Posts Tagged ‘Nebbiolo’

Inferences true and false

February’s Bring a Bottle Club was off into unchartered territories … again.  It was however the last time when we had some clues.  The custom has been for each person to bring their bottle or bottles suitably shrouded but for all to know who has contributed each wine. This inevitably leads to inferences being made … or wild surmises: it’s X’s wine so it is likely to be Italian, its Y’s wine and so it is probably 20 years older than anything else …  But from next month we shall be even more in the dark as we are going to cut the cord which binds each bottle to the person who brought it. In the meantime, how did we get on with the odd clue? 

Easthope Pinot Gris Using all the evidence is the golden rule in blind tasting. At least one of our number surmised that, as this bottle was brought by a member who had just returned from New Zealand, this was like to be a Kiwi, but, as it was presented as a joker, not an obvious one.  Pear drop and powerful, quite simple ripe apple and melon on the nose and  palate, pleasant rounded fruit, a touch of nougat on the crisp short finish. Pinot Gris, Rod Easthope, Hawke’s Bay, 2012, I thought it was old world (not using all available evidence!) but was at least in the right general area with a guess at Pinot Blanc for its general neutrality. 
Rather more obvious was this second wine which all agreed was Riesling.  The wine opened up with quite powerful ripe apple aromas and some minerality – not a whole petrol station full but just a pleasant edge.  The palate was beautifully knit together with lime juice elements and good acidity.   Most went for a new world source but were a bit puzzled by its coolness, so Clare and Eden Valleys seemed a bit improbable … rightly.  In fact it was Peregrine, Riesling, Central Otago, New Zealand 2007.  this area is so strongly associated with Pinot Noir that we forget that other varieties are available too.  (And yes it was brought by our recent NZ traveller …)  Peregrine Riesling

Jurancon Sec

White wine number three was a serious puzzle.  Powerful fruit but not of an obvious kind.  Brought by someone with a lot of old wines in his cellar but not manifestly old.  It didn’t fit any obvious pattern: pale gold in colour, pretty nose, actually quite powerful with honey and grapefruit aromas; good palate weight and balancing acidity; long.  Ripeness was also a strong theme.  We wondered about Chenin Blanc in the new world, while one perceptive taster plumped for the Manseng family.  La Pierre Blanche Jurançon, Sec, Dom Bellegarde, 2008, Unusually for a Sec it is mainly Petit Manseng: 30% Gros Manseng, 70% Petit Manseng. 

The next white started a run of three which showed that the intervention of the wine maker can lead to wines which are not expressive of place or at least don’t reflect the standard expectation.   This started quietly, with rounded fruit (even ‘toffee-coated fruit’), while others found a sort of tinned pineapple juice taste; certainly creamy and only medium acidity, but with some fruit sweetness. Nobody was near a Chenin Blanc from the Loire, but apparently it is selling well in our local wine merchant:  Fleuve Blanc, Jean Francois Mérieau, Vouvray 2005 One point to bear in mind for this wine and the next is the possibility of bottle shock – both wines had only recently hit these shores.

Mérieau Vouvray
Terres de Velle Bourgogne Chardonnay From one unrecognised French classic to another.  Aromas of medium intensity, a slightly surprising sulphur note (given that this bottle had been open for a few hours), then ripe apple and , lemon-to-lime, fruit with some mineral notes; the palate was more expressive than the nose and finished with quite high acidity reflecting the wine’s youth. Bourgogne Blanc, Chardonnay, Domaine des Terres de Velle, 2011; we agreed at least that it was expensive at £18.
Not recognising Chardonnay is forgivable as it is quite a subtle variety without pronounced flavours of its own. But Sauvignon Blanc? That normally either shouts at you (grassy, green) or at least whispers (if oaked).  But what about a floral note with a touch of coffee bean?  Had the wine maker dropped the coffee beans in the wrong machine? There was a certain lime note on the palate and good palate weight with a long, lean, finish. Clearly Sauvignon comes in all shapes and sizes:   Gavroche, Touraine Sauvignon, 2011.    Gavroche Sauvignon
Panizzi oaked Vernaccia Sometimes you don’t recognise a wine tasted blind but you don’t worry about that too much as its sheer quality wins you over.  This wine was difficult in that the grape produces many poor wines and a few excellent ones – and it is rarely oaked as this was.  Pale gold, a sophisticated, slightly oxidized, developed nose (hint of yellow sultanas, dried grass, thyme), a  substantial palate, clearly from a warm place but not obviously varietal, bone dry, real acidity through the oiliness, long and  nutty. But the components do not really do just to the excellence of the integrated whole: Evoè Vernaccia di San Gimignano, Panizzi 2007. Declared the white wine of the evening.  
The BBC has a dishonourable tradition of strange rosés after an infamous example of a 10 year old English pink wine which was well past its best.  I am pleased to say that this, nearer red than white, wine was a lot better than that, if almost as obscure.  Phaedra,  Xynomavro, 2011, Greece, said to cost £3.99, was mid salmon, even coral, in colour, with a bright, slightly confected, ‘boiled sweet’ nose, fair palate featuring sweet fruit and medium in  length.  Certainly drinkable. 

not Scottish rosé

Fessy's Brouilly

Our first red of the evening was another of those classic blind tasting moments – I know this is familiar but I can’t place it, I am sure I have drunk something like this recently.  Its sheer restraint on the nose did not help, nor did it give off any of the obvious clues of the cheaper versions of this wine, so none of the banana or bubble gum smells related to carbonic maceration.  And that is probably because this example was made in the modern ‘Burgundian’ style, ie like a traditional, quality, red wine: Henry Fessy, Brouilly AC, 2009, one of the ten Beaujolais cru:  restrained, cooked black fruit, a sensation of warmth, some dusty, smoky notes, medium in weight and with noticeable tannins.  
The part of blind tasting I find most difficult is drawing the inference from what you can detect.  You look at, sniff and taste the wine, you collect a reasonably impression of its characteristics … and then you have to infer from your perceptions what the wine is – which is the difficult bit for me.  This second red was a clearly a warm climate wine of some weight, with attractive, intense, ripe black fruit and some menthol. We all went for Australian Cabernet Sauvignon but without much conviction because it was not ‘blackcurranty’ enough. So if not Cabernet (or Syrah), then … Grenache: Cornella Vineyard, Grenache, Heathcote, Jasper Hill, 2005

