quote:Originally posted by Darcy:
My experience with the 2005 was that it really benefitted from a slow ox. I tend to give both the '05 & '07 a good 1-2 hrs standing upright in bottle, and then another 1-2 hrs in decanter. I've also slow ox'd it in the fridge -- in a Grolsch swing top bottle with about half a cm of air space. Come back to it in 2-4 weeks and you'll get great aromatics and very approachable fruit.
Very interesting...I had about 2 cases of the 2005 and always found it be a pop and pour. That being said, I have never been a proponent of decanting barolo (some obvious exceptions, but only the really big boys). Nebbiolo is prone to oxidation so for me....its pop and pour.
I loved the 2005 and also the 2007....just great wine.