The Barolo / Barbaresco / Nebbiolo thread

[Ian S]

2015 Cantina Delsignore Gattinara 'IL Putto

Decanted for 5 hours and still so closed and very tight, keeping its cards close to its chest.

Fruit taking a back step to the tannin and acid at the moment, its all structure. It is a red berries type fruit thing going on, but a bit tough going at the moment. White pepper again and some of that mineral character and rose potpourri.

Only time will tell if this emerges into a butterfly, definitely has the bones for a long life and will improve.... but its going to take 10+ years

Sounds like my sort of wine, but maybe am too trusting that tight wines will emerge into glorious maturity

[JamieBahrain]

Testing Zalto versus Sensory with the following five. A few vibes only.


Brovia Barolo Garbelet Sue 2005- Garblet Sue is from Bricco Fiasco in CF. Interestingly, it's often the rarer Brovia despite being the cheaper of the Cru line.

I never understood why 2005 was shunned by consumers. Critics sure, making a call on a vintage early on. This was magnificent. Bright throughout with cool 2005 acidity and plenty of classic primary fruit and some complex development.

94pts

Brovia Barolo Garbelet Sue 2008- Again, an easily backfilled vintage and my favourite 'sleeper' or less-lauded Barolo vintage of the last 20 years. Magnificent again once a little stink blew off. Recommend folks source some 08's- Barolo from a time that was!

Brovia requires patience. They are often tight inside of a decade. Recent releases less so- I'm expecting them to be propelled into the limelight of the consumers who need to be told what to drink by critics.

95pts

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Pira e Figli Chiara Boschis Barolo Via Nuova 2006- I've a six pack in my Australian cellar. About $40-$50 AUD on release. The similarity early on, to Sandrone's Cannubi Boschis had me labelling this wine the poor man's Sandrone. I drank a lot of it early days whilst cellaring Sandrone!

Originally, via Nuova a single vineyard out the back of the vineyard in Barolo proper. Now it's Terlo MGA. Below, in protest, via Nuova is a blend.

Wow! The've wound back the oak these days, but here, we see the most fruit-pristine Barolo that dances with complexity. Oak isn't an issue- the fact I didn't load up on Chiara's wine because of the two dimensional modernist/traditionalist arguments 10 + years ago is!

96pts

Pira e Figli Chiara Boschis Barolo Via Nuova 2015- I've reported in detail before and the review comfortably stands.

This is now an exotic blend of the communes of Barolo, Serralunga, Monforte whereas when I last tried it was a pretty fruited and soft expression of Barolo proper.

This is a forthright Barolo. No messing about. Aromatically powerful yet still gratifyingly floral. A mixed rose bouquet, bramble berry and red raspberry and strawberry. Rich and deep, very complete and powerful yet the direction is quite well defined- structural carry is elegant and a lean focus on a long carry. Over the next few sittings the deep fruit notes blossom and become airy. With oak complimentary and adding a complex spice and savoury dimension. The last glass rejuvenating itself, Serralunga like, with a tireless youthfulness and mongrel-firm tannins of the blend.

Wow! Perhaps I'll backfill 2010/2013 before the absolute madness of Galloni's 100pts for 2016 manifests itself into the wider vintage market

94pts +

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Elvio Cogno Vigna Elena Barolo Riserva 2012- Just a quick peek! Having a good look at these guys to get ahead of the demand curve if warranted. Early days- what I like about the clone is the effortless power in drive and a carry. Balsamic notes override the deep and unyiedling dark red fruit notes. My mate said it singing later in the evening.

I'll be hunting Cogno.

93pts+

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[Rossco]

2015 Cantina Delsignore Gattinara 'IL Putto

Decanted for 5 hours and still so closed and very tight, keeping its cards close to its chest.

Fruit taking a back step to the tannin and acid at the moment, its all structure. It is a red berries type fruit thing going on, but a bit tough going at the moment. White pepper again and some of that mineral character and rose potpourri.

