Monthly Archives: February 2014

A powerful, big, deep and persistent Chateauneuf-du-Pape

I recently reorganized my wines and rediscovered a Chateauneuf-du-Pape that was one of the wines from the 2007 vintage that was blessed with the remarkable 100 Parker-points in 2009 when Robert Parker according to the international world of critics went crazy and dubbed “everything” in the Rhône dale to perfection. Never the less, he certainly put his finger, all by himself, on the issue with what points really mean and no mistakes can be made of what his preference is about. I clearly remember, having no ideas about Boislauzon at the time, except for recognising the label, when buying two of these and putting them in my wine cooler since they only cost €40 each when released. Amazingly this wine today still retails for about €200 that it reached after Parker’s announcement. And then the 2010 vintage was blessed with the same top score, so the future seems bright for this estate.

The 6th generation is running the estate now; the brother and sister Daniel and Christine Chaussy. They are bio-dynamic and employ biological farming in the vineyards. They throw whole grape bunches into the crusher, employ cement vats for fermentation and carry out maceration with daily pumping over and remontage for 30 days. Aging is employed in a combination of big, neutral barrels (foudres) and 50% barriques of which are 2nd and 3rd passage. Chateneauf-de-Pape is usually a blend of several grapes including Mourvèdre and Grenache. However, in this cuvée they blend 80% Grenache and the rest is Mourvèdre from four different vineyards of which many vines are over 80 years old.

The 2007 vintage was really good in Chateauneuf-du-Pape with some very well timed and needed rain in mid September after a very dry summer. Harvest was very easy and rendered evenly and almost perfect ripe fruit with high concentration if you waited a little.

Colour is very dark ruby in the middle and scarlet, light red purple edges.

A very deeply composed nose emerges from the glass. Some very interesting scents of pencil-lead, saline mushrooms, shale, summer meadow, complex earthy minerals, balsamic notes, distinct black pepper and unfortunately, suddenly some “black-green” oak notes, flowery bath soap hints on the otherwise very interesting nose. The latter three most likely from oak. Anyway, if you can ignore the oak contributions this is an overall elegant and deep nose indeed with a lot of expression from its site.

On the palate, we are offered dark, dense and jammy fruit. Distinct raisins, figs, obvious gravel, shale, cassis, notes of cocoa, menthol, peppers and bitter anise. Acidity is very fine and balsamic and a little saline with a very delightful fresh grape twist. Texture is polished, fine sandy and tannins are ripe, thick and pleasantly chewy. A very powerful wine with thick, chewy layers of fruit with impressive persistent, but in addition to oak notes, there is a tiny metallic-bitterness in the long finish that disturbs the overall impression. Even though the label says 15% alcohol, this is not a problem really.


It is a powerful, big, rich and fresh wine, full of thick, chewy layers of fruit with a lot of complex aromas and some depth in here from very old vines, but sadly a little coated with toasty oak notes and some bitterness in the finish that lowers the overall impression unfortunately. Clearly, a more careful use of oak would have rendered a better wine and score. This is strange as they claim to be using no new oak here, but maybe the toasting is the key here. Open now-2020.


93p/100


An impressive nose in a mature Barbaresco from Asili

Last time we tried the Asili from CA’ del Baio it was the 2007 and we were not very impressed, but we decided to give the wine a second chance in a more classic and now peeking vintage. We have previously tasted the CA’ del Baio Valgrande from 2001 and thought this was better.
The 2001 vintage in Barbaresco had one week earlier flowering, a mild summer that turned dry and hot in August, but grapes were saved by rains in September and a much cooler weather that rendered a slower growing-cycle that is favourable for nebbiolo and the result is equally very ripe fruit and tannins. A great classic vintage with excellent concentration, very expressive aromatics and structured, big wines with plenty of acidity that is well balanced too and one that should definitely be peeking now, but be around for another two decades or more.

