My sweet fiancé asked to focus a meal on pairing to this wine soon and I realized it could be drunk soon but might actually be worth aging a bit longer. To be frank I usually deal with younger wines so aside from a handful of bottles I have hidden in our larder to age, I don’t have great instincts in this realm. Thoughts?
by rememberese
7 Comments
Haven’t drunk said wine, but based off what people seem to say online:
– It’s not a particularly structured Nebbiolo that’d necessitate extended aging
– Tannins seem resolved, just needs a little decant to integrate the acid
– Drink now or over the next 2-3 years
People overthink this. Open it when you’re thirsty.
There’s a lot of “open now” sentiment on this subreddit, but I, as non-expert, would rather wait till 2031+ for a 2016. A sleepy Barolo is unappealing to me.
Today!
Depends on how it has been aged. If cellaring conditions were optimal I’d let it go for another 5 years or so. But if conditions were sketchy, drink now.
The only good Barolo I had was in Barolo.
Everything I’ve opened here has been pretty meh, even at 12 years some of it was nigh undrinkable.
I can’t speak to this producer.
I opened some ’12s, ’13s, and ’16s during the holidays. The ’13s were singing, and the ’12s and ’16s were on the shy side, with the ’16s being a bit more expressive. This will be pleasant; maybe more pleasant in 5 yrs if you don’t mind waiting.