JamieBahrain wrote:2010 Barolo, Serra, Giovanni Rosso, Piedmont x 6
Jury is out for me on Rosso. Found his wines a little ripe when tasted but no deep experience with them.
No. They are lovely, 'classic' styles for my tastes, and what's more not oak fucked. I've only had 06,08,09,10,11 but I don't find them too ripe. The 11 Cerretta is a bit that way (product of the vintage), but the 11 Serralunga (std) is not at all.
Gary W wrote:No. They are lovely, 'classic' styles for my tastes, and what's more not oak fucked.
Gary, I would be interested to find out what you mean by oak fucked, because with some Italian wines I can think of a couple of reasons:
1. Bilgy, rotten old oak resulting in the wine tasting/smelling like cork taint (I would guess maybe the barrels themselves have a TCA problem?),
2. Old bretty barrels resulting in the wine smelling like a shit in a dental surgery,
3. Inappropriate use of heavily toasted/new oak that while clean completely obliterates the fruit.
Do any or all of these apply to your definition of oak fucked?
Cheers, Ian
Ian, I think I get where you are coming from with the shit in a dental surgery...never very far away as I often have undies that resemble the Findon skid kids bike track (sorry in house Adelaide joke). Yes that rancid smell that makes me think I am not far from death...certainly something that I do not wish to ever experience in a glass of wine. I have a great relationship now with my dentist, after shearing the arm off the side of the chair a few years ago, holding on, with jugular veins the size of ships anchor ropes, I had not realised that I had the strength of the incredible hulk! Now its anaesthetic gel, squeeze balls and warm towels all because of a needle phobia
Who would have thought on a wonderful wine blog run by Gavin that my 1000th post would be a hat full of expletives
Sum total of 0 bottles bought in June! I'd love to say it's because of the fear of shipping in scorching hot summer temperatures, but you guys would piss yourselves laughing at that claim!
Gary W wrote:No. They are lovely, 'classic' styles for my tastes, and what's more not oak fucked.
Gary, I would be interested to find out what you mean by oak fucked, because with some Italian wines I can think of a couple of reasons:
1. Bilgy, rotten old oak resulting in the wine tasting/smelling like cork taint (I would guess maybe the barrels themselves have a TCA problem?),
2. Old bretty barrels resulting in the wine smelling like a shit in a dental surgery,
3. Inappropriate use of heavily toasted/new oak that while clean completely obliterates the fruit.
Do any or all of these apply to your definition of oak fucked?
Cheers, Ian
Specifically 3. Pretty much any use of new wood/barrique/small oak in Barbaresco/Barolo is gross. I don't mind oak in some other Italian wines, of course, and BDX and friends, but it swamps Nebbiolo for me. Can't stand it.
I'd just add that as I've become less critical of what we'll simple label a modernist approach to Nebbiolo .
Time heals! I'm fortunate to have drunk some of the original modern Barolos from the dawn of the Barolo Boys. Oak influence falls away and they can easily better many traditional barolos due technical innovation and cleaner wine making practices
"Barolo is Barolo, you can't describe it, just as you can't describe Picasso"
A late contribution as I shared with friends a buy of a mixed case of 2014 Domain Marc Roy Gevrey Chambertins in June. When they had time to settle down after transport, we tried a 2014 Gevrey Chambertin La Justice side by side with a bottle of the 2013 vintage of the same that I had bought on my last Hong Kong visit. Both good drinking but the 2013 with more substance and similar in style to a Rousseau Gevrey. It is a pity Alexandrine Roy doesn't have some premier or grand crus to work with as her efforts with Village wines are pretty impressive.
