10/5/2023 - 5laton wrote:

First impression is that this has better integration than my last taste 18 months ago, particularly for dosage; it comes across significantly less confected. That said, it still doesn't feel like this vintage has the same stuffing as the 2002 or 1998.
On day 4 this is hanging in there without a lot of evolution. It's still quite good, yet lacking excitement at its current stage of evolution. Hold, for my preferences.

5/14/2023 - 5laton wrote:

Not nearly as wound-up as the 2012, this drinks well already with air but will improve. For my taste, drink these in 3-5 years vs. 5-10 for the 2012.

4/21/2023 - asparagus Likes this wine:

In a side by side of 3 Egly BdN Crayares (04 DG, 18 DG and 19 DG), this was the best of the lot, though not by that much. This has the most roundness and depth, great vinousity and was dancing on the tongue. This was also the most oxidative, though no where near as oxidative as a Selosse Substance, for instance.

10/6/2022 - Frank Murray III wrote:

Disgorged October 2019. 100% Pinot Noir. Wow. Grabbed this on a whim from the cellar to go with Thai food. Just beautiful aromatics, which made me stop, pause and really appreciate the beautiful perfume. Floral, with stone fruit pit. Really hard to describe but this is as good as I can narrate it. Just pure perfume with a spice. The palate is peach flesh, cherry pit , strawberry and licorice. Plenty of juicy, concentrated texture with a peach skin finish. Damn this is just gorgeous stuff.

9/8/2022 - sid_loves_wine Likes this wine:

Unbelievably beautiful and pure. Maybe not the kind of example that wows with "complexity"- for example I found her '19 Hyland a little more complex with all kinds of earthy and savory notes backing up the fruit - but the kind that wows you with an extreme sense of precision, entirely focused on one thing that it does insanely well. Part of me feels I'm underrating it.

Here, that one thing is the fruit iself. It's hard to express how absolutely beautiful and perfect the pure red cherry tone is in this wine. The nose is richly perfumed with it, on the perfect razors edge of ripeness, extremely fresh and lithe but also sappy and dense in a way. There are little suggestions of forest floor or pink floral tones, but the fruit is by far the star of the show, and it's basically perfect.

Exact same on the palate. A gentle weight with ephemeral tannins and gorgeous, slightly foresty cherry tones lingering on forever. Just wow. Not a wine to be paired with most foods, except maybe very delicate ones - for me this is meditative and totally complete on its own. Easily worth $100 and there's a certain sadness in enjoying the final vintage of this special cuvée.

11/5/2021 - 5laton wrote:

This was fabulous, the finest young Barolo I've had in years. It had intoxicatingly spicy aromatics, and a lovely texture that took a few hours to unroll. Toward the end of the night the wine developed a broader texture and wonderful sous-bois notes, not sure if I've ever experienced that in such a young nebbiolo. This is really a special wine.
In the last few years I'd written off tannic younger Barolo wines as incompatible with my pescetarian diet; this wine made evident the foolishness of generalizations.

2/14/2020 - 5laton wrote:

Thick and ropey in texture with pleasing acids and nice development, but not as brilliantly balanced as the '98; a little heavier. I enjoyed this, but it's not a great value for my palate at current pricing which is approaching $200 in US.

12/9/2014 - Matt Neel Likes this wine:

2014 Acker BYO at TriBeCa Grill (TriBeCa Grill, NYC): Pale straw. Intense yeasty, mineral nose; wafts of light oxidation; briny seashell, seaweed. Palate is also intense and tongue-coating, yeast, cream; highly saline. A very fine-grained mousse leads through to a beautifully long, lingering finish. Really delicious, probably the first Selosses I've ever really enjoyed for my palate (as opposed to appreciated/admired). Terrific. (disgorged 12/2010)