Flavio Roddolo

Flavio Roddolo

Barolo Nebbiolo 2013

Old school barstool showing what nebiolo can do. Very refined tannins, a bit port like burn. Excellent. Too bad Flavio is not well and may stop making wine.
— 7 days ago

Jan, Ted and 6 others liked this
Gilbert Van Hassel

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Of course old school barolo not barstool

Rotari

Flavio Riserva Chardonnay 2010

Obviously this isn’t merlot, delectable hasn’t given it’s expert review yet lol.. — 2 years ago

Serge liked this

Flavio Roddolo

Nebbiolo d'Alba 2011

Still learning about this varietal.
Medium bodied nice on the pallet well paired with our chicken, corn and salad.
— 3 years ago

Flavio Roddolo

Dolcetto d'Alba 2016

Minty like the Elio Sandri. Love it. — a month ago

Paul, Brian and 2 others liked this

Bouchard Père et Fils

Clos Vougeot Grand Cru Pinot Noir 2010

We had the 2010 Vintage on 11/4-5/23. A real good PN. Tastes of raspberry, strawberry and baking spice. Medium bodied. More fruit forward for a Burgundy. I spoke to Flavio at The Wine Watch. He tells me this wine maker produces wines more fruit forward than most Burgundies. I sensed this wine was more CA than FR. — a year ago

Fontanafredda

Contessa Rosa Pas Dosè Brut Alta Langa Champagne Blend 2018

Exceptional Alta Langa. I had it with Paola and Flavio at 100Vini in Alba. Nice memories. — 2 years ago

Anthony liked this

La Morra Saglietti Flavio

Cerequio Barolo Nebbiolo 2016

2016 annata top. Barolo austero e potente, un vero Cerequio. Piccolo produttore e alta qualità. C’è tutto, alcolicità ben bilanciata, tannino vellutato, profondo e in continua evoluzione nel calice. Si sente ancora troppo la tostatura dell’affinamento. Etereo dal 2024/26 — 3 years ago

La Palazzetta (Flavio Fanti)

Brunello di Montalcino Sangiovese 2015

With some of the entry-level Brunelli like this one, it’s a tough call when to open them. In my experience many try to play in the big leagues by overextracting. This one’s always been on the tannic, somewhat astringent side, so you want to wait to allow the tannins to drop and for it to settle down, but you don’t want to wait so long that the fruit dries up. I think this is about as good as it’s going to get. The fruit is still there, and the astringency is abating a bit. Still tannic. Good acids. Should go well with a simple pasta with tomato and sausage sauce.

UPDATE: After 24 hours under a vacuum seal, it was so astringent as to be nearly undrinkable, to my taste.
— 15 days ago

Doug, Dawn and 16 others liked this
Jay Kline

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I got to enjoy the 1997 La Palazetta Riserva back in 2020 and it was still showing signs of youth. I loved it.
Tom Casagrande

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@Jay Kline - I vacuum-sealed it and revisited 24 hours later. Oxidative notes were prominent and it was so astringent as to be undrinkable