2009 Barolo Monvigliero
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Tasting notes
Fermented in stainless steel with indigenous yeast and a total skin maceration including the alcoholic fermentation of up to 30-40 days. Malolactic fermentation in old barriques for 10 months, followed by 12 months in large casks. Concentrated ruby with little sign of age. Leafy, concentrated cherry nose and a fruit driven palate with lots of concentration followed by fierce tannins. Complex fruit length is there, but the tannins make it quite hard for the moment. (WS)
Critic scores
Average Score
Walter Speller, jancisrobinson.com
Julia Harding MW, jancisrobinson.com
More reviews and scores
Reticent dark fruit aromas complicated by licorice and flowers. In a rather cool, medicinal style for 2009, showing sweet black fruit flavors but less depth and personality than the Bricco Ambrogio. Today the wine's chewy, dusty tannins clash with its acidity, leaving the persistent finish distinctly tight. Seems only moderately ripe for the vintage.
First vintage of this wine was 2007. Mid ruby with a soft rim. First impression is sweet cherry and vanilla, opening up to more savoury, leathery complexity. Firm and still lithe and energetic. Very long and refined. (JH)
Commune of Verduno. Dark ruby. Meaty and savoury and with real depth of fruit. Lots of concentration, waves of grainy tannins and pretty precise. (WS)