Roberto Voerzio La Serra Barolo 2000
Nebbiolo from Piedmont, Italy
Wine Spectator - "This is really seductive on the nose, with Indian spices, blackberries, plums and cedar. Turns to flowers. Full-bodied, with layers of gorgeous ripe tannins and loads of ripe fruit. Yet goes on and on. Wonderful balance. This is better than the 1997."
Vinous / Antonio Galloni - "The 2000 Barolo La Serra is just starting to show early hints of tertiary complexity. Sweet herbs, tobacco, licorice and worn-in leather add considerable complexity to a core of powerful dark fruit. The La Serra possesses remarkable depth and nuance, with initial Syrah-like notes that melt into an endless, layered Barolo of exceptional elegance. This is a great La Serra."
International Wine Cellar - "Medium red. Roasted redcurrant and tobacco on the nose, with a suggestion of dried fruits that reminded me of a Bonneau Chateauneuf du Pape. Then fat, rich and chewy, though not especially sweet in the middle. Liqueur-like redcurrant syrup flavor complicated by minerals, leather and animal fur. Finishes with big, drying tannins. This is Voerzio's highest-altitude cru and a wine that's usually perfumed in the early going, but today this is my least favorite 2000 here. "
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Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.