96 Points, James Suckling

95 Points, Wine Advocate

REVIEWS

"Wonderful aromas of crushed berries and flowers here. Particularly roses. Full body, with fine yet chewy tannins and a long intense finish. Needs four or five years to open. Best wine ever from here?...96" James Suckling 04/14

The 2010 Barolo Enrico VI sees fruit sourced from the celebrated Villero cru in Castiglione Falletto. It’s hard not to be enthusiastically impressed by this gorgeous effort. The fruit is stunning and dark with a deep, penetrating level of aromatic intensity that spans from creme de cassis to dried licorice root. In the mouth, it is extraordinarily bright and silky and the seamless finish can be counted in long, delicious minutes. A special nod goes the high energy and vibrant quality of this beautiful Barolo. Drink: 2016-2026. – Monica Larner, Wine Advocate, 95 Points

WHY WE'RE DRINKING IT
  • VARIETAL
    Nebbiolo
  • APPELLATION
    Piedmont, Italy
  • ALCOHOL
    13.50%
  • SIZE
    750ml

I fell in love with this house after tasting the legendary 1978 “Enrico VI”. It was an ethereal experience that made me appreciate the seductiveness and longevity of Cru Barolo. There’s not many under $100 wines from anywhere in the world that has 95+ press and can be tucked away for 20 to 30 years!

Seekers of the finest Barolo need to put a few of these in the cellar. Cordero di Montezemolo’s “Enrico VI” is considered their top flagship bottling  of Nebbiolo sourced from a minute 2.2 hectare parcel from the famed Villero Cru in the village of Castiglione Falletto.

This house is no newcomer to the Langhe scene. Its beginnings date back to 1340 when Pietrino Falleto became the sole owner of the La Morra commune. 16 generations later and the estate is still family owned. It’s also one of the finest lodging accommodations in all of La Morra and a must booking for the serious wine traveler.

Cordero is in great company with Bruno Giacosa, Giuseppe Mascarello, Oddero and Vietti to be able to have claim to Villero Cru fruit and the price is a fraction to some of these other legendary producer's releases.

In great vintages, the "Enrico VI" shows us the gorgeous side of Barolo, always flowery and seamless. The average life span of this wine is nearly timeless! Here’s an effort that truly needs 3-4 years to develop in the bottle before it can really express its worth!

Molte Grazie!

TASTING NOTES 

Winery Notes:

A Barolo of high standing, both austere and complex. Deep red garnet in color. Delicately spiced bouquet (notes of eucalyptus, licorice and menthol), mature fruit (liqueur soaked cherries, blackberries and prunes) and hints of violets and medicinal herbs. Powerful on the palate, lightly acidic and fresh. Lasting finish.

THE STORY TO KNOW

At the very heart of the Langhe, square in the center of the Barolo region, there is a cedar tree that has stood over 30 hectares of vines for 150 years. Year after year, this prized stretch of land works silently to produce some of the wines that have made Piedmont famous all over the world.

The Monfalletto estate belonged to the noble Falletti family for over six centuries before becoming the property of Giovanni Cordero di Montezemolo and his children, Elena and Alberto. In 1940, the farmland was handed down to the next eligible heir Paolo Cordero di Montezemolo (father of Giovanni), grandson of the Marchioness Luigia Falletti, who for years had helped his grandmother take care of the vineyards and process the grapes. In the years afterwards, Paolo provided the major push in research and experimentation in wine making and wine tasting, as well as in marketing the company's wine on a global scale, which until then had only been limited to regional sales.

Today Monfalletto – Cordero di Montezemolo is one of the most historic and dynamic presences in the Barolo area, with highly esteemed products that are exported and appreciated around the world.

PERFECT PAIRINGS

An aristocratic wine that finds its ideal match with game, jugged hare, braised beef, chamois, roe deer, wild boar, venison, and pigeon. Superb with dishes garnished with white truffles from Alba, like cardoon flan with fondue and duck ravioli.