七款Barolo品酒會

2010/12/15
1952645858-P1010200
未滿18歲請勿飲酒,飲酒過量有礙身體健康

Mauro Molino 2005 Barolo

Mauro Molino 2005 Barolo
Mauro Molino was established in 1953, located in La Morra village of Barolo region. Mauro starts managing this winery from 1978, and now his son (Matteo) and daughter (Martina) also join in in these years. Mauro Molino has around 10 ha vineyard, include 5.8 ha Nebbiolo, 2.6 ha Barbera, 0.5 ha Dolcetto, and others for Chardonnay, Merlot, and Cabernet Sauvignon. Got Gambero Rosso 3 glasses.

Matteo and Martina, children of Mauro Molino

This entry level Barolo is blended with wines from La Morra, Barolo, and Monforte d’Alba villages. 24 months aging in oad barrel.

Medium garnet with light ruby rim. Chocolate, cranberry, tobacco, coffee, light vanilla, smoky, tar, plastic pipe note, anise, licorice, and yogurt note. Medium+ acidity, young and high tannin.

SY Rating: 17/20

Mauro Molino 2005 Barolo Vigna Gallinoto

Mauro Molino 2005 Barolo Vigna Gallinoto
Aging in French oak barrel (30% new) for 24 month. Quite a new style Barolo, with rich oak footmarks.

Medium garnet, light ruby rim. Cranberry, ginger, tobacco, leather, rose bouquet. Medium+ acidity and high tannin (velvet).

SY Rating: 18/20

Mauro Molino 2005 Barolo Vigna Gancia

Mauro Molino 2005 Barolo Vigna Gancia
Medium garnet, light ruby rim. Black mushroom, tobacco leaves, cranberry, leather, smoky, tar, light green pepper, light nuts, chocolate, caramel note, anise, black tea, and coffee. Medium+ acidity with tangerine flavor, high tannin. Rich complexity in flavors, but the intensity a bit behind, still a good barolo though.

SY Rating: 18/20

Antinori Prunotto 2005 Barolo

Antinori Prunotto 2005 Barolo
Prunotto was founded by Alfredo Prunotto in 1923, with a cellar in Alba (built in 1904). In 1956, Alfredo retired, and the Prunotto winery was managed by his friend, Beppe Colla. In 1989, Prunotto winery was bought by Antinori.

Medium garnet with light ruby hue. Raspberry, vanilla, tobacco, leather, black mushroom, floral bouquet, black pepper, and licorice. Medium+ acidity, and high tannin. Less complexity, compare to Prunotto’s single cru Bussia Barolo.

SY Rating: 17/20

Antinori Prunotto 2005 Barolo Bussia

Antinori Prunotto 2005 Barolo Bussia
Bussia cru is in Monforte d’Alba village. Aging in 5000L and 225L barrels fro 24 months, and then bottle aging 12 months before release.

Medium garnet with light ruby hue. Tea, roasted nose of brown sugar, black berry note, smoky meat, fresh grass, licorice, spices, light ginger, and floral bouquet. Medium+ acidity and high tannin. Lingering length.

SY Rating: 18/20

La Spinetta Barolo Campe 2003

La Spinetta Barolo Campe 2003
“La Spinetta” means “the hills top”. La Spinetta winery (owned by Rivetti family) is the 1st winery producing single vineyard Moscato d’Asti (1978). The Campe vineyard is located in Grinzane Cavoour village (the north-east part of Barolo DOCG). South exposure, vine age is around 35~45. Wine is aged in French barrel for 24 months, and then in stainless for 9 months, and then in bottle for 12 months before release.

Medium+ garnet. Black tea, rose petal, sugarcane juice note, light black pepper, vanilla ice cream, muskmelon note, chocolate, and a bit black berry. Very high tannin and not yet mature.

SY Rating: 19.5/20

Ceretto Bricco Rocche Barolo 1996 Brunate

Ceretto Bricco Rocche Barolo 1996 Brunate
“Bricco Rocche” is one winery of Ceretto, although the name, “Bricco Rocche”, is also a cru name in Castiglione Falletto village of Barolo DOCG. This wine is from Brunate cru in La Morra village part (Brunate cross La Morra and Barolo village), and vines were planted in 1974. The vineyard is south-east exposure, and around 230~400m altitude. Before fermentation, 7-10 days maceration is applied. After fermentation, 30 months aging in 300L French barrel. Besides Brunate, this winery also produce Prapo (in Serralunga d’Alba), Bricco Rocche (in Castiglione Falletto), and Cannubi (in Barolo) single cru Barolo wines.

Medium garnet with garnet hue. Medium nose with licorice, pickled plum, pickled squash, tar, wood, cinnamon, dry mushroom, mint, and chocolate. Still has good acidity. The tannin is high and velvet.

SY Rating: 19/20

Leave a Reply

Your email address will not be published. Required fields are marked *