Barolo Boy 69

Just went to Decanter.com for Barolo etc. 1998 3 of 5 stars but 1995 5 of 5 stars. 1999 2 of 5 stars and 1996 5 stars but drink up!!!

Great article Craig. The WS article is good and bad for those of us who love and love to sell Barolo and Barbaresco as we will now have customers overlooking the 99's (many being late released here in the states as the pipeline was full and many not having $$ to spend last spring) and asking for those 2M's! Just another front opening in the Barolo war. Suckling boxed himself when he rated 1997 99 points. I guess the 101 point scale is sure to follow. Perhaps even stranger is the "Decanter" assessment of 95-01 Piedmont vintages. I log onto their web site once in a while and found myself opening up thier vintage assesment file. Try it yourself, I guarantee quite a hoot.

Craig, Bill. et. al., I have seen Alba forecasts with some light rain, mixed and sunny days (on accuweather.com) is that what took place? Was the rain significant? Are people holding off using the rain to refresh or is it too late? Craig, you said you were going to see Marcarini and other properties. I have heard about reduced yields. How did the Barbera and Dolcetto harvest proceed. Any info would be most appreciated.

Should clarify, I spoke to her on Monday @ 6 PM.

Bill, in speaking to Enrica Scavino at about 6PM her time she said that rain was due tommorrow Wednesday but looked at some weather sites and they showed light showers for late Monday early Tuesday with more rain late in the week near the weekend. Scavino picked Nebbiolo Monday starting with Fiasc and will continue with thier crus until? What news do you have? I have seen a post from Oliver Mc Crum that some of his producers had begun to pick Nebbiolo last week. Any insights. Thank you. Anyone?

Bill, you might want to find a butcher or source for Grain Veal from Quebec just returning to the market due to the US ban of Canadian Beef product which was recently lifted. This is the closest product to Sanato, the Piedmont version of Veal or Vittelone. I have used the free range veal from Virginia and I find this product much less "beefy" with more taste than "nature" veal yet still reasonable tender. (I find nature Veal insipid). My restaurant "lives" on Veal and I have had no, I repeat no complaints, only praise, since switching 2 years ago. I particularly like Grain Rib Veal Chops which hold up to a grill and oven much better than it's "white" cousin. Another benetfit" it's cheaper. Evan, any comments?

Craig, great reply. Yes Carema! the more the Nebbiolo the better. Back to the wars for a second. A truce does seem at hand among the producers but Craig is right as the slamming going on among the drinkers of Barolo. The noise from the "traditionalist" camps has been certainly increasing with more pointed comments about de Grazia's producers in particular. (disclosure: I am a friend and client) Silly eh! Especially since Marco now represents Cavallotto (no oak) and sells Boasso (no oak). Sandrone only uses a part new oak and most of the wood is larger than barrique, tonneaux and up. Many, though not Altare, are mixing up the wood sizes as well. For 1999, Enrico Scavino has added LARGE botte back in his wood scheme (tho' they are French and new but they will not be replaced on the 3 year typical rotation) for all his Barolos. A lot of the traditionalists complain about the use of roto-fermentors by the Barolo Boys but did they even take a look at Aldo Conterno's cantina. No barrique for the Barolo but a bevy of rotos.

I must agree with Bill and disagree with Craig about the aging of the modernists. Firstly, most people, including myself, would think that a 1985 is a reasonably old wine. I know that the most traditional of Langhephiles would rather talk about or drink 25 year old Barolo but even for educated collectors 15 to 20 years certainly isn't young. I have recently tasted Clericos and Altares from the early 80's (82, 83) and think that given their limited experience at the time they held up pretty well. Sandrone certainly had more vintages under his belt with his cellar work for Marchese di Barolo and being a few years older that smost of the "Barolo Boys". I think that the best of the modernist wines certainly give a sense of place and are not just fruit bombs. I have no doubt when I drink Altare's "Brunate" that this is the elegance of which it is so famous. Yes, I know that new oak is present but it is only a tool and given just a few years it will recede into the backround and what I am left with is the the pure pleasure of Elio's wine.