Create a New Account get a $5 credit
Toll Free: 800-417-7821

Gagliasso Rocche dell Annunziat Barolo Riserva 2006

ID No: 376399
Country:Italy
Region:Piemonte
Grape Type:Nebbiolo
Winery:Gagliasso
Try these Similar In Stock Wines
Gagliasso Rocche dell Annunziata Barolo 2014

Gagliasso Rocche dell Annunziata Barolo is made from 100% Nebbiolo.

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

Average density of vines: 5500 vines per hectare Method of cultivation: classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Rocche dell’Annunziata grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 month in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 month. The wine is bottled and refined for 10-12 month.

Gagliasso Rocche dell Annunziata Barolo 2012

This is a gorgeous wine on many fronts. Firstly, its aromas of wild berry, smoke and cedar are focused and pristine. Secondly, the texture it imparts in the mouth is dense, firm but ultimately yielding and plush. Lastly, the wine's fresh flavors endure for many minutes.

Gagliasso Barolo Riserva 2010

SALE!

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

12 months in French oak barrels (50% new oak and 50% 2 years)

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

Torriglione 50% Rocche dell’Annunziata 50%
Average density of vines: 5500 vines per hectare
Method of cultivation: classical Guyot method with medium-short pruning;
3 vineyards - two with western exposure and one with a south-facing slope.
Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature control. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stays for 12 months in French oak barrels (50% new oak and 50% 2 years); after this period the barrels are blended (50% Torriglione and 50%Rocche dell’Annunziata) in old barrels for 48 months. The wine is bottled and refined for 10-12 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Gagliasso Torriglione Barolo 2014

Gagliasso Torriglione Barolo  is 100% Nebbiolo

Aged 12 months in French Oak barrels (50% new, 50% second use), then the wine is blended in big 2500 liter foudre for 18 months. And finally, the wine is aged in the bottle for 12 months before release.

The wine offers a free range of blackberry, cassis, tar, leather and tobacco-like aromas. But, in the mouth you'll taste the jamminess and maturity of the fruit. It's a smooth, soft wine with a long strawberry fade.

Average density of vines: 5500 vines per hectare Classical Guyot method with medium-short pruning; vineyard with south exposure with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . Torriglione grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolactic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stay for 12 months in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended in big barrels of 2500 liters for 18 months. The wine is bottled and refined for 10-12 months.

Antica Vigna Amarone della Valpolicella Riserva 2012

Antica Vigna Amarone della Valpolicella Riserva is made from 65% Corvina, 20% Rondinella, 10% Corvinone, 5% Merlot.

Amarone DOCG has maintained unchanged its typicality, so that “the essence of the territory” of Valle di Mezzane and Cazzano di Tramigna powerfully emerges. Rich in color, firmly structured but with fresh notes. 



WINEMAKING AND AGING:
Manual harvest early October with selection of the best bunches.
Drying: natural drying in fruit cellar for 3/4 months with a sharp drop in weight of around 30%.
Vinification: soft crushing of destemmed grapes in the months of January and February.
Fermentation: at a controlled temperature of 18/21°C. Fermentation time: about 30 days
Aging:· 80% in oak barrels for 30 months of which 2/3 in American and French barriques, half of which are used for the second and third time, 1/3 in large


THE TERRITORY:
Geographical location: Tenuta di Mezzane, Tenuta di Cazzano di Tramigna
Height: 350/400 meters asl
Exposure: south
Soil type: limestone
Vineyard training system: guyot and pergola
Vine planting year: from 1972 to 2009
Vine density: 4,000 to 5,400 vines per hectare Vineyard management: sustainable agriculture and great attention to natural
cycles


Pairs well with grilled and roasted meats, as well as cheese.


Timeless Notes:


Rich in color, firmly structured but with fresh notes. Complex with depth and elegance on the palate,. Balanced notes of currant and wild berries that blend well with the complexity of the wine. Touches of tobacco and leather notes merge with ripe fruit flavors that linger on long strain tannin. This one is drinking now, but can handle more time in the cellar with ease.





Gagliasso Chardonnay 2015

Closeout! 


An elegant and complex wine from the village of La Morra in the Piedmont region, crafted by the Gagliasso family.
Intense aromas of yellow fruits, butter and vanilla notes. Full-bodied,concentrated, rich texture and a good length.

