Some Dude

9.1

We had this one 13 years after vintage, and we probably could have waited another 10-15 years. But it was singing: drinking beautifully. We decanted a couple hours before dinner, and it had such power and finesse. Life is good. — 2 months ago

Daniel Bloom

9.3

Wowza! A big nose of tar & blood oranges. Both day 1 and 2. A minimally f’d with Nebbiolo from a cooler site, put into large Slovenian oak. Not forever, but enough. No wood apparent. But it’s luscious, just short of full. ( There have been Baroli pass these lips that were not up to this). A hidden gem. — 2 years ago

Daniel Bloom

9.5

Oh my…like a walk in mentholated, tarry, woody goodness. 80% Nebbiolo/20%Vespolina.
Now that’s brown, Garnet at the rim.
N: Saddle leather, Averna Cherries, Dead leaves, Compost, Pencil shavings, Just the most ever changing , rapturous nose. Transportive.
P: Mahogany,( can you imagine?) Blue fruits, terrific body, acid, tannin balance,
Chewy, raspberries and leather, beef bouillon.
This puts many $100+ Baroli & Barbarescos to shame. Depth, nuance, acids, all in place.
From @Fassselections 🙏2x the price from @eataly.
Thanks Lyle. — 4 years ago

Greg Koslosky

9.4

Elegant and refined pretty red fruit , orange zest , rose petals . Did not have the oxidation that most old Baroli has quite enjoyable . — 6 years ago

Alexandre Pagliano

9.2

In our favourite table in NY, an excellent Barolo that worked wonderfully with the food: Oddero is one of the best Baroli done in a classical way. — 8 months ago

with Jose, veronique and 1 other

Daniel Bloom

9.6

There is almost no red left to this bad boy, a complex color of brick, caramel,brown, roan.
The nose has a deep, delicious, stickiness, tar, spice, carob, clove, burnt orange peel, more. A swirl brings more.
There’s citrus in the nose, but it’s deep and teasing. Smelling, your mind wanders to places known and unknown.
P: is luscious, completely balanced. Tannins present but integrated. Liquorice, menthol, cocoa,mushrooms , dark red candy, the woods, creosote that lingers and turns into sweet tar. A complete pkg.
I believe at peak.
One of the finest Baroli I’ve encountered.
Thanks@ FassSelections — 2 years ago

Alexandre Pagliano

9.3

Classical in style but great density in this outstanding vintage for Baroli. Crushed flowers, cinnamon and other spices, very mineral, long, lots of potential. Decant a few hours before or let it sleep another 5 years or so. Excellent stuff. — 5 years ago

with Adriana

Severn G

9.3

2000 | Nebbiolo
Domenico Clerico; Pajana (Ginestra)
Piedmont - Langhe; Barolo, Monforte d'Alba, Italy
(92-94; Drink 2030-40)

Nose has cherry jam, wet leather, stewed red fruits, sweet tobacco and dark chocolate.
Palate has cherry mash, moist chocolate brownie, cedar and sea salt. Fading but present tannins.

12H decant, still needs airing, long life ahead. I'm a fan of 2000 Baroli. — 2 years ago

Bob McDonald

9.4

Notes of vanilla oak, chocolate, ripe cherry and roses. Same on the medium weight palate palate with those grainy persistent tannins. Oak on Barolo doesn’t seem right but it is nice, hint of menthol. Reminiscent of fruit and nut milk chocolate - a personal favourite. Some astringency to finish off. One of the 1001 wines - bought this in Alba, Piedmont about 8 years ago. Clerico believes that prudent use of new oak can round out Barolo’s harsh edges and enhance the flavour profile. After a few hours in the decanter the tannins became typically Barolo - powdery fine and persistent. Galloni said that Percristina is the only Barolo still made with 100% new oak and is now taking a direction that increasingly stands apart from the other Baroli here. — 3 years ago

Jae Cho

9.1

A chianti better than most Baroli. Boom! — 5 years ago