Piedmont


Showing 49–60 of 62 results

  • Scarzello Barolo del Comune di Barolo 2017

    £48.95

    Barolo. Grapes come from the Sarmassa and Terlo crus. About 25 days on the skins (normally this is around 50 days), and no ‘cappello sommerso’ (submerged cap), but pumping over only. Aged in 25-hl casks for 20 months.

    Lustrous and just mid ruby. Earthy, minerally, sweet cherry with an undertow of mace and Amaro (herb liqueur). Supple, expressive cherry fruit with muscular, but well-behaved tannins. Very long and with lots of juice on the finish. Drink: 2022-2030. 17 points”

    Walter Speller, JancisRobinson.com (12/20)

    In Stock

  • Scarzello Barolo Sarmassa Vigna Merenda 2017

    £69.95

    “Barolo. Just mid ruby and youthful-looking. Exciting nose of raspberry and cherry with hints of oatmeal, black pepper and iron. Amazing depth of focused fruit. Succulent cherry fruit with a layer of fine, polished tannins. Very long and finely balanced and almost unrecognisable as a product of the torrid 2017 vintage. Oozes class. Drink: 2021-2034. 17.5 points”

    Walter Speller, JancisRobinson.com (11/20)

    In Stock

  • Travaglini Gattinara 2018

    £28.99

    Review to follow

    In Stock

  • Travaglini Gattinara Riserva 2016

    £40.95

    Review to follow

    In Stock

  • Travaglini Gattinara Tre Vigne 2016

    £39.99

    Review to follow

    In Stock

  • Cavallotto Barolo Riserva Bricco Boschis Vigna San Giuseppe 2013

    £119.99

    “The 2013 Barolo Riserva Bricco Boschis Vigna San Giuseppe is fabulous. The aromatics alone are thrilling. This is what Barolo is all about. Rose petal, holiday spice cake, leather, blood orange and macerated cherry abound. Silky and powerful, the 2013 shows tons of density on the palate and yet remains light on its feet for such a big wine. The wine’s sensuality offers a mirage of accessibility, but the 2013 is best cellared for at least a handful of years. There is nothing like Barolo, and this is a terrific example. The 2013 saw 36-38 days on the skins followed by five years in cask, with a preference for larger and more neutral oak that allows for a more gradual pace of aging in the cellar than smaller casks. Drink: 2028-2048. 96 points

    This is an impressive set of Barolos from Cavallotto. All three wines are worth your attention. The Bricco Boschis is more refined than in the past, while the two 2013 Riservas are two fabulous examples from a vintage that is truly a modern-day classic along the lines of the great vintages of prior decades. As always, the Cavallotto wines are vinified in horizonal rotary fermenters on a very slow cycle that allow for what Alfio Cavallotto describes as “50% submerged-cap fermentation.” In structured vintages, like 2013 and 2016 time on the skins is in the 30+ days range. Aging is entirely in cask. The only other major development here is that copper, which is used to treat peronospera, has not been eliminated. Cavallotto told me he believe this has resulted in slightly thinner skins in the fruit.”

    Antonio Galloni, Vinous (06/20)

    Sold Out

  • Ferdinando Principiano Barolo Boscareto 2016

    £71.99

    “The 2016 Barolo Boscareto is laced with crushed raspberry, cinnamon, orange peel and mint. Medium in body and delicate, the 2016 is enticing. Readers should expect a perfumed, gracious Barolo that shows an ethereal side of Serralunga that is quite unique. Drinking window: 2024-2034. 92 points”

    Antonio Galloni, Vinous (02/21)

    Sold Out

  • Luigi Baudana Barolo Baudana 2015

    £64.99

    “The 2015 Barolo Baudana is powerful, ample and deep, with tons of brightness to play off the sweet red cherry and pomegranate fruit. Already quite expressive, the 2015 appears to have a very bright future. Even today, its balance is simply impeccable. Within the context of the year, the 2015 Baudana is one of the most polished refined wines readers will taste. Drinking window: 2022-2044. 94+ points

    The Vajra family continues to do remarkable work in revitalizing the Baudana estate. The appellation Barolo is gorgeous, while the two vineyard designates are both distinctive, as they should be. Stylistically, the wines are bigger and more overt than the Barolos the Vajras make at their G.D. Vajra estate. Then again, here we are in Serralunga.”

