Mark Squires
1/2 If you want steely Barolo, this probably isn't your 1st choice, but it has plenty of virtues in a richer style. There's mid-palate finesse to go with a little tightness and lusher fruit. Ripe, but still holds its balance, ending with that big, tasty fruit on a finish with controlled grip. to 2
Apr 13 at 11:23amWeb
Show threadMark SquiresApr 13
2/2 This evolved well in the glass, too, and the next day. If it seems a bit softer and plumper than some visions of Barolo, it worked on its own terms and was a pleasure to drink. 14.5% alc, $40 then #wine #barolo #winesofitaly
Show threaddluphamApr 13
@marksquires.com I suspect a lot of Barolos are like this. Most people don't wait for 15 to 20 years to let things evolve. I know my 2008 Barolos are still improving.
Show threadMark SquiresApr 13
@dlupham @marksquires.com I find most of the famous regions of the world produce wines that age effortlessly and improve with age. They not only handle it, they revel in it!
Show threaddluphamApr 13
@MarkSquiresWine @marksquires.com And most of them produce wine that needs to be drunk within a couple of years. The problem is finding out which is which. A little like the Barolo wars, you could get a immediately drinkable version or a lay it away for several years version. But other than the name, grape and location they really weren't the same.
Show threadMark SquiresApr 13

@dlupham @marksquires.com

Easy to find out which is which.Subscribe to some report like I used to produce. I can say that now since I no longer produce any. 😝😄😇

You can't expect $12 Bergerac to have the same goals or perform the same as Cheval Blanc, etc. Choosing well is always part of the equation.

But the wines that make the reputations of famous regions like Bordeaux age effortlessly. That is part of the deal. If they do not age well, I do not consider them top wines.