Amazing tanons and we'll layered.. — a month ago
I do get oak but it is still delicious. — 5 months ago
I love this style: bâtonnage, skin contact, small barrels / creamier, Burgundian / marzipan, custard, chewing gum? — 4 years ago
Ha wiener again. Piedmont dolcetto that reminisces what I had in piedmont. Can't be better — 5 years ago
Delicate blackberry, volcanic rocks, cold smoke, faint ripe plum, velvet-like black cherry. A more muscular / modern Barolo, leaning more towards a Sangiovese profile than purely Nebbiolo.
From our cellar, cork pulled for slow oxidation at 11h, then a 90m decant prior to dinner with continued development in our glasses. Paired to a duck ragu with hand made Pappardelle.
Only three vintages produced, 1999 being the inaugural. Could easily hold another 15-20Y, in proper storage, without concern. — 9 months ago