    Antonio Galloni, Vinous (02/19)

    Sold Out

  • Massolino Barolo Margheria 2015

    £69.99

    “Massolino’s 2015 Barolo Margheria is a powerful, driven wine that shows the sinewy muscles of Serralunga off to great effect. Dark red cherry, plum, iron, sage, smoke, white pepper and rose petal open up in the glass, but the Margheria is a wine of structure, power and depth, its mid-weight feel notwithstanding. As is often the case, the Margheria is a beguiling wine that shows the flavor and textural complexity Nebbiolo can reach in Piedmont’s top sites. Drinking window: 2023-2040. 93+ points

    Brothers Franco and Roberto Massolino turned out a gorgeous set of 2015 Barolos. The Massolinos gave the 2015s about 21 days on the skins. Both primary and secondary fermentation were done in cement, and the wines were aged in cask. More than those details, though, these Barolos stand out because they are very expressive to site, something that was not easy to achieve in 2015.”

    Antonio Galloni, Vinous (02/19)

    Sold Out

  • Massolino Barolo Parafada 2016

    £71.49

    “The 2016 Barolo Parafada is fabulous. In fact, the 2016 is one of the best – if not the best – Parafadas I have ever tasted at Massolino. The natural richness of this site marries with the translucence of the year to produce a weightless yet powerful, highly nuanced Barolo that hits all the right notes. Dark cherry, lavender, spice, mint, rose petal and licorice develop in the glass, but it is the interplay of richness and lightness that elevates the Parafada into the realm of the truly sublime. I have never tasted a Parafada like this here. What a wine! Drinking window: 2026-2041. 96 points

    Massolino turned out set of striking Barolos in 2016. The wines are vibrant and super-expressive of site. In recent years, the Massolinos have moved towards gentler winemaking, which really allows the purity of the fruit, while retaining the classic style the estate is known for. Readers will also want to be on the lookout for the 2014 Barolo Riserva Vigna Rionda, one of the great wines of that year, but also one of the most profound Rionds Massolino has made to date.”

    Antonio Galloni, Vinous (02/20)

    Sold Out

  • Massolino Barolo Parussi 2015

    £69.99

    “The 2015 Barolo Parussi is the most powerful and immediate of the Massolino 2015 Barolos. Dark cherry, plum, lavender, menthol, spice, tar and licorice fill out the wine’s ample frame effortlessly. In this range, the Parussi is also the Barolo that most clearly shows the natural richness of the year, and it does so to great effect. Plush, sensual and inviting, the 2015 will drink well with minimal cellaring, although time in bottle will only help. Drinking window: 2022-2040. 93 points

    Brothers Franco and Roberto Massolino turned out a gorgeous set of 2015 Barolos. The Massolinos gave the 2015s about 21 days on the skins. Both primary and secondary fermentation were done in cement, and the wines were aged in cask. More than those details, though, these Barolos stand out because they are very expressive to site, something that was not easy to achieve in 2015.”

    Antonio Galloni, Vinous (02/19)

    Sold Out

  • Massolino Barolo Vigna Rionda 2015

    £143.95

    “The 2015 Barolo Riserva Vigna Rionda is a magnificent wine that shows all the magic this site is so famous for. All the Rionda signatures open in the glass. Sweet dark cherry/plum, lavender, spice, mint and pine meld together in a sensual, beautifully layered Barolo that pushes all the right buttons. The 2015 is going to need a few years to soften, but it is undeniably vivid and arresting in its sheer allure. Drinking window: 2025-2042. 96 points

    Massolino’s 2017s are impressive. The Parafada is a bit closed at this stage, but the other 2017s are terrific. One of the recent developments here has been a move towards fermenting in open-top wood vats. It’s hard to say what role that has had with just a few vintages to look at, but the bigger picture is that these wines have never been more finessed. Readers will also want to check out the 2015 Rionda, a Barolo that I think will be even better in a few years’ time.”

    Antonio Galloni, Vinous (02/21)

    Sold Out