Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo
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.
The wine comes in a 6 bottle wooden box.
After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.
There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.
Review:
Brilliant ruby red. Hearty and approachable on the nose, noble spice, peppery, slightly of blood, mineral components, noble ripe berries. Very expressive on the palate with close-meshed, compact tannins, salty, deep and long.
-Falstaff 94 Points
Gagliasso Barolo Riserva Oak Box is made from 100% Nebbiolo
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.
After malolattic fermentation the wine stays for 10 months in French barrels, 10% new oak and 90% different years; after this period all barrels are blended ( 50% Torriglione and 50% Rocche dell’Annunziata) in old barrels for 48 months again. The wine is bottled and refined for 24 months.
There's a gritty, sandy quality to the tannins that would cut through roast pork stuffed with prunes.
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.
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.
“1752” is the name of the Damilano Barolo Cannubi Riserva, in honor of the year in which the historic bottle was first marked “Cannubi”. It still exists today perfectly conserved by the Manzone family in Bra, close to Barolo. The bottle is clearly marked as being of “1752” vintage, indicating that Cannubi historically precedes Barolo.
About the Vineyard:
The Cannubi Cru is in found within one of the 6 core zones which comprise a UNESCO heritage site in Italy. A mixture of Tortonian and Helvetian calcareous marl gives the grapes intense aromas of cherry, plum and tobacco, rose and violet in sequence. Its low potassium and high calcium/magnesium content offer the wine a fine and polished touch. The vineyard is located at about 270 m. a.s.l. and has a south-east sun exposure. Barolo Riserva Cannubi 1752 It is a small plot of about 2 hectares of Nebbiolo vines, currently between 30 and 50 years of age.
Tasting Notes:
Garnet ruby red in color, the bouquet is intense and balanced, with notes of violet, red fruit, cherry and plum, spices, liquorice, cocoa, leather and tobacco. Dry, robust, full-bodied, very persistent, rich and velvety
Food Pairing:
This wine is excellent with typical piedmontes pasta (tajarin, ravioli); perfect with red meat, braised and roast meat, game and absolutely ideal with all types of cheeses.
Review:
The purity of this wine is pretty phenomenal with blackberries, strawberries, fresh flowers and licorice. Hints of tar. It’s full-bodied, yet composed and compact with ultra fine tannins and a long, flavorful finish. Very structured. Try after 2024.
-James Suckling 97 Points
G.D. Vajra Bricco Delle Viole Barolo is made from 100 percent Nebbiolo.
The Barolo Bricco delle Viole shows the signature verticality of its vineyard. The wine is beautifully layered and - while restrained as it’s always the case in the youth of Bricco delle Viole - it also shows a complexity of layers with purple flowers, sweet spices and mineral tones. The palate is noble, with a refined acid spine and profound tannins that promise a long aging potential.
Among the historical vineyards of Barolo, Bricco delle Viole is the highest and the closest to the Alps. It rises from 400 to 480 meters above sea level, on the Western ridge of the village. Its name, “Hill of Violets”, originates from the flowers that blossom early here due to the perfect south exposure. Up above the fogs, Bricco delle Viole enjoys the earliest sunrise and the last sunset every day. Thanks to its vines dating back to 1949 and -now- 1931, a dramatic diuturnal temperature range and this pure light, Bricco delle Viole generates a sophisticated and profound Barolo DOCG of bright aromatics, chiseled tannins and subtle minerality. 2018 is a vintage that shows many nuances of Bricco delle Viole: beyond the signature verticality of this site, the wine offers high tones laced with mineral nuances and plenty of energy and youth.
Review:
The 2018 Barolo Bricco delle Viole is not super intense, but it is balanced in its own way. The wine is subdued but complete with softly yielding tannins to support an elegantly streamlined mouthfeel. Bricco delle Viole is a high and cool growing site in Barolo at 400 to 480 meters in elevation with characteristic Sant'Agata marl soils with fossils. The wine represents a selection of fruit from over seven hectares. With fermentation in steel tank and aging in large Slavonian oak, you are invited to a silky, lifted and beautifully delicate experience with an accessible personality.
-Wine Advocate 95 Points
An elegant version, this red features rose, black currant, cherry, mineral and a hint of eucalyptus aromas and flavors. Linear in profile, this is solidly built on a graceful frame, with finely woven tannins and vibrant acidity.
- Wine Spectator 95 Points
SALE!
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.
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.
Belle Glos Chardonnay Glasir Holt Vineyard is made from 100 percent Chardonnay
Positioned near the ocean on California's Central Coast, the Glasir Holt Vineyard sits on the western edge of Santa Rita Hills. Although Wagner’s intentions were to grow Pinot Noir on this vineyard, a small portion of the land had an enticing chalky-like characteristic to the soil, primarily due to the high PH level and its calcareous nature. Always one to rise to a new challenge, Wagner wanted to try something new and plant Chardonnay vines. Due to the maritime impact of the ocean, cool days, and cooler nights, he was able to grow this beautiful, mineral-driven Chardonnay, resulting in a classic, elegant style of wine, mirroring the rest of the Belle Glos portfolio.
“No other vineyard that we have farmed throughout California’s coast could match the character and quality of the Chardonnay at Glasir Holt,” says Joe Wagner. “It is a more than an exceptional place and it shows in the grapes and in the wine. With the winemaking, we took a very traditional approach to allow for the purist expression of what Mother Nature gave us, which was a glaringly articulate embodiment of the soil and climate. So much so, that I could not deny its place as a vineyard designate to sit alongside it’s Belle Glos brethren.”
In the cellar, the whole clusters were lightly pressed to separate all the solids and juice before sitting for about 24 hours. The liquid then went through a native yeast fermentation prior to fermenting in 10% concrete tanks and 90% new French oak barrels. During the fermentation process, malolactic fermentation occurred, which elevated the body of the wine, while the remaining lees were stirred once a week. The wine was aged for 12 months before it was put into bottle to be enjoyed by all!
Patz & Hall Sonoma Coast Chardonnay is made from 100 percent Chardonnay.
The 2019 offering is a collection of fifteen single-vineyard quality sites that could all be bottled as single source bottlings; six blocks of Dutton Ranch, three from Sanchietti Vineyard, Gap’s Crown Vineyard, Zio Tony Ranch, three of Parmelee-Hill, and Durell Vineyard. The wine has inviting aromas of spicy pear, marzipan, lemon drop candy, peach pie and pineapple. As a cool-climate Chardonnay, there’s a refreshing acidity on the finish giving the wine great poise, balance and energy.
Review:
Rich, powerful and well-structured, with lemon drop accents to the dried apple and pear tart flavors that show plenty of toasty accents. The creamy finish is boosted by rich acidity. Drink now.
- Wine Spectator 93 Points