TN: 1974 Guido Porro Barolo (Italy, Piedmont, Langhe, Barolo)

WINE TALK
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  • 1974 Guido Porro Barolo - Italy, Piedmont, Langhe, Barolo (2/3/2020)
    Started to get going after 6 full hours of air. That said, anyone smelling this wine (or at a minimum, this particular bottle) would have poured it straight down the drain. But, by the 2 hour mark, most of the truly offensive aromas had disappeared. Still, it was hours 6, 7, and 8 where the wine really began to offer good purity, and focus. It’s medium(-) bodied, with pure tertiary goodness that accurately recalls the grape, place and time. Not improving from here, drink up; if you have some, be sure to decant for sediment, then aerate for at least 6 hours. Cork and fill in vg condition; 13,5% abv., 720ml bottle. recommended

Posted from CellarTracker

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Thanks for the note. When you say air, do you mean decant or slow ox?

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Interesting. I like Porro’s wines, but don’t think I would ever think about aging a Porro wine for 46 years.

4

Hi, Pat
aeration in decanter.

5

Thank you. It continues to amaze me how much air these old nebbiolo require even though I’ve witnessed it many times.

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I’ve used an hour per decade (on the truly older ones) since I watched a 5th generation producer apply the same in 2008. The initial aromas are my guide for more/less; has served me well.

saluti

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I enjoyed this wine. Tim’s note (for a change) is spot on.

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Hi Tim,

I haven’t ever had a truly old nebbiolo, but there is a bottle I may be opening with a friend a bit later this year & I’m going to remember this advice. Can you elaborate on what you mean when you say that the initial aromas are your guide for more or less time?

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certainly, Bret
the more off-putting the initial aromas, the more likely I am to extend that rule of thumb by 15-30 mins per decade/hour; vice versa. Text or call me if it’s not clear.

10

Good info, thx.