My oh my. It will be a busy week at TuscanVines.
The color came around when the dust settled.
Poulsard in a glass!
Had the 58 Borgogno that I thought was showing quite well. I’m glad I have a few bottles of this producer. John, how long did you decant?
Ouch! Sediment clouding the wine? Not good in Barolo. Who was responsible for that?
I was curious about that myself…
It sat in the decanter for about 40 minutes and it rally helped. The wine was stunning. It had more sediment than I’ve ever seen. I decanted with a funnel to remove but the crust stuck to the sides of the bottle (shoulder) almost clogged the wine flow. I was worried but it turned out great.
That’s why people usually stand up old Barolo for 24 hours at a minimum, or several days, and then decant it VERY carefully. Nebbiolo sediment can be really nasty – much harsher than old cab or syrah sediment.
I did stand it up. It sort of helped. This was so fruity and alive. You could still hold it.
Here’s my detailed review. Tuscan Vines: Bold. Borgogno. Barolo.