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In recent years Roberto Voerzio has become somewhat legendary for his Barolo wines some of which are attracting huge prices (€900-€1200 per bottle at release and much more at auction), the wines are known for the depth of flavour and showing less of the tannin and oak that other well known Barolo wines might have.
THE WINERY
The winery was founded in 1986 in La Morra, a village in the heart of the Langhe, Italy when Roberto inherited five hectares (12.5 acres) of his father’s vineyards. The area is renowned for outstanding Nebbiolo and the many DOC vineyards in the region some of which date back to 1350. But the vineyard of Roberto Voerzio was established when he struck out in a different direction from his family who had been making more traditional wines, in fact his brother Gianni is still making wine a little further down the road.
Today, the estate owns or manages 8.5 hectares (21 acres) of vineyards around the town of La Morra, vines are planted very densely and pruned to derive tiny yields of small intensely flavoured grapes.
WINE MAKING
Maceration can take up to 15 days and alcoholic fermentation lasts between 10 and 30 days with natural wild yeast and no introduction of yeast into the fermentation process. The malolactic fermentation is in steel tanks and then in oak for 18 months using both barriques and larger casks (of which 30% is new oak each vintage).
There is no filtration in the wine and the maximum expression of Roberto’s wines, according to him only after at least 5 or 6 years of aging in bottle, and then slowly evolve between 20 and 30 years if stored in optimal conditions.
THE TASTING
We tasted this wine while dining at La Capinera in Taormina, Sicily and big shout out to the Sommelier who suggested this wine to be a perfect choice.
From the first moment this wine is poured, there is no question of the pedigree. The nose of the wine starts with a burnt orange caramel and ends with a herbaceous mint. It is typically light in the glass and has a lovely viscosity. As you take a sip there is quite a lot of spice up front and more classic Nebbiolo flavours of cherry, tobacco, chocolate, leather and a little fresh mint. The finish is long and complex as the flavours seem to change a lot as the move from the front to the back palate. A beautifully balanced wine 93/100 points.
SIGHT
Delicate in the glass, bright and shinny with good viscosity
NOSE
Powerful nose that starts with a burnt orange caramel and ends with more herbaceous notes and fresh mint
PALATE
The nebbiolo is true with immediate cherry and spice on the front palate and then chocolate and tobacco
FINISH
The finish is long, complex and balanced. The spice upfront giving way to more recognisable nebbiolo characteristics of cherry, tobacco and chocolate.
| Grape | Nebbiolo 100% Oak | 18 months (30% new) Seal | Cork Production | 10,000 |
| pH | – Acidity | – Alcohol | 14.5 % ABV Residual Sugar | – |
| Yield | 1.5 kg per vine Drink By | 2030 Tasting Date | July 2023 Price | €34 |
LINKS
- http://www.robertovoerzio.com
- http://www.robertovoerzio.com/inc/uploads/2015/10/langhe-nebbiolo-vigneti-san-francesco-fontanazza1.pdf
- https://winedecoded.com.au/winemaker-sessions-3-roberto-voerzio-la-morra-barolo/
- https://www.therealreview.com/2016/02/04/new-tasting-notes-roberto-voerzio/
