robertparker.com: Rating:94 Drink Date2017 - 2030 Date tasted7th May 2015 Source219, The Wine Advocate The 2011 Barolo Le Vigne is an opulent and shapely wine with a point of extra cherry softness that you don't get in the 2011 Barolo Cannubi Boschis. That wine shows more austerity and vigor compared to this expression. But Le Vigne delivers an unexpected touch of roundness and opulence that fits the historic profile of this beautiful rendition of Nebbiolo. It presents a slightly more immediate style but it also has the inner grace and poise for a long cellar evolution.
Cantina Tasting Notes
Unlike its sibling the Barolo Cannubi Boschis, the 2011 Barolo Le Vigne is defined by its internal tightness, muscularity and structure, with an overlay of delicate Nebbiolo perfume. The nose shows black fruits and licorice, black pepper and earthy mineral notes, with cola nut and subtle oak notes. On the palate, this wine is both more tannic and more elegant than its brother - the terroirs from which this wine is made give powerful, ripe tannins to the final wine, and the fruit never seems jammy or overly concentrated. Fruit balance and acidity are excellent and bode well for long-term aging. Finish is long and tight with considerable tannins and minerality.
Vineyard Baudana, Merli, Vignane, Villero
The 2011 vintage will be remembered as unconventional with its very early harvest and not overly high yields in the vineyard. An abnormal heatwave and high temperatures in April brought the start of the growing season forward almost 20 days. In July average daily temperatures were not particularly high, and accompanied by light rain storms. Very high temperatures were recorded during August and the beginning of September, followed by light rainfall. Lower night-time temperatures mitigated the warmth and allowed the wine to gain an excellent tannin profile and good color, as well a truly interesting aromatic profile.
Harvest 8-24 October
Vinification Each lot was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.Gentle maceration in upright open-top steel tanks for the first 12-14 days of the alcoholic fermentation. Maceration: Gentle maceration in upright open-top steel tanks for the first 7-18 days of the alcoholic fermentation. Malo-lactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l (tonneaux), 25% new. Alcoholic Fermentation: 28 days in steel Aging: 24 months, in the same barrels where malolactic fermentation took place, followed by 18 months in the bottle Bottling date: April 2014 Drink from: 2019 Drink to: 2041
Production Bottles: 17000 Magnums: 800 Double Magnums :70
Analytical parameters Alcohol content: 14,67% Total acidity: 6,34 g/l PH: 3,48 Net extract: 31,6 g/l
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