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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 94 pts. in 21 notes) - hiding notes with no text | | | Tasted by whitmanlholt on 3/4/2024 & rated 92 points: Popped and poured, then put the remaining roughly 1/3 of a bottle in the fridge and revisited the following day. This is a cherry red wine with rusty orange notes starting to show through at the rim. The nose is great and very expressive (and clearly better on day 1 than day 2), showing cherries, rosehips, wet soil, and some damp iron or steel aspects. In the mouth, the wine is crisp and focused, largely revolving around the red fruit characteristics. The finish is chewy, medium length, and gave me a bit of natural licorice. Overall, I thought this was very solid and found it to be a far better bottle than the last one I had in 2018. There should be plenty of gas left in the tank, though, so there is upside potential. 92+ points. (227 views) | | | Tasted by DerBismarck on 2/12/2024 & rated 98 points: This is barolo I did not take proper notes but I remember this wine fondly and this might have been the best bottle I drank in 2023. (193 views) | | | Tasted by edwine__ on 7/23/2022 & rated 85 points: Very Italian nose with the aromas of leather, tar, licorice and earthy. It is a big, huge, muscular wine with full mouth tannins. Not a fan. Curious why JS gives it 100 points😏😏😏 (958 views) | | | Tasted by Robmcl920 on 5/20/2022 & rated 93 points: The '07 La Serra is a dark beast of a wine, but it appears ready to drink today, as I already found it to be a more savory than fruit-forward wine. That said, I expect the wine will continue to drink well for a while, and it's possible the wine will benefit more from the tannins integrating further than it will lose further fruit.
On the nose, I found black cherry fruit, game, smoke, leather, and sweet spices. On the palate, the wine was incredibly rich, savory, and dark in expression, with black cherry fruit, leather, game, sweet spices and espresso. Texturally, the wine still has medium to high tannin analytically, although given how richly textured it is, covering the tannins a bit, I found it quite drinkable. Acidity is medium.
I found the '07 La Serra very enjoyable, but it is very much a product of the warm, intense '07 vintage. (1530 views) | | | Tasted by Purple Tooth on 3/9/2022 & rated 93 points: Less and less impressed by high extract at the cost of longevity and problems with retaining freshness. When you hang and squeeze too long and hard, the wines are big, voluptuous and delicious at the beginning, but they seem to tire out over time. This is what I am feeling here having drank a bottle twice over the last couple years. Definitely a decline from last time with a rather Merlot like thickness and far from a Barolo.If blind, I would have bet you this was anything but a Barolo...Developing some warm middle eastern spice within the finish, telling me the time is NOW. DRINK (1944 views) | | | Tasted by Purple Tooth on 11/1/2020 & rated 94 points: This is a BIG Barolo! Muscular as it can get for a Nebbiolo, even after 13 years. The wine is filled with lots of fruit in the form of stewed red cherries aged in cedar. Long and persistent finish with tones of petrol and char. It improved in length and gained weight with time in the glass, but to me, it lacked the freshness to warrant more aging. Drink (2574 views) | | | Tasted by walkerjfw on 10/14/2019 & rated 95 points: Dinner organized by Mark T with Paolo/Matt/Jack - generous contributions from our cellars (Wolfgang's NYC on 41st): Last wine of the evening, generous contribution from Paolo. Have had Voerzio's wines but first experience with this one. Decanted, open maybe 2 hours before drinking - could probably have used more time but great nonetheless. Drank with our "Cheese course" at the end of the evening*
Dark ruby color, vibrant core, no separation. Perfumed and elegant nose of red fruits. Fruit forward palate showing black raspberry, sweet earth notes. A slight sweetness on the mid palate, really pleasant. Medium weight, long and nuanced finish.
