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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 10 notes) - hiding notes with no text | | | Tasted by jonathanknowles on 4/2/2024 & rated 92 points: Black fruit, violet, smoke, strawberry, smoked orange peel. Sour cherry, tannic bite, substantial. Long finish. (56 views) | | | Tasted by s******n on 12/24/2016 & rated 92 points: Kommentare vom letzten Mal passen weiterhin.
Allerdings diesmal 2 Std. vorher dekantiert und damit schon ein toller, beeindruckender Wein. (1766 views) | | | Tasted by sharonandroland on 12/7/2016 & rated 91 points: Very tight. Could have done with decanting. (687 views) | | | Tasted by s******n on 6/7/2015 & rated 91 points: - 2 Stunden vorher geöffnet, nicht dekantiert. Hätten wir aber vielleicht machen sollen (siehe unten).
- Farbe: Relativ konzentriert für einen Barolo, auch nicht so bräunlich wie es vielleicht zu erwarten war
- Brauchte ca. 4 Std., um sich zu öffnen.
- Dann schon integrierte Tannine, wirklich toll. Säure allerdings immer noch sehr stark und wenig integriert.
- Schöner Wein. Rund, evtl. ist das Barrique noch deutlich. Insgesamt aber weniger beeindruckend als ich es erhofft und erwartet hatte. (2507 views) | | | Tasted by sharonandroland on 5/19/2014 & rated 93 points: Very Burgundian. (2937 views) | | | Tasted by Comte Flaneur on 9/1/2013 & rated 93 points: A fabulously enjoyable bottle of Barolo, as satisfying and sensual as driving a topless Italian sports car through the Apennines on a Sunday morning. It is rough and rorty with some brawny tannins on entry, which are better integrated than two years ago. Beneath this flamboyant exterior lurks a superb, wonderfully complex wine with dark fruit and balsamico, which transmogrifies chameleon-like to show off other nuances of bonfire, briary and gardenia. (3468 views) | | | Tasted by Zweder on 11/10/2010 & rated 91 points: Monthly Tasting Group HWS #052; Italy: Barolo vs. Barbaresco (By RvD): Some menthol and oak in the bouquet. A lot of fresh fruit juice spreading through the mouth. The tannin is a bit drying and still firm. Gives the impression the wine needs a few more years to show itself even better although it is very accessible and friendly already. Elegant power. (4306 views) | | | Tasted by andrewstevenson.com on 7/15/2006 & rated 89 points: Vintage Pairs Offline (Caldesi, London): Sweet black fruit with some perfume. Complex, full palate. This feels like it needs time. Very fine finish. Very Good Indeed. (3919 views) | | | Tasted by Russell Faulkner on 6/20/2006 & rated 90 points: Barolo Offline: Darker, more traditional? some sweet oak though, plummy dark fruit. (4218 views) | | | Tasted by SimonG on 6/16/2006: Barolo Offline, Caldesi, London (Caldesi, London): Deep garnet to ruby. Lovly rich, intense nose. More structure than the Giacosa. 2+ (3203 views) |
| 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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