I'm still learning my way around this board....Ah, subdivisions
In any event, here is what I posted on WS...
This past night, Jaimetown, Demander-In-Chief (The moniker my finacee has chosen for herself) and one of my old friends got together for an Italian OL. Let me first say that it was terrific to meet Jaimetown and, irrespective of the food and wine, I had a blast.
I took no notes during dinner, but I was not so plastered at the end to forget what he had.
- 1997 Braida Barbera d'Asti Ai Suma. This is a monster of a Barbera, very new world with lots of french oak -- reminded me of a Sandrone Barbera, but even more intense. Unmistakeable Barbera fruit of blueberry, black cherry, rasperry, and "brown strawberry" -- though no fruit like that actually exists. Up to this point in the evening, this may have taken the award for best Barbera I had ever tasted. (The award had previously been bestowed upon a 1999 or 2000 Sandrone Barbera). I would give this about 92 points. The Barbera award was very short lived, however...
-1999 La Spinetta Barbera d'Ablba Gallina. HOLY *$&%^&!!!!!! After drinking what *might* have been the best Barbera I've had, this was, quite clearly, the best Barbera I've tasted, and up there in the race for best Piedmont I've had. The wine was nearly identical to the Braida in body, mouthfeel, primary fruit, and length. However, in terms of complexity and intrigue, this was Barbera at a level I had not even thought could exist. This was my friend's WOTN and I cannot fault her for that opinion. I would give this 93(+) points.
-1998 Clerico Pajana Barolo. Opened at 6:00am last night/morning, not decanted. I think I liked this more than the other three at the table. I would rate this about even with the La Spinetta, but I recognize that this is mostly due to my love of the Nebbiolo grape, and not completely based upon how well made the wine is. Still, this was, by all accounts, phenominal. The best cherry cough syrup imaginable, yet light on its feet, this wine reminded me of the 1998 Sandrone Cannubi Boschis which I simply had to try before its time. This wine, however, with the 16 hours of air, was showing quite nicely. It was open and smooth and, unlike the Sandrone, I don't think this wine will vastly improve in bottle, I would just reccomend airing it way in advance of drinking it. Medium-full bodied, this was a terrific match for my lamb. A prejudiced (because I love Nebbiolo) 93 points.
-2000 Tua Rita Giusto di Notri. (Opened 5 hours prior, no decanting) This is the second bottle I've had and it did not dissapoint. Cassis, black cherry, and almost Syrah-like flavors dominate this wine which is currently a bit less boisterous than it was upon release. This is Italy's answer to Phelps Insignia, and, frankly, I would take it over most vintages of Insignia. It has all the fruit yet an amazing amount of red earth notes that could never be achieved in America. For drinking right now, 93, for what it will be in four years 94(+?)
I cannot choose a WOTN as between the last 3, though, if pressed, I would choose the Tua Rita, not for what it currently is, but for what I believe it will become.
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