This wine was truly spectacular on this evening. Early in its evolution, its drinking well at this point with a long arc ahead of it. Will have to look for some to add to my cellar. Tied for WOTN with the 97 Monte Bello
*Asking for a cheese course at a steak house can be confusing to them. After some back and forth, we wound up with 2 slices of cheescake to pair with this wine....:) wine was so good it didn't matter (2727 views) | | | Tasted by whitmanlholt on 4/7/2018: Took to dinner at the Tam O’Shanter. No formal notes. Nice translucent red, although a darker shade of Barolo with no sediment. Nose has some herbs and tar. The mouth has some decent cherry flavors. There was a lot of heat throughout the experience, though. I hope this integrates or tones down a bit more. (2567 views) | | | Tasted by KenPlace on 3/22/2018 & rated 92 points: Good wine, but not showing much complexity. May need 5 more years to gain weight and secondary chararcteristics. (2323 views) | | | Tasted by aquacongas on 12/11/2017 & rated 93 points: Lakritze, Teer, Rosenblüten, elegant, Alkohol gut integriert, Tannine griffig, durch sein junges Alter noch nicht ganz abgerundet. Das richtige Gericht für die Trüffel. 93+ (2705 views) | | | Tasted by BuzzzzOff on 8/12/2016 & rated 95 points: We decided to sip this "modern" Barolo tonight. Issues of how long to age in small or larger barrels, winemaking technique, etc, make for interesting intellectual discussion...sort of. We really do not care too much. We wanted our friend to experience because he introduced us to a Nebbiolo made by Typhoon 8 in Hong Kong that tasted like medicine. We could not let him believe a good Nebbiolo tasted like that. This wine is sipping very nicely now, but we would argue "barely legal" because we are confident another decade or so is in its future. The "modern" gal will become a "traditional" lady...either way, molto interessante! Light, brownish-red. Perfume of ripe, black fruits with a touch of smokey oak. Oh my... Massive fruit on the palate. We decanted for more than 1 hour. Full bodied, elegant, full-mouthed tannins that reach deep into the throat. Think Meghan Trainor because this teenager is all about that bass...some treble ;-) (3238 views) | | | Tasted by Umay Ceviker on 12/3/2015 & rated 95 points: Deep ruby turning brick at its rim. Fragrant nose with sour cherry and strawberry marmelade aromas mixed with tar, lovely scents of carnation and a deep breath in a pine forest. Two hours after opening a rich array of aromas like licorice, tobacco, leather and olives have emerged as well as meaty undertones.
Captivating with perfect grip, fine powdery tannins and an overall elegance that is effortless and simply caressing. (2874 views) | | | Tasted by BuzzzzOff on 9/30/2015 & rated 95 points: We decided to sip this "modern" Barolo tonight. Issues of how long to age in small or larger barrels, winemaking technique, etc, make for interesting intellectual discussion...sort of. We really do not care too much. This wine is sipping very nicely now, but we would argue "barely legal" because we are confident another decade or so is in its future. The "modern" gal will become a "traditional" lady...either way, molto interessante! Light, brownish-red. Perfume of ripe, black fruits with a touch of smokey oak. Oh my... Massive fruit on the palate. We have been letting it breathe for nearly 5 hours. Full bodied, elegant, full-mouthed tannins that reach deep into the throat. Thing Meghan Trainor because this teenager is all about that bass...some treble ;-) (2997 views) | | | Tasted by dcwino on 11/8/2013 & rated 95 points: World Wine Symposium 2013 - Kevin and Kelly's excellent adventure; 11/6/2013-11/14/2013 (Villa D’este, Lake Como): It isn’t often that I get to drink the 07 La Serra back to back. I get the cooler impression yet they are almost identical. Dry red fruits, rose, tar and flowers. Quite precise palate impression, silky and nicely integrated tannins. Lovely. (5414 views) | | | Tasted by dcwino on 11/7/2013 & rated 95 points: World Wine Symposium 2013 - Kevin and Kelly's excellent adventure; 11/6/2013-11/14/2013 (Villa D’este, Lake Como): Lovely dry red fruits, rose, tar and baking spices. Lovely dense palate, medium concentration, dry sweet fruit palate and sweet tannins. This particular bottle is surprisingly open. Lovely. (5150 views) | | | Tasted by Jack O'Brien on 3/29/2012 & rated 95 points: Flight at winery - 08 Rocche dell'Annunziata Torriglione, 08 Cerrequio, 06 Cerreqio, 07 La Serra, 03 Foassati Case Nere
La Serra was most feminineand elegant of the group - all wines were among the most intensely flavored Baroli I have every had. The perfume on the nose is truly remarkable and what it does to your palate is an experience worth spending the money for. (4011 views) | | | Tasted by Tartiflette on 10/22/2011 & rated 95 points: (Saison, Hellerup) No official notes. But remember I was really stunned over this wine. Very young though. We aired and decanted a couble of hours before, but still very closed. (3636 views) | | | Tasted by Yagil on 6/4/2010 & rated 87 points: sampled at the winery prior to release (2083 views) |