Jasper Hill Grenache

Nebbiolo di Carema My one real triumph of the night!  This wine presented as pale ruby with an aged-looking rim, ‘reluctant red fruit’ as one of our number observed, some farmyard notes (‘old sock’ was a less enamoured comment), moderate, grippy tannins, with some ripe fruit on the palate and finish. The overwhelming consensus was for the best known pale red variety, Pinot Noir. But I could not square that inference either with the fruit profile or the rather too prominent tannins and so went for Nebbiolo, correctly, a rarity. We were not overly impressed by the quality but happy to make the acquaintance of Nebbiolo di Carema DOC 2007, the most northerly of the Piedmontese DOCs. 
And finally we had a wine that was not shy and self-effacing; not a blockbuster, but assertive and full of Californian confidence – but of course we did not know that.     It showed some ageing on the rim, with quite marked ‘compost’ and really warm black fruit on the nose and palate, along with chocolate, leafy, dusty and dried fruit (figs, raisins) notes and enough acidity to hold it altogether.  We found it difficult to place except that it was obviously from somewhere warm:  Clos du Val, Zindfandel, Napa Valley, California, 2005 Clos du Val Zinfandel

If we have this much trouble when we have the clue of who brought the wine … what is is going to be like when we are fully in the dark?  

Pale, red and elegant

With the whole world of wine to choose from, which three grape varieties would you group together for a focused red wine tasting where there is noticeable relationship between the varieties? The two Cabs and Merlot would be one obvious choice – but the range of styles around the world might lead to a loss of focus and what would you do about blends?  Grenache, Syrah, Mourvèdre typically make a better blend than a comparison based on single varietal wines.  Lea & Sandeman made an excellent choice with Pinot Noir, Nebbiolo and Sangiovese.  This worked really well for two reasons. First, all three varieties make relatively pale wines which rely more on perfume, elegance and balance than just sheer power.  Second, they are (probably!) my three favourite varieties of all – think sublime red Burgundy, evolving, long-lived, tannic Barolo and Barbaresco and finally, complex, herby, acidic Chianti and Brunello.  How could it go wrong?  With this quality of wines, it couldn’t.

IMG_0067The tasting offered a superb example to compare the styles of the three varieties, mostly in their classic regions.  The Pinot from Burgundy, which travels the best of the three, was joined by a few choice examples from New Zealand and Argentina (yes).  The Nebbiolo came from the Langhe in Piemonte, that is from its unsurpassed home territory.  The Sangiovese came in its Brunello form only from Montalcino, one of its classic Tuscan expressions.  The bulk of the tasting – in fact the two sides of the table you can see – was Pinot and Nebbiolo, with the Brunello an interesting side show with the producers present. 

While these varieties all show marked, if subtle, variation from one vineyard to the next (thereby keeping wine writers in business), there are generalisations to be made. The Pinot at these levels (from generic red Burgundy up to some premier cru) were pale in colour, with fresh and attractive raspberry  and strawberry fruit, moderate oak notes, relatively light in the mouth, around 13% of alcohol, present if unobtrusive tannins; in short, elegant and refreshing.  They compliment food with their moderate flavours, refreshing acidity and poise.   Of the many excellent examples, I would pick Domaine Theulot Juillot, Mercurey Premier Cru Les Combins 2009 for its perfume and elegance, the combination of lightness in the mouth and depth of fruit, and its length (£15.60 plus VAT).  Great quality and value from a less exalted area. 

IMG_0064Having worked up the rue de Pinot Noir, you take a 180 degree turn and head down the strada di Nebbiolo.  It would be far to simple to state that you head down ‘tannin street’, but obviously this is the most marked change.  These wines made from Nebbiolo have an noticeable structure which comes from a combination of higher alcohol levels, typically 14% though right up to 15%, and that wonderful tannic rasp which, if the fruit is ripe and it is well handled, makes for great, long lived wines. To be fair to these examples, the alcohol was not at all obtrusive but was balanced by fruit and acidity.  The flavour and textural profile is rather different too:  the red fruit is there (sour cherry) but is held together with the effects of ageing in, mainly, older and larger barrels. The wine has a steely tautness.  This time two choices: an entry level wine of great quality: Nebbiolo, Langhe, Andrea Oberto, 2010 (£11.50 plus VAT) and a fine expression, Barbaresco from the Fausoni vineyard, Andrea Sottimano, 2008 (£29 plus VAT). 

And finally ‘the brown one’, ie the type of Sangiovese grown on the Montalcino plateau, at 450m above sea level which increases the day/night temperature difference and gives a longer growing season, concentrating flavours.  Most Sangiovese is not as pale as either of the other grape varieties in this line up and Brunello, with its long ageing in large oak barrels, is certainly the darkest of these three wines.  Unfortunately there was no Rosso di Montalcino on show as that would have made a better comparison with the basic Pinot and Nebbiolo; but fortunately there were seven Brunello to be tasted!  These wines (apart from the very best) do not jump out of the glass at you like some of those above – but they have a solidity, a lasting structure in the mouth which makes up for that.  Interestingly, they were refined, not bold and rustic, with subtle sour cherry and sharp black plum fruit, restrained old oak, a full palate, with weight in the mouth with refined tannins and real length.  The one that showed most promise for the future was Collemattoni, Brunello di Montalcino, 2007 (£22.25 plus VAT) with splendid refreshing sharpness; the current star, Fuligni, 2004 riserva with fabulous depth of fruit and complexity, the aromas now coming out of the glass … simultaneously rounded and demanding (£46.75 plus VAT). 


