Here’s a thick and dark style of Barolo with a concentrated focus on red currant, leather, roasted almonds, spice and tobacco. Its flavors are broad, far - reaching and are well supported by the wine’s firm but not intrusive tannins. It’s almost ready to drink now (give it three more years) and would taste fantastic with steak in pepper sauce.
Here’s a classic expression of Nebbiolo with soft oak tones that have deftly been worked into the natural fabric of this fruit-forward wine. The aromas are direct and intense with accents of cola, cherry, licorice and violet. The tannins are surprisingly silky and smooth given how young this wine is.
Smells a bit earthy and rustic, with scents of leather and iron ore, but the fruit emerges on the palate, slowly unfolding to reveal layers of plums and black cherries. This is a wine whose true potential is seen most clearly on the finish at this early stage of its evolution, where it gains in fruit intensity and complexity, boding well for the future. Try in 10…
Despite its young age now, the 2006 Dardi Le Rose Bussia Barolo will go on record as a classy, charming wine with long aging potential. The mineral tones are well etched and are followed by luscious layers of red fruit and spice. The tannins still need time to soften.
A fat rich wine with an exuberant personality. Plenty of hefty, ripe fruit, a big chunky palate and a good, long luscious finish. While it is not as complex as some other 2003 Barolos, it is friendly and solid and will work beautifully with food.
A bit herbal on the nose, with other scents of cherries and dusty spices. It’s more powerful in the mouth, where the cherries seem to expand and flow silkily across the palate. Finishes long and elegant, with a hint of chocolate. Uncommonly supple for Barolo, suggesting early drinkability.
Already shows a bit of brown to its hue, but that’s not terribly unusual for Nebbiolo. Aromas of leather, soy sauce and tar are classic, followed up on the palate by tart cherry flavors that come across as a bit lean. Firmly structured, this wine needs time to resolve its tannins; give it three years or more in the cellar.