In keeping with the recent habit of having Sunday dinner with my brother and his family. This time we cooked a Piedmontese dish, pork braised in milk.
1993 Domenico Clerico Barolo Ciabot Mentin Ginestra
A ruby red robe with only a hint of rust in it. This showed a really beautiful, heady, and pure nose of dried black cherry. There were hints of earth and leather as it went onto the palate. Not super expressive in the mouth, but well resolved and rounded. There was enough grip there for the dish, but nothing overwhelming. It could probably go a few more years, and maybe even improve. It seems like I’ve had my best luck with “modernists” in little years like 1993 and 1995. In comparison to my last bottle of 1993 Giacosa Falleto, the color was much less advanced and the fruit was more pure, but the overall wine less complex and seemed a bit hotter. I still don’t know what to make of Clerico. I sometimes think I should sell what I have, but I also think that the fruit quality he is producing is so good that maybe the wines deserve a chance to become what they will. I’m just not sure that I will love what they become.