2020/4/4-5 with Roman angello alla cacciatora in bianca disossato, roasted canola greens and sautéed morning glories, and grilled pork kashira, katsuo tataki, and wasabina salad. I wanted to revisit this since reading up on nebbiolo rose (of which this is 50%) in D’Agata’s books. The it opened a bit mute, with some smoke, tar and heat, but with time fruit both rich and bright and floral elements all emerged. There is juicy acidity, and a ton of tannin that rounded out with air. Better and more fragrant and integrated still on day 2. This was the best Grinzane yet - I am looking forward to more
2020/4/4-5 with Roman angello alla cacciatora in bianca disossato, roasted canola greens and sautéed morning glories, and grilled pork kashira, katsuo tataki, and wasabina salad. I wanted to revisit this since reading up on nebbiolo rose (of which this is 50%) in D’Agata’s books. The it opened a bit mute, with some smoke, tar and heat, but with time fruit both rich and bright and floral elements all emerged. There is juicy acidity, and a ton of tannin that rounded out with air. Better and more fragrant and integrated still on day 2. This was the best Grinzane yet - I am looking forward to more
Apr 8th, 2020A warm-year wine, rich but red-fruited - it also does take a minute to come together and integrate the alcohol. It’ll be very interesting to see how this develops.
A warm-year wine, rich but red-fruited - it also does take a minute to come together and integrate the alcohol. It’ll be very interesting to see how this develops.
Jan 21st, 2020
Barolo, Cuneo, Piedmont, Italy