Only time will tell if this emerges into a butterfly, definitely has the bones for a long life and will improve.... but its going to take 10+ years

Sounds like my sort of wine, but maybe am too trusting that tight wines will emerge into glorious maturity

Well the good news is I cracked a 2016 Platinetti Vigna Ronco al Maso Ghemme... and if you liked the sound of the Gattinara, you will love this!
Decanted for 4 hours and then into the Zalto Burg glass.

Nose is pure Neb. Powerful yet restrained fruits. Sour cherries, sweet raspberry and some really beautiful minerals. Wet slate type stuff with iron. Some Alpine herbs as well, Love the tannin..... velour type furry tannins, just caress the tongue.

I fell head over heels with the minerality here. It's kind of the hidden hero of the wine. Such minimal oak, you wouldnt even know its there. Has a long life ahead, but unlike the Gattinara, I can 100% definately see it only improving with age.

[JamieBahrain]

15 was terrific too. House quaffer . Bit of variation though best bottles beautifully defined fruit purity

[Rossco]

15 was terrific too. House quaffer . Bit of variation though best bottles beautifully defined fruit purity

This is the exact style of Neb im after. More please!
You put it perfectly "beautifully defined fruit purity"

[Ian S]

2015 Cantina Delsignore Gattinara 'IL Putto

Decanted for 5 hours and still so closed and very tight, keeping its cards close to its chest.

Fruit taking a back step to the tannin and acid at the moment, its all structure. It is a red berries type fruit thing going on, but a bit tough going at the moment. White pepper again and some of that mineral character and rose potpourri.

Only time will tell if this emerges into a butterfly, definitely has the bones for a long life and will improve.... but its going to take 10+ years

Sounds like my sort of wine, but maybe am too trusting that tight wines will emerge into glorious maturity

Well the good news is I cracked a 2016 Platinetti Vigna Ronco al Maso Ghemme... and if you liked the sound of the Gattinara, you will love this!
Decanted for 4 hours and then into the Zalto Burg glass.

Nose is pure Neb. Powerful yet restrained fruits. Sour cherries, sweet raspberry and some really beautiful minerals. Wet slate type stuff with iron. Some Alpine herbs as well, Love the tannin..... velour type furry tannins, just caress the tongue.

I fell head over heels with the minerality here. It's kind of the hidden hero of the wine. Such minimal oak, you wouldnt even know its there. Has a long life ahead, but unlike the Gattinara, I can 100% definately see it only improving with age.

Indeed, I'm very much a fan of Ghemme and have drunk the Platinetti before (bought in 2012 while driving through Piemonte, Aosta and stop-offs either way in France - and it made it as far as Monforte d'Alba before we drank it! ). We might also have drunk it at the Ghemme wine festival, a rather drunken affair for a nation that normally sees drunkenness as one step removed from stupidity, but where drunkenness merely translated into laughter, some singing and good-natured throughout. Great fun and highly recommended, it for (IIRC) a week in May and is quite cosy and as such a great place to chat with locals.

I like the role Vespolina plays in a lot of the Ghemme wines, and I can only think of one producer (Cantalupo) who do a varietal nebbiolo within the Ghemme DOCG. Perhaps there are others? It has similar tannin levels to nebbiolo, but more red-fruited and bright without edging into jammy. Not that nebbiolo from round here descends into dense black / purple wine territory.

If you ever do visit, then I'd strongly recommend the Agriturismo Il Cavenago. A very large country house with peaceful grassed courtyard and surrounded by produce growing (including vines, which end up in Mirù's single vineyard wine, perhaps elsewhere as well?).

il cavenago.jpg

However the big highlight are the banquet style meals and the great highlight often the humble risotto. The basil risotto they made was truly exceptional (and had me grinning throughout)

Ghemme itself is nothing much of interest to the casual tourist. A very small 'old town' where Rovellotti are based, and little or nothing else that might merit mention in a guide book. However the people are friendly and welcoming, including a lovely lady in the gelateria who gave the impression that she had the best job in the world, and was going to enjoy it as long as it lasted.

