Baroli

Domenico Clerico

Pajana Barolo Nebbiolo 2000

2000 | Nebbiolo
Domenico Clerico; Pajana (Ginestra)
Piedmont - Langhe; Barolo, Monforte d'Alba, Italy
(92-94; Drink 2030-40)

Nose has cherry jam, wet leather, stewed red fruits, sweet tobacco and dark chocolate.
Palate has cherry mash, moist chocolate brownie, cedar and sea salt. Fading but present tannins.

12H decant, still needs airing, long life ahead. I'm a fan of 2000 Baroli.
— 10 months ago

Austin, Juan and 28 others liked this
Pooneet K

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Lovely.

Vini Barbaglia

Boca Nebbiolo Vespolina 2016

Oh my…like a walk in mentholated, tarry, woody goodness. 80% Nebbiolo/20%Vespolina.
Now that’s brown, Garnet at the rim.
N: Saddle leather, Averna Cherries, Dead leaves, Compost, Pencil shavings, Just the most ever changing , rapturous nose. Transportive.
P: Mahogany,( can you imagine?) Blue fruits, terrific body, acid, tannin balance,
Chewy, raspberries and leather, beef bouillon.
This puts many $100+ Baroli & Barbarescos to shame. Depth, nuance, acids, all in place.
From @Fassselections 🙏2x the price from @eataly.
Thanks Lyle.
— 3 years ago

Jae, Byron and 11 others liked this
Lyle Fass

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Yup. She’s so talented

Poderi Aldo Conterno

Riserva Speciale Granbussia Barolo Nebbiolo 1971

Elegant and refined pretty red fruit , orange zest , rose petals . Did not have the oxidation that most old Baroli has quite enjoyable . — 5 years ago

Rob, Ira and 18 others liked this

Azienda Agricola Platinetti Guido

Colline Novaresi Nebbiolo 2019

Wowza! A big nose of tar & blood oranges. Both day 1 and 2. A minimally f’d with Nebbiolo from a cooler site, put into large Slovenian oak. Not forever, but enough. No wood apparent. But it’s luscious, just short of full. ( There have been Baroli pass these lips that were not up to this). A hidden gem. — a year ago

Lyle, Ken and 9 others liked this

Domenico Clerico

Percristina Barolo Nebbiolo 2007

Notes of vanilla oak, chocolate, ripe cherry and roses. Same on the medium weight palate palate with those grainy persistent tannins. Oak on Barolo doesn’t seem right but it is nice, hint of menthol. Reminiscent of fruit and nut milk chocolate - a personal favourite. Some astringency to finish off. One of the 1001 wines - bought this in Alba, Piedmont about 8 years ago. Clerico believes that prudent use of new oak can round out Barolo’s harsh edges and enhance the flavour profile. After a few hours in the decanter the tannins became typically Barolo - powdery fine and persistent. Galloni said that Percristina is the only Barolo still made with 100% new oak and is now taking a direction that increasingly stands apart from the other Baroli here. — 2 years ago

Ceccherini, Juan and 16 others liked this
Severn Goodwin

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Great wine, still holding some 99's.
Bob McDonald

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Just looked up your 1999. Time is on your side with the Drinking Window I read being 2010 to 2025.
Severn Goodwin

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Thanks. For a guy with too much wine, long drinking windows are my friend.

Giovanni Accomasso & Figlio

Vigneto Rocchette Barolo Nebbiolo 1996

Accomasso. Years ago most didn't know him or not care about his wines. Now his Baroli are among the rarest worldwide. Good or bad? What an honor it was to taste this uber classic beautiful 1996 "Rocchette" (official single vineyard in "Rocche dell'Annunziata, la morra) from this outstanding vintage recently. Dark berries, cranberries, smoke, road tar & torched earth. Still a firm tannic structure, I loved a lot among the flavors of first maturity. A very straight, austere and honest Barolo that shows the traditional character of what Nebbiolo can be. Hope to stumble upon another 1996 again someday... — 6 years ago

Anthony and Patrick liked this

Rattalino

Trentaquattro 34 Barolo Nebbiolo 2013

There is almost no red left to this bad boy, a complex color of brick, caramel,brown, roan.
The nose has a deep, delicious, stickiness, tar, spice, carob, clove, burnt orange peel, more. A swirl brings more.
There’s citrus in the nose, but it’s deep and teasing. Smelling, your mind wanders to places known and unknown.
P: is luscious, completely balanced. Tannins present but integrated. Liquorice, menthol, cocoa,mushrooms , dark red candy, the woods, creosote that lingers and turns into sweet tar. A complete pkg.
I believe at peak.
One of the finest Baroli I’ve encountered.
Thanks@ FassSelections
— a year ago

Lyle, Andrew and 8 others liked this
Lyle Fass

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hopefully we sell the 16’s

Luigi Baudana (G.D. Vajra)

Barolo Cerretta Nebbiolo 2013

Classical in style but great density in this outstanding vintage for Baroli. Crushed flowers, cinnamon and other spices, very mineral, long, lots of potential. Decant a few hours before or let it sleep another 5 years or so. Excellent stuff. — 4 years ago

Adriana Pagliano
with Adriana
Adriana, Ron and 5 others liked this

San Giusto a Rentennano

Chianti Classico Sangiovese 2018

A chianti better than most Baroli. Boom! — 4 years ago

Severn, Ceccherini and 3 others liked this
Jay Kline

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Killer producer

Pio Cesare

Barolo Nebbiolo 2013

If I were king American steakhouses would not be allowed to pull fine Baroli before 10 years. Good thing I’m not, as this was scrumptious. 20 min decant and bright red flowers and tarry camphor dominated a Burg-like palate of bright red, cherry stem-tinged fruit. The finish was still a touch dry but this will resolve, unlike my aspirations to the throne! — 7 years ago

Greg, Kirk and 35 others liked this
LM Segal

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@Kirk Feyereisen that’s now #2 on the list: prohibit egregious 4x markups!
Kimberly Anderson

Kimberly Anderson

@LM Segal many great options in CHI aside from Mastro’s. GTPrime would be my choice for steak houses! Great wine list too😃