The vineyard is located in La Morra. It has a southWest sun exposure and the average age of the vines is 20 years old. 
The vines are planted with a density of 5000 vineplant per hectares (2000 vineplants per acre). 
The soil is a mix of clay and limestone. 
Pruning technique is single Guyot with 8 to 10 buds per shoot.
They also use the technique of green harvest, lowering the yield by around 30% and increasing the quality of the grapes.

Upon harvest, the grapes are kept in a cold storage for a few days at 1-2 °C, then it is gently crushed into stainless steel tanks with temperature control where it begins to soak for 24-36 hours; it then proceeds to the racking and after cold decantation the must is put in French oak barrels, up to 15% new wood, for fermentation.

After fermentation the wine begins its period of aging on lees with the practice of lees stirring for at least 6-8 months where the wine is never poured. After 9-10 months the wine blended in stainless steel vats is bottled and aged for 6 months.


Product Description

Gagliasso Rocche dell Annunziat Barolo Riserva  is made from 100% Nebbiolo.

Vineyards:
Torriglione 50% Rocche dell’Annunziata 50%

Average density of vines:
5500 vines per hectare

Method of cultivation:
classical Guyot method with medium-short pruning; the vineyard are three, two with west exposure and one south with medium slope. Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg .

Winemaking:
grape are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature controlled. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats.

Refinement:
After malolattic fermentation the wine stay for 12 month in French barrels, 50% new oak and 50% 2 years; after this period the barrels are blended( 50% Torriglione and 50%Rocche dell’Annunziata) in old barrels for 48 month.
The wine is bottled and refined for 10-12 month.

Bottle production: 1500

""
- Wine Enthusiast (September 2013), 91 pts

Winery: Gagliasso

The Gagliasso Estate
The Azienda Agricola Mario Gagliasso is located in the town of La Morra, south of Piedmont, in the province of Cuneo, in the Langhe area.
The winery offers one of the most beautiful views over the Langhe area.
La Morra is located at 513 meters above sea-level, 13 km from Alba, on the top of an imposing hill with the Alps and the Monviso as a background. The hill is planted with vines, for ming huge waves and creating an amphitheatre of rare beauty.

Luca Gagliasso’s family has a long history of winemaking. Luca's grandfather began 50 years ago, at which time he bottled the first Barolo from their historic vineyard, Rocche dell'Annunziata. Around 1987, Lucas's father took over the family tradition of producing wine and brought forth a few changes: he started by using barriques from France, together with large barrels and temperature controlled steel vats. He also purchased a new vineyard. Luca began working with his father during the 2000 vintage, only part time for the first 3 years. He also worked for 3 years with their wine consultant in an analysis laboratory, and worked as a consultant for other wineries.

Luca now works alongside his father, mother, and sister on their 12 hectares of vineyards. On the weekends, Luca's sister and mother work in their restaurant as cooks – only the Gagliasso wines are served. They are currently extending their facility and in the future they plan to incorporate some guest rooms to the restaurant.
The Gagliasso family produces around 60,000 bottles: 40% Barolo, 30% Barbera, 20% Dolcetto and 10% Chardonnay. They have around 250 barriques and 6 large barrels.
Dolcetto is very fruity, aged for a small period in big cask. They produce 3 Barolos and 2 Barberas, one aged 18 months in new oak and the other one only in steel vats. They age the Barolo for 18 months in new barriques, then 12 months in a large cask. Chardonnay is cold macerated, then fermented and aged in French oak for 9 months.

 

Customers who bought this product also purchased
Gagliasso Barolo Riserva 2010

SALE!

Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo

12 months in French oak barrels (50% new oak and 50% 2 years)

Complex and intense aromas of red fruits intermixed with licorice, prune, leather, smoke and notes of toasty oak and vanilla. Full-bodied on the palate with loads of ripe dried and candied fruits, pepper and mocha.

Torriglione 50% Rocche dell’Annunziata 50%
Average density of vines: 5500 vines per hectare
Method of cultivation: classical Guyot method with medium-short pruning;
3 vineyards - two with western exposure and one with a south-facing slope.
Green harvest in two different times with reduction of grapes with a production per hectare around 5500 kg . The grapes are harvested very ripe with a meticulous selection; the fermentation took place in stainless steel vats with temperature control. The fermentation is around 33-34°C with 15-17 days of maceration ; malolattic fermentation took place spontaneously in stainless steel vats. After malolattic fermentation the wine stays for 12 months in French oak barrels (50% new oak and 50% 2 years); after this period the barrels are blended (50% Torriglione and 50%Rocche dell’Annunziata) in old barrels for 48 months. The wine is bottled and refined for 10-12 months.

There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.