[brodie]

Jamie has been saying how much he likes the 2005s. Decided to try a couple.

2005 Produttori Asili: youthful dark red colour, nose has some tar but is a bit unforgiving, nice balsamic note on palate along with plenty of dark red fruit. Tannins are noticeable and a bit rustic and still quite prominent. Needs more time

2005 Giacosa WL Falletto Barolo: paler mid red, lovely floral nose, red fruited with very elegant fine grained tannins. Lacks the extra oomph and star power I expect from Giacosa. A little bit workmanlike. Way more refined and subtle compared to the Asili.

Neither bottle was bad but just a little bit boring and plain. Will try them again tonight to see if 24 hours has improved them at all.

Brodie

[JamieBahrain]

The Falletto should blossom with air. I'm gathering you don't decant Barolo ? It's a North American obsession in my observation. Versus the don't let the genie out of the bottle, pop and pour of many others.

PdB 2005. Yeah. I see folks on social media saying they've never had a WOW PdB with age. Perhaps its vintages like 2005 that forced this opinion. Flipping your comments from the Giacosa, I always found PdB 2005 "workmanlike". Better with food.

Hope you get the results I'm expecting with more air!

[JamieBahrain]

Platinetti Guido Vigna Ronco al Maso Ghemme 2015- Rossco's raptures over the 16 had me crack my last 15! Crazy to have drunk a case over the last few months. Half deserved to be cellared. An excellent foil for old fashioned Barbaresco.

Some variation over the case. No taint, just variation. This was a good bottle. Minerally, pristine fruit. Old fashioned in extract, deep and dark, with intermingling tertiary-like notes, working well so early on in the wine's development. Acidity is cleansing, again loaded with a mineral tang and carrying a good level of fruit persistence.

93pts+


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[brodie]

The Falletto should blossom with air. I'm gathering you don't decant Barolo ? It's a North American obsession in my observation. Versus the don't let the genie out of the bottle, pop and pour of many others.

PdB 2005. Yeah. I see folks on social media saying they've never had a WOW PdB with age. Perhaps its vintages like 2005 that forced this opinion. Flipping your comments from the Giacosa, I always found PdB 2005 "workmanlike". Better with food.

Hope you get the results I'm expecting with more air!

I always stand them up in the cellar for several weeks first. My standard is to I decant 6-10 hours in advance. I have found this works very well for me.
However, last night had no time, so both were decanted off their sediment and then drunk over a couple of hours.

Will give an update later on tonight.

cheers Brodie

[JamieBahrain]

Wow! You are an extremist. I understand the approach. I've seen 50 year old+ Barolo blossom in this manner. So many times I now never-ever pour away nebbiolo unless 100% sure of cork taint. It can be so incredible next day, or the day after!

[Rossco]

Platinetti Guido Vigna Ronco al Maso Ghemme 2015- Rossco's raptures over the 16 had me crack my last 15! Crazy to have drunk a case over the last few months. Half deserved to be cellared. An excellent foil for old fashioned Barbaresco.

Some variation over the case. No taint, just variation. This was a good bottle. Minerally, pristine fruit. Old fashioned in extract, deep and dark, with intermingling tertiary-like notes, working well so early on in the wine's development. Acidity is cleansing, again loaded with a mineral tang and carrying a good level of fruit persistence.

93pts+

I have 2 more of the 2016's left..... thinking of grabbing some more. Nice notes on the 15's, they sound pretty similar.
I found this and the 2015 La Palazzina Bramaterra Balmi Biot pretty much on par with each other.

[brodie]

The Falletto should blossom with air. I'm gathering you don't decant Barolo ? It's a North American obsession in my observation. Versus the don't let the genie out of the bottle, pop and pour of many others.