Congratulations to Lea & Sandeman for this study in pale (mostly), red and elegant. 

Burgundy v Piedmont

IMG_0942That there is a competitive streak among many men is hardly an earth-shattering observation.  Wine tasting can be social, relaxed, erudite and many other things but it also can be competitive.  Ben Llewellyn, MD of Caviste set up Thursday evening’s tasting as a competition – between two of Europe’s best established and prestigious regions.  Burgundy and Piedmont just happen to be among my favourite regions. The tasting focused helpfully on the two most important grape varieties (with apologies to Chardonnay of course): Pinot Noir and Nebbiolo, from Burgundy and Piedmont, respectively.  Ben has been talking for months about having secured some exceptional bottles of Nebbiolo without a thought for the cost, while Mark was assigned Burgundy within a budget … Not that there was any suggestion that this was a fix. 

The idea was to taste six Pinot’s and six Nebbiolo side by side, by category – best wine by a cooperative, from a single vineyard, etc.  This was an excellent approach, made better by the fact that the two varieties share some similarities: pale colour, red fruit (if raspberry v. cherry), medium to high acidity, producing full bodied wines in cool climates and, perhaps above all, ability to develop in very subtle ways with age.  And there are only 225 miles between Beaune and Alba – plus the Alps! – so the climate is not that different. There is one huge difference of course: Pinot is only moderately astringent while Nebbiolo is the king of (pale) tannic wines! 

IMG_0939So how did the competition work out?  Each wine was scored out of twenty and all the scores were totalled.  This ensured a high level of participation on the evening, not to mention the occasional outbreak of barracking.  Janet refused to score on ideological grounds, while I did the same for another reason which will become clear shortly.  But the outcome was interesting. Despite the Burgundies being on the whole much cheaper, they only lost by the smallest margin – less than 2%.   Why was this? Two guesses: people are much more familiar with Pinot Noir than with Nebbiolo and, further, the latter is seriously tannic, even in good examples. One could say that Ben needed much better, more expensive, wines than Mark to make it a contest! 

My aversion to scoring has nothing to do with disapproval of competitive sports.  Scoring has its uses – but only in my view if the wines are in flights of similar wines.  It makes no sense at all to try to score an off-dry ethereally light German Riesling on the same scale as a massive Californian Cabernet.  It is difficult to score Pinot against Nebbiolo – even if we disregard the point that the samples of the former cost 50% less on average than those of the latter.

Let’s ask a completely different question: how good were the wines? There were many good wines in the line up and some really outstanding ones.  G D Vajra’s village level Barolo 2005, £32, from an ordinary year, now has fine balsam, fruit, IMG_0940the smell of cloves from old wood on the nose and fine complexity. Domaine Sylvie Esmonin Gevrey-Chambertin, Vielles Vignes, 2007, £35,  is already singing – again great complexity in the the red and black fruit, superb.  And, I am pleased to say, the great Barolo examples were just that: the 2003 from Monprivato Mascarello and the special treat – though sadly one bottle was corked –  from Giorgio Rivetti.  The name of this wine is so complicated it needs a sentence of its own: Giorgio Rivetti, La Spinetta Campè Vürsù, Barolo Campè, 2000, now just under £100.  The family name is Rivetti (expert makers of Moscato), the company is called La Spinetta Campè and the wine is Barolo from the Campè vineyard near Grinzane Cavour, with the added name Vürsù – which I am guessing is going to be a bit of Piedmontese dialect as 30 minutes of research has not revealed anything!   To all the usual  Barolo qualities this adds rich, developed fruit, probably due to its very modern wine making process – in rotofermenters, which extract a great deal of fruit quickly, and then French barriques. Superb.   

If this is the standard of wines we can expect at Caviste’s future tastings, we will look forward to more – with or without the competitiveness! 

In praise of Nebbiolo

IMG_0297IMG_0310Stephen Brook MW has an enviable task – to pick some of his favourite newly released Barolo and Barbaresco and introduce them to the trade at a recent Decanter event entitled ‘Highlights of Piedmont’.  He has to get his selection down to ten wines and so he can only nod at Dolcetto and Barbera as grape varieties and indeed to the Roero district.  There are no whites at all which is a bit hard on Arneis, Cortese and Moscato.   Understandably enough he sticks to Barolo and Barbaresco – seven wines to convey the most famous wine style to come out of Piemonte.  But once we get to the heartland as it were, he is keen to play down stereotypes, Barolo v Barbaresco, traditionalist v modernist.  Over all the message was: generalisation is dangerous.

Having been introduced by Pietro Ratti, head of the growers’ consortium and of the historic firm of Renato Ratti, Stephen Brook locates us.  As he speaks on 20 September, the harvest for the Dolcetto and the white grapes has happened; now the producers are hoping for some more sun to finish off the ripening of the later picked Nebbiolo, the most important variety in the Langhe.  The climate is not Mediterranean as people think. The Langhe, south of the Tanaro river, is within sight of the Alps and has harsh winters. And – to get to his theme – as it is a landscape of multiple slopes, small family holdings and some large vineyards with multiple owners, you can’t generalise about areas, terroir or weather conditions.

The naming convention followed here is: wine name (may be a vineyard name often preceded by Vigna or Vigneto), denomination ie DOC or DOCG name, producer, degrees of alcohol, year, followed in brackets by the commune of Barolo or Barbaresco where appropriate.

Fosco, Diano d’Alba, Salvano, 13.5°, 2009

The first wine is made from the Dolcetto grape.  While not valued in the same way as Nebbiolo, this can make rich and glugable wines.  Low in acidity and high in tannins, it is mainly intended to be drunk young.  This example has a gorgeous, fruity nose, and sweet vibrant fruit set off with some tannins.  You can tell that it would be good with food.

