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Prunotto Barbaresco 2017

ID No: 447719
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 Wine Enthusiast: 92
Country:Italy
Regions:Piemonte
Barbaresco
Winery:Prunotto
Grape Type:Nebbiolo
Vintage:2017
Bottle Size:750 ml
Product Description

Prunotto Barbaresco is made from 100 percent Nebbiolo. 

Prunotto’s Barbaresco is produced from vineyards in Treiso and Neive in the Barbaresco area, it’s the elegant expression of Nebbiolo. An aristocratic wine yet accessible and pleasant. It is aged in large oak barrels of varying capacities to enhance balance and softness on the palate.


Review:

Enticing aromas of violet and iris mingle with forest berry and crushed herb in this sleek, savory red. Smooth and elegantly structured, the bright palate shows juicy red cherry, blood orange and star anise alongside taut, polished tannins. It's already enjoyable but also has a youthful vibrance that will carry it for several years or more. Drink through 2027. -Wine Enthusiast 92 Points

Winery: Prunotto

Cantina Sociale Ai Vini delle Langhe, a winemaking co-op, was incorporated in 1904 in the city council room of Serralunga's Town Hall presided by Mr. Giacomo Oddero, a notary public and a youthful Alfredo Prunotto as a witness. Among those present at the ceremony were prominent citizens who made important contributions to the history of Alba and the surrounding communities, as well as many small local producers. The first harvest took place in 1905. Unfortunately the following years were burdened by an uncertain economic trend worsened by the effects of the First World War.

On the deadline for renewal of the Cantina Social’s by-laws in 1922, many of its members changed their minds and no longer delivered their grapes to the co-op. The vintage was exceptional but was not abundant. The winery began to have serious financial difficulties and was put into liquidation. In the middle of this predicament, Alfredo Prunotto met and married Luigina. Together they decided to take over the Ai Vini delle Langhe co-op and gave it their name. Their dedication and passion soon made the winery famous and it began exporting Barolo and Barbaresco all over the globe: first to South America and then to The United States, two markets that had recently opened to foreign trade. Prunotto was one of the few companies that believed in this commercial strategy.


In 1956, Alfredo Prunotto decided to retire and he sold the company to wine technician and friend Beppe Colla who was assisted by Carlo Filiberti and later by his brother Tino Colla. As early as 1961, the owners of Prunotto began to identify specific production areas, well-know vineyards of excellence, and began single vineyard vinification to produce the very best crus such as Barolo Bussia and Barbera d’Alba Pian Romualdo.In 1972, a new winery was designed by architect Ugo della Piana, a native of this northern area of Piedmont. The winery was built near the city of Alba where Prunotto's main offices are still located today.

The Antinori family first became involved with the Prunotto winery in 1989 initially handling distribution and then in 1994, when the Colla brothers decided to retire, they took over production upholding the excellent quality standards that Alfredo Prunotto successfully achieved. The winery's production philosophy, always extremely attentive to details and deeply passionate about wine, brought Prunotto and the Antinori family together to face a new challenge: to explore and develop the potential of this new terroir where both local and international varieties can express the area's remarkable territorial identity. In 1990 this project took shape when Albiera Antinori, Marchese Piero Antinori’s eldest daughter, further defined the winery's personality by concentrating on the vineyards: the first was the Bussia vineyard, one of the most prestigious in the Barolo area followed by Costamiòle in Agliano to produce Nizza, and land in Calliano for research and development for introducing vines new to this area such as Albarossa and Syrah.

A captivating panorama with its beautiful rolling hillsides and small sloping valleys wrapped with rows of vines. A territory that is both fascinating and inviting not only for its natural landscape, distinctive colors and the peace and quiet that prevails but also for its historical heritage and cultural traditions that are part of its unique character. Alba is a charming town with Baroque and Renaissance buildings and a series of medieval towers that were built by the city’s noble families. The entire region, with its vineyards, castles and medieval hamlets, safeguards one of the most important and unique artistic and architectural patrimonies in Piedmont. The estate covers an area of approximately 65 hectares (161 acres) with vineyards in the very best wine producing zones in the region. Careful, attentive vineyard management is the most important fundamental value in winemaking. Only top quality grapes can produce great wines that are able to express the grape variety’s personality and territorial identity.

The winery represents the perfect balance between tradition and innovation using state-of-the-art technology to express and interpret the many nuances of this historic winemaking territory. Prunotto’s vineyards extend over an area of approximately 65 hectares (161 acres) in the territories of The Langhe and Monferrato and are subdivided into smaller parcels of land and single vineyards where great red wines are produced. Respectful of regional traditions, white wines are also crafted such as Moscato d’Asti and Arneis as well as an innovative rosé and two brands of grappa, one from Barolo Bussia and one from Barbera d’Asti Costamiòle. Prunotto conducts studies, research and development and actively carries out experimentation in the vineyards without any pre-planned formulas. Particular attention is given to promoting sustainable agriculture and improving manual techniques. Each year and each harvest are unique and for this reason Prunotto’s winemaking team evaluates the best timing and techniques for vineyard management and for the production of each vintage respecting varietal characteristics while expressing its finest potential. Progress in the cellars is always preceded by developments in the vineyards.

