On Tuesday, February 4th, the BBWO Grand Tasting was held at Center 415 in NYC. The event was organized by the Consorzio di Tutela Batolo Barbatesco Alba Langhe e Dogliano representing over 450 wineries in Piedmont. I was not only invited to the walk around tasting on the first day, but also was asked to be a judge of a blind tasting of 2016 Barolo and 2017 Barbaresco the next day.
Part 1 was a walk around tasting of 200 producers from the Langhe presenting their wines. In the middle of the room surrounded by all the producers were two large round booths, one for Barbaresco and one for Barolo, divided by commune.
There was so much wine I wished the tasting part would have been two days, one for Barbaresco and the next day for Barolo.
There was also a seminar given by Alessandro Masnaghetti on Barolo and Barbaresco, which I was not able to attend.
Barolo “Rocche Dell’Annunziata” 2015 Aurelio Settimo. The wine is aged for 42 months,18 in big French oak casks and 6 in new big oak casks of Austrian wood.This is a well-structured and balanced wine with hints of cinnamon and licorice, spicy and balsamic notes.
Barolo “Sperss” 2015 Gaja Fermentation and maceration takes place for 3 weeks. The wine is aged in oak for 24 months. The wine has aromas and flavors of dark ripe fruit, black cherries and prunes with a hint of cloves and black pepper.
Barolo “La Rosa”2015 Fontanafredda Aging is in oak Allier barrels, 50% new for about 12 months and then racked into oak casks of 2,000 and 3,000 liters for one year. In January, I went to a Fontanafredda tasting where they had the “La Rosa” 1996- a truly great wine.
Barolo “Bussia” 2015 Poderi Colla aged in large oak casks for 24 to 28 months. This is a full-bodied wine with hints of red berries, tar, licorice, and tea. This is a classic Barolo. I visited the winery three years ago and was very impressed with all their wine.
Barolo 2015 Pio Cesare Vinification in stainless steel with skin contact for about 30 months. The wine is aged in large French oak botti for about 30 months and a small amount in barriques as well. The wine has hints of black cherry, licorice, tobacco and spice, a classic Barolo. I have visited the winery a number of times and once Michele and I were invited to the home of Pio Boffa, owner of the family winery for dinner.. We had a great time. Pio was not at the tasting.
Barolo 2015 “Rocche Dell’Annunziata 2015 Rocche Costamagna The wine is aged in botti (large barrels) of Slavonia oak for 24 months and in bottle for one year before release. The wine has hints of raspberries and licorice with floral notes and a touch of spice.
I first met Alessandro Locatelli, who now runs the family winery, when he was a teenager in the 1980’s at the winery and several times since. I enjoyed speaking with him about the people we know in common.
Barolo “Sarmassa” Vigna Merenda Scarzello 2013 The wine is aged in 600 liter Slovenian tanks for 26 to 28 months. It is then aged an additional 12 months in bottle before release. 2013 was an excellent year. This is an old style traditional Barolo and I was very impressed by it
Barolo “La Serra” 2016 Marcarini The wine is aged for 24 months in Slavonian oak casks and six months in the bottle before release. It has hints of cherry, violets, licorice with a touch of spice and a note of violets.
Barolo “Cannubi” 2015 Damilano Temperature-controlled fermentation for 20 days. The wine is aged in large oak barrels 30 to 50 HL. This is an elegant Barolo with hints of cherry, plum, tobacco, licorice, leather, a touch of white truffles, a long finish and a very pleasant aftertaste.
Babaresco “Ovello” 2015 Produttori del Barbaresco The Orvello vineyard covers an area of 16.25 acres at 290 meters with a south/southeastern exposure. The wine is aged for 4 years in Slavonian oak barrels. This is a traditional Barbaresco and over the years Orvello has become my favorite of the single vineyards.
Barbaresco “Campo Gros Martinega” Riserva 2013 Marchesi di Gresy. The wine is aged in barriques for 12 months and then in Slavonian oak casks for 16 months and in bottle until ready for release. The wine has hints of dried roses, leather, tobacco, licorice and a note of violets. I visited the winery many years ago on the suggestion of the late wine writer, Sheldon Wasserman.
Barbaresco “Montersino” Alessandro Rivetto 2016 Manual harvest. Stem pressing and cold maceration for 2 days after which fermentation takes place in temperature controlled stainless steel tanks. Maceration lasts for 20 days. The wine remains in oak casks for 18 months and in bottle for 6 months before release. This is a balanced wine with hints of cherries and violets and touches of tea and rose petals.
I met Alessandro a few years ago at a wine tasting in NYC and I always enjoy speaking with him.
For more information on the tasting see. https://charlesscicolone.wordpress.com/2020/04/06/piedmonts-parade-of-fine-vintaged-continues/ a blog by Tom Maresca
On Feb 5th there was the World’s Best Palates tasting. Matteo Ascheri President of the Consorzio said it was the aim to assess the overall quality of the 2016 and 2017 vintage. The judges were Masters of Wine, press, wine critics and sommeliers. The panels were designed to be diverse so we could share the experience with others from different nationalities and wine trade areas. At my judging table the chairperson was from New Zealand, other members were from Italy, Spain, America and Latvia.
The chairperson tasted the wine and if it was approved it was poured for the rest of the table. There were 4 flights of about 10 wines grouped if possible by commune. There would be 6 minutes to evaluate, score and discuss each wine. Each panel member had an ipad for the scoring. The chairperson recorded all results and an average was taken for the 2007 Barbaresco and 2016 Barolo. My panel discussed every wine, sometimes we agreed and some times we were very far apart in our scores. The discussion was held before you put in your final score so that you could change it based on the discussion. I did not change any of my scores.
It was informative to taste blind and to hear the opines of the others on the wines. I really enjoyed the experience as everyone was very professional.
The final score for all the panels for the Barbaresco vintage 2017 was 98.1 and for the Barolo 2016 vintage 99.3.
Some of the wines I gave high scores to in the blind tasting were:
Barolo Momforte D’Alba Poderi Colla
Barolo La Morra Cabot Berton
Barolo La Morra Marcarini
Barolo La Morra Mauro Veglio
Barolo La Morra Corino
Barbaresco Neive Oddero
Barbaresco Nieve Massimo Rattalino
Barbaresco Nieve Adriano Marco e Vittorio
That night there was Gala Dinner for all the produces and judges. The dinner was prepared by Massimo Bottura. Unfortunately I was leaving for 5 weeks in Italy and was unable to attend.