Lirano Soprana, Barbera d’Alba, Rivetto, 14.5°, 2007

The Barbera grape has come into the limelight in the last decade. Traditionally, with Dolcetto, it was seen as the everyday wine which the producers drank while they waited for the Nebbiolo to come round and soften.  Now, it is produced in at least two styles, lightly oaked to allow the fruit to shine and with more new wood, especially French barriques to create a ‘serious’ wine.  This example has to fall into the latter category, being aged in 50% new barriques and there is quite powerful if attractive new oak on the nose – vanilla along with the lovely red fruits typical of Barbera.  It is another fine food wine. By contrast with Dolcetto, there is lots of refreshing acidity (great with tomato based sauces) but few tannins.

An important style which this tasting did not show is the simple Nebbiolo (eg Nebbiolo d’Alba), ie short maceration, often no oak, made for drinking within five years.  It can be perfumed and fresh.  Just right for a simple lunch and not expensive.

The warm up act continues with Sudisfà Roero riserva, Angelo Nero, 14°, 2006, made from Nebbiolo grapes in the Roero district, north of the Tanaro river and on sandier soils.  There are two big advantages here: the wines are at their peak between only four and ten years after being made and they can be cheaper than those coming from south of the Tanaro, though this one at £26 isn’t.  But this is a serious wine, from the pretty fierce 2006 vintage, quite perfumed already, high in tannins and with a spicy finish. The perfume will develop with some more years in the bottle while the tannins become tamer. It will be worth the relatively short wait.

Barbaresco and Barolo basics

Barbaresco and Barolo, the two principal quality wine zones (DOCGs) of the Langhe, respectively East and South West of Alba, are slightly confusingly also village names which give their name to the commune as a whole. So not every Barolo is from the area immediately around the village of Barolo, far from it.   And then there are the plethora of cru, top vineyard, names, some of which cross commune boundaries. It all adds up to Burgundian complexity.  Barbaresco is the smaller area with 700 hectares under vine, of which 500 is Nebbiolo, producing four million bottles a year. To qualify as Barbaresco the wine must be entirely made from Nebbiolo grapes from the delimited area and be aged for 26 months, only 9 of which have to be in barrels.  While sharing much the same geology  of marine deposits and fine clay, the area is – to risk a few generalisations – a bit more fertile than Barolo, a bit foggier, and slightly warmer, with the result that harvest is typically 5-7 days before neighbouring Barolo.  The resulting wine is typically slightly lighter, more elegant and more approachable than Barolo. All these generalisations can be over-ruled by the year and the individual vineyard.  As I tasted later in the open tasting, Barbaresco from a ‘big’ year can be less approachable than Barolo from a smaller year.

By contrast, the Barolo area produces 11-12 million bottles per year and the wine must be aged for 38 months, 18 of which must be in barrels.  The times are longer again for riserva wines.  Again there are marked differences between the various villages but broadly speaking one looks for elegance from La Morra and Barolo itself while the south eastern section, eg Serralunga d’Alba, initially tends to the dense and tannic.

IMG_0294And, while we are on basics, it’s worth pointing out that Barolo and Barbaresco are not your typical deep ruby red with purple edges which we associate with modern red wines.  The comparison with Pinot Noir is instructive in the paleness but Nebbiolo is browner than Pinot, as the picture on the right shows.  It is often called ‘brick’ but personally I have not seen many translucent bricks.

Rather like in Tuscany where Sangiovese’s acidity and tannins have to be tamed, here the task is is nurturing Nebbiolo.  The rampant growth of the vine has to be checked and then the bunches kept on the vine until early October to reach full maturity if at all possible .  The next decisions take you into the traditionalist v. modernist debate.  Traditionally (ie during the last hundred years, before that the wines were sweet) the wine was fermented and then kept on the skins for 30 or more days, producing pale if tannic red wine.  High temperatures could be reached in the fermentation period, resulting later in the ‘tar’ aromas which made up the classic ‘tar and roses’ combination.  The tannins were tamed by long ageing in large oak botti, just like Brunello in Tuscany.  5-7 years was not uncommon.  Young growers in the 1970s and 1980s, for example Altare and Gaja,changed all that, adapting approaches that they had seen in France, which after all is just on the other side of the Alps.    The key features introduced by the modernists were:

  • reduction of yields in the vineyard by green harvesting, aiming for full ripeness in the remaining fruit.  This was highly controversial with an older generation who remembered real hunger and saw wine as a food.  Interestingly, this last point is now being made again by the natural wines movement.
  • moving away from bulk sales and growing for big firms to growing and vinifying your own wine, aiming for quality and higher prices
  • cooler fermentation to preserve the fruit flavours and reduce extraction
  • shorter maceration periods, eg 15 days, or even 5 days with a rotary fermenter, with less extraction of tannins and therefore less need to soften wines by long ageing
  • maturing wines in new oak barriques which increases the wood to wine ratio, giving both more oxygenisation and more extraction of flavours from new wood and its toast.  This was controversial, firstly because it was expensive and, secondly, because it changed the character of the wine in the early years of a its development.  The wines were drinkable much earlier but had a sort of overcoat of vanilla and oak, we hope in a stylish sort of way.

Interestingly, Stephen Brook’s comment was that the effects of modernist approaches over against traditional ones disappear in 20-30 year old wines. They are noticeable enough in young wines (and remember ‘young’ here probably means up to 10 years).  What shines through after 20-30 years is the different terroir, not the wine making style.  Sadly, most of us will have to do with ‘young’ wines. Today’s excellent winemaking means that many Nebbiolo wines are ready to drink in the short term but the real treat would be to taste traditional wines which have come round.

