WC Fields

9.3

No war of the roses here. Tar and roses in harmony. — 20 days ago

Jay Kline

9.3

Brought from my cellar to dinner at Mertz. Massolino’s “Serralunga d’Alba” is a blend of their rather remarkable vineyard holdings in some of the more revered sites in the Serralunga commune. It’s also a perfect example of the 2010 vintage which, to my palate, may turn out to be a vintage that will live 50+ years.

Poured into a decanter about 45min prior to dinner. The 2010 “Serralunga d’Alba” pours a bright garnet with a transparent core. On the nose, developing with bright pomegranate, cranberry, Morello cherry, roses, tar, dried herbs and dried earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy and shows surprising elegance despite the remarkable structure. And that’s the hallmark of the 2010 vintage: there’s enough structure to support the Library of Congress and yet, there is an undeniable charm thanks to the bright fruit and pretty aromatics. Drink now with patience and enjoy through 2050+ because seriously, this has some real substance. — 2 months ago

Jay Kline

9.4

Popped and poured; consumed over three days. Best on Day 3. The 2019 Cavallotto Barolo “Bricco Boschis” pours a deep garnet with a translucent core. Medium+ viscosity and no staining of the tears. On the nose, the wine is developing with super expressive of fresh red and dark fruits: Montmorency cherries, cranberries, pomegranate, blackberries and lingonberries. There is also some balsamic notes, cedar box, roses, tar, green herbs and dry earth. On the palate, the wine is bone dry with monumental tannins that seemed to build each day. Acid is medium++. Confirming the notes from the nose. The finish is forever long. Alcohol is medium+. This is a beautiful wine with a very, very long life ahead. The fruit is so gorgeous, so fresh at this stage. Drink now with the patience of a saint otherwise best after 2029 and enjoy through 2069+. Bottle No. 05586 — 8 months ago

Jay Kline

9.4

Poured into a Swan decanter immediately prior to service and enjoyed over a several hour period. The 2013 “Villero” pours a deep garnet with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with a gorgeous, powerful bouquet of dark and red fruits: black cherry, pomegranate, cranberry, tar, roses, talcum powder, and dry stony earth. On the palate the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy a freaking delicious. This is showing really well but there is no end in sight. Drink now with patience but this should reward an even great bounty done the road and turn heads through 2045+. — 5 days ago

Jay Kline

9.4

Opened several hours prior to service and poured into a ship’s decanter. The 1967 “Riserva” pours a ruddy garnet color with a transparent core and a slightly orange-ish rim. Medium viscosity with no staining of the tears. Some slight signs of fine sediment. On the nose, the wine is vinous but the fruit is still showing so well! A mix of ripe and desiccated red and dark fruits with forest floor, porcini, dried roses, tar, some tobacco, dried herbs, dusty earth and exotic spices. On the palate, the wine is dry; medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long a slightly savory. This is drinking so well right now and I reckon it’s on a plateau of pleasure. It almost seems evergreen considering its vigor. Drink now because you’ve already waited long enough! — 6 months ago

Adam Gäfvert

9.2

Full bodied and intensely tannic. Sweet scent but fairly restrained fruits on the palate. Classic Nebbiolo characteristics dominate with cherry, dried strawberries, tar, roses, fine wood, earth, rocks and some beetroot notes. Very long and dry finish. Seems to be in a bit of a tunnel at the moment. — 9 months ago

Brendan Baker

9.3

Roses, red cherries, raspberries, tar and earth, high acid, very fine tannin 😍 — a month ago

Brent Young

9.4

Nice color. No real sediment, just a touch cloudy on the last pour. Let this aerate in my glass for 4 hours before drinking

👃Red fruit but especially pretty with roses, dried fruit, tea, tar, and menthol. Just beautiful

👅Red cherry and blue fruit, tar, earth, mushroom, tea and herbs. Some tannic grip remains but this is silky. The finish is quite long with a touch of acidic bitterness. A bit of volatile acidity in the form of acetone, but not really distracting. Medium body. Composed and elegant.

Such a treat to share this legend with great friends. Sorry Vinloq, there was nothing to save as this was happily emptied🍷🍷 — 4 months ago

Jay Kline

9.5

Popped and poured; enjoyed over a couple of hours. No formal notes but I can assure all that this is freaking delizioso. Loads of sexy red fruits: fresh bramble fruit, Montmorency cherry, pomegranate, cranberries along with some orange peel...and a tar pit…surrounded by a wall of roses. The tannins are so firm (high) right now. Acid is medium+. The finish is impossibly long, drying and savory. This is incredible and the only reason I opened one now is because I wanted to try while young since I have multiples. The 2019 vintage is the real deal. Best after 2029 and should be a stunner through 2069. — 8 months ago

Jay Kline

9.4

When a bottle of wine is this old, one can never have too high of expectations. There are far too many variables to consider when it comes to whether it will even be drinkable, let alone enjoyable. Particularly when it’s a wine from an unheralded vintage like 1953. As someone who has been fortunate enough to have tried many old bottles over the last ten or so years, I have had my share of duds; even bottles from a good vintage with strong provenance. However, every now and again, a bottle will surprise and this 1953 Barolo from Pio Cesare went way beyond my expectations. It had many stories to tell.

There was a tremendous amount of sediment but I had allowed that to settle to the bottom by leaving it upright for a couple of days. We pulled the cork few hours before service and decanted. The cork was very typical of wines from the region at the time; short and stubby. With the help of a Durand, we were able to extract in one piece and, to my astonishment, the cork was only 1/3 saturated. And then, whoa…what a lovely perfume. It was alive! The ’53 pours a light copper color and has a largely transparent core. On the nose, the fruit is still playing a major role however it was almost completly desiccated now: cherry, apricot, prune, tar, dried roses, dried leather, and mushrooms. On the palate the tannins are almost imperceptible and completely resolved. The acid is lovely; the preserver of life. The notes from the nose were confirmed and there was a long, satisfying finish. There was substance and a real energy about it. Old…and yet so full of life! I want to be absolutely clear, this wasn’t just a novel experience. This was a practical one as well as it paired perfectly with tajarin tossed with shiitake mushrooms as well as a bit of bone-in Wagyu New York Strip from Morgan Ranch. Everyone at the table was smitten by this septuagenarian of a Barolo; even those who had no prior experience with old wines. Drink now.

For what it’s worth, I’ve had this bottle in my cellar for a little over a year, when I was fortunate to have come across one with decent provenance. This is a wine I will very likely never see again but it was so wonderful to have had the experience and I’ll cherish this memory forever. — 9 months ago