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Nebbiolo
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Nebbiolo is a dark skinned grape that is used to produce red wine It is most famours for making the rose and tar aroma of Barolo wines produced in the Piedmont region of northwestern Italy. The name of the grape is evocative of its home in the foothills of the western Alps. Nebbia is Italian for fog, which arrives in the early mornings in October. The Nebbiolo grape is harvested during this time. Producing light colored red wines, Nebbiolo grapes are known for making wines that can be quite tannic when young. As these same wines age, the characteristics tend to take on a brick-orange hue at the rim of the glass. When fully matured, the wines finally reveal other flavors and aromas such as wild herbs, violets, tar, raspberries, cherries, tobacco, prunes, and truffles. Nebbiolo wines often require years of aging in order to balance the tannins with the other characteristics. Wines from Nebbiolo grapes have large amounts of tannin and acid. The majority of wines are built for aging, in fact, some of the highest quality vintages need to age at least a decade. Some vintages can age upwards of 30 years when the bouquet becomes appealing and much more complex. Other Nebbiolo aromas include leather, dried fruit, damsons, mulberries, fresh and dried herbs, and mulberries.
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La Spinona Barbaresco Secondine is made from 100 percent Nebbiolo.
This single-vineyard Barbaresco comes from his 3.5 hectares on the cru of Secondine. It is the commune of Barbaresco below the zone of Rabaja Basa and Paje and is where Gaja’s San Lorenzo is located. It is 230 meters above sea level with a southern exposure.
Excellent with game, red meats, truffle dishes and aged cheeses.
Color: Deep ruby red with a hint of garnet in the reflections.
Bouquet: Bright bouquet full of cherries, raspberries, licorice and floral notes.
Taste: Elegant and refined with delicate, soft tannins. It is fresh, velvety and extremely well balanced.
Review:
Notes of blood orange, dried strawberries, tea leaves and lavender. Some dry earth, too. Firm and steady with tension and focus. Medium to full body. Tannins are compact and lightly chewy. Velvety finish. Drink after 2025.
-James Suckling 94 Points
Spinona Bricco Faset Barbaresco is made from 100 percent Nebbiolo.
This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.
Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.
HARVEST: late October. The grapes are harvested by hand in perforated baskets to allow air to pass through the bunches. The pressing is soft. Cold maceration for 24 hours at 12°C (for certain years).
WINEMAKING: Soft pressing with an initial cold maceration on the skins for 24 hours at 12C. Specially selected yeasts are used. Fermentation takes place for 12 to 14 days in stainless steel at 28-29 °C under temperature controlled conditions. There is a pumping over on the skins. After malolactic fermentation, the wine is racked and goes through a delicate pressing to obtain only the best wine.
AGING : 12-15 months in large 25 hectolitre wooden barrels of Allier and Slavonian oak.
REFINING: in the bottle for 12-15 months in a temperature-controlled environment.
Excellent with game, red meats, truffle dishes and aged cheeses.
This single-vineyard Barbaresco comes from Pietro Berutti's 8 hectares of coveted vineyards on the top of the historic hill, Faset. It is 270 meters above sea level with a south, south-east exposure. The vines are an average of 35 years old. Only organic farming practices are used. The natural fertilizer comes from the 100 head of cattle that they have and no herbicides or pesticides are used.
Barbaresco shows a deep ruby red color with garnet reflections. An intense bouquet with hints of ripe cherries, wild berries and spice. White pepper, licorice and mint blend with enticing floral notes. Mouth-filling and well-structured with a full, velvety body and an austere and long finish.
Review:
Spiced and racy with notes of dark cherries, licorice, hints of cocoa and moist earth. Medium-bodied, firm and textured with chalky tannins and a dry, spicy finish. Firm and linear. Drink after 2026.