PdB 2005. Yeah. I see folks on social media saying they've never had a WOW PdB with age. Perhaps its vintages like 2005 that forced this opinion. Flipping your comments from the Giacosa, I always found PdB 2005 "workmanlike". Better with food.

Hope you get the results I'm expecting with more air!

Tonight:

Produttori Asili - a bit better, rounder and more balanced. Not a big improvement

Giacosa Faletto: much nicer than last night, more florality on nose, palate a bit deeper but still no where near the 2001 or 2004 WL for me

Brodie

[JamieBahrain]

They turned out as I’d have expected Brodie. I like 2005 as they can often surprise, are easygoing and are incredibly cheap to backfill. Of course 2001 & 2004 are magnificent vintages. Backfilling is economically not viable with the vintage premium .

Last night we had an orgy of fine Piedmont wines. Only the one PdB. A double-magnum of 1985 Barbaresco. Nicely rounded with a stuffing of mulchy, ashen and funky tertiary developed fruit . Would just make 90pts for mine.


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[JamieBahrain]

Domenico Clerico Barolo Pajana 1997- A powerful expression of Ginestra as would be expected of 1997. The wine is still welded tight together with oak, the fruit ample in a dark cherry-tar spectrum, tobacco and dried herb notes in complexity. The palate is beautifully liqueured, svelte and with the noted power of the vineyard offset with an elegance of age.

93pts


Domenico Clerico Barolo Pajana 2004- We took this home having double-decanted the wine and consumed the next evening. It's a bit of a beast- in a 2004 sense- near varnished red cherry fruit and still somewhat unevolved aromatically. Layered, woody dark red fruits, masses of calcium carbonate minerality drive the wine with a degree of brute simplicity.

91pts+

Domenico Clerico Barolo Percristina 1997- I wanted to show this wine off to Barolo loving friends- the labour of love of Domenico Clerico from Mosconi Cru in the memory of the loss of his only child.

Consistent with a previous note- it's modernism lost with age and quality food- powerful smokey dark fruits mouthfuls of voluminous nebbiolo fruit.

Previous note stands. I was walking around pouring small tastes from the bottle for Barolistas, yet I made sure I had a few glasses myself.


A monumental and lauded vintage. Slow-ox, decanted for a few hours and then re-poured into the bottle. Initially charcoal and dark fruits. Air draws out the deeper class of the wine and very complex and alluring aromatics of baking spices, wild raspberry/cherry, ginger bread and more berry/ licorice plant. Powerful and rich palate drive, a melt of dark fruit in spice, distinct clay like mineral inflections and lovely rose tea. Long and persistent. Tannins are clay-fine and well in check. Important to note barrique is a tool only, according to Clerico, and a function here is to soften and present the structure of Mosconi. Does it do this? At 20 + years the tannin is still firm though hardly offensive to Barolo lovers.

95pts



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[JamieBahrain]

HKWS Cantina Scarpa: How Nebbiolo, Barbera and other native Piemonte grapes age with time

Location: Duddell’s, Level 3 Shanghai Tang Mansion, 1 Duddell St, Central
Date: 2 June (Tuesday)
Time: 7pm


Join us for one of the most comprehensive blind tastings of dry red wines from 5 different native Piemonte grapes: Nebbiolo, Barbera, Dolcetto, Ruché and Brachetto, spanning four decades from 1987 to 2016!

We will be mixing up vintage pairs (one old, one young) of 5 different wines, all from the same winery and all made in the traditionalist way… a perfect chance to compare how these local grapes age with time. After the blind tasting, Andrea Roccione from Scarpa will join us from Italy on zoomand give us some insights on the wines.

*For those who want to take up a challenge, there will be an optional side quest: correctly identify each wine and receive a free bottle of 2011 Barbera d’Asti Superiore La Bogliona from Scarpa!