2001 CA’ del Baio Asili

The first impressions are great, offering a dense and expressive nose with deep dark berries, dried rose petals, paint, exotic spices, tea, orange peels and earthy tones.

The palate is dominated by berries that unfortunately are slightly sourish. There is an abundance of blueberries, cherries, tea and some spices.
One day later the acidity had calmed down tremendously and the fruit at this stage, were more expressive and appeared more ripe. Clearly an improvement after plenty of airing, but still the fruit is a little sourish that we find a little unpleasant. The relatively soft and silky tannins provide a good backbone and structure to the wine. The texture is relatively soft and silky and tannins are quite ripe and all is well integrated.
This wine was a positive surprise and impressed us with its fantastically seductive and multifaceted nose. We lack some elegance and energy, but this is over-all a really good wine that should be decanted for several hours before consumption.
92p/100

A super-fresh, well-balanced and pure village from Vosne-Romanée

Etienne Grivot heads the estate since 1987 and lately his daughter and son has joined him and they are obviously focused on elegance and devoted to transparently convey the expression of the soil. The wines are made with precision and offers elegance and purity. Since the 1920’s they own several parcels in a vast numbers of crus in Burgundy, e.g. Clos Vougeot, Richebourg and Echezeaux. In addition, a collection of interesting premier crus in the area that is really impressive too. They use no weed-killers and work the soil organically with low controlled yields. After de-stemming, selection and gentle pressing, the grape juice for the village blend undergoes cold soak for six days, extraction (maceration) prolongs for 17 days and is raised in 25% new barriques, lightly toasted with racking max twice.

2011 is a short-cycled and unstable vintage with one month earlier flowering than usual and one that is more approachable than a classic one. It is rich in colour with impressive balance, soft tannins and rich, complex aromatics, but in general, we think, it lacks concentration and backbone. Etienne and his team started harvest on 31th of August to secure fresh acidity. Like 2007 this is a very unusually early harvest, but clearly a much better one. In Etienne’s own words, this vintage “combines the precision of the 2005 and with the sophistication of 2010”.

2011 Jean Grivot Vosne-Romanée Village

The colour is beautifully scarlet, translucent red middle with light-orange transparent edges.
After more than two hours of decanting eventually very delicate, complex and vibrantly burnt chalky minerals, distinct exotic herbs, fragrant peon roses and stylish, seductive inner perfume emerges from the glass. A lovely and quite complex nose for a village wine!
The palate offers fresh, pure red fruit, anise, herbs, clove, delicious grape juice and spices. Impressive super-fresh acidity that wraps balsamic oils and ripe, but rather weak tannins with a velvety texture. Typically, slim body with one-directional precision type of wine from the site. However, concentration is low and it certainly lacks backbone and grip. Etienne de-stems as hard as he can, but some ripe stems might have done the trick here.

Altogether a very fresh, well balanced and very pure wine with an impressive and complex nose but as expected from a village wine, the taste lacks complexity, depth and moreover in this case it is low on concentration as well as lacking some grip, but still it is a great effort and a wine to enjoy for its genuine expression that we certainly recommend. Open 2015.

89-90p/100

2007 Domaine de la Romanée-Conti Richebourg Grand Cru

The Domaine de la Romanée-Conti (DRC) is a legendary producer so we do not think that any further presentation is really needed here. The domaine’s list of Vosne-Romanee vineyards is second to none. Richebourg is ranked after the estate’s monopolies; La Romanée-Conti and La Tâche, but it is not considered to be very far behind. The vineyard is split into quite a large number of producers which results in an interesting opportunity to compare different styles and expression.

2007 is definitely not a great vintage in Burgundy. A hot Spring in April and early May changed dramatically into an unusually wet, cold summer with mildew and rot that led to a difficult and early harvest that was patchy without any really ripe fruit that may even be diluted and green. The producers needed to employ extremely hard selection and pick late after the weather improved a little in late September. This is a vintage where differences between producers can be quite significant. At best the wines are quite fresh and fragrant, but lack concentration and grip. In accordance with its tradition, DRC always harvest late to reach full ripeness, are known to keep very low yields and employ meticulous selection, so let us see how they managed in this very hard vintage..

