Ceretto Bricco Rocche Cannubi, Barolo, Italy

賽拉圖羅西頂峰卡奴碧園干紅葡萄酒

點擊次數(shù)：6068

Ceretto’s 2006 Barolo Cannubi (magnum) is like silk on the palate. Fragrant and elegant throughout, the wine reveals impeccable balance and tons of class. Today the oak is a touch prominent, but that shouldn’t be too much of an issue when this bottling is released, around 2016. Anticipated maturity: 2016-2026. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined.Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661

The 2005 Barolo Cannubi (magnum) is a touch compact and austere, in keeping with the style of the vintage. The wine is a bit tight at first, but then opens up nicely in the glass. This is a mid-weight Cannubi from Ceretto, but the wine’s freshness, finesse and length all suggest it will develop well in bottle. To be released circa 2015. Anticipated maturity: 2015-2025. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined.Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661

The 2004 Barolo Cannubi (magnum) is a fat, rich red bursting with layers of dark fruit, tobacco, herbs, earthiness and autumn leaves. Here, too, the pedigree of the vintage comes through in spades. This is a truly beautiful, multi-dimensional wine graced with considerable complexity, tons of perfume and exceptional harmony. Enticing scents of truffle and earthiness linger on the finish. To be released circa 2014. Anticipated maturity: 2014-2024. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined.Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661

The 2003 Barolo Cannubi (magnum) is at first super-ripe, fat and unctuous, but then seems to acquire a measure of freshness in the glass. Dark fruit, smoke, spices and flowers come together in as the wine gains additional weight. The tannins are remarkably well-integrated, and the overall balance here is commendable considering the challenges presented by the torrid growing season. To be released circa 2013. Anticipated maturity: 2013-2022. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined.Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661