Cantina Scarpa was founded by Antonio Scarpa in 1854 and the winery is located in the heart of Nizza Monferrato. They are among the first to bottle and label Barolo, and one of the founders of the Barolo and Barbaresceo Consorzio.

Giacomo Bologna and Scarpa, one modernist and one traditionist, are widely recognized as the two best Barbera producer in the whole piedmont. Therefore, for our dinner wines, we will first enjoy a well aged example, the 2008 vintage of their flagship Barbera “La Bogliona”, followed by the 1982 and 1989 Barbaresco Tettineive, sourced from a 2.5 ha near the cru of Cottà in Neive.

Scarpa is well known for having one of the largest museum stock in Italy and fittingly, all of this event’s wines are sourced directly from their cellar to ensure perfect provenance.

This will be the first HKWS dinner held at the Cantonese restaurant Duddell’s, and with Chief Sommelier Derek Li (one of the best in Asia) organizing the food pairings, I am sure it will be a night to remember!

Tasting Wines:
1998, 2011 Scarpa Barbera d’Asti “La Bogliona” (100% Barbera)
2003, 2015 Scarpa Dolcetto d’Acqui “Le Selva di Moirano” (100% Dolcetto)
1996, 2015 Scarpa Rouchet “Briccorosa” (100% Ruché)
2003, 2016 Scarpa Vino Rosso “La Selva di Moirano” (100% Brachetto)
1987, 2015 Scarpa Barolo Tettimorra (100% Nebbiolo)

Dinner Wines
2018 Giovanni Almondo Roero Arneis DOCG Le Rive del Bricco delle Ciliegie
2008 Scarpa Barbera d’Asti DOCG Superiore La Bogliona
1989 Scarpa Barbaresco DOCG Tettineive
1982 Scarpa Barbaresco DOCG Tettineive

[JamieBahrain]

I think this an event that Ian would have enjoyed. Left my notes at the restaurant. They were scribbles anyways- pressure was on to identify all the wines blind which I did. The only concern being picking the Ruche in a very traditional style versus Brachetto. The Ruche not as explosively floral as other producers, though colour and palate gave away Brachetto on second pass.

The Barbera trumped all! I drink a bit of Scarpa and it wasn't surprising.

On the nebbiolo front, the Barolo Tettimorra should be sort after by lovers of traditional styles. The fruit is La Morra ( around the hamlet of Santa Maria ) and you see the essence of La Morra. The 87 was still very lively and even. Developed and alluring notes of underbrush, truffle and licorice. The 2015 is very shy for the vintage. Aromas are fresh and typical of pure La Morra- the wine has excellent length and the fruit flows in consistency and should be quite something in time.

Scarpa Barbaresco DOCG Tettineive 1982 and 1989 are treasures. Sourced from the winery they reflect old fashioned Barbaresco. Very clean, in a red-mahogany like fruit spectrum. The 89 has the length and power over the 87, yet, they are both strikingly similar in fruit expression.

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[Gavin Trott]

Really interesting read Jamie, thanks.

I happen to have a couple of the 2016 Scarpa's from the range on the tasting bench for assessment, the Casascarpa Barbera D'Asti, and the Bric Du Nota Nebbiolo D'Alba ... looking forward even more to trying!

.

[Ian S]

I think this an event that Ian would have enjoyed.

Not sure if you meant this Ian, but if so, then yes I reckon I would have enjoyed it a lot. Specifically:
- Some properly aged wines. That is my leaning (indeed over-aged is still of great interest).
- Also interesting to have matched pairs of mature and young. Often not as informative as we'd hope (individual bottles of wine don't tend to mature in the same path), but it certainly holds the interest and provokes discussion - and that surely is a big win.
- Not just Barolo (or Barbaresco). Don't get me wrong, I am a huge fan of both. However focusing solely on the grand wines, risks missing out on plenty of interesting wines, which can be better matches for food. Arneis, Ruché, Brachetto, Dolcetto, Barbera are all well worth exploring (though Dolcetto and Arneis generally don't excite me), as are others. In addition, sat at a tasting / dining table with a dozen glasses of Barolo can end up feeling very samey, their appeal diminished by their similarity. To re-purpose a comment used about a specific Barolo producer (in wine behind the label book) having just Barolo is like having the icing without the cake.

