Anthony James Marr

9.1

2007 vintage drinking very well - was almost ready out of the bottle but improved with a few hours in the decanter. Wonderful red fruit on the palate with strawberries, raspberries and red cherries. Alcohol was slightly perceptible. This is in a good place and seems unlikely to improve much, but nowhere near a state of decline. Fruit is still quite primary with nice acidity — 22 days ago

Conrad Green

9.3

A hint of menthol. Dark plum and light wild strawberry notes. A hint of black pepper. Pretty powerful. — 2 years ago

with BOT, Gregg and 2 others

Michael Greene

9.0

This is good. More open and approachable than the Rinaldi fresia from a couple months back. Dark in the glass and a little hot at first. Strawberry perfume, licorice, big tannins. — 5 years ago

Conrad Green

9.6

Gorgeous and spicy. Pure fruit- deep plum and roses and a hint of leather and marmalade. Very pretty and poised. Gorgeous — 5 months ago

with Chris and David

David Sweeney

9.2

Likey. Good pizza wine. Again fo sho. — 4 years ago

Howard Goldberg

9.6

My favorite barbera- still full bodied with Good fruit 15 years after vintage — 5 years ago

Mike Saviage

9.5

Tasted blind. Dark red and opaque. Notes of tart cherries, earth, molasses, some wood, and a hint of VA that blew off. Rich fruit in the mouth. Monolithic though, and very quiet compared to the diva 64 Giacosa that is singing next to it. Perhaps it was the less air time that this had. What a treat to taste two great 64 Barolos side by side, brought brown-bagged by two different people. — 5 years ago

Alberto Cdm

9.1

2016 puzzetta — 6 months ago

K. Syrah

9.4

1999: Yeah. Outstanding 25-year old Barolo still an explosion of Nebbiolo flavor. Brick color but plenty of depth, with strawberry fruit well-balanced by typical leather and tar. A treat now, and wouldn’t wait any longer. — 7 months ago

Mario Vaillancourt

8.9

The aromatics are of average intensity with notes of dark cherries, spices, pepper and cloves. The wine as a good mix of the Barbera’s acidity and some integrated tannins, easy drinking, good even if not very complex. To be slightly chilled before serving.


Nez moyennement aromatique de cerises, épices, poivre et clou girofle. Bouche alliant acidité appuyée et tannins intégrés, agréable, sans être très complexe, à boire un peu rafraîchi autour de 17-18 degrés. — 5 years ago