2004 Armando Parusso Barolo Le Coste-Mosconi
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Tasting notes
Parusso's 2004 Barolo Le Coste - Mosconi is round, supple and nicely layered in the glass. Mocha, espresso, spices, leather and sweet balsamic notes wrap around the palate. Here the flavors are just beginning to show elements of tertiary complexity. This is an unusually soft, pliant Barolo from Le Coste and Mosconi, two sites that tend to confer quite a bit of power, but at the same time, there is plenty of underlying structure as well.
Critic scores
Antonio Galloni, Vinous
Stephen Tanzer, Vinous
More reviews and scores
The estate's 2004 Barolo Le Coste/Mosconi is a big, fat wine loaded with scorched earth, tar, smoke and dark fruit. Made in a powerful, brooding style, this expansive fruit-driven Barolo isn't the last word on subtlety but it is awfully hard to resist. Parusso owns the vineyards in Le Coste and rents three parcels in Mosconi.
The estate’s 2004 Barolo Le Coste/Mosconi is a big, fat wine loaded with scorched earth, tar, smoke and dark fruit. Made in a powerful, brooding style, this expansive fruit-driven Barolo isn’t the last word on subtlety but it is awfully hard to resist. Parusso owns the vineyards in Le Coste and rents three parcels in Mosconi. Anticipated maturity: 2009-2019. Marco Parusso aims to make elegant Barolos that emulate much of what he admires among his favorite Burgundy producers. The fruit gets a 2-3 day cold soak to allow the grapes to recover from what Parusso describes as the shock of being harvested. The wines are fermented at a lower temperatures than is the norm here in order to preserve freshness. Parusso works with natural yeasts and minimal amounts of SO2, leaving the wines on their lees for 16-18 months, another practice that is uncommon in these parts. As was the case throughout the region, the harvest was fairly late by today’s standards and the last of the Nebbiolo was brought in towards the end of October. Importer: Montecastelli Selections, New York, NY; tel. (212) 414-4898
Good deep red. Fresh strawberry, mocha, loam, spices, earth and nutty oak on the rich nose, with complicating notes of menthol and dried herbs. More powerful than the Mariondino, with intense but tightly wound flavors of raspberry and licorice. Finishes with big, broad tannins and a distinct youthful austerity.