Vietti, Barolo, Brunate

Decanted two hours; moderate sediment; medium garnet color with a slightly orange rim. The aroma is well described by Stephen Tanzer: "Perfumed aromas of camphor, brown spices and menthol." On the palate, there is juicy and medium-bodied dark fruit, intensely flavored, and with velvety tannins and a quite long finish. While sadly, this was my last bottle, I'm guessing that this wine will be drinking well for another five, or even ten, years.

2006 vintage

Tuesday Night Blind Tasting (Atlanta, GA) : Tasted blind next to the Rocche and Lazzarito. The Brunate is more similar to the Rocche. Rustic, dark fruit, rough tannin. The Lazzarito is the best of the three in my opinion.

2006 vintage

Back up 2006. Roses, dark red fruit, some stinky earth at first that mostly blew off. After a few hours very pretty. Palate dark fruited, still fairly tannic, though a little drying. Good dark long finish, not the best showing but after 2 hours a ton of depth and intensity.

2006 vintage

Hammertime! Really, really good - no signs of oak like earlier Vietti or overextraction like later Vietti. Fabulous.

2006 vintage

Crowd pleasing and pretty smooth initially, this will be was enjoyable but I hoped for more complexity. With hours of air, some stiffer tannins emerge when the fruit dies down. For those who like youthful Barolos I’d drink now, but lovers of mature tasting wines should definitely keep aging this wine. There is a remarkable degree of sediment, the large sheets I mostly see only in port, so take care when decanting.

2006 vintage

This was one of the worst bottles of wine I have ever had. I am a long time, avid Barolo drinker, and I honestly cannot understand this wine's pro reviews. Upon opening, the wines aromatics were incredible. Classic Barolo with tar, sour cherries, roese, and beautiful earthiness . The wines tannins however were extreme. This did not immediately bother me, whereas I've experienced this with many 06s. (An 06 Cascina Francia drank in 2021 needed close to 8 hours in …

2006 vintage

Velvety red fruit texture, sour cherry notes, with some rose/flowers. Lovely nose, but I think needing more age as there was a grainy tannin that decanting did not resolve.

2006 vintage

Good times in Seattle (The Butcher's Table, Seattle WA) : Nose: This is still clearly in a primary state, but the nose has blossomed and taken on a real refined sense with red cherries, strawberries, earth, tones, raspberries, rose petals, spice tones, licorice, roasted herbs, thyme, and tobacco leaves. This was decanted at the restaurant ahead of time and that clearly helped. Taste: The feel is Full bodied with noticeable, high acidity and chewy, high tannins. The structure isn’t overpowering, …

2006 vintage

A beautiful wine from a vintage for the ages. The structured 89 vintage serves this wine well - lovely tertiary notes but still very much alive, with terrific lift, density, depth of the fruit, and the classic nose of tobacco, leather, iron and mushroom.

1989 vintage

Opened at 3pm and drank starting around 730pm. I typically like 6-7 hours of air with my old Barolos. At the open the tannins were a little out front and needed to settle. 5 hours later they had fully resolved in the decanter to show an amazing wine full of umami, soy, leather, rose pedals. Highly complex bouquet and palate on this wine. Very secondary and tertiary flavors and so so enjoyable. Just how an old Barolo should be.

1989 vintage

Decanted. Has some modest age and isn't lock your cellar expensive so I gave it a go. Don't succumb like I did. Keep it buried. Super tight.

2006 vintage

Vietti Dinner with Luca Currado (Ai Fiori Restaurant in the Langham Place Hotel, NYC) : [Double decanted around 1pm.] Wonderfully perfumed. Expansive and stunning. Another great 89 with great upside potential. 95-??

1989 vintage

The bouquet was dark–hauntingly so–and brooding, with sweet herbs, tobacco, black cherry, moist soil and crushed stone. On the palate, I found silky textures offset by a stunning mix of acid and fine tannin, with dark berry and mineral tones. It finished long and structured on dried red berry fruit, yet not quite ready to offer up its treasures as the ‘89 Rocche was.

1989 vintage

too much oak still protruding, felt too modern and too masculine… not to my liking, as is often the case i wonder what this will taste like in a decade but i won't buy another to find out

1989 vintage

Sur maturité on the nose, minerality and creeping age. With some time in the glass the nose cleans up some. The palate is smooth and elegant, medium weight. Finishes a bit dry yet elegant.

1989 vintage

Drank this at a dinner with winemaker Luca Currado. all raspberries otn, a burst of stony earth, and monstrous grip! serious stuff. unless you decant the heck out of this and come up with some serious food pairings, do yourself a favor and just sit on it for 10 or so.

2006 vintage

WOW! What a huge Barolo that hit me like a 4X4 in the head! Popped, poured & consumed over 30-45 minutes. This is a massive wine, but suprisingly approachable for such a young Barolo. Great fruit & complexity here. Starts big, stays big & finishes big. Nice balance though. It was the last bottle of the night so details are a little hazy, but this was my reaction.

2006 vintage

Six '89 Vietti with Luca Currado (Il Corso) : Showed a little darker in color than the previous few wines and had a wildly fragrant nose that was fruit driven and full of cherries, berries, cement dust, roses, cocoa, spice and light balsam notes. Quite intense upfront and fruit driven, but the structure came up big time on the back end, the fruit receded and the wine seemed to thin out. While certainly enjoyable, it’s just not as complete as …

1989 vintage

Six '89 Vietti with Luca Currado (Il Corso) : This was showing just beautifully. Certainly the most forward of the more “serious” Barolo, it’s fruit driven but with a darker, fresher and more complex personality than the Castiglione. There’s a boatload of sweet cherries with licorice, baker’s spices, cocoa and cement dust. Asher and Greg mention something about some grittiness upfront that smoothes out, but I’m not getting that. Generous, focused and integrated, I really dig the purity of the …

1989 vintage

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Vietti, Barolo, Brunate

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