JamesSuckling.com | Rating: 95Another top Barolo for 2010 with pure aromas of sliced plum and rose petal with hints of Spanish cedar. Full body, with ultra fine tannins and a juicy and fruity finish. Better in 2017.Author: James Suckling
Jancis Robinson | Rating: 17La Morra. Just mid ruby with bricky tinges. Savoury, minerally notes with a hint of walnut skin and dried fruit. Quite understated on the palate after the power of Brunate. Fully integrated acidity, just striking a balance. (WS)Drink Dates: 2016-2030Author: Walter Speller
Wine Advocate | Rating: 96The 2010 Barolo Torriglione (tasted in a magnum) represents a new wine for Roberto Voerzio. He actually tells me that he prefers the wines as two separate expressions rather than one blended wine. This was a result he did not expect since he was used to tasting them together. The Torriglione does stand out with its own character thanks to the extra firmness it shows in the mouth. This wine has great potential for long aging. Drink: 2017-2035.Drink Dates: 2017-2035Author: Monica Larner
International Wine Cellar | Rating: 97Voerzio's 2010 Barolo Rocche dell'Annunziata is strikingly beautiful. This is the first vintage in which there is no Torgglione, and it shows in the wine's remarkable finesse, nuance and detail. The 2010 boasts striking aromatics and a weightless, utterly captivating personality supported by the finest, most silky Nebbiolo tannins imaginable. This is the Musigny of Barolo and a wine of total pleasure. - Antonio GalloniDrink Dates: 2020-2035
See other similar producers:La Spinetta,Azienda Agricola Pelissero
Nebbiolo is the king of , and usually the only grape in the and wines of this region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.
In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release. Some of the best examples of this variety come from , , , and .
The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.
Collector Data For This Wine
- 140 bottles owned
- 22 collectors