Restaurant: Chef James Lambrinos
Date: May 13, 2022
Today’s Sauvages lunch was graciously hosted by Tim at at his beautiful home in Pasadena. This event is held outdoors and features Cru Baroli, 2007 & Older. We enjoyed a Northern Italian inspired menu prepared by Chef James Lambrinos, of Bistro 45 in Pasadena.
Then we moved back to this shady table for the main event.
2020 La Spinetta (Rivetti) Timorasso Colli Tortonesi Piccolo Derthona. VM 91. The 2020 Timorasso Derthona is a phenolic, savory wine. Orchard fruit, almond, citrus peel and white pepper all open in the glass. Racy floral and tropical accents add an exotic element that is quite appealing, (Drink between 2021-2025)
2020 Enrico Serafino Gavi di Gavi. 87 points. Tightly wound aromas of comice pear, Fuji apple . White stone river rocks, and a touch of almond butter. Mouth is quite acidic, With tart green apples coming your way. Very round with a nice mouth feel.
From my cellar: 2013 Giovanni Almondo Roero Arneis Vigne Sparse. VM 86. The 2013 Roero Arneis Vigne Sparse comes across as green and grassy in this vintage, with distinct Sauvignon-like inflections. Lemon peel, grapefruit, lemongrass and flowers are all expressive in the glass, but the overall impression is of an overly vegetal, aggressive wine that is best enjoyed sooner rather than later. The Vigne Sparse is always on the leaner side of Arneis. In 2013, that aspect of its personality is especially prominent. (Drink between 2015-2016)
2018 Tenute Cisa Asinari dei Marchesi di Grésy Langhe Chardonnay. VM 89. The 2018 Chardonnay Grésy is an attractive, soft wine to drink now and over the next few years. Lemon confit, almond, dried flowers and tropical accents all open in the glass. The 2018 is starting to show the first signs of flavor development. I would prefer to drink it over the next 2-3 years. (Drink between 2021-2024)
Halibut Crudo. Lemon infused olive oil & Maldon salt.
Jeff R brought: 1990 Luciano Sandrone Barolo Cannubi Boschis. VM 96. Still young, it is simply magnificent on this night. Luciano Sandrone’s 1990 Barolo Cannubi Boschis is the wine that made him a super-star, and rightly so, as it is tremendous. Still, this is one wine where I am starting to see limited potential from further cellaring.
Jose brought: 1990 Parusso Barolo Bussia. VM 94. Similarly, the 1990 Barolo Bussia (magnum) is a touch more forward than the 1989 but it nevertheless impresses for a richly-textured palate of plums, spices, prunes and flowers. This is a very typical Bussia as seen through the lens of a warm vintage that has given the wine a gorgeous level of richness and roundness. Expressive aromatics are woven throughout, adding further shades of complexity and dimension. Here, too, the higher percentage of French oak detracts a touch from the finesse of the tannins and the sheer elegance of the wine, especially when compared with the 1989. (Drink between 2013-2020)
Tim O brought: 1996 Bruno Giacosa Barolo Falletto di Serralunga d’Alba. VM 95. The 1996 Barolo Falletto di Serralunga d’Alba is one of the many overachieving White Labels Bruno Giacosa made when he was at the peak of his powers. Dark, brooding and structured, the 1996 will reward readers with at least two more decades of exceptional drinking. The White Label is a bit less dense and explosive than the epic Red Label Riserva, but it nevertheless captures all the personality and character of the year. This is a superb showing. (Drink between 2016-2046)
Emil brought: 1996 Conterno Fantino Barolo Sorì Ginestra. 93 points. Rich, intriguing, earthy, pepper and roasted meat nose; gorgeous roasted meat and sage palate with good acidity; medium-plus finish 93+ pts.
John brought: 1997 Prunotto Barolo Bussia. VM 92. Deep red. Spicy, lively aromas of dark berries and dark chocolate. Chewy and dense; the enticingly sweet red berry flavors are kept fresh by harmonious, ripe acidity. Finishes firmly tannic and long, with hints of cocoa powder and mocha.
Wild Mushroom Raviolo. Porcini sauce. The world’s largest single ravioli! Delicious with that reduction.
From my cellar: 1999 Bruno Giacosa Barolo Le Rocche del Falletto di Serralunga d’Alba. VM 94. Giacosa’s 1999 Barolo Le Rocche del Falletto is a true classic. Laced with rose petals, tar and camphor, the 1999 is textbook Barolo from one of Serralunga’s very finest sites. What a wine!
