Prunotto Barolo Bussia 1964 (Shoulder level) Kangaroo Cabernet Franc

Cabernet Franc

This cut is often used to make bone broth which is a rich and flavorful soup made by simmering bones with vegetables

This well balanced wine has aromas of berries

simply because there was not enough Grenache to make it

roasted vegetables

Prunotto Barolo Bussia 1964 (Shoulder level) Kangaroo Cabernet FrancThe closest tasting notes are from 1989 This firm has been making spectacular wines recently. Their 1988s are excellent, and their 1989s potentially superb. This difference in vintages is well displayed in Prunotto's Barolos. Both the 1988 Barolos are more tannic than the Barbarescos, as well as surprisingly forward and developed, with classic aromas of tar, tobacco, and sweet cherry fruit. They can be drunk now or cellared for another 12 15 years.