Winery - San Biagio
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* Expert NoteJanuary 12, 2012
Loaded with ripe layers of bacon fat, smoked ham and ripe cherry fruit, this opulent Barolo would pair with pasta and white truffle or succulent pork medallions. It’s a very distinctive and masculine wine that really does lavish on those Bresaola, tobacco and barbecue spice flavors.
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* Expert NoteJanuary 12, 2012
This is a big, burly Barolo with chunky, slightly drying tannins and an enchanting nose that delivers earth and mineral notes alongside rose petals and tar. Mature and drinking well now but could be laid down for those who like softer, more developed wines. Screams for a well-marbled steak.
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* Expert NoteJanuary 12, 2012
Earthy tones of white truffle and moist tobacco open the nose of this Barolo from the Sorano cru. There are some ripe fruit aromas of plum and prune as well and the wine fades slowly with a long, dusty finish.
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* Expert NoteJanuary 12, 2012
The heat-laden 2003 vintage has given this wine a more approachable acid and tannin structure than your average Barolo, but also a quirky collection of aromas, including tomato skin, fresh kindling and fried green tomatoes. Fruit spiciness and dusty rose notes weave through the fairly long finish. Drink or hold five years.
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