93 Insider Points
92 Points- James Suckling
91 Points- Wine Enthusiast
Distinguished- Jancis Robinson
In the Land of Piemonte, Barolo is King.
There are many delicious Italian wines available to experience, but out of the over 3000 styles, Barolo is one of the most distinct. It's a wine that, if it doesn't already have it, deserves your attention. It certainly has mine.
A savory umami nose to start the experience. The palate shows dried leather & cherry, with hints of tobacco, cranberry and fresh earth. The finish is lightly floral, ending on a relaxed note. This is a good introduction for Barolo beginners. 93 Points - JZ January '18
"Aromas of chocolate, berry and spice follow through to a full body, firm and silky tannins and a bright finish. Chewy tannins. Needs two or three years to soften. But clearly outstanding."- James Suckling
"Scents of violet, iris and a balsamic whiff of menthol mingle together. The succulent palate doles out juicy raspberry, black cherry, clove and licorice alongside a backbone of firm, polished tannins. Drink 2018–2023."- Wine Enthusiast
"Serralunga d’Alba. Maturing ruby with narrow orange rim. Lifted, candied fruit that is a little minty. Subtle fruit palate that closes up on the finish. A little creamy and with plenty of acidity too and bags of grainy tannins. Embryonic and tight. (WS)"- Jancis Robinson
Piemonte DOCG, Italy
$0 SHIPPING Selection (3+/btls)
From the slopes of the San Biagio hill in La Morra, one of the villages forming the area where Barolo wine is produced, this is a wine our Sourcing Team was hell-bent to get their hands on. Beautifully crafted, nuanced, marvelously made to cellar up for up to a decade: the many - many crtics' raves are perfectly fitting.
- The Roggero family has owned and operated the San Biagio estate for generations. But the history of the estate itself dates back to a 1477 land registry record when it was a Benedictine Monastery.
- Where the hills of Northern Italy’s landscape mix and mingle with the vineyards dating back to medieval times, you’re sure to find a castle or two. Hidden from view, under the San Biagio farmhouse, is an old cellar in which the monks aged their wines. Here, under a high brick ceiling, massive oak casks housed Barolo the likes of which we can only imagine.
- Every acre of the San Biagio 45-acre estate is environmentally friendly. The vineyards, the trees, the winery, all operate in accordance with owner Giovanni’s mission to be a world-class winery that honors tradition by preserving the land for the next generation.
- The Sorano vineyard produced it’s first single-vineyard bottle in 2005. The Nebbiolo here is special. One of the highest in Serralunga, the 15 – 25-year-old vines face southeast and southwest, catching the glorious Piedmont sun.
Scents of violet, iris and a balsamic whiff of menthol mingle together. The succulent palate doles out juicy raspberry, black cherry, clove and licorice alongside a backbone of firm, polished tannins.
The wine estate stands on the slopes of the San Biagio hill in La Morra, one of the eleven villages forming the area where Barolo wine is produced.
The farm stretches out over 18 hectares (45 acres), and has belonged to the Roggero family for generations. Surrounded by splendid vineyards, it enjoys a spectacular panorama opening out onto the Langhe, a range of hills packed with history and castles. Old documents preserved in the village archives show that San Biagio hill was known of as far back as the Middle Ages. Indeed, the term Sancte Blaxius appears in a 1477 entry in the local land registry, when a Benedictine monastery (San Biagio Priory, 1050 AD) used to grow vines here. All the estate vineyards are part of the Great Vineyards of Barolo within the Commune of La Morra: with resolution no. 21 of 15 April 1994, the village council established the boundaries of the crus recognized as being prime sites for the growing of the Nebbiolo variety used to produce Barolo wine.
How about a Porcini-Rubbed New York Strip With Charred Cauliflower & Parsnip Purée. Try these staple cheeses from Piedmont: montebore, Bra Duro Stravecchio, Erboninato di Vacca, Raschera, or Raschera d'Alpeggio. (If you can get your hands on them of course).