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Let’s find out if older Barolos wines truly deliver more pleasure than younger ones.
**WINES I TASTED IN THIS VIDEO:
🍷 2020 & 1998 Mauro Molino Vigna Conca, Barolo DOCG, Italy
https://www.wine-searcher.com/find/mauro+molino+vigna+conca+docg+barolo+piemonte+italy/
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**CONTENTS OF THIS VIDEO:
0:00 Aged vs Old Barolo
3:54 The Tasting
#winetasting #wineeducation #wine
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31 Comments
Let me know in the comments if you prefer young or aged Barolos 🍷✨
Congratulations for your youtube chanel. I just love it
I've never had the budget for either of them. Maybe someday soon.
Best Barolo upload yet Agnese! ❤❤I want you to taste all the epic wines, of the world 🌎 you deserve 🍷 the best.
OMG, your hair is so long now 😍
I've pretty much been in the young/affordable realm, so it's Langhe Nebbiolo for me; Veitti and La Sacrestia🍷😋
All that you're saying resonates with me, because when I import wines directly from the vineyard the lowest UOM is a case and then it is fun to drink wines young-ish. Barolo is not cheap so most people who buy a single bottle are still conflicted.
Love it!!! Thanks..
I think the age-ability and
“Drinking window” depends more on the producer and winemaking than the vintage in Barolo. I had the 2018 Pio Cesare Barolo and it was extremely tight and frankly not enjoyable while the 2018 Garetti Barolo from La Spinetta was just delicious and with bright fruit. At this moment the La Spinetta is vastly superior but I’m not sure what it will be like let’s say after 10 or 20 years. I have a suspicion that the Pio Cesare will have a very long drinking window. That’s why for me, I want to know absolutely everything about the wine both technically and what the winemaker is trying to do to judge whether it is a well made wine.
Yes, mature is always better, 100%
So many variables…. Also bottle variation, been lucky to taste several producers, same vintage multiple times from early 80`s and forward… and the winemaking has changed a lot in the last 10-15 years…. ❤
once nebbiolo is under your skin, there is no turning back!
Thanks, Agnese. Love that part of the world and its wines. We have friends coming over next weekend and I have decided on game for the main course. My initial thought for the wine was a 2012 Barolo but, on reflection, I think I will go for a 2018 Barbaresco. 2018 was a fruit forward vintage, I understand, and should be drinking beautifully about now. Have you tasted 2018 Barbaresco? Mine will probably be a Produttori del Barbaresco.
Still not 100% sure how to interpret all the tannin lingo, but this is a crucial aspect to navigating this market IMO.
Recently a MW tipped me off to a 40 EUR Langhe Nebbiolo 2021 that was available to me. The MW's point was that these tannins are like they're supposed to be, and that this can be achieved without lengthy maturation. My vendor describes the wine thusly: Dry and firm, ripe tannins, long acidic finish. The tannins made my palate feel like cotton for a long time, but what surprised me was that there was no harsh taste to accompany the effect. Quite the opposite. I'd use the word integrated I guess. The MW was right, the wine was wonderful.
This is a breakthrough for me, because now I know what good, high tannins should be. I also know that the wine doesn't have to be old and I know that it doesn't have to be expensive. The trick now is to find more. The vendor used the word "ripe", so that's one clue. My "integrated" might be another. Let me know if you've got more.
Cheers,
Your review is 100% accurate on barolo. From the cloudy color to young zing tasting. My first barolo was gigi rosso open it 5 years after vintage date. It tasted so strong with tanin and ' too much going on' and energetic. I dont quite like that. Then, i tried another bottle but dfrent maker, this time its 12 years after the vintage date. Im telling you, once barolo is aged, taste profile is dfrent and smooth with aged complexity. But the price is not cheap.
I understand it is all about views, but I think you should do a video about Greek Xinomavro wines and expose your viewers to an exceptional and not widely known type of wine: elegant and serious that often beats Barolo and Barbaresco wines three times the price in blind tastings…….and why blind tastings between Nebbiolo and Xinomavro? Because they are very similar in style, structure, complexity, aromatics, and aging potential. Some good ones: Diaporos, Dalamaras, Karydas, Ramnista, Alpha Estate.
I just added a number of bottles to my cellar with cellaring potential until 2040 – but – by then I probably won't be allowed to drink them ☹ – fortunately they're drinking wonderfully now 😜
Great video
i have over 50 barolos in my wine cellar and i can unequivocally say without a doubt that aged is far superior,if you want youth a barbaresco would be more in line. with age you get the minerality and tertiary components of tasting wine. not to mention softer tannins.
Do you have any Barolo pairing you recommend? I'd like to know which pairing you like
Went a few years ago and it was the 2016 release. Got a few (obviously) but the wait is killing me😅
Most somms I talk to now are saying never mind 10 years, just sit on them. Excruciating!
I have always guessed that only Sangiovese represents blood
Another very interesting episode which proves that today, most of the Piedmontese producers have finally succeeded to make their Barolos and Barbarescos aproachable not only after a long age but also when the wines are young. My personal preference… I like both…
Love both aged and non aged! Curious on your opinion: do you find that Barolo enters a dumb phase like Burgundy and some other wines?
Been watching you from the start of your channel.your videos get better and better every upload. Amazing 🎉💥🥂
Wow I'm jealous, when I was in Barolo mid September for 2 days, it rained constantly xD I hope you had a great time
Great concept, very well executed! Thanks, Agnese. I’ve had so few barolos, I can’t weigh in on your question.
I’ve heard 2024 weather was very hard on Barolo—what did you see/hear about the grapes & harvest?
Barolo is very tricky in my opinion. When you drink it at the right time it is sublime! But when you open it not at the right drinking window it can be dissapointing and muted all night
Couldn’t agree more with your assessment. Yes probably more often than not aged is preferred and maybe “better” but I have found many a bottle and not just barolo that you think or we’re told it’s too young to drink but gives out such immense pleasure just the same. I’m 50/50 on it quite honestly. Depends on the wine making and vintage I would say.
Beautiful setting, beautiful wine and beautiful host. What a video package!
Fantastic video and comments, so interesting! Thank you! A few personal observations: I am one of those who used to think that "older is always better" when it comes to nebiolo. However, two recent 2015 tastings (one Barolo, one Barbaresco) disappointed. To my surprise, the wines tasted well past peak, with not much body and structure left (admittedly 2015 is not a great vintage, and these were not particularly expensive wines). So vintages matter enormously, I have a lot of 2016 that I haven't touched yet because that vintage is supposed to be a true keeper. Another in my opinion is that nebiolo needs a lot of aeration, so I open them at least 4 hours before drinking. And usually they are better the second day and sometimes even the third. This is something that you wine tasters tend to ignore and miss. It's also why I never order barolos in a restaurant.
I did a Barolo tasting last year and picked wines with the reputation of being new style and old style. I cellared the wines a couple of years and was surprised when they all tasted new style to me. Much more approachable. I tried Barolos back in the 1990s and they were "hard", by which I mean tannic and unyielding and perhaps a bit too much oak, and I could not figure out what the wineries were trying to do so I moved on. I think I prefer to age the wines in the eight to ten year range, but the vintage is so important to understand. I also do not feel that I have enough experience that anyone else should decide to live by what I have said. People should use all data points on their own wine journeys.