I clearly like one of two extremes with my Barolo: too young or incredibly well-aged.
1947 was a legendary post-war vintage in Piemonte. It was a very hot summer, leading to concentrated fruits, rare in a pre climate change world.
But 1947 is also India's independence year. We were actually supposed to drink this on August 15 (India's independence day) last year, but timing didn't work out. Thankfully, it was just Republic Day, so why not give this bottle a shot?
Ordered this from a reputable wine shop in London, but then had to hold the bottles there for a while because of tariffs, only sending them here during the 90 day pause.
Stood the bottle up 24 hours ahead of time to let the sediment settle.
Opening this wine was an ordeal, both exciting and scary.
The foil was crumbling and difficult to remove with age. The cork was a little dirty, but quite moldy, on top. Used a Durand to remove the cork and it shockingly came out in one place piece, although it was fragile and shriveled.
I breathed a sigh of relief on first pour. No TCA, no faults I could tell. The first sip was all acid and felt a little flabby, but this bottle has been asleep for 80 years and very few of us will be our best right after a long slumber.
Brought this to Seven Hills in San Francisco for date night and immediately started to enjoy.
On first glass, this actually developed a little bit of VA. Not my favorite, but I had a feeling some real air and swirling would help it shake off and that's exactly what happened.
The wine evolved nicely through the course of dinner and with an hour of air in the bottle.
Picked up notes of dried roses, tar, tea leaves, dried cherries, dried herbs, slight leather. Also some slight balsamic notes.
Color was a little darker than expected, but with good bricking at the edge. As a side note, the lighting in the photo makes the wine look much darker than it was in reality.
Loads of acidity, feeling like fresh lime at times. Tannins had mellowed out nicely.
This is in beautiful shape and if you told me this bottle was twenty years old, I'd believe you.
But Giacomo Borgogno & Figli makes Barolos that can age forever!
I have a feeling this can last another 5-10 years.
It's just a treat to be able to drink such an old wine that's been stored and aged incredibly well.
94 points.
by rnjbond
1 Comment
Those old Barolos can be so great. After tasting a great deal I’ve come to the conclusion that the reason many hold up so incredibly well is that there is probably a good chunk of Barbera mixed in with the Nebbiolo. Fairly common practice back in those days.