TN: A couple of Barolos with Oliver and my parents

[David from Switzerland]

Still saving old TNs typed on my mobile phone.

1 December 2014

With dinner I prepared for Oliver and my parents.

Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe 2004
Thanks to Oliver. Traditional-style Nebbiolo, one of Oli's favorite producers. Deep garnet-ruby-red. Tannic dried rose, rose-hip, prune, hay, chicken broth cube. Terroir notes, most impressive expression for Cavalotto. Youthfully dry, opening up promising sweetness that should open up with more bottle age. dp 94(+?)

Rinaldi Barolo Brunate-Le Coste 2009
Thanks to Oliver. One of our favorite traditional producers. Medium to light raspberry-ruby-red. Fruity in a pretty, quite Burgundian way. Some florality. Simpleton compared to top vintages. Little terroir expression. Medium length. Touch of residual CO-2. Almond, marzipan, almost as in a modern-styled wine. Was expecting more here, clearly. dp 89(+/-?)

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

 

[Tristan Welles]

originally posted by David from Switzerland:
TN: A couple of Barolos with Oliver and my parentsStill saving old TNs typed on my mobile phone.

1 December 2014

With dinner I prepared for Oliver and my parents.

Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe 2004
Thanks to Oliver. Traditional-style Nebbiolo, one of Oli's favorite producers. Deep garnet-ruby-red. Tannic dried rose, rose-hip, prune, hay, chicken broth cube. Terroir notes, most impressive expression for Cavalotto. Youthfully dry, opening up promising sweetness that should open up with more bottle age. dp 94(+?)

Rinaldi Barolo Brunate-Le Coste 2009
Thanks to Oliver. One of our favorite traditional producers. Medium to light raspberry-ruby-red. Fruity in a pretty, quite Burgundian way. Some florality. Simpleton compared to top vintages. Little terroir expression. Medium length. Touch of residual CO-2. Almond, marzipan, almost as in a modern-styled wine. Was expecting more here, clearly. dp 89(+/-?)

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

Thanks David. These are two bottlings I usually enjoy. Do you think the Rinaldi might still be a bit young? Your note indicates that it had already softened up, and this would indicate it won't improve much. I would usually would expect more from Rinaldi's B-L-C in a good vintage.

 

[David from Switzerland]

Thanks David. These are two bottlings I usually enjoy. Do you think the Rinaldi might still be a bit young? Your note indicates that it had already softened up, and this would indicate it won't improve much. I would usually would expect more from Rinaldi's B-L-C in a good vintage.

Like I said, Rinaldi is a favorite producer of ours, and this is usually my favorite Rinaldi bottling - we merely weren't impressed with the 2009. That doesn't mean it won't keep, but whether it'll improve, not sure - residual CO2 makes this particularly difficult to say (it does keep wine from oxidizing and tend to make it seem more youthful than it is, but it also makes still wine taste thin and partially masks its aromas).

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

 

[MLipton]

originally posted by David from Switzerland:


Like I said, Rinaldi is a favorite producer of ours, and this is usually my favorite Rinaldi bottling - we merely weren't impressed with the 2009. That doesn't mean it won't keep, but whether it'll improve, not sure - residual CO2 makes this particularly difficult to say (it does keep wine from oxidizing and tend to make it seem more youthful than it is, but it also makes still wine taste thin and partially masks its aromas).

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

Would you say that your statement also holds true for Champagne?

Mark Lipton

 

[Oswaldo Costa]

originally posted by MLipton:

originally posted by David from Switzerland:


Like I said, Rinaldi is a favorite producer of ours, and this is usually my favorite Rinaldi bottling - we merely weren't impressed with the 2009. That doesn't mean it won't keep, but whether it'll improve, not sure - residual CO2 makes this particularly difficult to say (it does keep wine from oxidizing and tend to make it seem more youthful than it is, but it also makes still wine taste thin and partially masks its aromas).

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

Would you say that your statement also holds true for Champagne?

Mark Lipton

You mean, because of the residual CO2?

 

[David from Switzerland]

originally posted by MLipton:

originally posted by David from Switzerland:


Like I said, Rinaldi is a favorite producer of ours, and this is usually my favorite Rinaldi bottling - we merely weren't impressed with the 2009. That doesn't mean it won't keep, but whether it'll improve, not sure - residual CO2 makes this particularly difficult to say (it does keep wine from oxidizing and tend to make it seem more youthful than it is, but it also makes still wine taste thin and partially masks its aromas).

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti

Would you say that your statement also holds true for Champagne?

Mark Lipton

That's an interesting question, and I don't have an anwer. I was explicitly referring to still wine. But it's true that young Champagne that contains bubbles is often less aromatic on the nose and less ample on the palate than old one that contains little to none, even if it makes limited sense to compare wines at different stages in their evolution, the latter being mature (if not beyond, depending on one's perspective). Open bottles of Champagne, including leftovers kept in the fridge, tend to go stale, but what happens to their aroma and flavour profile is remotely reminiscent of what I said about still wines, would you agree? Having said that, it's not the same as with reductive red aired overnight or even for days (tried it all over the years, intentionally or accidentally, multiple times). Regardless, bubbles in Champagne aren't usually considered a (youthful or primary) phase, nor of course a flaw by anyone except perhaps bubbly haters (I know a few of those!).

Greetings from Switzerland, David.
_________________

J'ai gaché vingt ans de mes plus belles années au billard. Si c'était à refaire, je recommencerais.“ - Roger Conti