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Voerzio Roberto Barolo Brunate(2001)
The grape used for making Barolo is the Nebbiolo. The name is derived from the word nebbia, which means fog. This is the same grape used for making Barolo¦s sibling, Barbaresco. Nebbiolo is an extremely tannic grape. Somewhat surprisingly, the grape, when crushed, produces a light ruby colored wine. Even the modern versions are not the purple monsters associated with today¦s contemporary viniculture. With age, the wines develop a ruby orange tint to them. But don¦t let the color or aromas mislead you. The aromas or nose of the wines can be extraordinary.
Food Pairing:
Barolo read more...
Food Pairing:
Barolo read more...
- Stephen Tanzer
- International Wine Cellar
- Issue 117, November/December 2004
- 93(+?)
-
July 2007
- ($220) Deep red. Sappy aromas of raspberry, cherry, pepper, mocha, cedar and underbrush; perfumed in a distinctly Burgundian way (Musigny?). Then bright, fresh and laid-back in the mouth, with nicely delineated flavors of minerals, mocha and brown spices. Finishes long, subtle and fine-grained, with lovely lingering perfume. A classic example of this superb vintage.
- Antonio Galloni
- The Wine Advocate
- Issue 167
- 93/100
-
July 2007
- James Suckling
- Wine Spectator
- 96/100
-
July 2007
- December 2007
-
No written review
- Antonio Galloni
- Piedmont Report
- Issue 3 and 4, July 2005
- 93/100
-
July 2007
- Dark ruby. A classic Brunate wine that expresses the pedigree of this famous vineyard, with a characteristic balsamic nose of menthol, eucalyptus and spices, along with generous amounts of sweet dark fruit. Voerzio's Brunate posseses great thrust on the palate with terrific length, and finishes with very fine, elegant and noble tannins.
