Guido Porro:
Reviews and notes on Guido Porro regularly refer to him as “under the radar”: the wines he makes are worthy of a stellar reputation, but he is too easygoing and unassuming to worry about whether the general wine-drinking public recognizes his name. He rarely bothers to send samples to wine writers. Guido is the fourth generation at an estate that has always been passed from father to son, and although fifth-generation Fabio hasn’t reached middle school, he is already showing a keen curiosity in the family business. The Porros continue to work just as their predecessors did—the only major change over the last few decades has been the decision to bottle at the estate instead of selling the wine in demijohns or barrels—and they like to keep things simple and down to earth. The door is always open, and Guido’s wife Giovanna never looks quite as happy as when she’s serving enormous platters of classic local dishes to a full table of guests.
The limestone-heavy soils of Serralunga d’Alba are known for providing the most long-lived and full-bodied Barolos. Porro’s vineyards are located here in the Lazzarito cru, a gorgeous amphitheatre that faces south-southwest and offers the grapes full sun exposure and protection from the wind. The sub-zones of Lazzairascoand Santa Caterina are both monopoli and share the same soil; however, different exposition and altitude bring distinct traits to each wine. Lazzairasco, a very hot site home to Guido’s oldest Nebbiolo, gives a more powerful, masculine wine, while the cooler, breezier Santa Caterina brings out the delicacy and elegance of Nebbiolo. Even Porro’s Barbera, a grape that is usually planted in lesser vineyards, enjoys a privileged place inSanta Caterina. Guido sticks to traditional methods in the vineyards and cellar, and he never gets in the way of the grapes’ natural expression.
• Vines are sustainably farmed, the equivalent of lutte raisonnée in France.
• Only indigenous yeasts are used
• Almost all barrels used (barriques, tonneaux, and botti) are at least 5th passage; new barrels are introduced occasionally as needed
• The Lazzairasco, Santa Caterina, and l’Pari vineyards are all monopolies
Langhe Nebbiolo “Camilu”:
• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily
• Six or seven months in 500-L tonneaux
• Vines are located in the Serralunga within the Barolo DOCG
Langhe Rosso “Paesan”:
• Nebbiolo and Barbera vinified and matured separately
• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily
• Nebbiolo: 1 year in tonneaux
• Barbera: 1 year in barriques
Dolcetto, Barbera:
• Maceration in cement vats lasts 7-12 days; pumping over 3-4 times daily
• Dolcetto: 2 months in botti then 10-12 months in cement vats before bottling
• Barbera: 4-6 months in botti then about 6 months in stainless steel before bottling
Barolos:
• Maceration in cement vats lasts 20-25 days; pumping over 3-4 times daily
• Three years in 15- to 25-hl Slavonian oak botti
Lazzairasco and Santa Caterina:
• Both vineyards in the Lazzarito cru of Barolo
• Lazzairasco: 300-350 m altitude; S/SE exposure
• Santa Caterina: 340-390 m altitude; SW exposure
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Hall Wines The Kathryn Hall Cabernet Sauvignon is made from 96% Cabernet, 4% Merlot.
The 2017 Kathryn Hall is deep, dark ruby in color and elegantly balanced with layered aromas of concentrated blackberry, freshly turned earth, and a hint of warm, spicy oak. The palate is fruit-forward with underlying notes of rich cocoa and leather. Layers of black fruit, nutmeg, cassis and brooding earthy notes are abundant. Supple, seamless tannin abounds, and the wine finishes with an incredible dark fruit feed-back that lasts several minutes.
Review:
The 2019 Cabernet Sauvignon Kathryn Hall is a blend of 95% Cabernet Sauvignon and 5% Merlot, brought up mostly in new barrels. It’s a killer bottle of wine offering lots of ripe black fruits intermixed with savory herbs, melted chocolate, and tobacco. Medium to full-bodied on the palate, it shows the lush, round, velvety style of the 2019 vintage and is already impossible to resist. It’s going to evolve for 15+ years if well stored.
-Jeb Dunnuck 95 Points
Alain de la Treille Rose d'Anjou is made from 50% Gamay, 50% Grolleau
The Rosé d'Anjou AOC, also known as Anjou Rosé AOC, produces medium-sweet rosés. Wines are made predominantly from Grolleau, with percentages of Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec and Pineau d'Aunis permitted. Anjou soils reflect the geological identity of its border position between Armorican and Parisian basins. The terroirs consist of metamorphic and crystalline rocks (schist, sandstone) known as Anjou Noir, and ‘Terres Blanches’ (white earth) limestone known as Anjou Blanc. The AOC covers 1,890 hectares (4,668 acres).
The Grolleau grape derives its name from the French word ‘grolle’, meaning crow – a reflection of the dark black color of the grapes.
Crisp and refreshing with vibrant aromas of strawberry and raspberry. Juicy and well-balanced with a long finish.
Selective juice extraction to preserve color & aromas. Temperature controlled fermentation is followed by aging on the fine lees. No malolactic fermentation; no oak.
To be served chilled (10°C/50°F) with barbecued meats, salads, any spicy food, poultry dishes and of course appetizers.