Great Night of Roagna, Conterno and Vilmart

My good friend invited me to a tasting he was hosting for colleagues and clients.Sharon Sevrens, the proprietor and sommelier oversaw the wines and did an excellent job explaining the wines and her first hand experience with the owners of Vilmart, Roagna and Giacomo Conterno. While some of the wines were walls of tannins, others were wonderfully approachable and a joy to drink.

Made from 50 year old vines a blend of 80% Chardonnay and 20% Champagne, this champagne was incredible. Full bodiedm aromas you can dive into floral, lemony, nutty goodness. While full bodied and concentrated, it was so elegant and precise on the finish. The finsh stays with you and makes you go back for more. One of the best champagnes I have ever had a worth the tariff of close to $150. I was planning on spitting but resigned myself to enjoy this evening and get typsy. What a great start.

A blend of 50% Barolo and 50% Barbaresco from a couple of Roagnas top crus. This had an enticing nose of dried cherries and fresh roses. While a bit light on the entry, the wine gained complexity on the finish. Some noticeable tannins as well, but not so much as getting in the way of assessing the fruit which was vibrant and enjoyable. this is a great easy drinking Nebbiolo and would love to try it in 5 years to see how it ages.

The 2004 Paje had a pronouned nose of Cedar and Eucalpytis along with Tar and upon smelling was ready for a wall of tannins. And that is exactly what I got. This baby is just that - a baby, and leaves the parched from the prevalent tannins. Behind that wall there is something beautiful lurking - reserved dark fruit, balsamic vinegar, leather and herbs - an elegant package that will need a long time to come around to show its potential. My guess, at least 10 years if not 20 to reveal what this will be.

The 2006 Asili had a deep dark red fruit nose of cherries with some menthol and was inviting. A bit of heat was noticeable, but the cherry notes was far stronger and alluring. Upon entry, this shows very well with notes of cherries, subtel sweet spices and menthol. It has silky tannins that coat the palate. I find this wine with excellent structure and will age gracefully, but can be enjoyed early. A winner.

The nose was full of tar, menthol, earthiness and smoke. Very primary. Like sniffing into an abyss of goodness. Upon entry, one gets hits with the great wall of tannin. Wow - this is an infant. This is a masculine wine and a bit brawny, but also shows a softer side in its elegance. If I am around in 30 years, this will be a true delight to behold.

Amazingly open for business. The nose was very enticing including dried cherries and rose petals and the entry was a full bodied wine with notes of red fruit, licorice and sweet herbs all encompassed by silky tannins. I am amazed at how accessible this wine is, but it was the structure to age gracefully for decades.

The Gran Daddy of them all. THis was served from a decanter. Each was poured 3-4 oz of this incredible wine. This was easily one of the best experiences I have had with a wine. While young and a baby, this showed well. Even though there are massive tannins and strucutre it never gets in the way of some of the freshest cherries I have ever tasted perfectly combined with cedar and earth. I closed my eyes and let this roll in my mouth to savor it. Just an incredible wine and a pleasure to drink.

a Barolo apperitif? Who knew. From a recipe handed down from Luca Roagna ancestors, this 10 year reserve Barolo is infused with 30 herbs. It is also at 16% alcohol. I enjoyed the taste more than the nose, as I found the medicinal notes not to my liking. It gave me meories of the awful cough syrup that got shoved in your mouth when you were sick as child. A bit too wierd for me, but some others enjoyed and said they could find enjoyable after a feast to help settle the stomach. Meh - I'd take another glass of the Monfortino and call that dessert!

An exceptional line-up and hand crafted wines that you can tell the difference in quality and care that goes into teh wine making. Sharon said that Luca knows each of his vines and how they flower, fruit, etc.. and treats them almost as his children. I, for one, appreciate the love and care that went into these wines. A treat for sure.