| By Antonio Galloni
Vinous, Barolo 2007: Greatness in the Making (Feb 2011)
(Roberto Voerzio Barolo La Serra) Subscribe to see review text. | By Antonio Galloni
Vinous, Roberto Voerzio – Past, Present and Future: 1988-2008
(Roberto Voerzio Barolo La Serra) Subscribe to see review text. | By Alan Tardi
Sommelier Journal, July 15, 2012
(Roberto Voerzio Barolo La Serra, La Morra) Bright garnet-red with an orange hue; translucent in the glass. After a nose of Bing cherry, the soft attack fills the mouth with ripe cherry, Damascene plum, and raspberry, articulated by dried tobacco leaf and sage. Firm tannins show up toward the finish, with a cedary, cigar-box aftertaste. Intense and concentrated; there’s a lot going on here, but even more chomping at the bit to get out. Postmodern Barolo: The War That Never Was |
NOTE: Scores and reviews are the property of Vinous and Sommelier Journal. (manage subscription channels) |
| Roberto Voerzio Producer website
Source: VinConnect (VinConnect.com)
This now cult status winery was established in 1986, when a young Roberto Voerzio decided to leave the family business to make wine on his own, with the support of his wife Pinuccia. The estate began with just two hectares (5 acres), but years of patient and diligent negotiations were rewarded with the acquisition of some of the most prestigious and historic crus in La Morra for the production of Barolo as well as excellent vineyards for varieties such as Dolcetto, Barbera, Nebbiolo and Merlot.
At Roberto Voerzio, an almost fanatical attention and dedication is lavished on each and every vineyard, vine and cluster. High density planting (6,000/8000 vines per hectare), short winter pruning (leaving just 6-8 buds per plant), a green harvest in mid-July (reducing the bunches by more than 50%) and a second thinning-out in mid-August (during which each cluster is reduced in size by cutting off the bottom part and leaving just the full, more concentrated upper section) translate into drastically reduced yields, at little as 500 g per plant for the most prestigious vineyards.
Roberto Voerzio’s viticultural philosophy is simple: work the vineyards with the utmost respect. No chemical fertilizers, weed-killers, fungicides or other substances are utilized. Weeds between vineyard rows are removed manually and each individual vine is fertilized by hand using cow manure or humus, depending on the specific needs of the plant.
A non-interventionalist philosophy is applied in the cellar as well where fermentation takes place naturally (without yeast inoculation) in stainless steel tanks. After the malolactic fermentation is complete (also in stainless steel), all the wines except Dolcetto are aged in wood, using a combination of large oak casks and small French oak barrels. Nothing is added and the wines are not filtered.
This meticulous approach both in the vineyards and cellar has granted Roberto Voerzio countless accolades and admiration from wine enthusiasts around the world, each bottle a masterpiece of authenticity.
“The wines of Roberto Voerzio are often (mistakenly) categorized as “modern.” We don’t produce modern wines. Perhaps the approach we take in the vineyards could be considered progressive, but it’s really nothing new; growers in other parts of the world have been applying the same methods for years.” – Davide VoerzioNebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerLa SerraLa Serra, or rather the other side of the Marcarini Barolo production, comes from a historic area of ancient origin whose soil,lacking organic substances but rich in mineral salts and microelements, is capable of giving wines good color, structure, and flavorful but never excessive tannins. The particular microclimate is characterized by a slight ventilation with the circulation of fresh and dry air. The ripening occurs a bit later than in the Brunate area, resulting in very elegant and apparently less structured wines, but always generous and rich with intense, ethereal bouquets. The fermentation and all phases of maturation follow the same traditional methodology as the Brunate wine. The wine has a garnet-color and ruby-red reflections with a slight orange note. The nose is ethereal, fresh, elegant and very persistent, with hints of violet, rose, liquorice and sweet spices. In the mouth the flavor is long and intense. To be served in crystal glasses with very large bowls.
Variety: Nebbiolo
Rootstocks: Kober 5BB - 420A
Plantation Density: 4,000 rootstocks per hectare
Training System: Free-standing espalier with “Guyot” pruning
Average Altitude: 380 m above sea level
Exposure: South, Southwest
Soil: calcareous, argillaceous, with magnesium content
Plantation Date: 1991
Zone: La Morra
Cultivated Area: 3.5 hectares
Exact position and outline on weinlagen.infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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