IMG_0305Vigneto Brich Ronchi, Barbaresco, Albino Rocca, 14.5°, 2007 demonstrates today’s finesse.  The wine is less than three years old and has been matured in a sort of compromise Austrian oval, a medium sized barrel.  Stephen Brook praises its charm and lift, quite delicate for a Nebbiolo.   Similarly approachable is Orlando Abrigo’s Vigna Rongalio Meruzzano, Barbaresco, 14°, 2006. This is made from fruit from old vines and the given a short maceration time and then aged half in large botti and half in tonneaux – perfectly illustrating the compromises now being made between traditional and modernist styles.  My MW neighbour correctly called this wine as dumb or very slightly corked and the second sample was full of wonderful fruit.

Four Barolo wines followed:

Rocche dell’Annunziata Barolo, Mauro Veglia, 14.5°, 2006 (commune = La Morra), 80% of which is matured in barriques, indicating that Mario Veglia is a disciple of nearby Altare, one of the modernists.  The wine leads with raspberry and floral notes and has great poise; it is light, perfumed and tannic.  It is very young.  2006 was a good year which needs time to develop in the bottle.

Vigna Merende Barolo, Scarzello, 14°, 2005 (Barolo), from Giorgio Scarzello was quite tarry with good fruit and very obvious tannins, as befits a traditionalist.  In general 2005 is more ready to drink now than either of its illustrious neighbours, but this needs more time.

Schiavenza, Broglio Barolo riserva, Schiavenza, 14.5°, 2004 (Serralunga d’Alba): some growers will identify one top site and in the best years make a riserva.  This one from Serralunga d’Alba had a good roses nose plus cloves, lovely smooth texture, following tannins and was very, very long.

Slightly oddly, back to the normale, Vigna La Rosa, Barolo, Fontanafredda, 14°, 2006 (Serralunga d’Alba) was a creditable showing from the large company Fontanafredda. Moderately perfumed with a decent palate, again this needs time, reflecting the severity of both the place (Serralunga d’Alba again) and the year.  Very long.

And finally, Bricco Boschis, Vigna San Giuseppe riserva, Cavallotto, 14.5°, 2004 (Castiglione Falletto).  20 days of maceration, matured in traditional botti, quite muted now, austere, fine tannins, very, very long.  Try again in 10 years or more.

And the most remarkable feature of this tasting?  After we had been sitting for an hour and a quarter, listening, tasting, writing notes, reflecting … I remembered to go back and observe the development of the wines in the glass. The wines had probably been poured for an hour and half and the array of perfumed red fruit aged in oak was just wonderful.  That’s what makes Nebbiolo a great grape variety.

Giacosa Fratelli – perfume and austerity

Giacosa Fratelli is rather different from most of the wineries we visited in our recent week in IMG_0064 Piemonte.  The winery is much bigger than most of the places we went to, a large, functional building coincidentally right next door to Bruno Giacosa, who, after Gaja, is probably the biggest name in Barbaresco.  The business is based in Neive, one of the three main communes of Barbaresco, though the firm has its best vineyards in the Barolo area. 

This tasting came about because of the success of Giacosa Fratelli’s Barolo Bussia 2005 which won a prestigious 5-star rating in a Decanter tasting late last year.  When I enquired about the wine from Coe Vintners I discovered that they have a number of other Nebbiolo based wines from the same company and a number of vintages, the perfect opportunity for a comparative tasting.  At a subsequent London event with Coe Vintners the wines tasted a little rough and not quite ready to drink but by then I had already bought the wines and all was set. 

IMG_5276 IMG_5270

A fine wine supper with a group from Andover Wine Friends was a perfect  opportunity to re-evaluate the wines.  First impressions are important.  Nebbiolo, made for ageing, initially comes over as perfumed, only moderately fruity and tannic.  Janet commented that she could smell the floral and woody notes upstairs as I was decanting the bottles two IMG_5262hours before the tasting.  That pale ruby red with an orange edge even in young wines is also a bit different.  Then there is the surprise when you taste the wines. We are so used to fruit led wines that the austerity of Nebbiolo is an initial hurdle to get over, followed of course by the mouth drying finish of lively tannins.  It was always said that the growers used to drink the (fruity) Dolcetto and the (zippy) Barbera while they waited – for up to ten years – for the Nebbiolo to come around. 

And it is quite a wait.  Traditional Barolo and Barbaresco is made by long maceration of the wine skins in the must, 20-30 days or even more in some cases, followed by some years in large, relatively inert oak barrels.  The wine has to then have a year in bottles before it is released an absolute of minimum of two years (Barbaresco) or three years (Barolo) after the harvest.  So a five year old is still a young wine, perhaps a decade off its initial peak with several decades ahead of it in the best cases.  

IMG_5247 Our five wines were a good sample of styles and ages.  The first two were generic Barbaresco and Barolo, in other words wines made from grapes from anywhere with the two adjacent wine regions of those names which flank the town of Alba.  Both were from the quite tricky but ultimately decent 2005 vintage.  And both these wines were true to to type, the Barbaresco being rather more approachable and ready to drink after five years, the Barolo more structured, denser and still quite demanding.  Both have notes of Turkish delight (rose water) and red fruit on the nose.

Barolo Bussia 2005 is quite a step up and this was the wine that got the 5 star rating.  This is a single vineyard wine from the magnificent Bussia vineyard with its long, undulating, south facing slope.  The biggest difference in the finished wine is riper, fuller fruit.  The wine continues to be high in acidity and tannin but despite being bigger is more approachable because it is better balanced.

Also true to type was the difference between the two Barolo single vineyard wines. The Bussia vineyard (or at least this part of it) is in the IMG_5254 Barolo commune, while the Vigna Mandorlo is from the adjacent commune of Castiglione Falletto. They may be only a few kilometres apart and both are still in the quality wine area of Barolo but the geology has changed.  The wines of Castiglione Falletto are characteristically more structured, more demanding, longer lived. 

