Michele Chiarlo Barolo

From one of the first crus in Barolo - La Morra. Blue marl soul. Nose: Lively but with aged aromas. Rust, dried rose petals, balsamico, espresso, mushrooms, cherrie, orange peel, cool herbs, flowers. Palate: Fresh acidity and fine tannins. Forest floor, tobacco, cherries, and redcurrant.

Brownish brick red. Pure, med intense bouquet. Dry, med(+) acid, marked tannins, med+ intensity and med body. Despite its age, not very "old" tasting. A bit tertiary but still w. a persistent and youthful appearance. Cool style. Could have been a bit more harmonious in the finish. Drink or keep. My notes: Violets, sour cherries, soap, roses, kirsch.

Medium ruby, violets, black cherries, earty, mineral nose, leather, mushrooms, but on the palate is where it really hits you with high acidity, medium plus tannins, super fresh, red tart cherries, herbs, flowers. It has a very special earthy depth. Drinks amazing now, could age still, great

Nice crimson colour. Aromas of black fruit preserve, tobacco and liocorice. Nice balance and finish.

Piemonte (mainly Barolo tasting) (at Adina's) : P&P dark opaque red-brown with amber rim developed tertiary earthy nose with truffles notes hints and acetone hints medium bodied, firm tannins, nice mature fruity flavours, earthy, old leather, lean structured, medium complexity, light-acetonic finish, pleasant aftertaste

My belated birthday celebration with Jess (Wimborne) : Pop and poured. Appearance is clear, deep intensity, garnet colour. Coarse sediments at bottom of bottle. Legs. Nose is initially barnyard which blows off and revealed pronounced intensity aromas of violets, tar, earth, mushrooms, dark plums. Developed. On the palate, dry, high acidity, medium+ alcohol, dry medium+ tannins, full body. Medium+ flavor intensity, with flavours of violets, tar, earth, mushrooms, dark plums, dark cherry, and chocolate also developed after a while. Long …

Michele Chiarlo Azienda Vitivinicola (The Wine Summit at the Post Hotel in Lake Louise) : Garnet color - very wide amber rim; tar aromas, but a slight sour note at the end; more focused to the mid palate; acids and tannins in evidence; flavors are more baked fruit and some licorice; strong finish but there remains a bitter edge throughout. Preferred the '99.

Well rounded, balanced, mixed berry flavor predominates, touch dry

Barolo Dinner (Paese Restaurant, Toronto) : Decanted 30 minutes and served. Very closed on the nose and palate. Revisiting after a couple hours in the glass, the wine was still restrained, but showed hints of herbs and olives as well as a very firm structure. If this bottle is representative, it needs more cellaring in hopes that something blossoms with age. Judgment reserved. Revisit in 2014-2015.

1996: Barolo Retrospective (Tolani, Wine Restaurant, 410 Amsterdam Ave, New York, New York, 10024) : The 1996 Michele Chiarlo Barolo Cerequio showed red cherries, animal musk and holiday spices on the nose with a rich rustic feel. On the palate, I found sweet juicy raspberry fruit with cinnamon and herbal tea. The finish turned to sour red candies with a smooth close. This bottle is ready to drink and, although it shows a very modern performance on the palate, I …

Outstanding representation of barolo. Opened and decanted for 3+ hours before consuming. Closed nose upon opening which developed into full bouquet and mouthfeel over time. Stereotypical violet and rosepetals on the nose with tobacco and tar notes. Great depth of color as well - still red with very little light orange tint on the rim.

Light purple color, with clear rims. Flavors and aromas of plums/prunes, tobacco, bacon and white pepper. Not very stiff in the spine, but decent with food. A middle of the road barolo. Drink now through 2009.

Corked. This is the second wine from PA state store in Gettysburg that was corked. The other was the Chateau Simard St. Emilion from 1988. This phenomenon is truly disappointing.