Wednesday, September 7, 2011
Who says 2002 was not a good year for Barolo?
Beautifully silky palate with rich dark cherries, earthy, baking spices and herbal notes with enough tannin to make the fat in the steak simply melt in your mouth. We grill our steaks rare and serve them Tuscan style by pouring freshly fried sage, rosemary and olive oil over the sliced meat, and the combination was exquisite with this wine. What a treat! We don't have any more but if you can find it at a good price buy it!