Barolo Vigna Mandorlo 2004 is from the excellent 2004 vintage now just starting to get into its stride.  The perfumed nose is wonderfully pronounced but the wine is much tougher, all set IMG_5275 for the long haul to vinous perfection.   The vineyard name itself, Mandorlo, is the historic name of the best, top, part of the Rivera vineyard, on the steep slope just below the picturesque town of Castiglione Falleto.  There is a perfect picture of it on the introductory page for the whole Italian section of the latest edition of the world wine atlas (Hugh Johnson and Jancis Robinson).  Life’s not fair is it – it’s both beautiful to look at and a great wine!

Our final wine is a 1996 vintage of the same wine, coming up to the mid-point of its second decade.  In the last ten plus years, the wine has knit together into a seamless velvety texture and IMG_5261a richer, deeper unity in terms of flavours. You could try to describe this (balsam and liquorish from the wood ageing, fruit more in the blackberry, mulberry range), but the point is that they are no longer individual components.  The tannins and acidity are still with us but now provide structure for this remarkable wine.  This really makes the point – if it’s a well made wine to start with and from a good year, these bottles do develop into something far more than the sum of their parts.  The perfume develops, the austerity remains butIMG_5271 now as a component of something which is much more than a glass of wine – a glass with a history, a range of sensations for nose and palate, a place of course, a stimulus to the brain as much as to the senses. 

Multi-faceted Vajra

Planning a week’s tasting in a region is a mixture of thorough preparation, chance meetings and recommendations, and sheer persistence.  And there is the question of whether to visit wineries which you already know and whose wines are available in the UK as opposed to those you can only taste in situ.  Our final day in the Langhe region of Piemonte had  a large gap in the final afternoon but after a few phone calls, we arranged a visit to G.D.Vajra (pronounced VAI-ra), a very well established name, located above the village of Barolo since 1972.  All the planning had paid dividends as this was also the only time in the week that we had to drive from our morning tastings in Barbaresco, wellIMG_4882 to the east of our base in Alba, to a visit at the opposite end of the region, via a very good if hurried lunch and a near disaster at a self service petrol station.

Vajra’s substantial winery has a workmanlike feel about it, with the exception of the charming stained glass windows which throw a slightly surreal glow over proceedings.  But this is clearly a place of work, of focus on the goal of a quality across a largish range of wines.   For whites they have a Chardonnay from the Luigi Baudana company which they are now directing and a surprise package in Pétracine, the Riesling which they have been making since 1986.  They also have quite a serious Dolcetto from the two vineyards, Coste and Fossati, which can be aged for up to 10 years, a denser more structured wine with nice cherry and almond notes.

The use of barriques is interesting here.  Usually expensive new  wood is dedicated to the most important wines but here the new wood is matched up IMG_4901-1 with the forceful Barbera grape and it is only when the wood has mellowed that it is used on the prized Nebbiolo.  This means that you get the mild oxidising effect of small barrels for Nebbiolo but without the vanilla and toast aromas of new barriques.  Very clever.

Barbera comes in two shapes, normale 2007 and riserva.  The former comes from the younger IMG_4887-1vineyards and a part of it is matured in new oak for six to eight months.  It has a gorgeous, fruity nose which covers the new wood – it needs to express itself, like an  adolescent, says our host Sabrina. The Barbera riserva (or superiore) 2007 comes from 50 year old vines from the famous Bricco delle viole vineyard, the source also of one of the cru Barolo.  However, the law being what it is, you can only put the vineyard name on the back label of Barbera, whereas of course it is allowed to be on the main label of the Barolo!  This wine is aged in large traditional barrels and tonneaux for 18 months. It has a super concentrated nose of dark fruit and some oak ageing, wonderfully ripe, sweet fruit on the palate and is extremely long.  An outstanding wine which makes the case for great Barbera.

After Barbera comes Nebbiolo of course, though in this case we could have gone next to that other native, Freisa, of which more anon.  With the addition of Luigi Baudana wines, Vajra now has four Nebbiolo wines, the simpler Langhe Nebbiolo 2008 (quite a complex perfumed nose, no wood, quite tannic) and three Barolo.  Grapes from three vineyards, La volta, Fossati and Coste di Vergne go into Barolo Albe 2005.  IMG_4905-1 These are relatively young vines, 20-25 year olds, though the wine making is very traditional – maceration of the skins in the young wine for 30 days followed by three years in traditional large botti.  The label reflects the youthfulness of the vines rather than the traditional winemaking and seems a very loud statement next to the traditional main label. You can see the density of the ‘legs’ in this glass – 14.5? of alcohol and lots of extract.  This is a good Barolo – structured, perfumed, with spicy notes, beautiful.

The final two Barolo are from the respective houses of Vajra and Baudana.  Barolo Bricco delle viole 2005, that vineyard IMG_4911again, is the flagship wine getting the full 40 days of maceration and 40 months in large traditional barrels.  It is rich and delicate simultaneously, already beautifully knit together, with layers of fruit, spice, balsam and further spice on the nose.   By contrast the Baudana offering, Barolo Serralunga d’Alba 2005 has a much more obvious use of oak ageing (balsam, cloves), quite velvety in the mouth but still tough and tannic, typical of the Serralunga area.

Having tasted the heights of Barolo we are definitely on the descent from the tasting mountain, but there are various points of interest as we return.  First off is Kyè 2006 (a play on words on chi è, who’s this?), made from the local grape, Freisa.  Vajra are one of ten producers of this wine, though there is still, not the more conventional light, sparkling red wine.  Sabrina says its a wine for the autumn, perfumed and tannic (it must be something in Piemontese soil that produces this combination), good acidity, could last 10 years.  Then there is a version of Pinot Noir, called PN Q497, 2006, though our bottle had been open a while and IMG_4915 IMG_4916 perhaps wasn’t a fair test (slightly odd caramelly notes).  Of course there is also Moscato d’Asti, all 5.5? of it, but delicious none the less. And finally – thirteenth in line – our first taste of Barolo Chinato, a digestivo, which is Barolo infused with herbs and beefed up with added alcohol.  This had lovely bitter notes, a complex cocktail of herbs and counterbalancing sweetness.

