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Scarpa Tettimorra Barolo 2012
This sensational Barolo opens with seductive notes of rose petals, gunpowder, and crushed dark berries, while the first sip reveals firm tannins, a bold structure, and complex layers of ripe fruit, leather, and earthy notes. The Tettimorra is perfectly suited to extended cellar ageing and will continue to develop over the next decade or so. If you prefer to drink it now, it will show beautifully alongside a hearty meal of braised meat or game, or with aged cheeses like Parmigiano Reggiano.
The Scarpa estate has a noble reputation in Piemonte and has been producing wine in the Monferrato hills since 1854. In the 1960s it was purchased by Mario Pesce who has preserved traditional local winemaking techniques while introducing a modern, outward-facing approach to business.
The estate’s Tettimorra Barolo is a textbook example of classic Nebbiolo which is aged for extended periods in large casks. The fruit is sourced from Scarpa’s prime Tettimorra vineyard and fermented in large wooden vats. The new wine is then aged in 2000 to 10,000 litre casks for four years followed by several years of bottle ageing before release. This produces a remarkably elegant and complex wine which should be decanted before drinking.
Fratelli Alessandria Barolo 2012
The gorgeous hilltop town of Verduno where Fratelli Alessandria is based was once the heartland of the Barolo wine region where the very first modern-style Barolo wines were made. These days the commune is enjoying a revival thanks to the passion and commitment to local families like the Alessandrias who have been making wine here since the estate was founded in 1870.
Today the estate is in the capable hands of Gian Battista, Alessandro and Alessandro’s son, Vittore, who seek to express the authentic character of Barolo through their elegant, expressive wines which capture the complexity of the local terroir. Their Barolo is made with top quality grapes from five different plots in Verduno as well as a small proportion of fruit from Monforte d’Alba.
The relatively high elevation of these vineyards helps to craft grapes with abundant freshness and aromatic complexity. In the winery the must is fermented with wild yeasts and the young wines are aged in large used Slavonian and French oak casks for three years. This produces a remarkably elegant Barolo with intense aromas of dark cherries, baking spice and dried Mediterranean herbs. On the palate there is a distinctive freshness, medium body and fine tannins which make this an excellent option for extended cellar ageing.
Gaja Dagromis Barolo 2015
An intense red in colour, the nose shows floral notes but with ripe red and black fruit, herbs, spice and even a hint of liquorice. Flavours of ripe fruit, spice and vanilla with hints of tobacco and leather. The silky tannins are well integrated and balanced with high alcohol and great acidity. This leads to a long, lingering finish with a hint of spice at the end.
A fantastic match for rich beef stews, steak, venison, rich cheese and game.
The winemaking process starts with hand harvested grapes that enables them to arrive at the winery in the best possible condition. Fermented in temperature controlled steel vats for 3 weeks, the wine is then aged initially in oak barriques for 12 months followed by a further 12 months in large oak vats.
The name of this wine comes from the family from which the vineyards were acquired. The family name was Gromis and the name DaGromis translates to "at home with the Gromis family". The Nebbiolo grapes from which DaGromis is made come from two very old vineyards in Serralunga and La Morra. The vineyards are south east and south west facing and are almost 1000 ft and 1500ft above sea level. The result of this is high levels of sunshine that ripens the grapes but with the cooling effects of the altitude, and combined with the clay and marl soil, the wine that is produced is classic Barolo.
Azelia Barolo San Rocco 2014
The Azelia story began in 1920 when Cavalier Lorenzo Scavino decided to start making wine from his family’s vineyards in the prized Barolo heartland of Castiglione Falletto. Before long his son, Alfonso, began bottling the estate’s wine and shortly afterwards Azelia wines were exported for the first time. Today the estate is under the visionary leadership of Luigi Scavino who has worked tirelessly to transform Azelia into one of Barolo’s most sought-after producers.
To ensure the estate produces the best quality wines possible the vineyards are worked by hand and are farmed organically. In the winery Luigi insists on only using a light touch of oak with wines typically aged in large oak botti or used oak barrels. The single vineyard San Rocco Barolo is one of the estate’s finest which very small quantities produced each year from the 55 year old Nebbiolo vines in the 1.5 hectare Serralunga d'Alba vineyard.
On the nose there is an explosion of spice, liquorice and dark fruit which transform on the palate into intense black cherry, ripe plum, and dried Mediterranean herb flavours. The body is generous and full with firm tannins and a bright streak of freshness which bring balance to this powerful Barolo. The well-developed structure and long finish make this a great match for red meats, but it will also continue to develop and evolve in the cellar over the next decades.
Ca Viola Barolo Sottocastello Di Novello 2013
The dark red hue of this Barolo is underpinned by a near opaqueness in its clarity. The aroma explodes with a full bouquet of fresh cut violets, perfumed with vanilla and rose petal potpourri. Floral notes combine with bright red fruit of strawberries and plum, red raspberry and sour cherry. Rounding out the explosive aroma are earthy tones of clay and woods, tobacco and a hint of vanilla. The complexity does not stop at the nose! The palate carries on with ample fine tannins, powerful in body, with good tart cranberry acidity. Layers of red fruit, over cedar planks and oiled leather, with a nice graphite like stony finish. All of these flavors come together in beautiful balance in this exceptional Barolo.
This is a wonderful food wine! Pair with beef short ribs and creamy polenta, alongside herb rubbed lamb chops and truffled risotto, or with duck confit and roasted potatoes.
This high quality Barolo comes from the estate of enologist Beppe Ca’Viola, who has consulted for many large labels, and was named Enologist of the Year in 2002. Always valuing the terroir, the fruit, and the component of human touch on the making of wine, Beppe has accomplished this most flavorful Barolo, grown on the south facing, chalky soils outside of Novello. 30 days of maceration, fermentation with indigenous yeast, and three years in large casks, and the result is a wine that will continue to please long into the future.
Mauro Molino Barolo Conca 2014
This elegant bottle takes its name from the vineyard where Mauro Molino and his family carefully source the Nebbiolo grapes for their flagship Barolo. Conca is one of the most prestigious vineyards in La Morra and the family own just 0.38 hectares of vines here which allow them to make a very limited number of bottles of this wine per year. Once part of the nearby convent of Mercenasco, the site is prized for its distinctive amphitheatre shape which shelters the vines while simultaneously receiving plenty of warm summer sunshine.
The unique microclimate and the rich limestone and clay soils here help to craft a hearty style of Barolo with a firm structure and great complexity. Mauro claims that this is his favorite wine thanks to the captivating nose full of rose petals, dried fruit and succulent cherry liqueur which carry through onto the palate. Also present are hints of cinnamon and cloves from the 18 months of ageing in French oak which helps to soften Nebbiolo’s robust tannins and add a touch of elegance.
This is a wine with huge ageing potential and if you have the patience to cellar this wine for a decade or so, you’ll be rewarded with even more complexity as the wine continues to evolve and change over the years. If you prefer to open it now, consider accompanying the wine with game dishes, hard cheeses or a prime steak to harmonise with the firm tannins and intense full body.