Jay Kline

9.2

Opened a couple of hours before service. The 2001 “Rabaja” pours a garnet color with a translucent core and fairly significant rim variation; medium+ viscosity with light staining of the tears and significant sediment. On the nose, the wine is vinous with notes of ripe and desiccated, red fruit: Morello cherry, dried red flowers, truffle, old leather bound books, a mix of organic and inorganic earth and a pleasant blend of cool and warm spices. On the palate, the wine is dry with high tannin and medium+ acid. Confirming the notes from the nose where there’s a bit of a Maillard reaction with the fruit showing a touch more stewed. The finish is medium+. Drink now after a couple hours in the decanter but should drink well through 2031. — 6 days ago

Tegan Marriott

9.1

A Barolo for the yearners. Myself I had high expectations for this drop. Here's a small descriptor- the flavors are commending & perfectly respectable ,alas slightly cloying. — a month ago

Mark Rosse

9.4

What a beautiful wine! — 3 months ago

Angelo Casagrande

9.2

Mohagany, leather, earth, tannins are fairly light, pleasing wine with a rich lasagna. Decanted for 3 hours. Good now, but would age a good deal longer. — a month ago

JKT

9.0

Another new one, unusual Cali Cortese with 12 years. Color on the yellow amber side and nose with mature notes with a touch of oxidation. Balanced on palate — 2 months ago

Mark Rosse

9.5

Wine of the night! — 2 months ago

George Hesse

9.4

Very good. In London. — 3 months ago

Jeremy Shanker

Sommelier at RN74

9.3

Supremely underrated producer — 15 days ago

Carter White

9.4

Dark fruit, tobacco, smooth and deep. Great value! — a month ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of dinner. The 2019 “Roccalini” pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with gorgeous notes of ripe Morello cherry, raspberry, roses, new leather, dried orange peel, dried green herbs, a touch of anisette and dried gravelly 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 and savory. IIRC, before Paolo started making wine under his own label, the fruit from Roccalini used to go to Giacosa. Regardless, the quality and character is special which is why it is consistently one of my favorites in all of Barbaresco. Now, if only I had more access to it. Maybe @Lyle Fass can do something about it? Drink now through 2039+. — 2 months ago