Love the old Borgogno Barolos, this was my last one to end dryuary this year - just lovely (red capsule)
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I also have a ā47 Riserva in the cellar waiting.
Did you decant? How did the wine evolve with air?
always decant the '47, plenty of sediment. My routine: Stand the bottle up weeks in advance. On the day it is to be consumed, remove the cork (a Durand is a must) sometime mid-morning, and give the wine a sniff. If itās smelling weird, leave the cork out and āauduzeā it for a while, otherwise - pop a t-cork in and wait. An hour or so before serving Iāll decant carefully to avoid the sediment, then enjoy the wine over the next couple hours. It wonāt fade quickly, this is no shrinking violet 
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Yep, Iāve had the '47 multiple times and it is a big wine. Iām much the same as Eric but get it into the decanter straight away and give a lot of air for 5-8 hours. Strain through a tea strainer as there is a lot of sediment.
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Opened a 2004 Renato Corino Vigneto Rocche yesterday. Plenty of tannin but just didnāt show tertiary fruit, notes adequately, even after 4 hours. Itās decent but have a feeling that there might not be much to give here. I left half the bottle to try today and will report back.
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2014 Paitin di Pasquero-Elia Barbaresco Serraboella - Italy, Piedmont, Langhe, Barbaresco (3/21/2026)
Medium red. Mid weight nose, black cherry, beef broth and pepper at first and then more floral red fruit. Delicious savoury and red fruit flavours and a nice balanced long finish.
Drank at Savio Volpe with Stinging Nettle and Artichoke Ravioli, then Wagyu Coulette Steak and Charred Potatoes. A nearly perfect match. (93 points)
Posted from CellarTracker
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We had the 2013 of this on Friday and found it quite shutdown, unlike our first bottle a couple of years ago and despite some time in the glass. I am confident in its future, though.
Sarah. I donāt think I have touched a single 2013 from my cellar yet. The 14s I have had showed beautifully.
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We bought 2 cases of the 2013, so no hesitation to try a few on the early side.
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Sarah. This is my first experience with Paitin. I have 3 of the 2014 left. Finding back vintage Barbaresco is a rare thing in Vancouver. I snapped up these last year.
Cheers.
I can highly recommend the 2021s which Iām sure can still be found at retail. The Serraboella, Sori Paitin and Albesani are all excellent. Iāve been buying Paitins since 2013 and theyāre continually improving.
2017 Comm. G.B. Burlotto Barolo
Super classic Barolo, though young and a bit locked up in my opinion. Most tasting notes here mention tar and roses. I get the roses, lots of roses, but thereās not a lot of tar for me. I think that will come with age. Iām getting fresh roses, dark cherries, almond cookies, and as JUNJAY mentioned below, menthol (good call!). The nose is lovely, but not super expressive. Seems a bit mute.
Light and expressive in the mouth. High acid and medium high tannins. Light red fruits, potpourri, rosewater, black cherries, amaro, just a touch of licorice. Thereās that Italian bitterness on the finish that Iāve grown to love. Really tasty, but again, I just get a sense that this needs some time to really be at its best. Very much a wine in ascent.
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2015 Luciano Sandrone Nebbiolo dāAlba Valmaggiore: Dark fruited, sooty and savoury. Plenty of tar, smoke and a hazelnut nuttiness. A suggestion of iron and baked earth. Quite chewy and a touch of chocolate and leather development. Ready to go.
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Gaja Sori San Lorenzo 1995
Took it down to a good friendās bach, so some shaking up of the sediment was inevitable. Cork removed 4 hours before serving, then quick decant and served blind. Certainly didnāt need to worry about too much oxygen exposure! This drank like a much younger wine, still quite dark to the rim, took time in the glass to get going. Rich savoury and some fruit character, florals and leather on nose. Turned out really fine, though I do think the texture was a tiny bit grainy from sediment (no bitterness though, thankfully).
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2016 Luigi Baudana Barolo Cerretta: This is drinking very nicely. Some smoked meats, ironstone, dried flowers, leather and earth. Thereās a tinge of red fruit and good aromatic lift. It is deep and chewy, layered and long. Plenty of pleasure to be had now with more in the tank.
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2021 Produttori del Barbaresco Barbaresco
Infanticide, yes, but had to check in.
Poured into a Grassl Cru glass. Unyielding at first on the nose and palate so I decanted the rest and reassessed after a couple hours. Transparent, deep ruby color with a pink and clear rim. Subtle bouquet of cherries, asphalt, Indian spices, and coffee bean that doesnāt change much over time. Not as perfumed as others have suggested in their notes on CT, maybe shutting down. Classic in structure, this is expansive and mouthcoating yet quite elegant. Over time this gains more weight and intensity, particularly in its spice character. Good complexity of perfectly ripe red fruits (mostly cherry, pomegranate), red florals, cardamom, and leather flavors, with persistence of savory notes over a long finish. The refined acidity and fine tannic grip frame the wine nicely.
I get the sense this wine was better to check in on in its youthful phase at least 6 months ago, I will hold the rest of my bottles.
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Hi Brian,
I had a bottle of this last week and felt it was too ripe and didnāt have much definition? I must re-visit.
cheers
Jeremy
Interesting. Did not get that impression from this bottle at all.
2007 Cavallotto Langhe Nebbiolo
Well worth cellaring and it could be mistaken for good Barolo. Good density, silky palate, resulved and savoury. Was really well priced at the time.
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1978 Produttori del Barbaresco Barbaresco Riserva Montefico: A bit of āshroomyā action from the cork but the wine breathed up very well. Quite a punchy nose of smoky tar, decaying rose, balsamic and scorched earth. There are dried fruit notes in the mouth and it is rich and heady through the mid. Substantial tannic chew provides support to the long finish.
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