Before getting to the Baroli we began with 2012 Pattes Loup Chablis at the pre-dinner cocktail reception. This as been one of my favorite Chablis' since I first tasted it last year. The wine was pristinely pure with impeccable balance and acidity on the palate. This is a great Chablis at a remarkable price ($40). The only problem is that it is a highly allocated wine, and therefore not easy to come by. Grapes The Wine Company.
Squash Soup, Burnt Rosemary Cream, Toasted Pumpkin Seeds
G.D. Vajra Barolo Bricco delle Viole
G.B. Burlotto Barolo Cannubi
Scavino Barolo Riserva Rocche dell’Annunziata
Roberto Voerzio Barolo Cerequio
For my palate, the Vajra and Burlotto were where it was at. Both were superb examples of traditional Barolo at its finest. Both displayed great focus and finesse and the longer they sat in the glass, the more they continued to evolve. The finish for both was long and elegant. While these can be enjoyed now, I plan on letting mine sleep for 3 or 4 more years in the cellar.
Scavino and Voerzio have never been favorites of mine. I found both to be too oaky and too modern on the palate.
Roasted Duck Breast Braised Leg, House Made Gnocchi, Root Vegetables
G. Mascarello Barolo Monprivato
Vietti Barolo Rocche
Aldo Conterno Barolo Cicala
Elio Grasso Barolo Ginestra Casa Mate
With the exception of the Cicala each of these wines drank with elegance, finesse and focus. The Vietti & the Grasso were, IMO, more open for business than the others in this flight. The Cicala was closed and stayed that way throughout the evening. The Monprivato had nice fruit, but it never fully blossomed.
Roasted Lamb Leg, Stuffed Lamb Belly, Confit Potato, Baby Leek, Hen of the Wood
Brovia Barolo Ca’Mia
Bartolo Mascarello Barolo
Giacomo Conterno Barolo Cascina Francia
Giuseppe Rinaldi Barolo Brunate-Le Coste
For me this was clearly the flight of the night. Each of these wines drank with that old world elegance that places Barolo amongst the great wines of the world. It is enough to say that these were simply round and delicious wines with tons of soul that will provide enjoyable drinking for a few decades.
I thought that the Bartolo Mascarello and Giuseppe Rinaldi were the absolute stars of the evening. The interesting thing is that both of these wines were the only two that are made from the blending of fruit from different vineyards, while the others were single vineyard wines.
In addition to the wines it was great to meet fellow Barolo enthusiasts and Vinous subscribers. They, along with Antonio, are a great resource, especially if you like Barolo and Barbaresco. Do yourself a favor and check out the Vinous site and add some 2008 Baroli to your cellar. You will be happy you did!