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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All older vintage wines have been purchased from a single collector’s cellar. Pictures can be requested before shipment.
In 1992 the Hill-Smith family counted themselves amongst those fortunate enough to own a vineyard upon the famous Coonawarra terra rossa soil over limestone. Experimentation, innovation, minimalist intervention and small batch winemaking has resulted in The Menzies’ reputation as a wine of longevity, elegance and structure.
Situated in the heart of Coonawarra’s terra rossa strip, The Menzies Estate vineyard lies on a flat plain, approximately 70km from the coast. Given the terrain and influence of the cooling Bonney upwelling, Coonawarra is an ideal location to grow premium Cabernet Sauvignon. Our soil is red sandy loam over limestone, which is classic Cabernet Sauvignon country. The grapes for The Menzies 2017 are from vines planted in 1994 and 1996. Bunches are usually small with small berries, giving concentration via an ideal skin to juice ratio favouring the making of fullbodied reds.
Experimentation, innovation, minimalist intervention, and small batch winemaking has resulted in The Menzies' reputation as a wine of longevity, elegance, and structure.
Aromas of fresh rosemary, mulberry, violets and exotic spices. Take a sip and you will feel the poise and tension for which great Cabernet is renowned. A wine of great complexity with flavors of blackcurrant, bitter chocolate, and mulberries, wrapped in divine tannins and a lovely sweet, dark fruit finish. With decanting in its youth, it is enjoyable as an elegant full-bodied red wine.
Review:
The 2017 The Menzies Cabernet Sauvignon is looking good next to the 2016 tasted beside it. It is fresh and vibrant, with layers of complexing dark earth characters, with cigar box, black olive brine, cassis, bramble, milk chocolate and cracked black pepper. This is very good, and it has what I am coming to recognize as a "Yalumba red character": dried herbs, particularly oregano. The juicy splay of fruit through the finish is a highlight.
-Wine Advocate 95 Points