This comprehensive tasting was a fitting climax to our week.  As we drove back to Alba we enjoyed for a final time the great views across the ridges of the Langhe, this time around La Morra bathed in spring sunshine.

Many thanks to Sabrina and all at Vajra.  The wines are available in the UK via Liberty Wines, eg Caviste.

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Ca’ del Baio – rapporto qualità prezzo buonissimo!

This winery is appropriately enough near ‘three stars’ (Trestelle), itself a sort of mid point between IMG_4860 the three Barbaresco communes – Treiso, Neive and, of course, Barbaresco itself.  But the three stars could also refer to the three daughters of the family or indeed to the excellent quality of the wine in relation to price. 

The winery covers all the bases – four Barbaresco, one other Nebbiolo wine, a Dolcetto, two Barbera and then, somewhat surprisingly, three white wines.  Paola, who showed us around, gives the simple explanation that this is because of her father’s love of white wine, in an area basically given over to reds.   We are in the last gasp of the Moscato d’Asti zone so one of them is of course Moscato.  The other two are different takes on Chardonnay. 

The family story runs like a thread through the IMG_4865 IMG_4864

wines.  ‘Moscato Trefie’ is a reference to the three daughters.  Paola and Valentina work here and Federika makes patisserie – for which of course the delicious, slightly sparkling wine, sweetish but with a herby tinge, is a perfect accompaniment.  The two Chardonnays are unoaked (Luna d’agosto 2009, with a bit of native Cortese in it) and oaked, Sermine 2009, extremely good value at €5 and €8.50 respectively. 

For the Barbaresco a range of oak is used.   The simpler Langhe Nebbiolo is matured in the traditional large oak barrels, Barbaresco IMG_4876Marcarini and Asili see a divide between large barrel and barrique treatment, while Barbaresco Pora is raised in tonneaux – a sort of half-way house in terms of size.  Is there a profound wine making reason for this?  No, it’s because there isn’t much of it. 

In many ways, Ca’ del Baio is a near perfect winery to follow for the wine lover.  It’s got that real family feel, they seem relaxed about their success; there are no airs and graces, just a great range of wines at good prices.  The Langhe Nebbiolo 2008, Bric del Baio, spends 12 months in large barrels, has a lovely perfumed nose and good fruit. Elegant every day drinking at €8 – if you live in Italy of course.  Equally good and good value are the prize winning Barbaresco:

  • Valgrande 2006, which gets the traditional treatment of two years in the large botti.  Still very young and slightly rustic but full of fruit.
  • Asili 2006: from a hillside which gets the sun all day, 10% matured in barriques for a little added richness, great nose of fragrant red fruit, a little bit of spice, typical high tannins and acidity which will carry it into a glorious maturity (here’s hoping for the rest of us).  Tre bicchieri in the Gambero Rosso 2010.  All this for €20 at the winery. 
  • Pora 2005: quite restrained on the nose, does not have the opulence of the 2006s but still good. 

Thank you to Paola and Valentina for a great visit. Sadly the wine is not available in the UK.  Thanks also for the recommendation for the fabulous La Ciau del tornamentoIMG_4878, super sophisticated restaurant in  Treiso with food and a view da morire!    And I learn from the web site, a 30, 000 bottle cellar … fortunately we only had time for one excellent course and left refreshed and with wallets intact. 

Bruno Rocca – above all the land

Having finished the posts from Vinitaly, we return to our week in the Langhe, home of the famous wines of Barbaresco and Barolo.  The message at Bruno Rocca’s family winery in Barbaresco is clear.  However much they are completing an impressive new winery under   IMG_4849 the current house, the heart of the matter is the land.  It is only now after three decades that the new winery has become a priority, until then it was buying the best possible sites.  Daughter and marketing manager Luisa explains: her father of course has to sit in the office at times but always with a sense of impatience, he would always rather be in the vineyard.  Or, as the brochure says, ‘The wine which grows here is the mirror and soul of its land’  – to translate the Italian version very literally. 

Thirty years ago the previous generation were selling wines in demijohns and now the new winery nears completion.  Such is the speed of change when you get the basics right.   And Bruno Rocca has been happy to learn from from others including a period in Burgundy.  Not only is the Cote d’Or not that far away (give or take IMG_4841the odd range of Alps) but the similarities are very obvious: many, small family wineries; a smallish wine zone with seemingly infinite if miniscule variations of terroir; passion for the local and the particular; red wines of subtlety and elegance.  The recent conference in Alba which focused on Pinot Noir and Nebbiolo was on to something.  If they had added Sangiovese, some of us would have been in wine heaven! 

Bruno Rocca has a full range of wines – no less than IMG_4835 IMG_4831 four Barbaresco, a red blend, two Barbera, a Dolcetto and – perhaps with a nod to Burgundy again – a Chardonnay.  We chose to go the red route.  It is always interesting to taste the Dolcetto because it tells you about wine making standards.  All the attention in the Langhe is on the wines made from Nebbiolo and after that Barbera.  The Dolcetto, made for drinking young, is a lovely purply red, with quite a dark cherry nose, quite complex, very drinkable indeed. It carries its vineyard name, Trifolé, truffle in the local dialect. 

The second red, Langhe DOC Rabajolo,  is a blend and contains – shock, horror – Cabernet Sauvignon!  50% of the Bordelaise foreigner, plus 25% each of Nebbiolo


and Barbera.  Bruno Rocca himself appears just in time to explain that he thinks the Cabernet ripens well here and loses its greenness.  Certainly, after the deep ruby red colour, the aroma is of ripe fruit, not typically mint and blackcurrant.  The wine has spent 16 months in barriques in their first and second years of use.  The Barbera makes a big contribution to this wine, which does have that characteristic Italian edge of bitterness.

