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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 4 notes) - hiding notes with no text | | | Tasted by jkoenen on 10/24/2014 & rated 94 points: Italian night @ Stappato (Enoteca Stappato, Leuven (Belgium)): Big wine. Large dosage of superripe tannines. Black cherry, coffee, sweet tobacco, wonderful oak, vanillin. This was my third time for this wine, and it was the best, and youngest, appearance so far. (2512 views) | | | Tasted by Zweder on 10/24/2014 & rated 93 points: A great Italian evening in Belgium: Concentrated and rustic bouquet with dark berries and licorice. Same on the palate, beautiful acidity and round, still slightly sticky tannin. Very tasty and complex wine with a good length. (1404 views) | | | Tasted by jkoenen on 3/11/2013 & rated 93 points: Dark ruby red, black core. Gorgeous, balanced and distinguished on the nose. At first the palate is teased and aroused with that wonderfully fresh and crunchy acidity of black cherries and blueberries. It also has a mystique balsamic, oriental, smoky component that I find quite intriguing. Jummy creamy wood, vanillapods, juicy and sappy, very floral, too. There's lilac and roses. Was afraid that this would be kind of an oak monster, but - to be honest - the wood foundation is very luxurious, well integrated and perfectly dosed. Drink now or in 5 years. Easily the best Barbera I ever had. Although I have serious doubts about the pricepoint, it definately delivers... 18-18.5/20 (2316 views) |
| By Stephen Tanzer
Vinous, January/February 2001, IWC Issue #94
(Roberto Voerzio Barbera Riserva Pozzo Annunziata) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (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 VoerzioBarbera Varietal character (Appellation America)
Varietal character (Wikipedia German)
Varietal character (Wikipedia English)
Barbera is a red wine variety, originally from Italy, which is best known as the second-most important Piedmontese variety after Nebbiolo. The wines made of this grape are mainly the everyday drinking wines of the region. The main appellations producing Barbera are Asti and Alba.
Barbera - The most widely grown red wine grape of Piedmont and Southern Lombardy, most famously around the towns of Asti and Alba, and Pavia. The wines of Barbera were once simply "what you drank while waiting for the Barolo to be ready." With a new generation of wine makers, this is no longer the case. The wines are now meticulously vinified, aged Barbera gets the name "Barbera Superiore" (Superior Barbera), sometimes aged in French barrique becoming "Barbera Barricato", and intended for the international market. The wine has bright cherry fruit, a very dark color, and a food-friendly acidity.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoAlba Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero
Alba is a town and comune of Piedmont, Italy, in the province of Cuneo. It is considered the capital of the hilly area of Langhe, and is famous for the white truffle, peach and wine production. Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well. |
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