2000 Barolo La Serra Roberto Voerzio

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Average critic rating : 93.0 points



The 2000 Barolo La Serra is just starting to show early hints of tertiary complexity. Sweet herbs, tobacco, licorice and worn-in leather add considerable complexity to a core of powerful dark fruit. The La Serra possesses remarkable depth and nuance, with initial Syrah-like notes that melt into an endless, layered Barolo of exceptional elegance. This is a great La Serra. Anticipated maturity: 2014-2025. ||Roberto Voerzio’s 2000s are among the most successful wines of the vintage. That’s not terribly surprising given Voerzio’s virtually unparalleled track record of making profound wines that can age, even in the smallest of vintages. The 2000s are only now beginning to approach their early maturity. These remain beautiful, fresh Baroli that will deliver considerable pleasure for years to come. Wine Advocate.June, 2011



The 2000 Barolo La Serra, with a bit less color than the Brunate, brings up the intensity level with a more penetrating nose and with flavors with a certain tannic clout. It will take a bit more time to come around, and can be drunk between 2006 and 2017. Daniel Thomases, Wine Advocate # 160 Aug 2005

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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