Know anything about Villadoria Barolo?

[quijote]

A few weeks ago I bought a 1998 Villadoria Barolo for around $28, and a Google search reveals that that's about the going rate in the U.S. I've really been wanting to try a Barolo--The "Thrifty Scot" part of me liked the Villadoria price, and the "Quijote" part of me hoped that, somehow, an under-$50 Barolo might actually be any good.

Any idea what I'm to expect, or how I should handle this small indulgence? On the WS forums, I read a TN (from 2003) that profiled the 1997 as fairly traditional (tar, roses, enamel-stripping tannins, etc.), and that's precisely what I want. Any reason *not* to expect a traditional Barolo from the Villadoria? I was thinking that maybe the lower price indicated a wine made in a newer "international" style, though it's a DOCG.

Would the lower price suggest that this Barolo is meant to be drunk young? The TN I referred to above has the Barolo consumed 6 years after the vintage, but the comment about ultra-uber tannins makes me wonder if what I have should hold for a while longer.

Any ideas?

[Thomas]

quijote, I'm afraid it's bad news. I used to carry the 97 in the shop--it was a fine wine. When I tasted the 98 I passed. Boring wine.

But--that winery seems to put its wines out in many forms, and under a few labels. Maybe you have a better one!

[quijote]

Ah, well, Foodie--I'll break this one open in a year or so and see how goes, but I won't hype myself into thinking that it'll necessarily be a major Barolo experience. I'll have to start plying my piggy bank with funds to go toward a Barolo that's more of a sure thing!