2016 Marcarini Barolo Brunate, Piedmont

This is a powerful red with a full body and lots of dried fruit, walnuts, smoke and dried flowers. Asphalt and tar, too. It’s full and very layered with round, chewy tannins and a rich finish. Needs time to soften and open. Try after 2024.

96 points James Suckling

Enticing aromas of blue flower, woodland berry, menthol and pipe tobacco shape the expressive nose. Full-bodied and youthfully austere, the linear palate features Morello cherry, spiced cranberry, licorice and wild mint alongside noble tannins. Fresh acidity keeps it well balanced. Drink 2026–2046.

96 points Kerin O'Keefe, Wine Enthusiast

Tasted alongside the La Serra, which is always interesting. If you want to experience terroir, well, I reckon traditionally made Barolo and Barbaresco provide much better examples than Burgundy does, with their Pinot Noir toolkit of winemaking techniques obfuscating vineyards so often! Anyway, air-freight sample here, so likely arriving in the not too distant future, given the travails of international shipping at present, container shortages, and the like. I’ve been dipping into my 2010s of this wine of late, and gee they are looking VERY good.

Menthol and licorice, porcini mushroom, spice, red and black berries, subdued floral notes. It’s tight, earthy and packed with grainy ‘mineral’ tannin and chalky feel, kind of reticent as at now, but with latent power and perfume to come. Tobacco and chewy feel, on a long firm finish. A lot more grunt this vintage, though that’s a not bad thing either. Wait.

96 points Gary Walsh winefront.com.au