[JamieBahrain]

Yes, it was for you Ian, I rarely write about my diversity of Piedmont drinking and there were a few grape varieties in the tasting I thought you'd be interested in. The old-young pairings on reflection worked well and were critical for blind identification of wines made in such a traditional style. The 2003 Dolcetto was the only wine that looked a little ragged with age and I'm guessing its more to do with the vintage in this case.

Personally, I never tire of thoughtfully presented Barolo & Barbaresco in tasting events. On the night, we had two nebbiolo flights which in comparison were extraordinary. Winery museum stock of 1982 versus 1989 Scarpa Barbaresco Tettineive was good way to display the old fashioned styles of Barbaresco- from a time when many expressions made in this fashion haven't lasted the test of time due winemaking faults. These are very good wines and were well received and locked into the palate memories of participants. The Barolo just as fascinating in the context of La Morra. The flight gave a hint as to why La Morra may have an excessive leaning toward modernism and offered a purer analysis of terroir. Both nebbiolos ( Barolo & Barbaresco ) were poles apart despite same producer and winemaking practices.

Most nights I'm drinking Dolcetto & Barbera ( or similar ) as I find nebbiolo is sometimes too cerebral and often requires a suitable mood ( not so easy during current times )

[JamieBahrain]

Giacomo Conterno Barolo Cascina Francia 1998- Usually more perfumed, tonight the wine is quite pungent in mulch and undergrowth, violet decay and powerful black fruits. The fruit is nicely rounded with dry herbs and licorice, prior a long carry and focus on the finish. A clay-like note mixes with the tannins and natural minerality of the wine suggesting it was poorly prepared.

93pts

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Giacomo Conterno Barolo Cerretta 2011- This weighs in at 15%. During the Parker era, they talked of balance. If a wine balanced alcohol not a factor. Often for me this is a rarity- the burn in flavor persistence a little too much with highly marked wines. This is a masterpiece of what is edge of the envelope ripeness yet the wine carries that Conterno grace and freshness. Extraordinary. I think I've a few bottles in Australia and I'm confident they'll drink very well in decades!

94pts+

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[brodie]

2004 Sandrone Le Vigne: Ah another wonderful 2004 but still so young. Really needs another 10 years. Notes of Balsamic, menthol and flowers on the nose. Palate has oodles and oodles of lovely clean pure Nebbiolo fruit in the red fruit red cherry spectrum. Some evidence of polish to the refined fine grained tannins. Clearly Sandrone and modern in the sense of not being rustic in any way at all. Oak is getting integrated and is not obtrusive. The frut purity and expressive is lovely and really makes the wine special. Long finish. Just needs more time. BTW, this is the day 2 tasting note. Plan to hold my remaining 4 bottles for quite a while longer.

PS Cork was a wonder, long clean very high quality and like it had just been bottled - and I hate corks!

brodie

[JamieBahrain]

Wonder if Sandrone has moved to DIAM? They're pretty innovative. Great your bottles in good shape. I remember tasting with Barbara Sandrone and she said they were so horrified with the secondary market and their reputation, they started a small 10 year cellar release program.

I've always been a buyer of their wine. Haven't tried their new bottling yet.Vite Talin. Maybe I never will! Prices getting up to a $1000 a bottle.

[Michael McNally]

Drinking a 2013 Sensi Barolo tonight (remains of a bottle I opened last night). Last night I thought it was good but not spectacular. Really enjoy this tonight, but I have limited (read zero) experience with Barolo. Restrained red fruit, spice and floral nose.Medium bodied with a focus on ligter red fruits, but the tannin is what this is all about. Grippy yet welcoming tannin. Really good length.