2007 Domaine de la Romanée-Conti Richebourg Grand Cru

From the glass emerges after an hour a restrained, but fresh and somewhat fruity nose with raspberries, wild berries and lingonberries, but also some menthol, distinct earthy minerals, hints of solvent, some clove and under vegetationThe taste offers red fruit, quite fresh acidity but also some unpleasant and a little bitter green notes, most likely from the stems, as DRC always use whole bunches in their vinification.

After being open one day, it is still somewhat green with bitter herbs, but the red berries are much more expressive now and relatively ripe considering the vintage and more complex details have arrived to the scene. In addition, there are clear floral notes, asian spices, somewhat fried mushrooms and more herbs on the nose. Moreover, we taste much more minerals and spices too. The acidity is still a bit harsh and the wine is thin, a little volatile obviously lacking concentration, some depth and backbone that we expect from this vineyard. On the bright side, is a relatively fresh nose, its overall balance and quite pure fruit that is just a little dominated by green notes and prominent minerals. The finish is quite long too with a final of minerals and balsamic acidity.

The wine is surprisingly light-weighted and thin for a Richebourg and in some ways it is more what we would expect from a Romanée Saint-Vivant. When drinking a wine from an extraordinary vineyard and producer, expectations are high, and in this case unfortunately they where not met, even when taken into account the vintage.

We expect the wine to develop further with time, but 2007 will not have a long life ahead, so do not forget it and expect miracles.


92-94p/100

A beautiful, Volnay-like and transparent brunello

The estate Eredi Fuligni located in the eastern part of Montalcino, the Cottimelli area, and is headed by the elderly lady Maria Flora Fuligni and her younger nephew, professor Roberto Guerrini Fuglini, with the help of oenologist Paola Vagaggini in the cellar and agronomist Federico Ricci in the vineyards. They own parcels in four different vineyards, S. Giovanni, Il Piano, Ginestreto and La Bandita, all at high altitudes, and they are all vinified separately and then blended into a brunello. In very good vintages, a brunello riserva is made from selected grapes. Oldest plants are from 1975 and the youngest are twelve years old. These are brunellos polished to perfection with one foot in tradition and the other in modern methods, much inspired by Burgundy with green harvest, hard pruning, low controlled yields for out most quality and very pleasing to us they are careful with french oak. Ages one year in 5hl Tonneaux (Allier) french barrels and then another two years in neutral, big Slavonian botte. I think that they didn’t use any new oak at all in the 2007 vintage and they are pleasingly moving into a more traditional approach here. Yes, this is a very interesting producer. In this vintage that was so packed with fruit and very approachable some producers did not gain from doing a riserva, so the normal brunello may excel without further aging in wood.

2007 Fuligni Brunello di Montalcino

Sir Galahad:

The colour is beautifully translucent garnet red with light-orange, transparent edges.

After about one hour, there is a very careful, lovely scent of obvious worn leather, distinct eucalyptus, dusty gravel, cumin, glue, dried mushrooms, white peppers, balsamic herbs and tiny notes of cardamon emerging when putting the nose to the glass. After yet another two hours, oil paint, fresh notes of mint and a very deep, delicate and gorgeous inner perfume suddenly appears. Moreover, there is lavender bath soap. Quite amazing change into an already fine, but now a lovely, deep and very beautiful nose.

The taste offers layers of fresh, pure and cool, but currently sourish red fruit. Other mid palate aromas are fennel, Swedish lakrisal, white pepper, gravel, grape juice, herbs, clove, exotic spices and blood orange. Texture is velvety, little dusty, but very polished and tannins are quite ripe, but still rasps the tongue just a little so it needs to settle and integrate more. The acidity is full of balsamic grape peel and is energetically fresh, that is actually not as whining as expected. It is a super round and well-balanced wine with slim and feather-light Volnay type that is handcrafted with precision and transparently complex, but even though there is no disturbing notion of oak, the wine is maybe a just a little too polished and overly sweet for my taste.


