Andrea Oberto Barolo 2005
Manual harvesting of the overripe grapes in 20-kg perforated crates through a careful selection of the bunches. Transfer in cellar within hours and light drying of the bunches for 24 hours. Grape crushing and destemming, and 10% must bleeding. Themo-controlled fermentation at around 34 °C, with often and soft pumpovers. Long maceration of the marcs (about 350 hours); racking in wood casks, where the natural malolactic fermentation takes place.
Editorial Reviews for Andrea Oberto Barolo
AWE blind asting - cinnamon spice, roast beef, spicy cherry pie filling, gamy and rich, nice complexity with dried grass notes, chewing gum and menthol, quite sweet on entry, nice austere tannins, a bit fruity styled but in this style quite well done, a blend of dark dried strawberry fruit, earth, and classic structure, quite rich and chewy, nice finish with a brisk feel, lots of wine with a nice, spiced slightly balsamic finish 90-91
AWE blind tasting - nice herbal, slightly medicinal, slightly anise driven nose, a little woody but not enough to obscure the fruit a touch of funghi and some drying leaves, with some sweet fruit, nice and taut in the mouth, fine tannins, good polish, nice fruit with briarwood and dried herb notes, nice acidity, drying on the backend leading to a nice savory, briary finish, 86-87
I thought this Barolo would be too tannic because it is fairly young. This was not the case. Color was vivid and the aroma showed some dark fruits and a hint of dried straw. On the palate some dark fruit and a definite zestyness. Nicely layered with several flavors appearing at different stages. A very faint hint of sweetness almost like hard candy crossed my palate for a split second and then disappeared. The tannins were medium and just enough to hold everything together. Fantastic structure with a nice finish.
Food Pairings for Andrea Oberto Barolo
Full garnet in colour with delicate orange highlights. Wide, clean but complex aroma with scents of dried flowers and red berries. Well-integrated oak with toasty notes of coffee and leather linger in a perfect balance between elegant body and concentration.
3500 bottles produced.
Notes: 26 months in wood (part in barrels, part in all new barriques); 2 months in stainless steel vats and and 6 months in bottle.
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