The final wine has to be Barbaresco of course, in this case the cru Rabajà 2007 – this seems right given we IMG_4832have been driving up and down the Rabajà road to reach the various wineries. The 2007 had just been released and like all Nebbiolo is pale ruby red with a characteristic orange tinge, even in relative youth.   It has spend 18 months in barriques and a further 12 at least in the bottle.   The maturation in the future will be in the fine, traditional  brick built cellar with its wonderful barrel roof.  After IMG_4853some clove and spice notes, the fine red fruit is prominent, very rounded and already well integrated, but also some hazel nut and butteriness.  Very refined, complex, a fitting climax to the visit. 

But we must return to the land.  Others can give a technical explanation of why it is so suited to fine red wine production.  We can enjoy meeting the people, tasting the wines and being surrounded by a very beautiful landscape. 




Many thanks to Bruno and Luisa Rocca.  The wines are available in the UK via Liberty Wines.

Fiorenzo Nada – small is beautiful

This smallish family firm produces six wines, all red, with a total production from six hectares of 40,000 bottles a year.  As Danilo explained, there are just three of them in the firm, so the up side is that you get to do a bit of everything.  He had worked previously as a sommelier in the Gordon Ramsey restaurant in Claridges.  The down side of the family firm is that at some times of year, no one can have a day off. 

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There are three entry level wines (Dolcetto, Barbera and Nebbiolo of course) and three top wines, two Barbaresco cru and one blend, called Seifile, 80%  old vine Barbera and 20% Nebbiolo. 

The Dolcetto 2008 is all that you expect of a young wine, aged for a short period in stainless steel vats, and then released to charm the drinker with its fresh red fruit  and lovely cherry nose. 

By contrast, the two Barbaresco come from named vineyards and are aged in different ways.  Barbaresco Manzola 2006 comes from a sandier area and is the more traditional of the two, being aged for two years in large oak botti.  It has a very perfumed, refined nose of mint and red fruit. It’s still a young wine with some rough edges but has many years ahead of it.  IMG_0050

For this visit I had made the classic mistake of not having recharged the camera batteries which died suddenly on me.  So these pictures were taken on an Iphone – which seems particularly good at capturing the colours of red wine.  Here we have youngish Barbaresco, with its pale ruby red and hint of orange at the edges. 

The second cru is Barbaresco Rombone 2006, the vineyard which surrounds the winery and which is more limestone and clay than sand.  Along with ageing for one year in large botti and a further year in barriques, this produces a more austere wine, though IMG_0051still highly accessible with good fruit.  It has a more powerful nose than its compatriot and perhaps a yet longer life – if you can avoid drinking it, of course.  It is one of the features of Barbaresco, in comparison to Barolo, that the wines are drinkable earlier. 

It is always a particular pleasure to visit the smaller, family wineries and many thanks to Danilo.  The wines are attractive priced at the winery and available in the UK from the Real Wine Company, Stoke Poges. 


Albino Rocca – where the quality shows

 IMG_4810 IMG_4809 There is a very assured feel about the entire operation at Albino Rocca in the village of Barbaresco itself.  The vineyards have been build up to an impressive 23 hectares and the usual excellent job has been done in  hiding the winery under the house.   There is also the obligatory beautiful view of the hills of Barbaresco and the town of Neive.

IMG_4813Within the winery the equipment is very up-to-date and the longer term wines rest in beautiful large botti.  Our guide was Monica Rocca who expertly showed us round and introduced a good sample of their twelve wines.  

As we had tasted so few whites from south of the Tanaro river (ie in Barolo or Barbaresco), we started here with white.  La Rocca Bianco, 2008, is made of Cortese grapes, the mainstay of the Gavi zone, further east IMG_4815in Piemonte.  In colour it is an attractive mid straw yellow on it way toward gold and has a very good nose of vanilla and some quite tropical fruit.  It is fermented and aged in French barriques, rather like white Burgundy, whose style it follows rather successfully.  On the palate it is not quite knit together but it will be very good.  It’s a rarity in that there is so much demand for the reds of Barbaresco, it takes determination to grow Cortese.  They also have Chardonnay and Moscato. 

The first of the important reds we taste is Gepin (dialect for Giuseppe), Barbera d’Alba 2007, IMG_4819made from 50 year old vines. It is aged for 14 months, half in botti grandi and half in barriques in their second and third year of use.  The aim of preserving the fruit is well executed but this is much more sophisticated than most Barbera you taste – it has clearly been handled very, very  well.  (Compare at a similar quality level the much denser style of Bruno Giacosa.)

In this area, in the end, there is always Nebbiolo.  The first of two, Nebbiolo d’Alba 2008 is made from the younger  vines, though there is a range from 10 and 60 years.  IMG_4820Maceration is limited to four days to produce easily approachable wines to be drunk young, with the smell of fruit to the fore.  A rather less traditional label for this wine completes the picture. 

The climax of the visit is the chance to taste one of the three Barbaresco cru which Albino Rocca produces, IMG_4828 IMG_4827 Vigneto Brich Ronchi 2007.  (The others are smaller parcels, including one which is a riserva from this vineyard.)  This was a very good year in Piemonte and it shows in this wine, which is aged for two years in wood, 80% in botti grandi and the rest in barrique. The 2007 already has a well developed and integrated nose, red fruit above all,  lovely perfume typical of Nebbiolo, already very drinkable with soft tannins for the style and medium acidity.   Sold with a suitably golden label which emphasises the gentle rolling hills and the vines of Barbaresco. 

With thanks to Monica Rocca.  The wines used to be imported in the UK by Justerini & Brooks but there is currently no UK stockist.