Aged Nebbiolo in Altamirano
Details
Join Nathalie, Clive and me as we co-host a night of aged Nebbiolo, with wines ranging from 10 to more than 20 years old, which I expect will pair really well with Altamirano’s Italian cuisine. We’ll have a Barbaresco, two Barolos and a Nebbiolo blend from Ghemme in northern Piedmont. We’ll start with a white wine from Spain.
We will be dinning at Altamirano's. Located on the corner of E. 78th and York Aves.
Here is a link to their menu:
** The cost of this event is $54 and is for the cost of the wines.
NOTE: Meetup has started charging a "Partner Fee" that is above and in addition to the listed price of the event. It is annoying and confusing, but there is nothing I can do about it. It comes to approximately $4 more for each RSVP. You will see this charge when you complete your rsvp and pay for the event. MEETUP+ members are exempt from this charge.
Just a reminder of our usual rules:
You will also have to pay the cost of your food (plus 33% for tax and tip). You will be expected to order at least 2 dishes (an appetizer and a main, or main and dessert) to help support the restaurant.
Please read and understand the group's cancellation policy. If you take spot, then cancel, and no one else takes the spot, you will not receive a refund or credit. No refunds or credits will be given for no-shows or late cancellations (unless someone else takes your spot). All cancellations are subject to a $6 service fee.
The Wines (notes will be distributed at the dinner):
2022 Familia Nin-Ortiz Priorat Planetes de Nin Blanc - ($46) - WA 93 points, "The 2022 Planetes de Nin Carinyena Blanca (Carignan White or Vi Blanc de Varietats Antigues) is slightly different, as the slopes planted with the variety just entered in production that year. The grapes ripened well, and 30% of the blend was macerated with skins for 30 days in a concrete egg. It has a nose of pollen and yellow fruit, hints of quince, the effect of the skin contact very subtle, some dry straw, a little more Mediterranean. It has only 12.8% alcohol and a pH of 3.2 with five grams of acidity. 6,120 bottles produced. (drink 2023-2028)"
2016 Rovellotti Chioso dei Pomi ($63) - JR 92 points, “85% Nebbiolo, 15% Vespolina. Just mid ruby with orange tinges. Minerally notes and a hint of beef broth and surprisingly closed fruit considering its age. Really takes its time to open up. The same youthful compactness on the palate, with lush but subdued fruit and sandy tannins that stick to the palate. Quite gorgeous.”
2014 Produttori del Barbaresco Pora ($110) - WE 94 points, “Menthol, woodland-berry and crushed herb aromas slowly take shape on this fragrant red. The savory palate doles out juicy Morello cherry, cranberry and licorice while bright acidity and polished tannins provide seamless support.” Drink through 2029.
2004 Luciano Sandrone Barolo Le Vigne ($125) - WA 96 points, "The 2004 Barolo Le Vigne is a phenomenal effort. Sweet, long and pure, it reveals an expansive core of perfumed ripe red fruit, flowers and spices. Despite its notable concentration it is made in a restrained style, showing remarkable elegance as well as harmony, with superb length and finessed tannins on the close. Le Vigne is made from the Ceretta, Vignane, Merli and Conterni vineyards. I have tasted the wines from these plots separately on many occasions. Curiously, I have never been particularly impressed by any of the wines on their own, yet when they are blended the results can be extraordinary, as is the case with the sublime 2004 Le Vigne. Anticipated maturity: 2008-2019." NOTE: Despite WA (A. Galloni) giving the end of the drinking window as 2019, the recent Cellartracker comments have all been very positive.
2008 Azelia Barolo San Rocco ($60) - WA 95 points, "The 2008 Barolo San Rocco bursts from the glass with an exciting melange of dark fruit, mocha, tar, smoke and licorice. The San Rocco is much more full-bodied and overtly intense than the Margheria in what is a very classic expression of this Serralunga site. Dark fruit, smoke, licorice and tar wrap around the building, muscular finish. In 2008 the San Rocco is big, dark and flat-out delicious. Anticipated maturity: 2018-2028."