This has all the markings of a legendary bottle: amazing producer, beast-like vintage, and a top vineyard.
I couldn't be more excited to try this to ring in my 40th birthday with my wife.
Decided to do dinner at Acquerello in SF, which is why this bottle won the nod over the 1986 Lafite and 1986 Margaux.
Stood this bottle up 24 hours ahead of time to let the sediment settle and there was a lot of it!
Opened the bottle at 2 PM. Used a Durand and the cork was in shockingly great shape, came out in one piece, wasn't fragile.
First splash was beautiful, but super tight. Thankfully, no faults on the nose.
Decided to let the wine breathe in the bottle, given the age.
Put the cork back in and brought it to dinner. Somm recommended decanting it then and saving it for the last four savory courses.
Opened the meal with some Billecart-Salmon champagne, which was a great palate cleanser and, especially given some of the sweetness in early dishes, worked out well.
Then came the main event and this Barolo was open for business.
This was still a beast, but felt a lot calmer and in the perfect drinking window.
Incredibly well-balanced in terms of acidity and tannins. Beautiful color as well.
Picked up layers of flavors that evolved over the course of dinner. Pomegranate, dried raspberry, persimmon, and grapfruit.
With some more time, got some lemon zest and slight balsamic.
Also some slight spice, including elaichi (cardamom), star anise, pink and white peppercorn.
This paired very well with the later savory courses, especially the saffron risotto and kohlrabi.
I'm still in awe over how brilliant this wine is. I think has legs to last decades and I would chase this bottle, if you can find it.
95 points.
by rnjbond