Roberto Voerzio La Serra Barolo DOCG, Piedmont, Italy

沃奇奧希爾哈園巴羅洛紅葡萄酒

點擊次數(shù)：15177

Very pure and focused Barolo with strawberries and cherries with some cranberries on the nose. Medium to full body, with layers of very fine tannins that fill the mouth. Gorgeous intensity and focus. Lots of flavor and beauty. Plenty of fruit at the end. Great potential. Try after 2030.

Fresh and vivid with raspberry, lime and honeysuckle on the nose. Medium-bodied with tight and polished tannins that are completely integrated. Polished and fine. Needs time to open and show itself. Try after 2028.

The 2014 Barolo la Serra is the most rigid and closed of the three single-vineyard selections I tasted this year. This wine requires the most nudging and patience, but all the while you are reminded that the best is still to come. Cassis, white cherry, grilled herb and crushed white stone or pencil shaving rise to the top. Those aromas are impeccably focused and sharp. At this young stage, there are few curves or soft sides to this impenetrable Barolo. I have extended the drinking window accordingly, because it will need more time to flesh out and soften.

Gorgeous aromas of rose, fresh porcini, cherry and spice mark this elegant Barolo. Ready to enjoy, though there is enough structure to age another 10 years. Fine length. Best from 2017 through 2030. 400 cases made, 70 cases imported.??–BS??Region: Italy / Piedmont / Barolo Select to Add

The 2010 Barolo La Serra shows a broader approach to its aromatic delivery with a generous portion of red fruit, blackberry and a touch of exotic spice. Like the Cerequio, the wine shows impressive grip and structure that goes above and beyond many of the other wines made in this delicate vintage. Barolo La Serra is focused and bright and should hold many long years. Drink: 2017-2033. Roberto Voerzio started buying prized vineyard parcels in 1982 and has since amassed one of the most important portfolios of single-vineyards (15 parcels over totaling 12 hectares) in La Morra (with Sarmassa and a piece of Cerequio in the neighboring township of Barolo). He follows a unique winemaking philosophy that is somewhere on the spectrum between traditionalists and modernist, but Roberto himself brushes off these broad stroke categories with a shrug and a smile. “In the years between 2003 and 2007, my approach to oak changed over and over. I went from larger containers to smaller ones and back again to larger,” he says: “Ultimately no one really noticed. What is noticeable however is his non-interventionist’s approach. He uses ambient years without sulfites for the fermentations followed by spontaneous malolactic fermentations and does not filter. He also chooses different bottle formats to represent each wine (with a generous array of large format bottles) and sells them in meticulously numbered lots. Fossati was latest acquisition with 20 and 30 years vines. Importer: Winebow, www.winebow.com