Michele Chiarlo Barolo Riserva Cerequio

Opened 7 hours before tasting. Red fruits, integrated soft tannin, leather, long aftertaste.

Bold crisp. Went well with steak dinner. Decanted for about an hour. Can still age in bottle. Simply an excellent Barolo

Clear, medium ruby. Rich and full on the nose. Ripe strawberry, tar and new leather. Firm, chalky tannins and persistent acids. Explosive flavours. Concentrated. New oak presence. Flavours of red fruit, tar, leather. Exceptionally long.

Old-world nose: dried cherry, rose petals, briary heath, a little leather. Lots of tannins but it's fineboned in the mouth. Took a while to open up, still has years to go I think.

Italian odds and sods (N&J's place, Canberra) : From Coravin. Fruit tea; cranberry and rosehip, a little tar, red cherry and plum, touch of sweet oak spice, slightly tertiary mushroom notes. Juicy acid and fruit aren't quite present enough to balance the grape and wood tannins which are hard and drying, touches of caramel and sweet spice on the finish. Hmm.

Classic Barolo profile of tarry rose petals on the nose and dried cherries with both herbal coolness and earthy warmth on the palate. Big tannins present but surprisingly gentle for Barolo. Reasonably big and weighty for Barolo, closer to Bordeaux than Burgundy. Certainly good, but I was hoping for more in some way.

淡石榴红色，闻香有些烟熏质感，红果香气，入口酸度高，酒液很咸，单宁紧涩，有点糊嘴，有矿物感，红果和泥土气息，些许焦油的味道，余味是红果香气和些许香料感。能感受到酒体扎实，结构很大，非常古典的风格，就是香气有些封闭，酒的状态有点紧，没醒开。

Ruby brick color. Lightly floral perfumed nose. Medium body. Flavors of dark cherry, cranberry, apricot, cedar, and Forrest floor. The tannins and acidity are still fairly pronounced, but the fruit is a bit on the faded side. Definitely in its drinking window and has another 5+ year ahead of it depending how aged one likes their wine!

Decanting a much needed affair here and one should not be shy here. The 2013 vintage comes through here in the perfectly ripen , rich dark fruit, round and fleshy wine which is still quite on the young side and thus has a sharpness to it. Still very much a wine of quality and with some patience in the cellar this will deliver the goods. Proper 90

IWS Piedmont tasting (My place, Kent Street) : From Coravin. Cherry, spiced plum, a little sulphur, caramel oak, there is a jubey underpin and floral top notes with time. The beginnings of a little tertiary leather and mushroom. In the mouth it has medium plus intensity acidity, the fruit is far more savoury are there are lashings of grainy textured, oak-tinged, persistent tannins, those tertiary notes are beginning to show here as well. Good, balanced by not my cup of …

Nice. Tasted alongside a 2011 Burlotto Monvigliero, and this was much tighter and unyielding at first. Followed over 3 hours or so, and it improved a lot with air. At first, just plain dark and tarry. With air, a beautiful mix of blood orange, and some toasy comes in..still oak dominant, but it is very well-managed. On the palate, lovely blood orange and wild strawberry notes, with great acidity. A touch clunky and overly tannic at first, but softened a …

That's got some structure.

Jancis Robinson 2013 Barolo Night (Tribeca Grill, NYC) : Showed promise of very nice fruit and solid structure, but tight and generally showing very little right now. No idea where it goes from here. [~]

Kobrand Tour Italia (Peninsula Hotel - Chicago IL) : Tasting, brief note. Nicely floral start with bright red cherry. Harmonious balance and very good length. More approachable and more interesting compared with Cerequio. Cellar to 2022-.