Italy

Tasting Notes for Barolo Parafada - Massolino, 2004:
The estateÕs 2004 Barolo Parafada is the most accessible of these 2004 Barolos. It possesses a fat, unctuous texture, with superb ripeness, poise and balance. A note of sweetness from the French oak lingers on the finish. In 2004 the Parafada is aged in a mix of 40% cask , 30% 500 liter barrels and 30% 225 liter barrels. The use of French oak gives this wine its full-bodied, soft, fruit-driven texture. Anticipated maturity: 2010-2020. The Wine Advocate Dec 07
Parker Points: 93
Drinking Period: 2010-2020

Tasting Notes for Valpolicella Superiore - Romano dal Forno, 2002:
Dal Forno's 2002 Valpolicella is a massively endowed effort revealing backward dark fruit, new leather, spices, herbs, roasted coffee beans and toasted oak on an imposing, tannic frame. Made in a super-concentrated style - even by Dal Forno's standards - it will require several years of cellaring for the tannins to soften somewhat, although it is hard to imagine that will ever completely happen. Beginning with the 2002 vintage Dal Forno's Valpolicella is made from 100% dried fruit, whereas in previous vintages the wine had been made only partially with dried fruit. The Wine Advocate Oct 07
Parker Points: 93
Drinking Period: 2010-2017

Tasting Notes for Barolo Brunate, Magnums - Marcarini, 1997:
This wine is closed at present, so it ultimately may merit an even higher rating. Sweet and elegant, as well as complex, the dark ruby-colored 1997 Barolo Brunate reveals aromas of cigar box and cherry jam as well as a sweet attack with notes of minerals, subtle spicy wood, firm tannin, and medium to full body. Wine Advocate #137 (Oct 2001).
Parker Points: 89
Drinking Period: 2004-2015