Vajra Coste & Fossati Dolcetto d'Alba 2005
Aldo Vajra's wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards which are at about 400 metres above sea level in the village of Vergne, commune of Barolo. In the 2004 vintage, we arranged for Australian winemaker Stephen Pannell, who is besotted by Nebbiolo and Barbera, to work the vintage with Aldo. Vajra’s ‘Coste e Fossati’ Dolcetto, is one of the stars of the range, and is produced with grapes from his two best Dolcetto vineyards. He proves that with good vineyard husbandry, a Dolcetto of intensity and balance can be produced without, the need felt by many of his peers, to bolster the wine with Cabernet or Syrah. Soils in these vineyards are limestone and marl. The Coste di Vergne is 1.9 hectares at an altitude of 420-480 meters and has a western exposure. It was planted in 1982 and 1995 the planting density is 4,400 plants per hectare. The Fossati vineyard is 1.6 hectares at an altitude of 430-490m with an easterly exposure. It was planted in 1981 and has a planting density of 4,400 plants per hectare. Harvest is done by hand before the third week in September. This Dolcetto is ruby red in colour with touches of purple. On the nose this wine is intensely perfumed with ripe red berry and cherry fruit and floral notes. On the palate it displays similar berry and cherry fruit character with excellent balance and a supple tannin structure. It is delicate and elegant with a long, complex finish.
Since 1972, owners, Milena and Aldo Vaira have been producing Barolo, Barbera d'Alba, Dolcetto d'Alba,on a small-scale on their 40 hectare estate in Vergne, the highest village in the Commune of Barolo. Made in the traditional style, their Coste & Fossati Dolcetto d' Alba is a terrific example of the varietal. With generous fruit and judicious acidity, the wine is wonderfully food friendly but is especially well paired with beef and lamb. A wine worth looking for. Let it breathe for at least 30 minutes prior to serving.
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