This afternoon at a late lunch we were served the 2011 Giacomo Borgogno & Figli Barolo.
In the nose there was cherry, strawberry, plum, licorice, dried roses, spice, tar, ckay pot and dusty earth.
On the palate there was strawberry, cherry, raspberry, red currant, anise, spice, leather and earth.
This wine is full bodied with a smooth velvety mouthfeel medium + acidity and medium + grippy mouthcoating tannins that seemlessly move to a long red and dark fruit dusty earth finish. Definitely a nice bottle of wine and would gladly have this bottle again. We have had hot weather this week which has broke us out of the 40 and 50 degree weather. It has been definitely needed and seems to have woken everyone out of their winter malaise. I wish everyone a wonderful weekend. Please stay safe and healthy, Nostrovia! 🍷🍷🍷🍷 — 5 days ago
Aced this blind, though I felt the palate weight does lean more towards a Langhe Nebbiolo by convention.
Like the blinded Margaux on the table, the nose led with Morello cherries, but without new oak and more layers such as aromas of dried roses, leather, star anise, and earth. The trademark Nebbiolo tannins and acidity on the palate was what scored the clincher for me. Lighter than expected for the level of tannins, but I felt it was still balanced especially with the mouth-filling mid-palate fruit (mixed berries here). Finishes with spice and fresh acidity. It’s a dangerous drink given how elegant it is at 14.5% abv. Best red of the night!
NB: The 2017 Blue Label Ascheri Barolo was made with a blend of fruits from La Morra, Verduno, and Serralunga. Fermentation was a 50% mix of 15-day batch and 25-day batch with submerged cap. Aging was for 24 months in large Slavonian oak barrels (70% new oak and 30% used) and for 12 months in stainless steel before bottling. It’s interesting to note how little wood character was imparted into the wine using large format barrels, despite the high percentage of new oak. I would imagine that one of the roles of this cuvée at Ascheri is just to season the new barrels for use in the better cuvées. — 17 days ago
Dark garnet hue. Aromas of chocolate, cranberry, dried fruit, earthy, eucalyptus, licorice, prunes, raspberry, and tar. Medium-plus body, with medium-plus tannins and medium-plus acidity. Smooth and rounded on the palate with a touch of oak on the finish. — 7 days ago