New projects were introduced after detailed soil studies that provided valuable indications for choosing rootstocks and the best clones able to adapt to each parcel, favoring the expression of their vineyard of origin. The most important historical production areas are Bussia, Bussia Vigna Colonnello, Costamiòle, Bansella, Bric Turot, Pian Romualdo and Occhetti. Prunotto’s production philosophy has always been directed towards progress, continuous advancements in our cellars and in aging techniques, a constant challenge to achieve the finest quality. A new winery was built in 1999, adjacent to the historic offices designed by architect Della Piana in the 1970’s, exclusively for vinification and aging. This project was pivotal for expanding and improving the winery's facilities where all stages of production take place. This temperature-controlled facility maintains constant temperatures throughout the year and guarantees perfect storing and aging conditions. For production of Barolo, Barbaresco and Nebbiolo, the older 100-hectoliter Slavonian oak barrels, in use since the 1970's, have been replaced with large Allier and Slavonian oak barrels in 27, 32, 53 and 77 hectoliter sizes, formats that are more suitable to bring out the potential of each individual vineyard and assist each wine to achieve its greatest expression. Over the years, we have also replaced the outdated cement vats with stainless steel tanks that are able to preserve the grapes’ characteristic aromas and fragrances. The new vertical vinification tanks are also stainless steel and are lower in height with a larger diameter allowing for greater contact of the skins with the juice during fermentation.

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Prunotto Barolo 2016

Prunotto Barolo is made from 100 percent Nebbiolo. 

Prunotto’s Barolo is garnet red in color. The nose is complex and generous with pleasing aromas of rose petals, red fruit and spicy notes. The palate is full, well-balanced with velvety tannins.


Review:

Fragrant and refined, this focused red opens with alluring scents of iris, woodland berry, botanical herb and pipe tobacco. It's vibrant and linear, featuring strawberry compote, raspberry and star anise framed in bright acidity and taut, polished tannins. Drink 2022–2028. 

-Wine Enthusiast 93 Points

This is elegant, exuding cherry, plum, eucalyptus and mineral flavors. There is a chalky element in the texture that's clean and drying as this tightens up on the finish, with fine intensity and length. Best from 2023 through 2040. 1,000 cases imported. 

Wine Spectator 93 Points


 Wine Enthusiast: 93 Wine Spectator: 93
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A clear and very expressive nose with notes of black fruits, spices and licorice. The mouth reveals tanins that are already supple with a great balance.
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Review:

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Prunotto Barolo 2016

Prunotto Barolo is made from 100 percent Nebbiolo. 

Prunotto’s Barolo is garnet red in color. The nose is complex and generous with pleasing aromas of rose petals, red fruit and spicy notes. The palate is full, well-balanced with velvety tannins.


Review:

Fragrant and refined, this focused red opens with alluring scents of iris, woodland berry, botanical herb and pipe tobacco. It's vibrant and linear, featuring strawberry compote, raspberry and star anise framed in bright acidity and taut, polished tannins. Drink 2022–2028. 

-Wine Enthusiast 93 Points

This is elegant, exuding cherry, plum, eucalyptus and mineral flavors. There is a chalky element in the texture that's clean and drying as this tightens up on the finish, with fine intensity and length. Best from 2023 through 2040. 1,000 cases imported. 

Wine Spectator 93 Points


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Alain Jaume Domaine du Clos de Sixte Lirac 2017


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An intense red garnet color. On the nose, aromas of red and black ripe fruit (kirsch and wild blackberry). The mouth is full, with aromas of blackcurrant liqueur and spice. Tannins are both harmonious and elegant thanks to the fleshiness of the wine. Hints of licorice and vanilla on the finish, which gives the wine length and complexity.

Soil type LIRAC vineyard is facing Chateauneuf du Pape, opposite side of the Rhône river. As showed by the picture and following geologist George Truc, soils are almost similar in both side. They are marked by the violence wrought by the Rhone river. It consists of a layer of marine molasses of the Miocene period covered by alpine alluvium. The presence of a great number of rounded stones known as "galets" in the earth is evidence of the time when the Rhone, then a torrent, tore fragments of rock from the Alps and deposited them on the plain. LIRAC is one of the up-coming best area from the southern Rhône valley, as it delivers outstanding wines. Winemaking & ageing Traditional wine-making in stainless still vats. Hand sorted bunches, crushed and destemmed grapes. Fermentation temperature : 30°C. 18 days of vatting with pigeages.

