1999 Barolo La Serra Roberto Voerzio

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Average critic rating : 95.0 points



A magnificent wine when it was young, Roberto Voerzio's 1999 Barolo La Serra has developed beautifully in bottle. Fresh, floral aromatics abound in a layered, impeccably delineated wine. Sweet rose petals, red berries, spices and mint are wrapped around a core of super-expressive fruit. The usually firm La Serra tannins are nearly covered by the intensity of the fruit. I have always adored the 1999 La Serra, a wine that remains fabulous, with plenty of life ahead. Aug 2014, www.vinous.com, Drink: 2014-2024



The 1999 Barolo La Serra has always been a magnificent wine as it is again tonight. I have often felt this Barolo and Voerzio’s other 1999s, signal the first move towards a more elegant and finessed style. Sweet, floral aromatics meld into vibrant layers of mineral-infused dark cherries as the wine opens up in the glass. This young, sweeping Barolo is simply magnificent and one of the very finest La Serras Voerzio has made over the course of his career. Though delicious today, the wine promises to drink beautifully for another 15-20 years. It is superb. Anticipated maturity: 2010-2025. Antonio Galloni, In the Cellar # 0310 Mar 2010

Azienda Agricola Roberto Voerzio is an Italian wine producer based in La Morra, in the heart of the Langhe area of Piemonte. The winery is known for producing top quality Barolo from some of the most prestigious vineyard sites in the region. In addition to Barolo, Barbera d’Alba, Dolcetto and Merlot are also produced at a very high level. The winery philosophy is simply to have the greatest respect for nature. No chemical fertilizers, fungicides or pesticides are used at all in the vineyards and vines are pruned heavily in the winter, leaving only 5-8 buds per plant. During the growing season the vineyards are maintained meticulously with heavy green harvesting, pruning and leaf thinning, resulting in a very small but high quality production. The yields at Roberto Voerzio are said to be the lowest in the region. In the winery, fermentations are carried out as cleanly as possible with only native yeast being used and no use of additives that can alter the flavour profile of the wine. All of the wines are bottled unfiltered in order to maintain their intense flavour concentration, though they are known to be bright, elegant and light on their feet stylistically. The winery recommends a minimum of 5-6 ageing in the bottle before they are opened; however, they will evolve over 2-30 years if kept in optimal conditions. The production at Roberto Voerzio is limited; with 20 hectares under vine, only 40,000-60,000 bottles are produced depending on the harvest. With remarkable pedigree, massive ageing potential and consistently high scores from James Suckling and Antonio Galloni, the Barolo from Roberto Voerzio is not to be missed.

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