~$20US, 100% Nebbiolo, Langhe, Piedmont,  Italy

Vibrant ruby color, with some transparency. Lively aromas after about an hour of breathing - yielding black cherry, roses, violets and some wet-stone aromatics. Fairly tannic and upright on the palate, bright and fresh but astringent towards the end. More black cherries and black tea, with a strange latex-balloon component that seemed to come out over time. Medium bodied - (the fruit probaby comes from younger vines and saw very little oak) but a handsome food partner with heftier pastas, veal, or pork.

When this wine was on, it was on - long and effortless. But on day 2, it started to pull apart a bit - the fruit softening a little while the tannins remained firm and separate. A baby Barolo. Drink this wine on the younger side, and with food, and it will bring serious enjoyment.

Ghisolfi Langhe Pinay 2005

~$15US, 100% Pinot Noir, Langhe, Italy
Medium-transparent ruby. Very intriguing old-skool nose: chamomile, barnyard, wet leather, violets, strawberries burried in the dirt. Tight mouthfeel, strong acidity and medium-to-firm tannins. Became more simple with air time -the initial impression was the most profound for me. The fruit was definitely secondary. Good with my pasta, but not great. Maybe better with something like a mushroom risotto or braised pork shoulder. I had high hopes from the fascinating initial nose - but it fell a little short overall. Not bad, but not outstanding. I would suspect more bottle time would  help it flesh out.

Barrel 27 Central Coast Syrah 2005

~$15US, 100% Syrah, Central Coast California
Black-Magenta. Perfumed. This transformed in the decanter - initially blueberries, cloves, and tobacco on the nose - over time developing into the most profound expression of green olives I’ve ever come across in a wine - nearly usurping the fruit. I mean close your eyes and you’d think you were hovering over the olive bar. Very rich, round and mouth-coating. Softer tannins, and medium acidity. Initially overpowering for food( didn’t even try to pair it before an hour in the decanter)- as the fruit character receded, it became increasingly food friendly and added dimensions to the simple pasta dish. A big surprise.