Not all Barolos are bazookas of tannin and acidity, hell-bent on blowing your face off. These wines are always deeply aromatic and seductively complex, just not solely aggressive. This one, in particular, hangs its hat on elegance. Chic as a Persian cat, it lopes languorously across the palate, gently showcasing its numerous charms and winning you over with sheer delight. Everything from tobacco and orange zest, to cherries dipped in rosewater can be found within.
Full price $69.00 from the winery on 4 November 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barolo DOCG
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
From the producer
Intense garnet red with brick hue. Hints of balmy spices, orange zest, tobacco and cocoa with clear notes of cherries in liqueur and fresh raspberries. The palate is clean, elegant and full-bodied with fine and silky tannins. The good acidity contributes to a great aging potential. A Barolo in which the characteristic of Nebbiolo are expressed in their most delicate and elegant version.
These are the wines dreams are made of, from the foggy little tough-skinned nebbiolo grape and the beautiful region of truffles and rolling hillsides. In these dreams lives the hauntingly long flavours and "peacock tail"-like tannins that bring a kaleidoscope of ever-evolving experience to the taste buds, and conversation to the table. To me, where Burgundy falls short so often, Barolo is rarely not worth the money. In fact, once you experience a good vintage with the right amount of age, it's hard not to justify the coin.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Traditional roast lamb
- 2kg leg of lamb, fat trimmed
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 garlic cloves, crushed
- 1.5kg chat potatoes
- Basic gravy (makes 2 to 2 1/2 cups):
- 2 cups beef stock
- 3/4 cup red wine
- 2 1/2 tablespoons plain flour
- Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
- Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
- Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
- Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...