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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95 pts. and median of 95 pts. in 6 notes) - hiding notes with no text | | | Tasted by jcasey555 on 10/27/2023 & rated 92 points: Really nice. Has matured well and drinking very well, opened for about 1.5h and then decanted. (193 views) | | | Tasted by jamesabdavis on 4/22/2023: Second bottle of this and it couldn’t be more different. Bright ruby colour. Fresh and vigorous nose with a noticeable new oak character but also bright red fruits, subtle camphor, herbs. Complex.
Fresh, bright and energetic on the palate. Elegant but tons of fruit. Fine tannins.
This is a suoerb, elgant Barolo. (335 views) | | | Tasted by jamesabdavis on 4/16/2022: The cork broke as I was opening this, and the wine is surprisingly brown in colour. The nose is initially dominated by camphor, with very ripe fruit.
The palate is ripe and a little cooked at first. Going to give this air and come back to it.
Edit: it did freshen up a little with exposure to air but it remained very advanced, ripe and a little cooked. Not a good bottle I suspect. (592 views) | | | Tasted by jcasey555 on 1/16/2022 & rated 93 points: Very nice although the bright red color seemed to look young while the wine was very balanced and the tannins seemed fully integrated. Will wait before opening another bottle to see how it evolves. (664 views) | | | Tasted by nmcandrew on 6/14/2020 & rated 97 points: Perfect Barolo. Drank at 11 years. (1282 views) |
| By Jeb Dunnuck
JebDunnuck.com, Importer Highlight: North Berkeley Imports (11/24/2020)
(Roberto Voerzio Barolo Fossati Case Nere Riserva 10 Anni) Login and sign up and see review text. | By Antonio Galloni
Vinous, 2016 Barolo, Part 2 & Late Releases (Oct 2020) (10/1/2020)
(Roberto Voerzio Barolo Riserva 10 Anni Fossati Case Nere Red) Subscribe to see review text. | By Tim Jackson MW
JancisRobinson.com (3/21/2019)
(Roberto Voerzio, Fossati Case Nere 10 Anni Riserva Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2009 Barolo: Highs and Lows (May 2013)
(Roberto Voerzio Barolo Riserva Fossati Case Nere) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JebDunnuck.com and Vinous and JancisRobinson.com. (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 CellarTrackerItaly 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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