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94(+?) Points | Stephen Tanzer's IWC - November/December 2011
Bright red-ruby. Cassis, blackberry, violet and sweet oak on the nose. Sweet, juicy and imploded, with terrific verve to the urgent flavors of dark berries and bitter chocolate. Elegant, penetrating and strong, with the cut and verve to support a long and graceful evolution in bottle. Finishes with oustanding lift. "For us, the best time to drink wines is between 10 and 15 years after the vintage, whether Barolo, Burgundy or even Champagne," noted Giacomo Conterno. "At that stage they have all the elements: fruit, acidity, tertiary character, all the characteristics of the soil. After 20 years, nearly all wines are dominated by their tertiary character."