Betz Family La Cote Rousse Syrah 2015

Sweet, savory aromas lead the way, sort of a mineral-laden black fruit---dark berries and plums. Smoke, dried herbs, violet, meat, wet stones and a hint of ironstone complete the package. It penetrates yet is a broad fragrant expression. I've always felt the aromatic range of this wine has its foundation in the four clones we use.

The black fruits continue on the palate, with black cherry, dark plum and spices echoing the aroma. While it's rich, almost luxurious, there's a tannic foundation and a structured acidity. Floral and earthy, the dried herbs and stones emerge here too, along with tobacco, thyme and lavender. This is a food-lover's Syrah, with weight, brightness and dimension.

(Clones 174, 383, 99 and Phelps) Vineyards: Ciel du Cheval Ranch at the End of the Road Classic Red Mountain character defines the Syrah La Côte Rousse, despite being the product of a cooler vintage. The warm site vineyards, Ciel du Cheval and Ranch at the End of the Road accumulated more heat than our other sites and ripened the four Syrah clones to a greater extent; we’ve never seen Red Mountain deliver less than full physiological maturity, every vintage. Nevertheless this vintage retains a vibrancy and energy that isn’t often found on Red Mountain.

Review:

The 2015 Syrah la Cote Rousse is a blockbuster Syrah from Red Mountain that’s from the Ranch at the End of The Road and Ciel du Cheval vineyards. It’s a mix of four different clones and is brought up in barrel. This deep, inky, seriously black Syrah gives up Hermitage-like notes of scorched earth, charred meats, graphite and licorice. It’s a big, concentrated effort that’s going to benefit from short-term cellaring and keep through 2035. Robert Parker 96 Points

 


 Wine Advocate: 96
Thorn Clarke William Randell Shiraz 2016

Thorn Clarke William Randell Shiraz is made from 100 percent Shiraz

Deep red / purple color, the nose displays lifted spice with layers of dark chocolate, mocha and Christmas cake. The palate is rich and full bodied with blackberries, cassis and mocha oak notes which characterize this intensely flavored Barossa Shiraz. The wine is mouth filling and satisfying with its creamy texture and fine silky tannins. The wine has great length with lingering flavors of blackberry fruit and well integrated oak.



 


Review:

"Stereotypical Oz Shiraz to some extent, the 2016 William Randell Shiraz is big, ripe and heavily accented by American oak. Cedar and vanilla notes blend with rich, plummy fruit, those sweet notes brought together and balanced by savoury dry tannins. It's a big-ass steak wine, one that will be appreciated by consumers at steakhouses around the world. - Joe Czerwinski"
- Robert Parker's The Wine Advocate (Issue # 238, August 31st 2018), 93-95 pts

 Wine Advocate: 95
Collemattoni Brunello di Montalcino Riserva 2012

Holiday sale!


Intense ruby red with brilliant burgundy reflects in color. Reminiscent of wild black fruits, vanilla and spices on the nose and dry, warm, slightly austere but velvety in the palate.

This wine comes from the oldest vineyard of Collemattoni: Fontelontano. Less than half hectare. It's one of the few Single Vineyard Brunello di Montalcino riserva.

Coming from a parcel with 15-18 year old vines planted in sandy clay and marl soils.
Harvest is 100% destemmed with a soft pressing, fermentation in stainless steel tanks at controlled temperature of 28-30°C, pumping over for the first week of maceration following by skin-contact maceration for 20-25 days with rack and return technique (delestage).
Malolactic fermentation completed. The delestage and the pumping over are then spaced out along the process. 
Wine is slightly filtered before bottling.

Review:

"Saturated flavors of cherry and plum mesh nicely with the dense tannins in this intense, energetic red. Balanced, if a bit angular now, with the component parts needing time to integrate. Finishes with a firm grip and lingering tobacco and mineral accents. Best from 2022 through 2038. From Italy.—B.S."
- Wine Spectator Insider (April 2018), 96 pts


"Deep ruby. Very deep aromas of red plum, red berries, sweet spices and crushed stone are complicated by mint and cinnamon on the captivating nose. Juicy and extremely intense, with a crystallized quality to its sharply delineated fruit and spice flavors, this huge, structured wine is bursting at the seams with ripe fruit and flesh. A luscious mouthful of Brunello that finishes long with polished tannins and noteworthy energy, not to mention subtle building perfume.- Ian D'Agata"
- Antonio Galloni's Vinous (April 2018), 95 pts

 Vinous Antonio Galloni: 95 Wine Spectator: 96
Pinone Brunello di Montalcino Riserva 2012

Pinone Brunello di Montalcino Riserva is made from 100% Sangiovese.

