1997 Luigi Einaudi Barolo


1997 Luigi Einaudi Barolo. I've posted notes on this before but it's been a while. I still have a few left from a case purchased on release. I opened last night with grilled veal chops and creamy polenta with white truffle butter. Dark red in the glass with just a faint hint of brick (I think many Barolos are normally a bit brickish in color) Typical Barolo nose of roses, tar, a bit of black tea and ripe black plums. Fairly ripe on the palate showing dense black cherry, plums, a bit of espresso and leather. Interesting sweet ripe fruit notes at the front with a fairly high toned acidity on the finish and fairly aggressive tannins. The wine could still use a few more years. "B+"
Reply to
Bi!!

this is the normale? I drank my last bottle I think last year, thought it reasonably mature with mostly resolved tannins. Bottle variation, or maybe storage (I have good passive storage, but maybe tad warmer in summer than ideal).
Reply to
DaleW

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I bought it directly from the distributor on release. My cellar is a constant 55F (measured with a bottle probe not the air temp) with 70% humidity. I find that many of my wines are drinking "younger" than many of their counterparts from different cellars. Before building the cellar 15 years or so ago, I found that my basement was actually cooler in the summer than in the winter since I air-conditioned the house in the summer the cool air would sink to the lower level and keep the cellar quite cool yet in the winter the heat from the furnace would actually increase the temp in the basement storage area to higher than the 62F that it was in the summer.
Reply to
Bi!!

my range is basically 50-65 F, with very slow changes. Small reasonably efficient furnace is not next to cellar, but even right next to furnace it doesn't warm much. I probably bought this at retail a year or two after release, so that might be another possibility. In general my wines seem to age fairly gracefully, and this was fine, just sounded a touch more mature than yours. In general I don't think 97s are real long term wines, though they've generally been tasty.
Reply to
DaleW

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I don't thik the '97's are long term agers either but 20 years for Barolo isn't extraordinary. I find it hard to judge by the color given tat to me Barolo is already a bit brickish. The tannins in the "97 Einaudi were still firm although my recollection is that Einaudi is generally perceived as an "old style" producer.
Reply to
Bi!!

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I think Einaudi is mixed- I think the basic Barolo is pretty traditional, while the Costa Grimaldi is pretty modern. Not sure re the Cannubi, never tried, though I have a couple 04s.
Reply to
DaleW

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Actually the Cannubi seems to cross the line between the two. It's quite firm and tannic yet quite ripe and lush with fruit. Sorry about typos in previous post...I am typing on a cell phone.
Reply to
Bi!!

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