Decanted and breathing ahead of xmas dinner… this really cool bottle of old Barolo that was a gift from a Thanksgiving guest last month. It decanted off the lees quite easily after standing it upright overnight. First taste is great — punchy cherry aroma, with more “leathery” notes on the tongue. Edit: more notes of spicy pipe tobacco as it opens up… interesting!
lambandsyrah
looks incredible
thesourswede
Have not used a funnel/filter when decanting but does it not catch all the sediment? You still have to trap it in the bottle?
L_Ront
You’ve got a good friend. Are you in Ontario? Those are going for $850-ish at the LCBO at the moment.
Disastrous_Square_10
Back when Giorgio Rivetti of La Spinetta used to make the wine for the company, supposedly they used to keep barrels of the original juice, wait to release, then uncorking testing, decanting to remove sediment and topping off with original juice and recording, relabeling and refoiling. Heresy I cannot say.
I did have the chance to go to dinner with my sales rep at the time and Giorgio and he closed our menus, ordered a 2004 Mont Redon Chateauneuf du Pape Blanc and told us “you’re all having the truffle tasting menu” and handed the menus to our server with a bottle of ‘78 Borgogno Barolo and it was divine.
Note: he did not mention that at dinner, nor did I remember to ask him.
5 Comments
Decanted and breathing ahead of xmas dinner… this really cool bottle of old Barolo that was a gift from a Thanksgiving guest last month. It decanted off the lees quite easily after standing it upright overnight. First taste is great — punchy cherry aroma, with more “leathery” notes on the tongue. Edit: more notes of spicy pipe tobacco as it opens up… interesting!
looks incredible
Have not used a funnel/filter when decanting but does it not catch all the sediment? You still have to trap it in the bottle?
You’ve got a good friend. Are you in Ontario? Those are going for $850-ish at the LCBO at the moment.
Back when Giorgio Rivetti of La Spinetta used to make the wine for the company, supposedly they used to keep barrels of the original juice, wait to release, then uncorking testing, decanting to remove sediment and topping off with original juice and recording, relabeling and refoiling. Heresy I cannot say.
I did have the chance to go to dinner with my sales rep at the time and Giorgio and he closed our menus, ordered a 2004 Mont Redon Chateauneuf du Pape Blanc and told us “you’re all having the truffle tasting menu” and handed the menus to our server with a bottle of ‘78 Borgogno Barolo and it was divine.
Note: he did not mention that at dinner, nor did I remember to ask him.
Edit: for readability