This is a brunello that certainly doesn’t feel like doing any hasty advances or flirtations. It is rather a sophisticated, aristocratic young lady and perfectly looking cat-walking model in the same package that obviously knows she is very beautiful, but still and surprisingly, is a little shy, quiet and takes her time. However, she is perceived as a somewhat polished newbie on the stage wearing just a little too much make up. Moreover, she fumbles a little in her high heels on the catwalk, struggles walking elegantly and offers a little dry sensation in the finish. Her scent is amazingly complex and lovely, but the taste does not totally live up to the expectations and promises even though it is packed with fruit. However, this is absolutely still a great and very interesting wine. Open in 2017 to let the tannins polymerise further.

93p/100

Andreas:

We find a nose with lots of cherries, ripe berries, red current and tea here. A few hours after opening the wine it reveals much, much more depth and complexity. The mid palate now offers hints of paint, solvent and even more ripe fruit. There is also a bit of sharpness on the nose, probably from the acidity.

When tasting the wine we are met with quite high levels of acidity that certainly adds freshness and energy to the wine. There is also an abundance of licorice, cherries, eucalyptus, grape fruit, and some hints of minerals and herbs.

The tannins are very silky and stay with us in the finish in collaboration with the acidity. Unfortunately there are also hints of bitterness from the grape fruit at the end, which for me affects the overall impression of the wine.

This is a quite intense wine with freshness, energy and a complexity. It is highly recommended to decant for a couple of hours before consumption.


93/100p


Piedmont Trip 2013: A hands-off traditionalist on the rise in the very heart of Barolo

Our visit at Brezza on our week in Barolo and Barbaresco in November last year was split into two parts. First we had a very traditional Piedmontese lunch in their restaurant with Enzo Brezza and tasted some of the 2003 and 2010 barolos that Antonio Galloni had been tasting for an article just prior to our visit. Later in the afternoon we continued the wine tasting with him in their cellar (below the restaurant) with vintages from 2006-2009. This really gave us a much deeper insight into their wines and the expression different vintages.

Vinification and philosophy

The vinification at Brezza is very straight forward and their philosophy is to intervene as little as possible and make honest wines that are as transparent to the specific territorial characteristics of Barolo. However, even though Enzo is a traditionalist carrying on the heritage of his family estate (established in 1885), he points out that even traditionalists needs to evolve too to render even higher quality wines, e.g. selection and the work in vineyards has improved through the years. He says that all he really wants to do is to convey the quality and expression of the nebbiolo grape from the vineyards into his wines, nothing else. Grapes undergoes different length of maceration with floating caps and daily pump-overs in open vats depending on the vintage and vineyard (minimum eight days but often about three weeks, four for the Sarmassa) at quite low 28 degrees Celsius, the malo is carried out in steel and cement and then the wine ages in large, neutral oak barrels (botte).

Enzo, Frederik and Andreas

 

 

The wines and vineyards

The pride of the estate is the Bricco Sarmassa, a barolo that is made in vintages from a selection of the best grapes in highest part of Sarmassa vineyard with south south-west exposition at 300 m altitude. Enzo explains that this vineyard, which is located on the west side of the road to Alba that crosses the Barolo valley below the great Cerequio, stores water well in hot years and that it produces better quality grapes in warmer years without stressing the plants. He says that this partly has to do with the higher levels of clay in the soil compared to Cannubi. It is also in the Sarmassa where the snow melts first every year, since it is a quite closed and warm vineyard. The soil here is rich in calcareous clay and fossil marl that produces elegant and comparably approachable and expressive wines of which characteristics are typically aromatic with mint, anise, herbs and complex, earthy minerals from the soil. Moreover, Enzo points out that Sarmassa produces very soft tannins so they let maceration endure a little longer to extract more aromas and expression from the soil. In addition, with Sarmassa he can wait until tannins are really ripe at harvest too. All nebbiolo fans know how important this is for high quality barolos. Some of the vines here were replanted in 2000 and some are over 70 years old.

