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! 🍷🍷🍷🍷 — 2 days ago
Happy Mother's Day! Resin, cherry, white pepper, on the nose and palate. Very sharp, chalky and mouth tightening tannins with medium plus acidity leads to that eye squinting that you may remember from sour Now N Laters or Sour Charms. This is definitely not a polished form of nebbiolo, but I respect the effort. La Ca' Nova's other Barbarescos are better. Stay tuned.
91 points — 7 days ago
A very elegant wine - attenuated nose of plum/cherry. Palate is more of the same but rather mineral and filtered quite elegantly through a tannic structure buttressed by just enough acidity. The structure really shines. Long finish & miles to go. A lovely wine from @Lyle Fass 😍 — 4 days ago
Located halfway up the hill dominating principal valley of Barolo, lined by vineyards, lies a precious 15th century Abbey of Annunziata. Medium Ruby with complex aromas of berry fruits, oak and fresh floral scents. On the palate dried cherry, tobacco, licorice, espresso and fresh herbs give this full-body wine grace and elegance. Soft fine dusty tannins, with earthy notes, on a well balanced frame makes this hot vintage wine approachable today as well as have room to run over the next decade. Very Nice! — a day ago
Very nice aged nebbiolo from the fine folks at Produttori de Barbaresco. But doesn’t rise to the level of their single vineyard riserva expressions - a step up from the basic barbaresco (also a lovely wine) but not quite beyond that. Decanted 3.5 hours which was a good call. Quite good freshness still. Tannins are there in spades, but with food (meatballs here) they are somewhat tamed and balanced. Some dark fruit with just a hint of raisin. — 7 days ago
N: tobacco, cigar box, cherries,very earthy.
P: Bright in your mouth, In the Grrassl Cru, the nose is sweeter but the tannins roar up to envelop your palate. A more interesting ride indeed..
We drank with homemade duxelle pasta w lemon, garlic, butter, lemon juice, parsley. Yum.
Overall, a very woody sweet Barolo, great food wine. — 7 days ago
Drinking really well. Sweet cherry, rose petals, crushed limestone minerality (not sure where that came from). Pure and on the leaner side, with nice flavor concentration and nice bright acids. Lengthy finish with some assertive but soft tannins. Nice wine to cut through rich food. — 7 days ago
Decanted 1 hr.
N: Leather cherries, roses, cinnamon and oriental* spices, a bit tarry.tobacco.Ever evolving.
P: light and somewhat chewy/tannic on the palate. Mouth filling, very woodsy, cherries in the background, long finish, definitely some roses, Carema is wonderful in it’s lightness yet fullness.
An oxymoronic wine for sure. It often rides that brown/red edge. Perfect!
With more time and air, the tarry, sappy quality increases. — 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. — 14 days ago