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1997 Alessandro Brero Barolo Poderi Roset |
| Vintage | 1997 |  | |
| Type | Red | ||
| Producer | Alessandro Brero | ||
| Variety | Nebbiolo | ||
| Designation | n/a | ||
| Vineyard | Poderi Roset | ||
| Country | Italy | ||
| Region | Piedmont | ||
| SubRegion | Langhe | ||
| Appellation | Barolo |
| Community Tasting History |
Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 5 notes) | |
| Tasted by Ruubious on 5/24/2009 & rated 91 points: Thick Berry Aromas, Strong Tannins and Nice flavours, a long Finish, Alcohol became a bit strong on the end (208 views) | |
| Tasted by futronic on 12/6/2008 & rated 90 points: 5th Annual Truffle Dinner (Home, Toronto, Canada): Clear, medium-garnet colour. Aromas of currant, plum, cherry, meat, earth. Full-bodied, more jammy than the 1996, but still shows good acidity and balance. Black plums, vanilla, black cherry, black tea, and truffle notes on the palate. Moderate finish, ~30-35s, with black fruit and tea. I slightly preferred the 1996 version served alongside this wine with its red fruit and greater elegance. Drink over the next 3-5 years. (218 views) | |
| Tasted by sweatred on 6/1/2008 & rated 92 points: (291 views) | |
| Tasted by ParkHill on 2/16/2007 & rated 92 points: [Upgraded from 84] Just about all Borolos have something special. This one is tasty, but just doesn't pop. Compared with others, the Poderi Roset has more carmel, raisin and vanilla, which sounds nice, but in the end it misses on the fruit and finish. Tannins and acid are fine, but without the fruit, things are a little bitter, missing some balance, and the finish doesn't linger in the mouth. [second thoughts] Came back to try this one 36 hours later, and I notice that it carries a lot of power and is actually much better than my first impression. Yes, more purple cherry than bright cherry, but if it misses a bit in fruit it still has some depth, intensity and fullness in the mouth. Tannins give this 1997 a really solid foundation that is matched by the flavors. Maybe this wine just needs to rest after opening, if not a little more aging. At $45 this is worth looking at again. (826 views) | |
| Tasted by pbjosh on 9/7/2006 & rated 87 points: 14.5% abv. Attractive garnet/ruby to the rim with a little bit of clearing. Spicey nose of tar, dried red berries, scorched earth and toasty oak. Lush palate of stewed fruits, baking spices, tar and earth. So far so good. But as the wine sits open for a couple of hours the ample tannins start to show their quite bitter side, unfortunately quite unripe. The finish is decently with good acidic bite but light and without much depth. Overall if the tannins were ripe and the finish were prettier I'd say this was an excellent young barolo but as is, it seems to have a couple problems and I'm not sure where it's headed. Recommend pop and pour and consume within 2 hours or so. 87 pts now, who knows going forward. (2603 views) |
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About red wine
Varietal character (Appellation America) | Nebbiolo on CellarTracker Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor Vignaioli Piemontesi (Italian only) Union of Producers of Albese Wines (Albeisa) Regional History: The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese 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. |
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