2001 Giacomo Grimaldi Barolo Le Coste
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The 2001 Barolo Le Coste, which I tasted from magnum, is very representative of the modern school of Barolo ten years ago. The wine saw just three days of fermentation/maceration and was aged in 50% new barrels. I may have underestimated the 2001 when it was young, or perhaps it is the magnum format that has contributed to the wine's freshness, but either way, the wine is simply brilliant. The 2001 is laced with plums, black cherries, tobacco, spices and graphite. I wouldn't hang onto the 2001 much longer, as it is fully mature. Still, there is enough intensity for the wine to drink well for a handful of years. This is a hugely pleasing Barolo from Ferruccio Grimaldi. Hints of tar and leather add complexity on the finish.
Punteggi della critica
Stephen Tanzer, Vinous
Antonio Galloni, Vinous
Altre recensioni e punteggi
The 2001 Barolo Le Coste, which I tasted from magnum, is very representative of the modern school of Barolo ten years ago. The wine saw just three days of fermentation/maceration and was aged in 50% new barrels. I may have underestimated the 2001 when it was young, or perhaps it is the magnum format that has contributed to the wine’s freshness, but either way, the wine is simply brilliant. The 2001 is laced with plums, black cherries, tobacco, spices and graphite. I wouldn’t hang onto the 2001 much longer, as it is fully mature. Still, there is enough intensity for the wine to drink well for a handful of years. This is a hugely pleasing Barolo from Ferruccio Grimaldi. Hints of tar and leather add complexity on the finish. Anticipated maturity: 2012-2016. Importer: Banville & Jones Wine Merchants, New York, NY; tel. (204) 294-4899
The delicious 2001 Barolo Le Coste offers an aromatic nose of spices, flowers and toasted oak followed by flavors of very ripe red fruits, with good depth and fine overall balance. Subsequent vintages demonstrate that this producer is continuing to improve.
Medium red. Raspberry and baking spices on the nose; less oak-dominated and more perfumed than the Castello di Novello. Then sweet, pliant and rather stylish, with nicely integrated acidity giving the red fruit and spice flavors good life in the mouth. Finishes juicy and persistent; the firm tannins will require four or five years of cellaring.