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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 170 notes) - hiding notes with no text | | | Tasted by Bonesetter on 2/21/2024 & rated 94 points: Really liked this wine. So reminiscent of a good Amarone. Fruit cake, all spice, a hint of leather. All there, and still full of life after 19 years. (753 views) | | | Tasted by GrandeSerataFuori on 12/8/2023: Big color and body. GOOOOOOD GOD the nose on this. Spicebox, sawed wood, potpourri, and lil dark prune. One of my favorite noses initially. had a glass then poured into decanter. By the time we got to this I wasn't loving it. Pretty sure there was a flaw. Saved a third of the bottle and virtually unchanged. Sad event in the end. (879 views) | | | Tasted by danstrings on 9/29/2023 & rated 93 points: Last bottle in my cellar, sadly... Just monolithic in terms of its aging pace.. Fresh and alive, super deep.. Big nose of dusty licorice meets ultra concentrated dried fruit. So concentrated yet balanced and no RS or anything like that. Crushed charcoal and woodspice, herbal notes. Nice! (1153 views) | | | Tasted by dsiii on 9/25/2023 & rated 94 points: Enormous intensity, showing beautifully. Consider decanting, but either way, a delight. (1024 views) | | | Tasted by hsacks on 7/17/2023 & rated 94 points: Medium red color. Complex aromas of blackberries, dark chocolate, leather and spices. Ripe, fully integrated fruit in the mouth with excellent depth and length. Complex and long on the palate. A truly outstanding wine that is firmly in the middle of its peak drinking period. (1239 views) | | | Tasted by Andrew67 on 3/23/2023: Lovely wine. Showing power with finesse. The fruit is intense, but has evolved into a silky, smooth progression, with fine-grained tannins. It works. (1346 views) | | | Tasted by A&C on 2/24/2023 & rated 94 points: I had this at a friend's house, which they served with radiotore and homemade short rib ragu. I'd never had this wine before, and wanted to drop a note about it. It sang from the first moment the bottle was opened. This is a complex wine, with wonderful fruit, and quite a lot of depth. Thanks to Collin and Sarah for sharing it. What a treat. (1199 views) | | | Tasted by Bonesetter on 12/26/2022 & rated 94 points: Wow! Great wine. It would have been a bit ferocious as a younger wine, but at 16 years age, it was terrific. Deep colour. Spice/coffee/cola on the nose. Rich dark fruitcake (but not stewed or over ripe) palate. (1229 views) | | | Tasted by hankj on 12/17/2022 & rated 93 points: Well almost 20 years down the line the wood in this is finally settling in. Call it the early part of the window. Very good and will be good for the next 10 years no problem. (1301 views) | | | Tasted by Aravind Asok on 1/8/2022: Pop and pour. In a friend's cellar since release. We waited until the end of the meal for this, since we knew it was going to be massive. No surprise. On the nose: lovely sweet spice cake, ginger, cocoa, ripe red fruit. On the palate: good acidity, dense red fruit, spice, and soft tannin on the finish. This btl was in a wonderful place. Yum! (2759 views) | | | Tasted by peterk on 12/31/2021: Still a tannic beast - time doesn't seem to tame it (2107 views) | | | Tasted by SouthernStateofMind on 11/8/2021: Over five (5) years since last visit. Double decanted and left to stand for four (4+) hours. Broodingly dark purple in color with intense aromas of black cherry, blackberry, dark chocolate, charred wood, and sweet spice. Densely packed with formidable structure, presenting intense flavors of spiced blackberry and cherry with smoky veiled backdrop. Sits generously on the palate retaining a firm tannic grip at the moment. Notwithstanding elevated alcohol present; rewards with long mouth-coating finish. Throws significant sediment so an extended decant is warranted. This is certainly not for everyone and I’m leaning towards the less enthusiastic. That said, this is a BIG wine that one cannot but wonder what the future has in store for it. (2153 views) | | | Tasted by melzar on 7/8/2021 & rated 92 points: Succeeds in what it intends to be, but a little big for my tastes. Beautiful, expressive nose leads to a well balanced fruity palate. Heavily extracted with 15% alcohol, this wine will overpower most cuisine. Use it where you would a Port. Perhaps by a roaring fire after skiing. (2768 views) | | | Tasted by Louvin on 4/3/2021: hour plus decant, very dark and brooding, not fun as the finish is all VA, sharp and not very enjoyable. A little longer open the sharpness sensed seems to fade making this better, though still over ripe. I'm thinking of it's like smoking a cigar at the end of the day and savoring the special notes by itself. This reminds me of this, though not a wine I prefer, I