Popped and poured; enjoyed over the course of dinner. The 2006 Bussia Riserva pours a deep garnet color with a translucent core; medium viscosity with no staining of the tears and a good bit of sediment. On the nose, the wine is developing with heady notes of Morello cherry, an entire shop of red roses, tar, curaçao, truffle, talcum powder, cedar chest, dried green herbs and 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. What a brilliant showing with so much life left. Drink now (but maybe decant off the sediment immediately before service) through 2046.
Popped and poured; enjoyed over the course of dinner. The 2006 Bussia Riserva pours a deep garnet color with a translucent core; medium viscosity with no staining of the tears and a good bit of sediment. On the nose, the wine is developing with heady notes of Morello cherry, an entire shop of red roses, tar, curaçao, truffle, talcum powder, cedar chest, dried green herbs and 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. What a brilliant showing with so much life left. Drink now (but maybe decant off the sediment immediately before service) through 2046.
Jul 14th, 2026
Red fruits and spice aromatically, smooth ripe fruit, balanced - a bit reserved, but pretty. 14% alc/vol
Red fruits and spice aromatically, smooth ripe fruit, balanced - a bit reserved, but pretty. 14% alc/vol
May 15th, 2017
Rather oxidative at first but opened up in to a meaty, citrus quality. Best with food.
Rather oxidative at first but opened up in to a meaty, citrus quality. Best with food.
May 3rd, 2017
black cherry leads to plum, boysenberry, fig & balsam ~ a juicy jewel encompassed by fine silky tannins
black cherry leads to plum, boysenberry, fig & balsam ~ a juicy jewel encompassed by fine silky tannins
May 1st, 2017
Barolo, Cuneo, Piedmont, Italy
