Oddero
Vigna Rionda Riserva Barolo Nebbiolo
Barolo, Cuneo, Piedmont, Italy
A follow up birthday celebration that was a dual celebration of Sofia & our friend Judy with friends.
I started decanting this at 3:30 and it finally blossomed after nearly six hours in the decanter. I was concerned that maybe it was going to be a second day wine and readied back up bottles.
Served out of magnum and still a beast. I acquired this from the secondary market a number of weeks back. So, it was someone else’s storage. When I opened it, the wine had run about halfway along the cork & slid slightly. Early on, it gave me reason for concern. The taste was slightly off as was the nose...not bad. But, not what I expected tasting it over the first two hours. It was at this point, I pulled a couple of back up bottles.
After I put it back into the bottle and re-decanted it at our friends house, it slowly started to blossom.
The first two hours, it had a fair amount of funk & huge tannins. Many of the aeronautics were dull.
After five hours, the fruits were beautifully, bright, floral, ripe & slightly sour dark cherries, dark currants, black raspberries, black raspberries, plums, raspberries, incense, ambers, anise, very dark spices, pronounced cinnamon stick, nutmeg, clove & vanilla, tobacco, leather, cedar, dry crushed rocks, limestone, deluded, rich, dark soils, truly, elegant, brilliant florals that were dark, red, some blue, framed in some of the most beautiful florals of violets & lavender I’ve experienced. The acidity was a spot on running river. The finish was; glorious, well balanced & knitted, elegant, fruit juicy, landing squarely on spice & earth as it long set & lasting several minutes.
Beautiful wine after hours of stubbornness.
Paired with my slow cooked two day meat sauce. 14 seasonings, whole pork roast braised in oil & garlic and placed into the sauce until it shreds apart, pepperoni & Italian bread crumb meatballs. The best I’ve made it in 30 years of making it. I never measure anything but, going to have to very specifically write down what I did this time. 🤔😜🍝
A follow up birthday celebration that was a dual celebration of Sofia & our friend Judy with friends.
I started decanting this at 3:30 and it finally blossomed after nearly six hours in the decanter. I was concerned that maybe it was going to be a second day wine and readied back up bottles.
Served out of magnum and still a beast. I acquired this from the secondary market a number of weeks back. So, it was someone else’s storage. When I opened it, the wine had run about halfway along the cork & slid slightly. Early on, it gave me reason for concern. The taste was slightly off as was the nose...not bad. But, not what I expected tasting it over the first two hours. It was at this point, I pulled a couple of back up bottles.
After I put it back into the bottle and re-decanted it at our friends house, it slowly started to blossom.
The first two hours, it had a fair amount of funk & huge tannins. Many of the aeronautics were dull.
After five hours, the fruits were beautifully, bright, floral, ripe & slightly sour dark cherries, dark currants, black raspberries, black raspberries, plums, raspberries, incense, ambers, anise, very dark spices, pronounced cinnamon stick, nutmeg, clove & vanilla, tobacco, leather, cedar, dry crushed rocks, limestone, deluded, rich, dark soils, truly, elegant, brilliant florals that were dark, red, some blue, framed in some of the most beautiful florals of violets & lavender I’ve experienced. The acidity was a spot on running river. The finish was; glorious, well balanced & knitted, elegant, fruit juicy, landing squarely on spice & earth as it long set & lasting several minutes.
Beautiful wine after hours of stubbornness.
Paired with my slow cooked two day meat sauce. 14 seasonings, whole pork roast braised in oil & garlic and placed into the sauce until it shreds apart, pepperoni & Italian bread crumb meatballs. The best I’ve made it in 30 years of making it. I never measure anything but, going to have to very specifically write down what I did this time. 🤔😜🍝
バローロ最高峰の作り手 ODDERO
一等畑のVIGNARIONDAの2007年RISERVA
マグナムボトル。
絹の様な滑らかさ。
子羊の炭焼きにピタリ
バローロ最高峰の作り手 ODDERO
一等畑のVIGNARIONDAの2007年RISERVA
マグナムボトル。
絹の様な滑らかさ。
子羊の炭焼きにピタリ
