2008 Barolo La Serra Roberto Voerzio

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Average critic rating : 96.0 points



The 2008 Barolo La Serra emerges from the glass with dark red fruit, tar, smoke, licorice, spices and new leather. Today the 2008 comes across as surprisingly dark and masculine. The high-toned floral notes that are typical of this site have been replaced by a much darker, brooding register filled with tar, incense and black fruit notes. The wine freshens up beautifully with time in the glass as the aromatics become a bit more expressive. Voerzio’s 2008 La Serra is a huge and hugely promising wine. The firm tannins argue for at least a few more years in bottle. A hint of rose petal lingers on the intense finish. Anticipated maturity: 2018-2028. ||These wines from Roberto and Davide Voerzio represent a significant turning point stylistically. This is the first year in which most of the Baroli were aged partly in cask and partly in barrel, the same approach the estate used for its early wines, up to and including the 1993 vintage. The 2008s spent their first year in equal parts cask and barrique, and a second year in French oak barrels, just 20% new, a major change over the recent past. The exceptions are the Baroli Voerzio bottled only in magnums (Sarmassa and Vecchie Viti dei Capalot e delle Brunate), which were aged exclusively in French oak because of the tiny quantities of those wines. Roberto Voerzio describes 2008 as a year that was cold from start to finish. The wines are huge, tannic and likely to require quite a bit of patience. With time, though, the pedigree of the great Barolo vineyards simply can’t be denied. The best of Voerzio’s 2008s are pure magic.||A Leonardo Lo Cascio Selection, Winebow, Montvale, NJ; tel. (201) 445-0620 Wine Advocate.April, 2012

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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