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December 02, 2004

00 Cordero di Montezemolo, Barolo Monfalletto

Carignane-like tar evolves to deep black truffles after 24 hours of decanting. Medicinal cherries with tons of acid and tight tannins on the gums and a hot, splintering finish. Red fruit grows creamy -- I love where this wine is going -- with the funk beginning to subside to perfumey violets and cocoa-dusted meat. The closed nose also opens after a day to alcohol, reconstituted porcinis, and shallots. Difficult, but exciting in the mouth, this is a rustic wine immediately recognizable as low-yield, small production, old school Barolo. I imagine it will take true shape after another full day of decanting . . . if I can hold off for that long.

1 Comments:

Blogger Nilay Gandhi said...

Wild mushroom risotti. I can't even imagine what this would be like with black truffles.

10:46 AM  

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