The much younger parcels in the classic barolo vineyard Cannubi (planted in 1994, 2003) was acquired in 1994 and is very different from Sarmassa. On the contrary, it produces best grapes in cool years when the plants are less stressed to dig for water that it doesn’t store well here. The vineyard has east exposition in an open and colder valley, where there is a fusion of two different geological soil compositions; the Sant’Agata bluish-grey fossil marl with lots of calcareous clay from the Tortonian period from the west side of the valley meets the more sandy and grey Diano sandstone type of soil from the helvetian period having its epicenters around Castiglione-Falletto on the east side. The characteristics here is more typical flowery with roses, violets, tar and high levels of saline energetic acidity, but thinner vertically than the Sarmassa.

The vines in Castellero vineyard is more than 40 years old, but does not produce equally high quality fruit as the other two and even though powerful because of more sandstone and less calcareous clay, it is still not suitable for long aging, so Enzo will stop making this wine and let all the grapes from here go into the blend barolo. He says it makes more sense to add a little more structure and lifting power to the blend than to produce a single wine.

When asking Enzo about what is important in the expression of his wine and not surprisingly, he focuses on transparency of the terroir, but underlines that freshness is very important too and he says, with a smile, that after drinking a wine you should be ready to continue drinking more.

We talk a little about the contemporary change in the market from the international style of wines into the more traditional transparent wines that recently, finally has seen a renaissance. Actually, Enzo says that he is selling more and more to the U.S. than he used to do. He thinks that the market there has evolved now and more and more consumers are looking for personality and character in wines these days that are more expressive of its origins. It is becoming a big market for him, but his market is growing everywhere. He also points out that people discovers that barolos can be quite approachable in just seven-eight years, especially from La Morra and the Barolo communes.

Here is an interview with Enzo about his opinion on the new interest in traditional barolos.

Wine notes

All the barolos we tasted at our visit.

2010 Barolo Castellero

Andreas:

Fresh raspberries, balsamic, some hints of alcohol and floral notes.
Red fruit, very clear acidity but in total quite thin.

88p/100

2010 Barolo Cannubi

Andreas:

Red fruit, quite generous on the nose.
The tannins are clear and gives structure. Again quite clear acidity. A classical example of Cannubi. This wine has good potential to develop well.
Quite long finish. Very good structure and with nice energy but it needs a few years to settle and integrate more.

91-92p/100

Sir Galahad:

Nose: Typically fragrant roses, minerals.
Taste: Fine, fresh red fruit, orange-peel. Offers great balsamic, saline acidity and good concentration, but lacks some complexity and depth. Finish is a little austere.

91p/100

2010 Barolo Sarmassa

In this great vintage, no Bricco Sarmassa was made, so all the grapes went into the normal Sarmassa bottling.

Andreas:

Floral, perfume, elegance, red fruit, minerals, wild strawberries, and a hint of sweetness.

Quite sharp acidity but very clear and fresh. Lots of red fruit and raspberries.

The tannins needs to soften, and are a bit dry now. This wine should develop very nicely when the tannins and the acidity integrates better. The wine has both complexity and elegance.

93p/100

Sir Galahad:

The nose is deep with elegant perfumes, red flowers, red fruit and minerals.

On the palate, there are complex, quite deep and fresh wild strawberries, cranberries, cherries. grape-peel, truffle, ginger bread and pastry. Fresh, energetic and balsamic acidity that is very promising. Great somewhat sweet, x-mas spice finish already. Texture is sandy and tannins are a little heavy still, but chewy and of very ripe. It is perceived as a little thin at this stage. However, this will be great and also confirms that this is a great vintage.
94-95p/100

2003 Barolo Cannubi

Andreas:

The nose is still very fresh and has red fruit, leather dried roses, cherries and tobacco.
Iron, leather, roses, cigar and some red quite ripe fruit. The tannins are quite dry. This is a powerful wine with a bit dry tannins.

