Ferrando, Etichetta Nera, Carema

Ruby color, somewhat transparent. Medium bodied. Can’t offer notes on the nose, as mine is allergy-afflicted. Tart cherries and rose on the palate, with other flavors I’ll have to wait for second half of the bottle (in stoppered half decanter) to decode. First taste, without food, had quite prominent tannins, but not prohibitive. Later, with tortellini pesto, the impression was of high acidity, with tannins banished. So, a wonderful food wine, still evolving. Looking forward to the rest of a …

The nose opens quietly, all dried rose petals and pressed wildflowers, followed by sour cherry skin, blood orange peel and a faint medicinal note that recalls camphor and crushed alpine herbs. There’s an underlying scent of iron filings and cold stone that never quite leaves the frame. On the palate, the wine is slender but intent. Red currants and tart cherry lead, edged with anise, tobacco leaf and a touch of savory bitterness that feels distinctly mountain-grown. The tannins are …

Ferrando vertical (Chicago, IL) : A very generous fruit profile here, and showing more red fruit, especially in the context of the denser, more heavyset black labels. Quite aromatic and expressive, with an elegant lift. Still, that slight bit of oak pricks at the palate for me.

Classic cherry and leather Nebbiolo nose, very dark some fading on rim, in the mouth not quite as enjoyable, to much acidity over rode everything, reserve judgement on this, maybe more time needed? I did give it several hours in decanter as many of these don't seem to open up straight away.

Carefully cellared since since release, this is the first bottle I have opened of the three I purchased. Based on my other experiences with 2008 Nebbiolo, I planned for fierce tannins., but they were merely firm, balanced with red fruit developing a dusty patina, as well as subtle leathery nuances.. it’s pretty much a textbook example of Piedmontese Nebbiolo. I have to admit that the current pricing has become daunting, but I can’t deny the quality of the wine. Drink …

Not fruits, just tertiary. Probably oxidation.

The Ferrando Carema started the night with a lovely nose of cherries and leather, but a rather restrained palate. The acidity to fruit ratio leaned too far to acidity. As the night went on, this wine truly blossomed. By the time our main course arrived, this was rocking. The cherry fruit got deeper, forest floor notes came out, and the acidity and fruit balanced so well. I'd say this wine is drinkable now with sufficient air, but prime time will …

Nonostante sapessi che sarebbe stato meglio aspettare, non ho resistito. Il naso non l'ho molto decifrato ma era interessante. In bocca, note mentolate, pelle, cuoio e un accenno di tabacco. Direi buonissimo con un luminoso futuro davanti. Scommetterei che fra 5 anni supererà in scioltezza i 94 punti.

Quite developed. Red and black cherry. Bit of forest floor. Smoke

I was concerned this was going to be way too young but in fact it was drinking very well with 3-4 hours of air time with just the cork pulled. Admittedly the wine evolved quite a bit and the last glass was better than the first (but isn't that always the case?!). I found this surprisingly more Barolo-like than many mountain Nebbiolos out here. Even so there was a lightness and tenseness you don't get in the Langhe. Nice dried …

Seems warmer than the white label, which isn't necessarily better.

Nebbiolo : Smussato dal legno rispetto al precedente, compresso e compattato. La bocca è addomesticata anche se rimane centrale il tono minerale ferroso sapido. Non c'è frutto.