can see a purpose of savoring by itself while lounging at the end of the evening. (2777 views) | | | Tasted by heythatslife on 11/9/2020 & rated 94 points: Bold, for sure, but I disagree that this is overbearingly so. Blackberry, black cherries, dark chocolate, spices and a bit of ash on the nose. Still very nice grip on the palate, lush but structured. Really started to sing about an hour in. IMO just entering its prime drinking window. (2343 views) | | | Tasted by JonnyG on 10/5/2020 & rated 91 points: Some Italian Wines (Plus Ringers) to Welcome a New Restaurant to Town (Nella Kitchen & Bar, Los Olivos, CA): I went deep this vintage and have to confess that this wine isn't really doing it for me. It's a crowd pleaser for sure. Rich and lush. Powerful aromatics of olives, chocolate and balsamico. A jumble of flavors tangle in the mouth: sweet meat, blueberry, some ripe plum. Too extracted and overoaked for my palate these days, but others will disagree. (2533 views) | | | Tasted by Xavier Auerbach on 8/14/2020 & rated 94 points: A private lunch (Trattoria Graziella, Amsterdam, NL): A blend of Corvina, Corvinone, Croatina, Osoleta and Rondinella, lightly dried. Pristine condition, perfect cork. Not decanted. Lots of gritty sediment. Completely saturated colour, a sort of black bricky red with a very narrow mahogany rim; deep and rich nose, chestnut and black cherries, smoky, delicately balsamic, warm spices; big and concentrated palate, firm but ripe tannins, more than a hint of chocolate but not port-like; there is some back-end heat on the complete finish, but resonance and length are impressive. Seems to develop quicker than the 2004 and 2009 - the tannins certainly aren’t as brutish. Has entered its plateau of maturity, at least another decade in it. (3265 views) | | | Tasted by Papies on 5/2/2020 & rated 91 points: It’s been 4 years since we had this (Papies 92) and definitely this continues in the good path. Softer now m rounder and silkier, less of muscle but still very much present and full of flavour and charm. A bit less impressive and a touch on the heavy side for us this time round but could well be a change in preferences. Still a very solid wine and just doesn’t seem to let go. Easy another 10yrs in the tank. 91 (2827 views) | | | Tasted by soyhead on 1/31/2020: after a night of elegant wines we then hit this and everyone noted the difference. still a beast. big and bold. will it mellow? dunno (2939 views) | | | Tasted by Miceri on 12/25/2019 & rated 93 points: Very dark purple black red; ripe dark red fruit, some mocca and tobacco; smooth powerful attack, followed by some tannins, intense and deep, some acidity; fine, but tannins a bit too present (2529 views) | | | Tasted by danstrings on 11/21/2019 & rated 93 points: Timeless - no signs of age - super concentrated, dark black cherry, dried dark fruit but not "pruney" or port-like... Sleek and balanced on the palate, gorgeous. (2721 views) | | | Tasted by jsmorris707 on 10/22/2019 & rated 94 points: From memory after a 1 hour double decant, delicious, big 7 still quite young & tannic, best on day 3. (2729 views) | | | Tasted by appel54 on 10/12/2019 & rated 94 points: Tät mörkröd färg
Nagellack, tjära, tobak, aceton, alkoholhetta, sötlakrits, rostade nötter, svarta vinbär, biggaråer, plommon
Torrt, stramt, oerhört bra längd, salmiak i munnen, tanninrik
Grym komplexitet och väldigt intensivt vin. Detta är verkligen ett maxat vin med det mesta på plats. Trots 14 års ålder visar det nästan inga ålderstecken. (1976 views) | | | Tasted by ctjared on 9/29/2019: consistent (2147 views) | | | Tasted by Barnaby33 on 8/21/2019: So oaky it got a bit banana. Nice wine but way too much oak. Did I mention there was a fair amount of oak? (2193 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Ian D'Agata
Vinous, March/April 2012, IWC Issue #161
(Dal Forno Vigneto Monte Lodoletta Valpolicella Superiore) Subscribe to see review text. | By Antonio Galloni
Vinous, The Best of Northern Italy (Feb 2011)
(Romano Dal Forno Valpolicella Superiore) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Romano Dal Forno Producer WebsiteCorvina BlendPrimarily Corvina and Corvinone (45% to 95%), and Rondinella (5 to 30%). Sometimes includes Molinara, Oseleta, Negrara, Pelara, Spigamonti, etc, and, in small quantity, international red grapes allowed in the Valpolicella region.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorVeneto Credit to WineCountry.it for this article
History and Tradition
The first human settlements of the lagoon and the surrounding areas maintained a simple social structure until the arrival of the Romans in the second century B.C. who divided the land into parcels of about 4,800 square meters and distributed those tracts among the locals to be cultivated.