 


Review:

"The Lirac from this estate is the 2017 Lirac Clos de Sixte. It's another deep purple-colored effort offering powerful notes of ripe black cherries, melted licorice, violets, and pepper. Full-bodied, forward, ripe, and flamboyantly styled, it's packed with fruit and texture. Drink it over the coming 4-6 years."
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 92 Points
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Ages in 30% Aged in oak, 70% concrete vats.

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Pair with with duck (roasted or grilled) as well as any grilled vegetables (eggplant, zucchini).

Soil types
The vineyard stretches over the plateau of scrubland that is ideally located between the terraces of the Ouvèze (tributary of the Rhone) and Dentelles de Montmirail, and constitutes pebbles soil debris of Dentelles de Montmirail and clay.

Winemaking
Traditional winemaking, temperature controlled fermentation.


Review:

"Mostly Grenache (there’s 30% Syrah and 10% Mourvèdre), the 2017 Vacqueyras Château Mazane offers classic ripe cherry and darker berry fruits as well as plenty of garrigue, pepper, violets, and earthy aromas and flavors. It stays straight and focused on the palate, with plenty of concentration and structure, and is going to keep for 8-10 years."

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Avennia Arnaut Syrah 2017

Avennia Arnaut Syrah is made of 100% Syrah

For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.

"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker

We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.

AVA: Yakima Valley
Blend: 100% Boushey Vineyard Syrah
Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.


Review:

The 2017 Syrah Arnaut Boushey Vineyard comes from Dick Boushey’s vineyard in the Yakima Valley and was harvested on October 2nd. Violets, rose petals, and sweet blackberry fruit all emerge from this more medium-bodied, elegant, silky Syrah that’s not a blockbuster but has beautiful purity and elegance. It’s another wine I suspect will gain weight over the course of its élevage. Jeb Dunnuck 92-94 Point

"The 2017 ‘Arnaut’ Syrah is entirely sourced from the Boushey Vineyard in the Yakima Valley AVA and is a simply magical effort from superstar winemaker Chris Peterson. A glass-staining purple, the ‘Arnaut’ needs roughly an hour in the decanter to be fully aroused. Over time, this slowly opens with great aromatic range, from green peppercorns and sagebrush to shades of bacon fat, cigar ash and suggestions of bulls blood with fresh red fruits that round out the impressive bouquet. Soft and generous, with silky tannins and gobs of mouth-watering acidity, the ‘Arnaut’ shows ripe red and dark fruits that mingle with crushed mint, blackberry cobbler, mocha and tar on the palate. While a bit tightly wound in its youth, this beautiful new Syrah will have a long life in the cellar. Drink 2020-2035. - Owen Bargreen"

- Washington Wine Blog, 94 pts


 

 94 Points
Avennia Le Corbeau Syrah 2017

Named after the French word for Crow, or Raven, this Syrah is certainly as dark as the name implies. Hailing from Discovery Vineyard, perched high above the Columbia River in the heart of the Horse Heaven Hills, these grapes were grown in a very unique terroir. Avennia's approach of old-world style, minimalist winemaking allows for full expression of the fruit, showcasing the elegant and savory side of Syrah.

"Leads with a nice balance of dark fruits—blackberry and blueberry—with more savory elements, including blackberry leaf, olive, charcuterie, and a hint of shiitake. The palate features snappy fresh black fruits, a hint of smoked meat, and a lively finish with plenty of savory elements that make this wine quite interesting. Give it a year in the cellar and enjoy over the next eight years or so." - Chris Peterson, Winemaker

Reviews:

"Aromas of blackberry and violet accented by a note of stems. Sweet, supple wine with dark fruit flavors lifted by a black-peppery topnote and accented by cinnamony Red Hots. For all its high notes, this is essentially a creamy wine with no edges. I suspect it will tighten up in bottle and eventually display a more savory aspect. Incidentally, this will be the last vintage for this bottling because, beginning with vintage 2018, Chris Peterson will introduce some new single-vineyard Syrahs from the exciting new WeatherEye vineyard on top of Red Mountain. This steep site, owned by Cameron Myhrvold and farmed by Ryan Johnson, extends over the ridgeline and onto the northern flank of Red Mountain. The project is called Red Mountain Elevated, and Peterson is making the wines. (14.5% alcohol; done mostly in puncheons; vinified with 10% stems) - Stephen Tanzer”
- Antonio Galloni's Vinous (December 2019), 92 pts

"The last vintage for this cuvée, the 2017 Syrah Le Corbeau Discovery Vineyard is similar in style to the Arnaut yet offers slightly more floral notes in its blue fruits, wild strawberry, violets, rose petal, and sappy, forest floor aromas and flavors. Medium-bodied, with bright acidity and good balance, it’s a beautiful Syrah that leans heavily toward the fresh, elegant end of the spectrum while still offering tons of character and pleasure.”

- Jeb Dunnuck (April 2019), 92-94 pts

 Vinous Antonio Galloni: 92 94 Points
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