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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 9 notes) - hiding notes with no text | | | Tasted by Romz on 3/23/2023 & rated 92 points: 23032023 - impromptu dinner with the usual Vino heads in MYS
The only blind bottle of the night from bro Mika which everyone guessed correctly as a Barolo. Only me though this was a pre 2000 bottle. Barolo is my achilles heel. Tar, red petals, red fruit, potpourri & savory musk. Superb tensile strength but still very young. Tannins are still slightly rough & grippy but this is already drinking so well. Evolved into a juicy saline & red fruit bomb! (776 views) | | | Tasted by MWiking on 11/3/2022 & rated 94 points: Så jäkla snygg och perfekt mogen
Ett vin man kan lukta på hela kvällen (964 views) | | | Tasted by levicn on 9/12/2022 & rated 91 points: 瓶醒三小时，醒酒器四小时，中到淡石榴红色，闻香红果微带着些许烟熏，橡木桶烘烤的气息，香气比较封闭，入口酸度高，单宁紧涩，糊一嘴，颗粒还是很细腻的，红果混合着草药味，后段辛辣，喉中些许酒精感，余味红果香气为主。喝起来的感觉就是酒非常紧，铁板一块，没有打开，虽然能感受到不错的素质，深度和结构都很扎实，但是就是没有绽放。瓶醒三小时的时候试过当时就感觉过于紧涩，草药味比较大，花果香没能释出，四小时醒酒器补救依然没有改善，可惜了这瓶酒。没有到适饮期的一支barolo，要初尝它的味道也许应该提前一天开瓶。 (948 views) | | | Tasted by christianderivel on 3/8/2020 & rated 97 points: Wow! Tasted several times at the recent James Suckling Italian Wines thanks to the generosity of Emanuele Graetz. Amazing and grandiose. Truly one of the very best wines I ever had in my life. Roberto Voerzio just entered in my Pantheon of winemakers best. Every so noted 99 and 100 points Barolo in the event could not erase that savory memory. Speachless in Beverly Hills. Being so fresh at this point makes it a wine for the ages. (1806 views) | | | Tasted by Burgundy Al on 3/2/2020 & rated 90 points: Suckling's Great Wines of Italy (Loews Hotel - Chicago IL): Walk around tasting. Enchanting aromas, less forthcoming on palate giving it classically firm Barolo textures at this youthful point. Equal amounts of black and red cherry with good weight. Patience. (2820 views) | | | Tasted by convex on 4/12/2019: Too closed up tonight. Can't fairly score this. Really wanted to love it. Need at least 10 more years. (1570 views) | | | Tasted by MC2 Wines on 11/22/2018: Here we go atruffling... (aka Piedmont... and Veneto); 11/16/2018-11/30/2018 (Alba, Guarene, Modena, Barolo, La Morra, Lake Garda .....): A wine which follows the same process as the other barolos but then sits at the chateau until it hits its ten year anniversary. This was the new release from March. Can tell there's been some nice evolution - more of the dried fruit, potpourri, truffle style. A bit of a sweetness to the fruit. It's very pretty and refined and just generally elegant. Structure, but not totally overpowering. Again very soft tannin. While theoretically the idea is to hold a wine so that when its sold it's ready to drink, this feels like a wine that would be better with even more time. It comes across as quite youthful. Has the possibility to be special though. (2491 views) | | | Tasted by chatters on 7/24/2018: Holiday at Royal Mail Hotel, Dunkeld; 7/24/2018-7/25/2018 (Royal Mail Hotel, Dunkeld): acetone, plums, sweet spice, cedar, cream, slightly savoury notes. On the palate it's very primary plummy fruit, chamois soft tannins that travel long. Nice. (1659 views) |
| 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 James Suckling
JamesSuckling.com (1/29/2018)
(Roberto Voerzio Barolo Fossati Case Nere Riserva 10 Anni, Red, Italy) Subscribe to see review text. | By Antonio Galloni
Vinous, Barolo 2008: The Incredible Lightness of Being (Apr 2012)
(Roberto Voerzio Barolo Riserva Fossati Case Nere) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.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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