I have been avoiding getting into Barolo et al for budget reasons, but thinking this could develop into something pretty good.

Appreciate any thoughts on this maker and whether this will mature.

TIA. Cheers

Michael

[JamieBahrain]

I'd never heard of them. I thought it a supermarket label though research suggests they are well-marketed Tuscan producer dabbling in Barolo.

[Rossco]

2008 Benevelli Piero Barolo.

Scintillating black tea tannins. Blackberry fruit, ever so slight hint of mocha as well.
Those tannins though.... So dusty and drying. Medium body, acid perfect. Good wine here and the structure integration is really
the star here. Only criticism is I wanted a bit more red fruit/red rose.

[Gary W]

Wonder if Sandrone has moved to DIAM? They're pretty innovative. Great your bottles in good shape. I remember tasting with Barbara Sandrone and she said they were so horrified with the secondary market and their reputation, they started a small 10 year cellar release program.

I've always been a buyer of their wine. Haven't tried their new bottling yet.Vite Talin. Maybe I never will! Prices getting up to a $1000 a bottle.

I think I recall some DIAM. The Vite Talin is nice, but I'd not go anywhere near the asking price. And to an extent, would not with the other releases.

[JamieBahrain]

Just missed Vite Talin's release last year by a few days. Could have snatched it up before the hype from stores around Alba.

I'm OK with Sandrone's prices internationally. That said, they have a fair premium due their reputation, and debatably quality has been caught up by many other producers who are much cheaper. There's a few years lag before these wines get the attention. Chiara Boschis is a classic example. Near half the price of Sandrone until the recent excitement of the 2016 vintage from Galloni.

[JamieBahrain]

Usual trick. Three classy nebbiolos, a glass of each every night, over four days. Every glass a different experience. Try this with most grape varieties and the negative effects of oxygen onset appear after a few days.

Poderi Colla Barbaresco Roncaglie 2015- I know this vineyard pretty well. If you drive from Treiso to Alba you weave your way down the Gaja vineyards of Roncagliette and then hit Roncaglie.

Very classical style that makes the most of the site. Starts taut and lean, no surprises with notes of mentholated red fruits, darker violets, leather, spice and minerals.There's a beam of austerity in the middle, though fruit fleshes out cylindrically on the palate. Lots of joy over the days and it's final expression shows darker wild berry-plum fruit, perfect spread, weight and depth, indicating the wine should flesh out perfectly over a decade. Heavy balsamic note by day four. 2015 is an excellent modern Barbaresco vintage and I'd find it hard to argue the wines aren't best within 10 years in perfect cellars.

93pts+


Rocche Costamagna Barolo 2015- I'm enjoying this La Morra producer within its price point. Shows pleasantly lifted fruit upon opening, dusty, savoury oak mutes the floral dimension. Next day all settles, florals to the fore, fruit is simple, dry roses and black tea- evenly spread in likeable, light intensity and easygoing carry and finish. Runs out of steam on day three, whereby the lift is simple and the palate showing more earthiness and underbrush.

91pts


Brovia Barolo 2015- Pristine aromatics and a clean fruit focus, leaves you with a reminder of how quickly and without popular recognition, that Brovia has moved from the middle of the pack toward the higher tiers of Barolo. A fruit kaleidoscope on the nose and in the mouth, in all spectrums with shades and nuances advancing over the days, all within a caressing structural delineation and gentle warmth of the year.

Star performer for the next 10 years as you await your Cru's to lose their Brovia aloofness.

94pts


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[JamieBahrain]

Cavallotto Barolo Bricco Boschis 2007- Showing some advancement for its age with dry mint, truffle and licorice. Long length bracketed by dry herb notes and filled with fruit of medium intensity. Drys out on the finish, although a breath of menthol pleasingly freshens.

91pts


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