Barolo, Cuneo, Piedmont, Italy
I noticed that there were a few droplets forming at the end of the capsule so pulled this out of the cabinet to serve a few days later. Sow-oxed for four hours and decanted just before serving. I poured 2/5 (pure, with absolutely no sediment) into one decanter and 2/5 into another (when traces of fine sediment had reached the neck). I poured he final 1/5 (dregs and all) into a glass and covered it over with a plate (to revisit a week later once the sediment settled again).
A very special wine. Strange to think that the grapes were harvested in the middle of WWII! It was incredibly pale - so much so that it would have been difficult to tell whether or not it was and old white or red by the colour alone. The nose was intoxicating; a surreal but heavenly mix of fresh toffee, prunes, dates, and figs, with a touch of sous bois and fresh field mushrooms, with a (not unpleasant) hint of VA; the acidity was prominent but elegantly cutting through the velvety tapestry of a palate, layered with expanding patterns of intricately carved flavours. Very long and satisfying, though perhaps ever so slightly unfocused - a Mid Shoulder level so perhaps not a perfect bottle.
A week later the sediment in the spare glass had settled completely so I poured into another glass. Despite a week's ox exposure it showed no signs I flagging. In fact it might even have been better than it was when opened. A true testament to the immortality of old-fashioned barolo!
I noticed that there were a few droplets forming at the end of the capsule so pulled this out of the cabinet to serve a few days later. Sow-oxed for four hours and decanted just before serving. I poured 2/5 (pure, with absolutely no sediment) into one decanter and 2/5 into another (when traces of fine sediment had reached the neck). I poured he final 1/5 (dregs and all) into a glass and covered it over with a plate (to revisit a week later once the sediment settled again).
A very special wine. Strange to think that the grapes were harvested in the middle of WWII! It was incredibly pale - so much so that it would have been difficult to tell whether or not it was and old white or red by the colour alone. The nose was intoxicating; a surreal but heavenly mix of fresh toffee, prunes, dates, and figs, with a touch of sous bois and fresh field mushrooms, with a (not unpleasant) hint of VA; the acidity was prominent but elegantly cutting through the velvety tapestry of a palate, layered with expanding patterns of intricately carved flavours. Very long and satisfying, though perhaps ever so slightly unfocused - a Mid Shoulder level so perhaps not a perfect bottle.
A week later the sediment in the spare glass had settled completely so I poured into another glass. Despite a week's ox exposure it showed no signs I flagging. In fact it might even have been better than it was when opened. A true testament to the immortality of old-fashioned barolo!
Robin had this 9 years ago
Robin had this 9 years ago
Feb 12th, 2015Matthew had this 9 years ago
Matthew had this 9 years ago
Jan 18th, 2015