Deep ruby-red with garnet hues. Intense fresh aromas of cherries and raspberry. Full, round and silky with aromas of blackberry and plum. Full-bodied and elegant with fine tannins and spicy oak notes in the finish.

Average age of the vines is 20 years. 
Wine went through malolactic fermetation. 
It was slightly filtered before bottling.

Pasta with meat sauce, red meats and game.

Reviews:


"This shows wonderful precision and focus on the nose with dried flowers, crushed stones and dark-berry character. Full body, firm and chewy tannins and a long and intense finish. Some pine needles and dried spices on the finish. Needs time to soften. Try in 2021."

- James Suckling (April 2018), 94 pts


"Pinino dates back to 1874, when it was established by Tito Costani beneath the Montosoli hill. Today it is co-owned by an Austrian couple and a Spanish couple, working with consulting oenologist Paolo Vagaggini. Touches of flint and incense counter more overt notes of balsamic herbs and dark cherry. Silky, layered tannins build on the palate to become surprisingly powerful. This will need a couple of years before approaching. Drinking Window 2020 - 2032."

- Decanter (February 2018), 91 pts





 94 Points
Poggio Nardone Brunello di Montalcino Riserva 2012

A ruby red garnet color, ripe fruit aromas, dried fruits, hints of licorice and scents of vanilla. Robust and harmonious in the mouth, a rich texture. The wine is only produced in the best vintages.

The grapes are coming from a vineyard planted at 400 meters above sea level. The soil is mainly marl and limestone. 
The density of vines per hectare is 5,000 plants, which is equivalent to 2,000 vines per acre. 
The pruning technique used is cordon 
The grapes used are 100% Sangiovese grosso
Alcoholic fermentation was done in tank, while the Malo-Lactic fermentation was carried in oak barrels. 
Wine was then aged for one year in big French oak barrels and 3 years in Slavonian oak barrels.


Review:

"With only 1,000 bottles produced, the 2012 Brunello di Montalcino Riserva is a precious wine that might prove difficult to locate. This is a dark and syrupy expression with black fruit aromas of blackberry preserves and prune. You definitely taste the warmth and sunshine in this hot-vintage Sangiovese. The bouquet is intense and rich, but the wine is not as long-lived in terms of mouthfeel. This is a wine of immediate power and volume. - Monica Larner"

- Robert Parker's Wine Advocate (Issue #235, February 2018), 92 points


"Medium dark red. High-pitched red berry and floral aromas, plus a hint of underbrush and smoked beef adding weight. Shows good depth and spicy red fruit character in the mouth, featuring a creamy texture and flourishes of cinnamon and mocha. The finish showcases lingering red fruit and savory elements. Much deeper and more interesting than Poggio Nardone’s disappointing 2013 Brunello. - Ian D'Agata"

- Antonio Galloni's Vinous (April 2018), 91 points


"Deep cherry flavors darken into tones of tobacco and damp leaves as this robust Brunello is exposed to air. Layers of black spice and grilled meat add dimension, the flavors warmed by ample alcohol.”

- Wine & Spirits Magazine (April 2019), 91 pts



 Vinous Antonio Galloni: 91 Wine Advocate: 92
  • back
Lismore Pinot Noir 2017

Lismore Pinot Noir is made from 100 percent Pinot Noir

Complex bouquet of crushed rose petals, wild jasmine and fresh French herbs followed by a palate full of cranberry, raspberry and a long savory finish.


The grapes were picked at optimal ripeness. 30% whole bunch fermented in large 5000 liter vats with gentle pump-overs twice a day. The process allowed for a long extraction period which lends to the fruit expression and structure of this wine. The free run wine was drained off and the fermented grapes were then pressed in a traditional wooden basket press. The wine was racked into 225, 300 and 500 liter barrels where malolactic fermentation took place and the wine was aged for 10 months. 35% new French oak was used.

Review:

"On the nose, the 2017 Pinot Noir begins with classic dusty red fruit with subtle red spice tones and hints of oak. On the palate, the wine is just slightly tart, revealing some fresh, zippy cranberry tones with orange spice that lingers through to the finish. The mouthfeel is something like that from the Willamette Valley, where it has a quiet strength at its core, with complex fruit and soft earthy tones. The finish is long and shows great focus and balance. It's beautiful now, but I know it will get better with age. Be patient and let it rest. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 92+ pts



 Wine Advocate: 92