1990 Aldo Conterno Barolo Bussia Monforte

1990 Paolo Scavino Barolo Cannubi

1990 Borgogno Barolo Riserva

1996 Bruno Giacosa Barolo Falletto di Serralunga Riserva



1990 Shafer Vineyards Hillside Select

I just bought these wines and am very interested in TN and any advise on drinking windows.

Thanks

This message has been edited. Last edited by: goofy Yno,

1990 monforte: not my taste, but certainly good.
already ripe to drink

cannubi, not my favotite producer, cannubi is always earlier drinking, also ready to go.
btw. to much wood - hight extraction - mid concentration.

borgogno: large producer (beleeve #4 in barolo), good solid mass production wine.

giacosa: defnetly one of the best barolo ever!!
absolutly closed at the moment, it depens how much you get, alot - start trying in 5 years, only one - wait until ready to drink who knows when it's ready, i think one decade at least.

shafer - never had.

rating
1) giacosa (by far the best in this list)
2) aldo
3) paolo
4) borgogno

tsunami,
thanks for the reply. actually thought the conterno was Monfortino at a really good price before I noticed it was Aldo.

As a fairly new collector (2 years) who has fallen in love with the mighty Barolo, I’m trying to find some slightly older vintages to enjoy while the others mature. I currently have 47 bottles (with 67 pending) of 96-01.
so, when I saw the 90's I figure it was worth the risk to try them. The giacosa I knew was good. the cannubi I actually got for a friend who likes older cabs (caymus ss) and is getting into Barolos. I wanted a more modern producer and a wine that didn't overpower him with tannins.

goofy,
the 90 monfortino is super!, drinking prediction =
the next time i'm in arizona ), had enjoyed this once side by side with 1990 tildin, 1989 san lorenzo, 1990 cannubi sandrone, 1990 gran bussia and the by quality by far last a 1990 oddero

47 botlles + 67 pending !

be aware about vintage and youre preferences at the agibility of the wines, depending on:
- how much do you drink
- how the fruit-aroma comp. - structure and tannins, balance you like


barolos tend to "dry out" i meen the fruit and aromas ripen (switch and desapear) faster than the strukture, one day there is only a redish, taninic, acidic thing in the glass.

only a few are diffrend (the master-class) gaja, giacosa, g. conterno ,voerzio.
- altare, a. conterno, scavino, .....
this wines can be absolutly gorgeaus with age!


about the traditional and modern?!

i do have had this discussion plenty times in the past. (my oppinion
the difference about modern and traditional =
modern:
- maschine to separate berrys
- computer controlled maceration
- coktail of different yeast stems
- different filter and pumping facility
- chemical analysis from every wine
- micro oxidation machine
- osmotic concentrator
- bottling maschine

traditional:
- macerated with stems, without control of themp
or colling with water
- using the natural yeast wild stems at the berrys
- paper filter
- racking

most peolpe say:
modern = barique
traditional = large barrel
i think that isn't correct!

a winemaker can be very modern and decide to develop his wines in large barrels
example: giacosa and g. conterno

example for traditional: brovia

tsunami, can you tell me the difference between Falletto di Serrulunga and Collina Rionda di Serrulunga?

two different vignards!

serralunga is a community.

rionda is and was never owned by b.giacosa, he had to gaved back to the owner when the contract went out, this is the reason he has non rionda any more.

most rionda ettichetta rossa are fabulous!

Thanks Tsunami, I thought maybe it was a difference in vineyards but my experience in Piedmont wines are little.

The reason I'm asking about the Rionda is a friend of mine has a bottle of 1990 Bruno Giacosa Collina Rionda di Serralunga Riserva that he promises to open with me one day.

Have you had this wine or have any thoughts as to how good it can possibly be?

just tell me when and were i have to be

tsunami,
sorry for the delay, i was gone for a long weekend.

I'm sure I'll age some of my wine and not like them because I'm really buying a lot of different producers-(azelia, giacosa, g conterno, manzone,la spinetta (mostly as a birth wine for my son due to the lion on the lable). my problem is when consumed very early on I can't get a feel for the wines due to the tannins, but the 15 year old ones I've had I've loved. I am starting to like the 97 and have bought some of thes to drink early, but the 96, 99 and 01 will be gambles unknown till many moons from now.