Slow-oxygenated in bottle for 2.5 hours prior to dinner. Gorgeous aromatics and stunning palate right away upon opening the bottle. I have had great experiences over the past couple of years with 1998 vintage Barbaresco...
14% alc, upfront black fruit, spice, mocha and tar... sweet aromatics that opened up gloriously at dinner. Very alluring minerality manifested by limestone marl terroir.
Paired with flash-fried, spicy tempura-battered langoustine (incredibly delicious) and very tasty roasted duck.
My first experience with Pellissero. Reminds me of a slightly more elegant version of Bruno Rocca Rabaja.
I believe that Vanotu is the nickname of the Grandfather of Signore Giorgio Pelissero, the owner of the estate. The vineyard intersects the Barbaresco, Treiso and Neive districts. Here is a link to an interesting interview: http://www.terroirist.com/2012/05/weekly-interview-giorgio-pelissero/
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