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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2023 (based on 5 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by caesar77 on 10/14/2020 & rated 93 points: Popped and poured. Wine is showing beautifully now and tannins are well-integrated. Perfect balance showing notes forrest floor, tar, bright red berry and a backnote of mint. Mouth coating with a long finish. (887 views) | | | Tasted by cardsandwine on 7/25/2014: 3 hour decant. Beautiful earthy Piedmontese nose. The wine really came alive in hour four as the fruit seemed to ripen in a burst and the palate and finish became more velvety and lengthy. Another terrific bottle of wine from Roagna. (2820 views) | | | Tasted by joedv8s on 12/25/2013 & rated 93 points: So we just decanted 12:00 for a 4:30 dinner.
My out of the bottle 90 points, comments are light brown all round in the glass thin in color you can read through it on white paper. But any pretense of a bad wine ends there. Aroma is light of earth and hint of red fruit and cherries.
You know it's Italian with some class. This is a beautiful wine across all 3 palates with great long finish. Looking forward to reviews as the day goes on. Second review:
4hours open 93 points now and a beauty. I've noticed that the better a wine is and especially if it's French or Italian it takes longer to finish.
Peggy and I spent over three hours enjoying this wine and by 7pm absolutely delicious. Yes it has some tobacco, bit of smokiness and leather with soft red fruit, but not rotted yet. In the mid palate where you want to hold it for minutes on end it will explode with flavor that go on and on. Finishes beautiful, elegant and soft tannin.
One of the great wines. Why 93 rather than 95. I don't really know.
Stingy Maybe (2661 views) | | | Tasted by Jack O'Brien on 10/11/2011 & rated 89 points: Great nose of stewed cherries and cranberries covered in cinnamon and nutmeg with aged leather and steeped tea -very good nose. The wine seemed a little less enthusiastic on the palate; very tight acid and the finish seemed a bit short. Not all of the aromas were found as flavors on the palate but regardless it was still a good wine. I would like to try other vintages. (3650 views) | | | Tasted by kenv on 12/26/2010 & rated 93 points: Right after decanting: Impressive nose of red and black fruits, licorice and iron. Thick, silky, sexy in the mouth with complex soft tannins. Deliciously long finish of licorice, nutmeg and black cherries. Delicious now (for tannin heads), but should drink well for 15 years or more.
Open a couple of hours and served with whole wheat spaghetti with my buffalo Bolognese sauce: A hint of stewed plums in the nose along with licorice, nutmeg, and cinnamon. Silky up front, with tannins rushing into the mid-palate. Long finish of licorice, black fruit and gorgeous tannins.
Open nearly 2 weeks stoppered on the counter. Finally mellowing. Has a warm spiciness that is just delicious. This may merit 95 points in 10-20 years. (3939 views) | | | Tasted by Steve Jones on 9/10/2008 & rated 91 points: Beautiful nose. Black cherries and leather. Nice tannins, dark berry, roses and saddle flavors.Just a great bottle of wine. (3730 views) | | | Tasted by Finare Vinare on 8/14/2008 & rated 92 points: Pretty deep colour, brownish ruby red hue, brick edge. Four hours in the decanter. The haunting nose opens up to a greath depth of animal, grilled, tar and leather aromas. Lovely perfume of rosewater over a fruitiness of really old strawberry jam and some ripe cherries in liquor. Notes of balsamico and oil-based paint stay in the backbround not to take over the show at this stage.
Juicy and surprisingly outward fruit on the palate, with wild raspberries, cherries and a slender, shiver-inducing intensity. There is some slightly dry herbal character, but it's balanced by the sweet fruit and the richness of the aromas that fill all the retronasal cavities. Soft, pleasant and mature tannins - it's the acids that carry the taste a long way into the future. But it's the nose that is the most sensational feature of this wine. It's so beautiful you're almost moved to tears. (3063 views) |
| By Antonio Galloni
Vinous, Checking in on Piedmont’s 2000 Vintage (Jun 2011)
(Roagna Barolo La Rocca E La Pira) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Report (Oct 2007)
(Roagna Barolo La Rocca E La Pira) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Roagna Producer website
Giù il cappello di fronte a questo giovane produttore che non attua compromessi e va diritto per la sua strada , ecco un confortante esempio di giovani leve langarole.
La visita comincia dalla vigna (bonus) dove si pratica l'inerbimento e si cerca di mantenere il più possibile inalterato l' ecosistema vigna.
Le vigne sono piuttosto vecchie e ottenute da selezione massale.
La macerazione sulle bucce dura , a seconda delle annate , un centinaio di giorni e si usa la tecnica del cappello sommerso con steccatura.
Tecnica piuttosto "arcaica" ma a quanto pare piuttosto efficace.
Gli affinamenti in botti grandi e qualche barrique "scarica" è lunghissimo e alcuni vini escono anche dopo 10 anni. NebbioloNebbiolo 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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