

Good times in Nashville. — 10 years ago

Bill Belanger

9.2

Wonderful! Tar and roses for real. — 11 years ago

Flavio Menezes

9.9

Amazing, so young! Roses and truffles. — 12 years ago

Phoebe Li

9.7

Decanted for 2 hours and it starts to open up. Tar, wood, floral, some sort of sweet aroma undertone, fruity on the palate. still tastes vibrant and young! — 13 years ago

Rich Walker

8.9

Minerals initially segueing into light fruit. Fun. — 8 years ago

with Monica

David D

9.0

More dark ruby color than translucent brick. Dried flowers, touch of wood and smoke, cranberry, tea, wet fallen leaves on a misty forest floor. More acid and mineral, not as much tar and not as mellow and full as the 2013 Barolo we’ve had. From Flatiron Wines. — 8 years ago

Bill Bender

9.3

Musky, funky nose. Orange hues by candlelight in the glass. Warm, pleasing tannins. Fig, tar, flint. A nice intro to this maker. — 10 years ago

with Vickie

Lewis Chester

9.2

2009 vintage. Pie Rupestris. Medium plus concentration of roses, violets, tar and grassy notes. On the palate, medium plus acidity and alcohol. Full concentration of cherry, tar and roses. Very moreish. Great length although lacks some finesse. Very good. Drink now until 2025. — 10 years ago

Ben Rossen

9.0

Crazy good for this price range and will get better with age. Still a bit tight at first so needs at least an hour in the decanter. Tobacco, tar, rose petals, cherries and grippy tannins. — 11 years ago

Max Gottesfeld, FWS, CSW

9.8

Roses pedals and cherries with wonderful acidity. Too bad we only had a glass with dinner. — 13 years ago