Ca Mia is on fire in 2010. Deep, dark, earthiness. Power and grace. Fairly open right now, but should be even more exceptional with time in the cellar.
Ca Mia is on fire in 2010. Deep, dark, earthiness. Power and grace. Fairly open right now, but should be even more exceptional with time in the cellar.
Sep 4th, 2014
This is a full-bodied, intense Barolo with high acidity and a powerful tannic structure, yet somehow it maintains a sense of elegance and balance. After decanting for two hours to allow the wine to soften, the aromatics remained effusive, with a gorgeous spice and herb driven flavor profile. The nose has layers of pine, tar, anise, sassafras, bay leaf, all spice, and cloves, with dark cherry and balsamic in the background. On the palate, the fruit and balsamic flavors come through more clearly with dried fruits emerging as well, and there’s a strong mineral backbone with an iron element. Tannins provide a round plushness on the palate initially, but eventually give way to a chalky dryness. When paired with the appropriate food the tannins smooth out nicely with just a hint of dryness. This paired beautifully with herb-roasted rack of lamb and green peppercorn sauce with a side of wild mushrooms. Finish has moderate length, with spice notes lingering on palate. I’d guess that this can age for many more years, but it’s tasting great right now.
This is a full-bodied, intense Barolo with high acidity and a powerful tannic structure, yet somehow it maintains a sense of elegance and balance. After decanting for two hours to allow the wine to soften, the aromatics remained effusive, with a gorgeous spice and herb driven flavor profile. The nose has layers of pine, tar, anise, sassafras, bay leaf, all spice, and cloves, with dark cherry and balsamic in the background. On the palate, the fruit and balsamic flavors come through more clearly with dried fruits emerging as well, and there’s a strong mineral backbone with an iron element. Tannins provide a round plushness on the palate initially, but eventually give way to a chalky dryness. When paired with the appropriate food the tannins smooth out nicely with just a hint of dryness. This paired beautifully with herb-roasted rack of lamb and green peppercorn sauce with a side of wild mushrooms. Finish has moderate length, with spice notes lingering on palate. I’d guess that this can age for many more years, but it’s tasting great right now.
Sep 19th, 2026
Excited for this, but at this stage still quite closed. Will be great in 5-10 years.
Excited for this, but at this stage still quite closed. Will be great in 5-10 years.
Dec 12th, 2025
Barolo, Cuneo, Piedmont, Italy