91p/100

Sir Galahad:

The noise is typically fragrant, fresh roses, violets, tobacco, some limestone minerals.
Fine, fresh red fruit, licorice, worn leather, tobacco and orange-peel. Offers great balsamic acidity and good concentration, but lacks complexity and depth. Texture is fine sandy and tannins are thick, chewy. Finish is a little austere and a little dry.

91p/100

2003 Barolo Sarmassa

Enzo and his father decided to harvest early this very hot year and his satisfied with the result.

Andreas:

Lots of red berries, cherries balsamic and floral notes. Very elegant but also generous nose.
In the mouth the wine is extremely fresh with a well integrated acidity. This is a generous wine with a bit of sweetness.
The finish is very long.

93p/100

Sir Galahad:

Nose: Very complex nose. Balsamic. Very delicate rose petals.
Taste: The mid palate offers very deep fruit; wild strawberries. Spices, pastry, mint, tar. Incredibly fresh acidity from such a warm year. Tannins are polished, quite elegant and it is very persistent.

93p/100

2003 Barolo Bricco Sarmassa

Enzo and his father decided to harvest early this very hot year when the tannins were ripe and he is satisfied with the result.

Andreas:

The nose is rich and generous but also floral and elegant. There is also a hint of solvent and some sweetness.
It has a fresh and clear acidity which gives energy to the wine and balances the ripe fruit. Good depth.
A long finish with clear but pleasant tannins.
This is a complex wine which balances power with elegance.

95p/100

Sir Galahad:

Nose: Very complex nose of delicate stylish perfumes, lilies, lots of rose petals. Balsamic acidity.
Taste: A mid palate of very deep fruit; wild strawberries. Tar, menthol, x-mas spices, cinnamon,  pastry, dry meat and fine tuned minerals. Incredibly fresh, balsamic acidity from such a warm year. Texture is silky and tannins are polished, firm and the wine is rounder and more balanced than the normal sarmassa. Very persistent, elegant soft finish.

It is an impressive, balsamic-fresh wine and it is obvious that the vineyard is at its best in this type of hot vintages.

95p/100

2009 Barolo

Andreas:

Quite fruity, a bit acidic, and with some floral notes.
The acidity is quite fresh. There is fruit, but in general it is a quite light wine.
Quite short finish driven by acidity.

88-89p/100

Sir Galahad:

Nose: Delicately floral, dried rose petals, rosemary and red fruit.
Taste: Mint, spices, fresh fruit and loads of minerals. The finish is iron-sweet and traditional. Texture is polished already and tannins are of high quality. It is very approachable now too and very good for an entry level barolo.

89p/100

2009 Barolo Cannubi

Andreas:

Red fruit, earthy, raspberries and iron.
The taste delivers what the nose promised, with red fruit, but it is also a bit rustic.

90p/100

Sir Galahad:

Nose: Delicately floral, dried rose petals and red fruit.
Taste: A mid palate the offers some mint, dry herbs, pastry, fresh fruit and earthy minerals. The finish is iron-sweet and traditionally rustic. Texture is polished already and tannins are a little dry here. It is quite approachable, but lacks depth and complexity.

89p/100

2007 Barolo Cannubi

Andreas:

Quite rich fruit, raspberries, tobacco. The nose is quite generous.
It has a good tannic structure and lots of raspberries.

92p/100

Sir Galahad:

Nose: Delicately floral, dried rose petals, iron, menthol and red fruit.
Taste: A mid palate the offers some mint, ginger, dry herbs, fresh fruit and earthy minerals. The finish is iron-sweet, has a little metal sharp and traditionally rustic. Texture is polished already and tannins are a little dry. It is quite approachable and balanced, but lacks some concentration, depth and complexity.

