Fontanafredda Paiagallo Vigna La Villa Barolo Nebiolo 1996

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.

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.

Tyler Christensen

Ripe red cherries, tar, herbs. Very aromatic when popped and really came to life after a 2 hour decant. Balanced and full of finesse. This is drinking very very well.

Jason Seegert

Opened nicely after decanting.

Ryan Housman

Yummmmmmmmm

Ross Goldin

Really enjoyed this '96 Barolo. Have 1 more bottle in the cellar :)

Zachary Zerbe

Hoping for greatness - needs to breath

Matt Forester

1996. 17.