Andrew Cullimore

9.2

Medium pale ruby , wide garnet rim . This shows some development with porcini , sandalwood , bitumen , black tea and some sweet blackberry and red cherry . On the palate a bit more of the blackberry , cherry and sous bois , with herbal hints , quite rounded and juicy but with balanced acidity and still gritty tannin. Slightly warming alcohol , so would drink this a little on the cooler side . There is a liquorice and tar like tinge on the good length finish . This is drinking well now, though needs a bit of time in the glass, and will continue to show well over the next 5-10 years or so , perhaps longer . If not the most complex or structured Cascina Francia this makes up for it with its attractive , heart on sleeve personality, and is a great choice to open at the moment . This was still going the day after , bit more dark fruit on the nose and saline , mineral on the palate, still grippy tannins . — 14 hours ago

"Odedi"

9.1

Ruby/ brick in color with medium intensity.

Strong nose of red fruits with earth, light vegetables, light wood, tobacco and chocolate notes.

Medium bodied with medium acidity.

Dry on the palate with raspberries, cherries, spices, peppercorn, light wood, chocolates, tobacco, herbs, earth and light vegetables.

Tangy finish with round tannins and tangy raspberries.

This 5 year old Barolo from the famous Canubi Vineyard is still a little rigid right now, but already enjoyable. Showing nice complexity with a nice mouthfeel.

Will continue to age nicely in the next 20 years, with good potential to become a 94+ point wine.

Wine Advocate 93 points.

Very tasty and a good food wine that will pair nicely with a big piece of steak.

100% Nebbiolo grapes were only 20% destemmed. Aged for 3 years in large Slavonian oak barrels.

14.5% alcohol by volume.

91 points.

$180. — a month ago

Ericsson

9.0

In protest of not being Barolo. It is the next best thing. Cheers. — a month ago

Scott@Mister A’s-San Diego

9.2

2017 vintage. Medium body. Upon opening, fairly compact for a “resto vintage”. The usual tar and dark cherry notes. The longer this was open, the more fanciful it got. French Toast. Cola nut. Chambord. Eucalyptus. White pepper. Pomegranate/hibiscus. Transitioned into a Barolo/(red) Burgundy hybrid. Not enuff structure to go more than 4-5 years in this current uniform. Would attempt another open field tackle again in the near future tho. If you wanna crush an above-decent Barolo tonight without infanticide/ca$hi$h/non-compliant tannin issues, you could do immeasurably worse. 12.15.24. — 10 days ago

David Weir

9.0

Very good Chianti for the price. — a month ago

Alberto Cdm

9.5

Il migliore mai assaggiato 👏🏼👏🏼 — a month ago

Conrad Green

9.3

The color of weak coffee with some bottle of the bottom gunk. Va on the nose and light notes of roses and dried fruit. On the palate very pure and lifted. Obviously aged but softening with air and bright and pretty. What a surprise given it’s a centurion. — 3 months ago

with Jonathan, Paul and 1 other

Martin Bergo

9.3

Wine 2 from Nobel banquet (photos not allowed, found via search in app) was youthful and intense, tannins not too obtrusive, and with anise, red and black cherries, and leafy - went perfectly with the ”chicken and porridge”. — 6 days ago

Ed Chin

9.1

Hard to describe though my first impression was of dusty flowers. Still vibrant with a decent finish. — 22 days ago

Lies

9.2

Paps 60 jaar 🥳😘 — 12 days ago