I was privileged to have the opportunity to taste through many wines at wineries, oenoteccas (wine bars) and restaurants while in Piedmonte, from some tremendous producers like Rinaldi, Ratti, Marchesi di Barolo, Bovio, Chiarlo, Gaja and Pio Cesare. I have really fallen in love with their complexity, purity of flavors and fine balance. The reds make terrific pairings for many foods with their accentuated acidity, especially as we look towards the fall and the earthy, rich flavors that come along with that season.
I was also hosted by Angelo Fornara at Batasiolo Winery for a magnificent line-up. Here are some notes from my favorites of the tasting:
Arneis 2009(white) slight copper hue, tremendous minerality, fresh, green melon, almond and surprising length on the finish. I really love this grape varietal and it is not particularly well known in the US. We have one at Slightly North of Broad, and I’d encourage you to try it next time you are in the restaurant. The mineral element really pairs nicely with some of our Southern style seafood dishes.
Barbera d’Alba “Souvrana” 2008 took me by surprise. It had a lot more body and depth than I am used to with this varietal. This surely has a lot to do with the fact that it is aged in 30% American oak which lends a real breadth and almost sweetness to the wine as well as the more expected toasty notes. I thought this was a real winner.
Barolo 2005 along with the Barolo Reserva 2004, Batasiolo also makes 4 single vineyard (cru) Barolos. This is their regular bottling and largest production Barolo by far. I found it young, ripe and powerful. Typically Barolo requires at least five years of age and some 10 or even 20 years before they really show their true potential because of the high acid and tannins found in the Nebbiolo grape. Typical flavors for this wine are tar, rose petal, licorice and an earthy, dry intensity all of which were present.
Vigneto Barolo “Bofani” 2004 this was wine from the vineyard where I stayed in the guest house and it might sound crazy, but the wine really reminded me of the place. Serene, pretty, softer and more feminine, the juice was more elegant with herbal tarragon notes on the finish.
Vigneto Barolo “Cerequio” 2004 this was more in a middle type of style. Generous and giving even at this early stage with a touch of green, dry pot pourri, sawdust and violets.
Vigneti Barolo “Boscareto” 2004 this was very different, much bolder and tighter in need of some aging with spice and hints of soy sauce. Definitely has some tremendous potential.
Vigneti Barolo “Corda della Briccolina” Serralunga d’Alba 2001 this was really special to try the 2001 and see where these wines can go. Beautifully balanced and persistent, it was like a long note held in harmony. Roasted tomatoes, truffles, leather, balsamic vinegar, mint and then an anise, fennel quality came to mind on the finish. Bravo!
Cheers,
Patrick
