Marchese di Barolo 1961. Stood on the counter for a week to settle a good bit of sediment. Capsule and cork were in great condition. Opened in the morning and carefully decanted. The sediment had settled so nicely that I only had to leave about an ounce and a half of wine in the bottle. The resulting liquid was a fairly deep reddish brown and beautifully clear, a decidedly deeper color than the ‘61 Francesco Rinaldi. Tasted a tiny bit immediately and it was completely closed up but showing good acidity and tannins. After six hours, this had opened up to reveal stewed figs and prune, a bit of aged leather, and a whiff of cigar box. Persistent legs. In the mouth, the tannins had resolved and the acidity was positively singing, probably the nicest balance I’ve ever had the pleasure of drinking. Medium long finish. I nearly shed a tear when we finished this wine, but then remembered I have a second bottle waiting in the downstairs wine fridge! Saving it for next year’s birthday.
by -simply-complicated
6 Comments
Awesome. How do you know if a wine of this age needs 5 hours to decant or just 5 minutes? Don’t you run the risk of needing to drink it for breakfast potentially if you open it that early? Granted that’s a risk I am willing to take.
It’s funny because I just tried last week a 1963. Exactly the same kind. It was horrible.
I have a weird 63 Barolo kicking around somewhere as well, I think I’ll try it sometime soon the fill level and colour still looks great, but OH MAN I’m just waiting for the worms to come out of the woodwork and tell you not to decant such an old wine, last time I even suggested someone do it the sub had a meltdown
Looking great!
We opened a 1961 Barolo over the weekend too! Fratelli Graziola Barolo
A great fill with a short soaked cork. One of 3 auction bottles. Tasted at Memorial Day BBQ. Deep brown color with an orange yellow gradient rim. Did not decant.
Initial nose was mineral & coffee which blew off in 5 min. The first sip was spectacular. Complex dried fruit jam, forest floor and tar. The wine evolved over the next 3 hours, gaining complexity. There was a good balance, dry but low tannin, high acid present, tertiary flavors of tobacco, coffee bean, chocolate, red jam, tar, damp leaves with a long finish.
I love your glass! Where is it from?