Young Barolo is far easier to taste than it used to be, and probably all the better for it. It has little to do with the varying approaches of traditionalists and modernists, and everything to do with extraction: grapes tend to be picked at higher ripeness (and thus with riper tannins too) and extraction is far gentler.
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This means not only that the wines are better balanced and more enjoyable in their youth, but also that you no longer need to wait 10 or 15 years before pulling the cork.
That’s why it makes sense to assess a relatively recent vintage such as 2013 eight years on. True, there are some wines – especially traditional Riservas – that demand more bottle age in order to be enjoyable, but most Barolo 2013s can already be drunk with pleasure, although almost all will evolve further over the next five to 15 years.