1997 Matteo Correggia Roero Ròche d'Ampsèj

Community Tasting Notes (5) Avg Score: 87.3 points

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  10/25/2023 - KeithAkers wrote: flawed

  An evening of Matteo Corregia wines (E&R Wines, Portland OR): sadly, this was over the hill. I would've loved to have tasted what an aged version of this would be like, but that is not happening on this day.

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  10/28/2014 - David Paris (dbp) wrote: 90 Points

  The wines of Canale's Matteo Correggia with Brigitta Correggia (E&R Wine Shop, Portland OR): Rich, smooth and mellow. Puckering tart fruit. Soft and lovely. Really nice depth of complexity on the palate, which is rich and tart. Nice balance. Puckering and tart smooth acid on the finish, again showing nice balance. Lovely. The best of the Nebbiolos.

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  10/2/2012 - VinLancaster wrote: 87 Points

  The Wines of Azienda Agricola Matteo Correggia (E&R Wine Shop, Portland Oregon): A touch of a fortified nose & sulfur which blew off after 15-30 minutes to reveal soil, dried stone fruit and campfire wood. Robust on the palate with crushed rocks, cigar, earthy dried cherries and a long glossy finish. This kept improving over the course of the tasting.
  Drink now - 2025

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  5/18/2008 - Siggy wrote: 85 Points

  Tasting Group Dinner - Piedmont/Barolo (Il Vesco Vino, St. Paul): Somewhat monolithic on the nose and palate -- oak, licorice, coffee and extremely ripe dark fruit. This is very fruit-forward and has a New World Cabernet-like flavor profile and weight. Heavily extracted. Turned quite oaky as it sat in the glass. Several of us were convinced that this had some Cabernet or Merlot in the blend, but it turns out it is actually 100% Nebbiolo from Arneis.

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  5/21/2005 - jrufusj wrote:

  Tokyo Offline for Dale and Betsy and Joe (Shunju): This was Joe’s contribution and I’m really, really glad he came – both for the company and the chance to taste this wine. It’s as automatic as a word association game; when I hear “Roero”, I say “arneis”. This, however, is a nebbiolo from Roero. Maybe, I’m just uninformed (no maybe about that), but I’ve never seen or tasted a Roero nebbiolo. To the eye, this showed much more development than the prior wine, with the first hints of light red/dark orange that show the wine is starting to move along. Early decanting would have helped (but wasn’t possible in Joe’s hotel room), as the wine came out tannic and tight. From the first impression of the nose, it was hard to approach this wine other than as a compare and contrast with Barolo. There was a whiff of vanillin and toast that made clear this had seen some new oak, but it had all been done with a very restrained hand. Perhaps a touch of VA, but this was positive as it helped to open up the nose. Stepping out from behind the oak was a floral element that was much more evident and easier to isolate than that in Barolo. I was hunting for tar or mushroom next, but there wasn’t much of either – no tar and only a little mushroom. Whether that is a matter of time or terroir, I’ll never know unless I find some of this or Joe tells us. I really hope I find some to buy. Palate showed tannins that were a little rough, but not green or woody. The fruit never really opened up much for me, but what was there was well defined by high acidity that gave the wine a nice tension. Until I followed Dale’s suggestion and tasted this against a salad of wild chives with a sesame-flavored dressing, this wine was entirely about nose. In combination with the salad, the wine rounded out a little and took on a slightly smoky plum component. This was a pleasure to drink and was one of the two most interesting wines of the night (along with the Yarra Yering), from a discovery perspective. I’m not crazy about this vintage in Barolo, but the higher acid and restrained fruit of this wine made me determined to revisit the vintage. Anyone know if this is typical of Roero nebbiolo? Or is this just a standout wine from the vintage?

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