Kirk brought: 2000 Roberto Voerzio Barolo Brunate. VM 96. The 2000 Barolo Brunate is a fabulous, explosive wine. Still impossibly young and vigorous, it shows remarkable intensity and power. Sweet, balsamic notes develop in the glass, lending further notes of darkness and seductiveness. This is a beautiful, centered Brunate that is sure to provide fabulous drinking for another two decades. (Drink between 2015-2030)
Tim C brought: 2001 Elio Grasso Barolo Ginestra Casa Maté. VM 94. Time to move on to the reds. The 2001 Barolo Ginestra Vigna Casa Matè from Elio Grasso is outstanding. There are plenty of Ginestra signatures in the glass. At the same time, I can’t help noting that this small, family-run estate has since gone on to far greater heights. Still, the 2001 is an early gem from Gianluca Grasso.
Wade brought: 2004 Roberto Voerzio Barolo La Serra. VM 94. The 2004 Barolo La Serra is just starting to show the first signs of tertiary evolution. The typically firm La Serra tannins have now softened, making the 2004 an excellent choice for drinking over the next decade or so. Today, the 2004 shows a darker profile than is often the case, with leather, spice and cedar notes that add shades of nuance throughout. La Serra can at times be a bit angular in style, but that is not at all the case in 2004. (Drink between 2015-2024)
Larry brought: 2004 Conterno Fantino Barolo Sorì Ginestra. VM 96. Conterno-Fantino’s 2004 Barolo Sorì Ginestra captures the essence of this great vintage. Exotic orange peel, spices, cedar, dark plum and menthol meld together in a big, structured Barolo endowed with considerable depth, power and enough structure to drink well for another decade or perhaps more. (Drink between 2015-2026)
Petaluma Duck Confit Fettuccine. Pecorino. Fresh pasta.
Jeff K brought: 2004 Podere Rocche dei Manzoni Barolo Vigna Cappella di Santo Stefano. VM 96. The 2004 Barolo Cappella di Santo Stefano is drop-dead gorgeous. The wine reveals notable clarity in its translucent, violet-hued color. Vibrant dark cherries, tar, smoke, sweet herbs and toasted oak sweep across the palate in a stunning expression of Nebbiolo and the high-altitude Perno vineyard in Monforte. This wine is all about precision, delineation and striking balance. The oak is beautifully integrated and the tannins convey an impression of vitality and poise. This is an emotional, breathtaking Barolo of the highest level. (Drink between 2014-2029).
Albert brought: 2007 Prunotto Barolo Bussia. VM 93+. Good deep red. Wild, aromatic nose offers black fruits, sour cherry, licorice, marzipan and spices. Velvety, deep and utterly seamless, but with superb freshness for the year. Impressively primary too. Finishes with firm tannic spine and terrific length. “Give this three to five years for the tannins to resolve,” suggests Torrengo.
Gino brought: 2007 Pio Cesare Barolo Ornato. VM 94. Quite closed on the nose, with the oak element in the foreground. Then hugely rich and opulent in the mouth, with an utterly smooth texture that goes beyond the other 2007s here. The concentration of plummy red fruit is accentuated by the wine’s energy. Explosively long finish saturates the entire mouth with rich tannins.
Eric brought: 2007 Giacomo Conterno Barolo Cascina Francia. VM 94. Good medium red. Superripe aromas and flavors of cherry, raspberry, smoke, mocha and underbrush. Plush, large-scaled and harmonious from the outset; utterly seamless. This classically dry Barolo, which includes the Monfortino juice, is as chewy as a solid. Saturates the entire palate with broad, ripe tannins. If I had to quibble, it lacks the energy and force of the very best vintages, but it’s a mouthful of pleasure.
2006 Parusso Barolo Bussia. VM 95. The 2006 Barolo Bussia reveals a multitude of balsamic, mineral-infused aromas and flavors. Large-scaled and dramatic, the Bussia sweeps across the palate, showing off tons of pedigree and sheer class. The Bussia is quite a bit more backward than the Le Coste-Mosconi, and it will require considerable cellaring, but it is a beauty. Flowers, spices and minerals waft out of the glass on the sensual, ethereal finish. I also tasted the Riserva version of this wine, which won’t be released for a few years. For now, let me just say the 2006 Riserva is shaping up to be an important wine in this vintage. (Drink between 2018-2031)
Free Range Veal “Scallopini.” Tuscan white beans & rainbow carrots, Italian herb demi.
2013 Capezzana Vin Santo di Carmignano Riserva. 94 points. 100% Trebbiano, 7 years of aging. Nougat, Hazelnut cream to the palate. wonderful wine.
Cheeses and condiments.
Coconut Cream Pie Gelato — Coconut dairy custard base, house-made Graham Crackers, and house-made Coconut Caramel — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #caramel #grahamCrackers #cookies
Strawberry Margarita Sorbetto! — like a frozen cocktail — made by me for @sweetmilkgelato — Strawberries from Avignon, blended with fresh lime, Reposado Tequila and Cointreau –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #strawberry #Margarita #cocktail #Tequila #Cointreau
Overall, a delicious afternoon — food and wine both! Really just a fabulous setting and great company. Thank you very much to Tim for hosting!
Barolo was generally great as well :-).sharethis_button(); ?>