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Wanted to know what the hype was about. I get it, i think i prefer aged classically oaked styles of Barolo in the long run. However, for being so young, the tannins feel very silky. Being in La morra gives this bottle young approachability in itself but aging in french barrique really softens this and adds a lovely wood element. This smells like barolo and Napa together.....naparolo.
Wanted to know what the hype was about. I get it, i think i prefer aged classically oaked styles of Barolo in the long run. However, for being so young, the tannins feel very silky. Being in La morra gives this bottle young approachability in itself but aging in french barrique really softens this and adds a lovely wood element. This smells like barolo and Napa together.....naparolo.
Delicious wine which validates why Barolo should be cellared for at least 10-15 years. Tannin has softened yet the acidity is still fresh. Aromas of dried violets, spiced plum and savory forest floor
Delicious wine which validates why Barolo should be cellared for at least 10-15 years. Tannin has softened yet the acidity is still fresh. Aromas of dried violets, spiced plum and savory forest floor
This wine is stunning, in the same way that encountering a beautiful stranger can take your breath away. The nose draws you in with subtle layers of dried flowers, anise, Italian plum, forest floor and juniper berries. This rich, complex tapestry continues on the palate, the texture every bit as elegant as the nose. Polished tannins and structure that could easily carry it another 20 years in the cellar, but still fresh and vibrant today. Crushed stone, dried herbs and bay leaf. Pair with wild boar.
This wine is stunning, in the same way that encountering a beautiful stranger can take your breath away. The nose draws you in with subtle layers of dried flowers, anise, Italian plum, forest floor and juniper berries. This rich, complex tapestry continues on the palate, the texture every bit as elegant as the nose. Polished tannins and structure that could easily carry it another 20 years in the cellar, but still fresh and vibrant today. Crushed stone, dried herbs and bay leaf. Pair with wild boar.
Barolo, Cuneo, Piedmont, Italy
