There is an interesting article on what vintages to drink in 2022 on the TWS website by Sebastian Payne MW.
For those time pressed… I have quoted the Barolo bits here:
The great nebbiolo wines share some characteristics with the great pinot noir wines of Burgundy. They are mostly made in relatively small quantity by grower-winemakers and adjacent vineyards often taste remarkably different according to soil, exposure and winemaker. But nebbiolo, though equally naturally light in colour, has firmer tannin than pinot noir which can be a shock to those who don’t expect it. It has to be balanced by ripe fruit.
Rizzi, Barbaresco. A bit like pinot noir in Burgundy, nebbiolo often tastes remarkably different according to soil, exposure and winemaker
But in the finest years with most complexity, 2016, 2013, 2010, the wines require patience, like 2006 and 2001 before them. 2019 is particularly good in Barbaresco. Keep those years back if you can. The previously atypically warm vintages, 2017, 2015, and 2011 are or will be ready to drink, as are the more elegant but fine years 2014, 2012 and 2008. I was delighted to find the soon-to-be-released 2018 Barolos low in tannin and ‘Burgundian’ in style. The best are quite charming and older members like me won’t have to wait.
A happy owner of some 2014, 2012 and 2008 that I will try this year, also have some 11s lurking. Sadly have nothing from before 2008. Will stop dipping into the 2016s. Looking forward to the 2018s offered in February, I believe.