What a nice treat at our Italian tasting this weekend.

Splash decanted and breathed for 1 hour. Brick red color, fairly extracted and translucent. Explosive nose of licorice, anis, roses, ripe strawberries, mineral and mint. I waited a solid ten minutes to taste this. Very bright and balanced in the mouth. Dark fruits were present wrapped up with the silkiest, sweet tannins. Long finish. Ready at the moment, I hope I can try this in 10 years. Easily the best red I've had. A

Roberto Voerzio creates fantastic wine. I am currently sourcing more of these vintages for my cellar and I hear some of the upcoming vintages are pretty spectacular as well. I can't wait to enjoy mine.

This message has been edited. Last edited by: Bill@IA,

I just got three of these. Has anyone tried it recently? how do voerzio's wines age?

I think the words "don't touch for some time" should echo in your head.

Hell, I had a 2001 Langhe Nebbiolo from Voerzio a couple weekends ago and it was still on the upslope, with peak still a couple years away. How do you think that extrapolates to a full on Barolo from a great vineyard?

quote:

Originally posted by futronic:
I think the words "don't touch for some time" should echo in your head.

Hell, I had a 2001 Langhe Nebbiolo from Voerzio a couple weekends ago and it was still on the upslope, with peak still a couple years away. How do you think that extrapolates to a full on Barolo from a great vineyard?

Interesting....
I know that Voerzio is more of a modern producer so I am a bit surprised....
Two friends of mine (one a sommalier) were in Piedmont and tasted with Roberto Voerzio and were raving about the drinkability of his Barolos. I'll have to see what their thoughts are as well. I know that they tend to drink mondern producers like Voerzio, Sandrone etc earlier than the more traditional producers like Cavalotto etc.
I have recently had a few 2001 Luciano Sandrone's both the Cannubi Boschis and the Le Vigne and they were both open for business.

"Drinkable" and "ready" are two different things. And personally, if I was to drop the kind of coin that Voerzio demands I would be waiting until they were close or at peak!

quote:

Originally posted by futronic:
"Drinkable" and "ready" are two different things. And personally, if I was to drop the kind of coin that Voerzio demands I would be waiting until they were close or at peak!

by drinkable I meant 95-99 points.....not just that they were able to drink it. I think tha sometimes we tend to drink Barolos too late, especially the modern producers.
Nebbiolo is by nature a low fruit grape so depending on the producer sometimes all you are left with is tar and tannin after 15+ years with none of the haunting floral, sour cherry, and anise notes....

quote:

Originally posted by futronic:
"Drinkable" and "ready" are two different things. And personally, if I was to drop the kind of coin that Voerzio demands I would be waiting until they were close or at peak!

I had to rub my eyes and make sure the location of this post wasn't NY. It sounds an awful lot like him.

Smartass.

But at $225 a pop, I'm lettin' those babies sleep. I've got a couple '99 La Serra that won't see the light of day for a while yet.

To each their own, however. But a bottle such as this should go well past 15. Maybe 20 or even 25 or more!

It's just a matter of how you like to drink them. Do you want just secondary nuances or do you want tertiary development as well?

Such good memories from this wine. When I had this, it wasn't closed or tight. I would wait a good, long while to see how much better it gets.

Almost two years after having this, it's the best Italian wine I've had, top 10 wine for my life, so far.