- James Suckling, 93 pts
La Spinona Cru Bergera Barolo is made from 100 percent 100% Nebbiolo Lampia
The Beruttis bought 4 hectares in 1994 in the then relatively unknown zone of Novello which lies on the confines of Monforte and Barolo. A Sorì is an entirely south-facing vineyard. This Sori lies at 230 meters. It is named for the great grandfather that started the Barbaresco vineyards. The vines are an average of 40 years old. Bergera comes from the mid part of the vineyard and is dedicated to Pietro's grandfather who started the estate.
Brilliant deep ruby red with garnet reflections. Rich fruity bouquet with hints of cherries, violets liquorice and mint. Good structure with full, cherry-ripe flavors. The tannins are gentle and the spice subtle. It is an elegant wine of great finesse and drinkability. Excellent with wild game, roast, braised or stewed red meats, truffle dishes and aged cheeses.
Tenute Cisa Asinari Marchesi di Gresy Gaiun Martinenga Barbaresco 2016.
Bright garnet red with slight orange reflections. Intense and pleasant hints of plum and cherry blend sinuously with balsamic nuances of mint, tea leaves, dried flowers and blond pipe tobacco.
Reviews:
This is one of the most structured Barbarescos from here, showing lots of dark fruit and black olives, together with bark and black truffles. Full-bodied and layered with fantastic structure and a long finish. Needs four or five years to come around.
-James Suckling 95 Points
Tenute Silvio Nardi Rosso di Montalcino is made from 100 percent Nebbiolo.
Intense ruby red color. Aromas characterized by hints of ripe red fruits, and hints of spices. On the palate it is warm, soft, and full with strong but velvety integrated tannins. Good persistence.
Pairs with meat, cheese, and game.
Showing 43 to 47 of 47 (3 Pages)
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Laurent-Perrier Cuvee Rose NV is made Pinot Noir from 10 crus in the Montagne de Reims
The Cuvée Rosé from Laurent-Perrier is the most recognized rosé champagne in the world. The house uses its proprietary maceration technique and the wine is crafted for a fragrance and not mixed for a color. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more than 40 years, and it is the benchmark for rosé champagne around the world.
Laurent-Perrier Cuvée Rosé is truly remarkable for its highly expressive bouquet, stemming from very careful preservation of fresh fruit aromas during the wine making. Made with 100% Pinot Noir from 10 different "crus " (or villages), from the North and South areas of the Montagne de Reims, as well as the famous village of Bouzy. Grapes from carefully selected plots are meticulously sorted and de-stemmed before going into the vats, and the controlled maceration helps with the color extraction and the development of the full aromatic richness of the Pinot Noir.
Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded.
Its aromatic depth makes it ideal for pairing with marinated raw fish, grilled prawns, exotic dishes, Parma ham and red fruit desserts. Those who are more daring will try it with Asian or Indian cuisine.
Review:
Generosity no less than grace defines this 100% Pinot Noir from ten different crus primarily in the Montagne de Reims. Slightly coppery salmon-pink in the glass, it displays a radiant nose of ripe red berries that pop against glimmers of spiced biscotti and roasted cashew. On a broad palate of pure silk, raspberry and black cherry are underlined by blood-orange rind and crushed rock before a long, almost voluptuous finish that's slightly savory with dried mint.
-Tasting Panel 97 Points
Mortet Bourgogne Passetoutgrain is mae from 60% Gamay and 40% Pinot Noir
Aged 11 months in Neutral French oak barrels.
12% ABV
Malolactic fermentation in barrel.
Slight filtration before bottling.
Bourgogne Passetoutgrains is an Appellation d'origine contrôlée (AOC) for wine from the region of Burgundy.
Most Bourgogne Passetoutgrains is red, although rosé wine may also be produced. Unlike other Burgundy wines, which are
primarily produced from a single grape variety, Bourgogne Passetoutgrains is essentially a cuvée of Gamay and Pinot noir.
This is a quintessential bistro wine. Fresh and fruity, displaying red and black fruit flavors. Well balanced, good structure and silky finish with excellent length. Serve slightly chilled.
Oeufs en Meurette (poached eggs served in a red wine sauce with onions and lardons).
Boeuf Bourguignon (beef cooked in red wine with carrots and patatoes).
Pizza and pasta.
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