91p/100

2009 Barolo Sarmassa

Andreas:

Now it is still quite sharp on the nose and has lots of red fruit and some alcohol.
It is quite sharp with very crispy acidity, rowan berries and some hints of jam.

91p/100

Sir Galahad:

Nose: Seductive, fragrant perfumes, rosemary and fresh fruit.
Taste: The mid palate offers mint, orange-peel, pastry, leather, sweet-fruit, some tobacco and tar. The wine is a little volatile and the aromatics evolve all the time and keeps changing in the glass. This has deep layers of sweet, jammy darker fruit and acidity is not yet fresh and a little gnarly, but very energetic. Less power, round and more about fresh, fruit. This is great already and confirms once again that hot vintages suites this vineyard best. Open 2014.

91-92p/100

2008 Barolo Sarmassa

Andreas:

Still quite closed but the nose shows both fruit and some minerals.
Pleasant tastes of raspberries, minerals and red current.
The finish delivers some silky tannins but also some acidity.

91p/100

Sir Galahad:

Nose: Vibrant minerals, fragrant perfumes and some fruit.
Taste: Mint, spices, layers of fresh fruit and loads of minerals. The finish is iron-sweet and full of minerals. Texture is polished already and tannins are quite soft and of high quality. This will take some time to integrate and come together and appears to be in closed phase now. Open 2017.

92-93p/100

2007 Barolo Sarmassa

Enzo says that the top hill in this vintage from which the bricco sarmassa is made was more approachable in this year and the tannins were exceptionally softer.

Andreas:

Generous with red fruit and raspberries, but also a very clear acidity.
Fruity, generous, red current and some hints of sweetness.

92p/100

Sir Galahad:

Nose: Seductive, fragrant perfumes and fruit.
Taste: Mint, spices, tar and layers of deep, fresh, opulent fruit. It is forward, rich and the finish is soft, persistent, very structured and quite powerful. Texture is polished already and tannins are of high quality. This is great already and confirms once again that hot vintages do this vineyard best. Open 2015.

92-93p/100

2006 Barolo Sarmassa

Andreas:

Quite deep nose with nice fruit and a hint of paint.
Earthy, deep with good levels of fruit, mainly raspberries.
Quite a lot of structure but the tannins are a bit sandy.

94p/100

Sir Galahad:

Nose: Fragrant red flowers, dried rose petals, spices and herbs.
Taste: Very dark, lovely fruit, menthol, orange-peel, pastry, sweet metals and minerals. A very rich, aromatic, generous and very structured wine that will have a very long life. Texture is quite polished and tannins are chewy, ripe.
The wine is very persistent and only suffers from a somewhat austere finish and is muscular with a firm grip. Open 2016 or better to wait in this case I think.

93-94p/100

2009 Barolo Bricco Sarmassa

Andreas:

Red fruit, strawberries, and hints of rowan berries.
Crispy acidity, very nice fruit and some nice depth.

94p/100

Sir Galahad:

Nose: Seductive, notes of tobacco, fragrant perfumes and fresh fruit.
Taste: Orange-peel, pastry, leather, sweet-iron, minerals and tar. This has deep layers of fresh, sweet fruit and acidity is balsamic-fresh and quite energetic. Texture is fine sandy and tannins are firm and of good quality. Structure is classic but not very powerful and approachable. The finish is a little austere, but not dry. This is great already and confirms once again that hot vintages do this vineyard best. Open 2014.

93p/100

Summary of the visit

The wines we tried from Brezza overall impress with their freshness and deep layers of fruit and aromatics, especially the Sarmassa. It is very clear to us that we are visiting a quality producer that is on the rise with a clear focus on delivering wines that are truly transparent to its territory and vintages. In addition, we had a chance to get an idea of the upcoming 2010’s barolos that made us very exited.