Nose has dried roses, white pepper, crushed cherries, loose tobacco, dried orange zest and dried mud.
Palate has dried tart cherry, black cherry, blackberry, wet leather, anise and very dry garden soil. Medium+ tannins not overpowering, more savory/earth notes than fruit expression on the palate; a very nice bottle with a unique expression of terroir.
Opened for slow oxidation of 6H then +3H decant, expect this to show better tomorrow. Paired to local beef short ribs (Kinderhook Farm; Valatie, NY) in an Asian-style braising sauce, plated on top of Parmesan polenta, so yum.
85% Nebbiolo, 15% Neretto & Ner d'Ala
Anyone approaching the 2016 vintage, please wait until 2024-26 until opening, and likely still too soon even then... — 6 days ago
First experience with this Nebbiolo...what an interesting wine. Extremely light red in the glass... bright cherry and smoke... light bodied, very acid-forward and food friendly. Makes my mouth salivate. It’s spaghetti Saturday, and the wine is wonderful, but the acid and tannin makes me really want Osso Buco or Angolotti with Brodo or Steak Florentine. A real bargain @$25 and reminds me of a much older and more developed example of the grape. I will be searching for more! — 4 months ago
Fruity. Berry leaves my tongue dry afterward but then tastes like licorice — 6 days ago
Light brown/red color…violet, rose, bright cherry notes… very light in texture, bright and lively acidity. A bit young, but very nice with grilled pork tenderloin, risotto with fresh zucchini and oven roasted tomatoes. Very nice food wine … sitting on a few more for next few years. Nebbiolo works so well with slow cooked risotto with lots of fresh parmigiana regiano. — a month ago
Good. Soft tannins. No other comment. — 3 months ago
Drinking superbly now. — a month ago
Sure you could make a fancy drink but I like it as is. A perfect sipping vermouth...so lovely. — 3 months ago