Ca' Rome' Barbaresco "Sori Rio Sordo" DOCG 2013
(Piedmont, Italy) - [JS 92] [WS 91] [AG 90]
Regular price $95.00 Sale price $79.97 Save $15.03
6-PACK PRICE = $75.97 per item (add 6+ quantity to your basket)
Notes from the Winemaker:
Intense garnet red with dark ruby reflections. Complex nose with aromas of licorice and forest berries, cinnamon, cloves and violet. Full, enveloping tannins with a long finish, recalling ripe fruit. Because of its structure and body, it pairs well with meat, game and cheese. Serve at a temperature of 17 °C (62.6 °F).
Variety: 100% Nebbiolo
Vineyard location and soil:
The Rio Sordo vineyard is located in the Barbaresco municipality. Soils – called “White marl of Saint Agatha†– in this vineyard go back to the Tortonian-Messinian period. Rich in elements like manganese, zinc and boron, with fine particles that tend to form easily erodible laminae (silty marl).
Vinification:
Carefully selected grapes are destemmed and pressed. Maceration lasts about 15 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation ends before winter is over.
Aged 24 months in 25-hl Slavonian oak barrels. A part ages in barrique. Further aged in bottle for at least 10 months.
Ratings & Reviews
92 Points - James Suckling:
"Aromas of blueberry and flower up to a full body, velvety tannins and a delicious finish. Lovely chocolate undertone. A little light on the finish. Drink or hold." - (November 22, 2016)
91 Points - Wine Spectator Magazine:
"Sleek and restrained, this Barbaresco reveals cherry, currant, mint and tobacco flavors allied to a firm, linear structure. Though this is compact and tight on the finish, the fruit element returns. Best from 2019 through 2032. 415 cases made." – BS (Web Only - 2016)
90 Points - Antonio Galloni's Vinous:
"The 2013 Barbaresco Rio Sordo offers lovely immediacy in its up-front fruit and medium-bodied feel. Hints of tobacco, crushed flowers, leather, spice and smoke suggest the 2013 will drink well sooner rather than later. The 2013 has a bit more depth and intensity through the middle than the Chiaramanti, along with more tannin, but the fruit will likely fade before the tannins fully soften." - Antonio Galloni (Oct 2016)
Intense garnet red with dark ruby reflections. Complex nose with aromas of licorice and forest berries, cinnamon, cloves and violet. Full, enveloping tannins with a long finish, recalling ripe fruit. Because of its structure and body, it pairs well with meat, game and cheese. Serve at a temperature of 17 °C (62.6 °F).
Variety: 100% Nebbiolo
Vineyard location and soil:
The Rio Sordo vineyard is located in the Barbaresco municipality. Soils – called “White marl of Saint Agatha†– in this vineyard go back to the Tortonian-Messinian period. Rich in elements like manganese, zinc and boron, with fine particles that tend to form easily erodible laminae (silty marl).
Vinification:
Carefully selected grapes are destemmed and pressed. Maceration lasts about 15 days at a maximum temperature of 30 °C (86 °F). Malolactic fermentation ends before winter is over.
Aged 24 months in 25-hl Slavonian oak barrels. A part ages in barrique. Further aged in bottle for at least 10 months.
Ratings & Reviews
92 Points - James Suckling:
"Aromas of blueberry and flower up to a full body, velvety tannins and a delicious finish. Lovely chocolate undertone. A little light on the finish. Drink or hold." - (November 22, 2016)
91 Points - Wine Spectator Magazine:
"Sleek and restrained, this Barbaresco reveals cherry, currant, mint and tobacco flavors allied to a firm, linear structure. Though this is compact and tight on the finish, the fruit element returns. Best from 2019 through 2032. 415 cases made." – BS (Web Only - 2016)
90 Points - Antonio Galloni's Vinous:
"The 2013 Barbaresco Rio Sordo offers lovely immediacy in its up-front fruit and medium-bodied feel. Hints of tobacco, crushed flowers, leather, spice and smoke suggest the 2013 will drink well sooner rather than later. The 2013 has a bit more depth and intensity through the middle than the Chiaramanti, along with more tannin, but the fruit will likely fade before the tannins fully soften." - Antonio Galloni (Oct 2016)