Tasting # 16  December 8, 2011 –    Capri Italian Restaurant     McLean VA

Participating Members:  Wilson Moreira, Orlando Mason, Miguel Segovia, Alfonso Sanchez, Amnon Mates, Juan Luis Colaiacovo, Mario Aguilar, Carlos Paldao, Peter Scherer and Cecílio-Augusto Berndsen.

Wines Presented by Carlos Paldao

Rebulli Prosecco di Valdobbiadene 

($21.99, Total Wine)         Winery: Azienda Agricola Rebuli

A fine noble wine with a bright straw color, made from a selection of Prosecco grapes, which highlights the flavors and perfumes of the area. It is ideal for important occasions and as an aperitif. It is also excellent with risotto and noble meat. “This wine is so much fun that it seems vaguely illegal. Lightly floral in aroma, it shows fresh but restrained fruit flavors. The effervescence is abundant but soft, yet the wine remains structural and refreshing thanks to crisp acidity. Clearly the top pop for parties.” – The Washington Post

The Estate. This producer has been a grape growers for generations, spumante maker since the 1980’s and has grown larger without losing sight of their origins. Today, the two sons Gianni and Mauro continue the wine making and enological activity which was started with passion by Angelo Rebuli.

The Vineyard. The estate is located in the small village of Saccol di Valdobbiadene, at the foot of the Prealpi Trevigiane, where the hills dive into the waters of the River Piave.

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2006. BAROLO  GATTERRA.

MAURO VEGLIO. PIEDMONT, Italy  ITALY,   ($59.99, Total Wine) 14% Alcohol                    Barolo DOCG Vigneto Gattera

Production Area: La Morra    Area of production: Langhe, A hilly zone in the South of Piedmont, bordered by Liguria          Vineyard Exposition: South, South-West

Altitude: approx. 250 meters above sea-level    Varietal: Nebbiolo   100%

Surface Area: approx. 1 hectare           Vines per Hectare: 5500

Grape Yield per Hectare: 5.5 tons per hectare    Bottles Produced: 5200

Age of the Vines: These are our oldest vineyards planted in 1952

Vine Trellising System: Guyot                    Vinification: Maceration on the skins for approx. 4 days in rotary fermentors with temperature control, the grapes are then pressed off the skins and alcoholic fermentation is completed in steel tanks (approx. 20 days). After primary fermentation the wine is put in french barriques, 50% new and 50% used, where it undergoes malolactic fermentation at a temperature of approx. 20° C for about two months. The wine remains in barrique for a total of 24 months, afterwards it is put in stainless steel tanks for approximately two months to settle and then bottled without fining and filtration.

Color: Ruby red with slight orange reflections

Nose: Between the 4 Crus of Mauro Veglio, Gattera is the one, which is nearer to “Classic” Barolo: In the beginning it is evolved and warm with aromas of peaches and apricots that have been dried in the sun on the balcony and a little closed with warm tannins that are decisive, but not aggressive. These dry characteristics come from the south, south-western exposition: the afternoon sun warms the earth and the grapes, and the position similar to an amphitheatre protects them from the winds of the north.

Vintages: 1999, 1997 and 1996 are well-structured and full-bodied. A little more elegant are the 1998 and 2000, which is particularly harmonious and enjoyable for drinking. In 2002 we didn’t produce Gattera because a hailstorm compromised our standard of quality for this Cru.

Serving Suggestions: Red meat, medium aged cheeses, and also richer fish and crustaceans.                Recommended Temperature: 17°-18° C. . It is enjoyable to appreciate the initial freshness and experience the evolution of the wine as it warms up in the glass.

Tasting Notes: When the wine first enters the market it is judged to be richer and more evolved than the other 4 Crus, and with time one always appreciates the particularly warm and elegant spices.            Dry Extract g/l: 26.3        Acidity: 5.2

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2003 BAROLO ROCCHE, VIETTI,

PIEDMONT (ITALY), ($59.99, McArthur), 14.5%.

Vietti’s Rocche and Villero are the two ‘home’ vineyards; both are in the village of Castiglione Falletto, close to the Vietti winery and home. Rocche and Villero (when it’s made) are consistently Vietti’s two finest Barolos. The ’03 Rocche is traditionally made, very dry, with lots of tannins, and powerful aromas of tar, with very good concentration of ripe, red fruit flavors. Quite ripe and fleshy, a characteristic of this vintage.

Barolo Rocche 2007                   Designation: estate-Bottled, Single-Vineyard Barolo DOCG                                       Region: Barolo, Piedmont

Grapes: 100% Nebbiolo              Winemaking: the grapes are selected from the 45 year old vineyards in Rocche of Castiglione (Clone 75 % Michet, 20 % Lampia, 5 % Rosè) that are cultivated with 4,600 plants per hectare with yields of 22 hl/ha (1.1 ton /acre). After harvest and gentle pressing, alcoholic fermentation takes place over 4 weeks in stainless steel tanks at 30-34°C (86-90°F), with frequent pumping of the wine over grape skins for flavor and color extraction. This wine is always pleasant and long-lived. It’s one of Vietti’s most traditional products.

Aging: after malolactic fermentation, the wine is aged in Slovenian oak casks for 32 months, then transferred into stainless Steeltanks for 4 months rest, before bottling.         Unfiltered.               Ratings: 92 WA, 92 WS, 90 ST

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2003   BAROLO. G. MASCARELLO E FIGLIO.

VILLERO,  PIEDMONT,  ITALY,  ($82.99, McArthur), 14.5%

GRAPE-VARIETY: Nebbiolo      VINEYARD: Villero sub-zone in the village of Castiglione Falletto (CN)    GRAPE-HARVEST: Towards the middle of October.

WINE-MAKING PROCESS: Estate-grown bunches, thinned during the summer, undergo traditional-style, floating cap fermentation for 20/25 days. The wine is then matured in medium-sized Slavonian oak barrels for around 36 months.

EXPECTED CELLAR LIFE: 10/25 years    ALCOHOL CONTENT: 14.5%

BOTTLING: After four years following the vintage

TASTING NOTES: garnet red with orange-coloured highlights; very fruity, elegant, intense; excellent body with power and stuffing, full, well-balanced.   TYPE OF BOTTLE: Albeisa                 SERVING TEMPERATURE: approx. 18°        STORAGE: Lying down in cool, dark surroundings      PAIRINGS: Red meats in general, game, mature cheeses.            Rating: 90 WA

An outstanding Barolo – esp. considering the difficult vintage – with plenty of fresh fruit, albeit a bit darker than usual for this producer. Only a slight smokieness reveals the scorching vintage and it does not seem anywhere near down hill. Can be enjoyed now with a little air time or held for several years. Haven’t had the Santo Stefano di Perno or Monprivato from 2003 yet, so cannot compare to those two.

Dessert Wines

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Ruby Port. Quintade Ventozelo, Reserva. Portugal

Grappa, Muller & Thurgau, Friuli, Trento