The Romans founded the cities of Verona, Vicenza, and Padova, and named what was then the 10th imperial region, Venetia. Both the Veneto region and the province of Venice (Venezia in Italian) derive their names from the original Latin name of the area. The precursor of the city of Venice that we know today was founded during the Middle Ages when the locals escaped the barbaric invasions that followed the decline of the Roman Empire by taking refuge in coastal areas, islands, and the lagoon’s marshland.
The Venetian trade routes that connected Europe with Asia brought great wealth and general prosperity to the region. In many provinces, especially around Treviso, mulberry cultivation and the breeding of silkworms imported from China brought more affluence and prestige to local residents. With money pouring in from all quarters, Venice began its great building projects, chief among them creating the lagoon and canal infrastructure and systems still enjoyed and used today.
Between the end of the 19th century and the beginning of the 20th centuries following the opening of the Suez Canal, Venice once again became an important port city. Foreign investment financed the creation of the industrial infrastructure of Porto Marghera and freed the port of Venice from the burden of commercial navigation. Improved communications technology has allowed the rest of Italy and the world beyond closer ties to Venice, and has contributed to making Venice into an incomparable tourist destination.
The long period of power and splendor that blessed Venice encouraged the highest quality creations by local artisans. The ongoing request for jewelry, precious fabrics, lace, glass, wood and ceramic products by the noble Venetians shaped the development of typical stores along the narrow calli (streets) of Venice as well as factories both inland and on the lagoon islands. Up to today, popular tourist destinations are the Murano and Burano islands, famed for their glasswork and needlepoint products.
The Wines
Veneto is among the foremost wine-producing regions, both for quality and quantity. The region counts over 20 DOC zones and a variety of sub-categories, many of its wines, both dry and Spumanti, are internationally known and appreciated.
The three most well known DOCs are Bardolino, from the town with the same name and surrounding the shores of Garda Lake, Valpolicella, and Soave. Other noteworthy wines produced here are the white Bianco di Custoza, the excellent sparkling Prosecco, the Breganze, and the Amarone (a rich and powerful red from the Verona province). If you travel to the Treviso area, look for the little-known Clinton, a wine that is banned from distribution because it does not conform to the DOC standards, but is produced in limited quantities for local consumption.
The importance of winemaking in this region is underscored by the creation in 1885 of the very first Italian school for vine growing and oenology. In addition, Veneto was the first region to constitute the first strada del vino or "wine road". This first wine-touring road featured special road signs providing information on vines and the wines they were made into and joined the Valdobbiadene and Conegliano DOC zones crossing a series of hilly vineyards.
The most appreciated wines in the region come from the provinces of Treviso, Verona, Padova, Venice, and Vicenza. The area around Verona, with its temperate climate and hilly surrounding, is believed to have cultivated grapes since the Bronze Age.Valpolicella Consorzio of Valpolicella
The Crus on weinlagen-info
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