Fontanafredda Paiagallo Vigna La Villa Barolo Nebiolo 1996

Ed Lehrman

Very tasty and lovely to drink now. NYE

Ezekiel James Hampton

‘96 and with amazing meatballs. This wine is amazing.

Gregory Fulchiero

Perfectly aged Barolo - mushroom, earth, leather and spice. Went beautifully with homemade pasta and white truffles

Jay Kline

Popped and poured; consistent with previous notes from 2/20/2016. Brought to Lot 2 and paired with Certified Piedmontese flatiron steak and cured short rib over a mushroom risotto. I can confirm that this pairing did not suck. As my opening line suggests, there has been very little evolution over the last 18 months which is okay when one considers how delicious it was back then. On this night, it was a little austere with the first pour but within 20 minutes of just being open, it started to sing. No need to decant; held strong for the two hours we enjoyed it alongside our meal. As a note from Americanstorm suggests, there remains a lot of life left in these. Drink now or Hold.

Matt Sterr

Deep and bracing with tannin, cherry fruit, and a slight tartness.

Matt Schicker

Absolutely amazing bottle of wine.

Carter White

Still drinking well, but the flavor profile has moved into that generic old wine zone.

Lowell Su

Amazing depth, slight dry finish. Aromas of plums.

Kyle Miller

Mushrooms, cherry, campfire smoke, sassafras and leather.

Anthony Shideler

I was pleasantly surprised by this bottling. Stored since release at a restaurant, this was just starting to hit prime drinking. Plums, spices, licorice and menthol all soar from the glass in this beautifully crafted Barolo. Gorgeous.