Barolo, Cuneo, Piedmont, Italy
Very good though still in hibernation mode
Very good though still in hibernation mode
Dec 4th, 2021
A year ago this was super tight and tannic. Starting to come out of its shell now
A year ago this was super tight and tannic. Starting to come out of its shell now
Jan 9th, 2015
Spicy clay with a deep streak of citrus dried marinated strawberry, that is black lime, but with a blood orange. Burgeoning mouthfeel, awash in tannins of varying integration, cascading perfectly into a silvery metallic finish that is cloaked in the thinnest chiffon of smoke. Sexy, refined, and mysterious.
Spicy clay with a deep streak of citrus dried marinated strawberry, that is black lime, but with a blood orange. Burgeoning mouthfeel, awash in tannins of varying integration, cascading perfectly into a silvery metallic finish that is cloaked in the thinnest chiffon of smoke. Sexy, refined, and mysterious.
Nov 30th, 2014
Disappointment. Weak nose. Small whiff of cherry which is barely noticeable on palate. Smooth tannins but awkward. No length. No complexity. Bummer. My first disappointing Rinaldu.
Disappointment. Weak nose. Small whiff of cherry which is barely noticeable on palate. Smooth tannins but awkward. No length. No complexity. Bummer. My first disappointing Rinaldu.
Aug 26th, 2020
Give it time to open up and enjoy the ride
Give it time to open up and enjoy the ride
Sep 25th, 2017Soft & elegant, in a great integrated place. So old school!
Soft & elegant, in a great integrated place. So old school!
Feb 17th, 2017
Decanted , surprisingly only light sediment. When I put my nose in the glass it reminded me of an old fashioned antique store. Musty leather entwined with truffles . The acid is prominent along with plums and tar that effortlessly coated my mouth. I feel confident it will continue to evolve but I felt it was in a perfect spot for my taste.
Decanted , surprisingly only light sediment. When I put my nose in the glass it reminded me of an old fashioned antique store. Musty leather entwined with truffles . The acid is prominent along with plums and tar that effortlessly coated my mouth. I feel confident it will continue to evolve but I felt it was in a perfect spot for my taste.
Aug 27th, 2016
