Too late, we are SOLD OUT!
If you’re receiving this email, you’re on our A-List. Only a small batch of our rather large mailing list gets these special, allocated, rare offers (
today, for example, we have 30 bottles to sell). A world-class Barolo from Voerzio, a wine to cellar and cherish! La Serra is Voerzio’s highest Barolo vineyard (1200 feet elevation!), situated in the commune of La Morra. It is a stellar east to southeast facing vineyard just up the road from all-star crus Brunate and Rocche dell’Annunziata.
Roberto Voerzio is a living legend in Piedmont, known for crafting modern, extremely long-lived Baroli, the house style has moved a little more traditional towards elegance and genterler extractions in the past decade. In 2015, these wines have hit their stride, finding the perfect balance of ripeness, elegance, precision and a nice mix of cask and barrique aging for balanced oak integration. Own a few for yourself!
100 POINTS: “This is an exotic and opulent La Serra with ripe-fruit, orange-peel and terracotta aromas, as well as dust. Full body, polished yet chewy tannins and an extremely rich and long finish. Astonishing power and richness. Austerity with class. Reminds me of the perfect 1997. Better after 2025.”
A wine for the ages! Definitely “A-LIST” material! First come, first served…!
Of the living winemaking legends in Piedmont, there are few quite like Roberto Voerzio. His fame is international, his philosophy uncompromising, and his Barolo wines seemingly eternal. He does regularly and with conviction what few other growers would dare to do?whether it be a draconian approach to green harvesting or discarding wine deemed unworthy of the Voerzio name?and as a result, he has redefined the boundaries of what makes world-class Barolo. "One of the central tenets of the Voerzio approach," says Antonio Galloni, "is a steadfast belief that the relationship between low yields and high quality is always linear." What this translates to is a strict method of green harvesting that brings yields down to less than a pound of fruit per plant ("normal" yields in Barolo are on average twice that). An additional trimming of individual bunches further reduces yields and concentrates flavors. Voerzio wines should never be rushed, however, as they require at least five years in bottle before revealing their true nature. And there is no question that this true nature "suave, concentrated, textured" places Voerzio Barolo solidly in the ranks of Italy's finest wines.
