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M. Marengo Barolo Brunate 2007

Nebbiolo from Barolo, Piedmont, Italy
  • JS95
  • RP92
14% ABV
  • JS95
  • RP93
  • WS92
  • JS93
  • RP94
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1.0 1 Ratings
14% ABV

Winemaker Notes

Garnet red. Typical, fruity, black cherries, dried rose, spicy notes. Dry, warm, full-bodied, soft, clean, sweet and well-integrated tannins, quite persistent.

Critical Acclaim

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JS 95
James Suckling
What a nose to this wine. Wonderful aromas of fresh strawberries, flowers and sandalwood. Full body, with ultra-fine tannins and a beautiful balance of acidity and fruit. This is a clean, focused and chic wine. Hard not to drink now but will be better in 2013.
RP 92
Robert Parker's Wine Advocate
The 2007 Barolo Brunate comes across as somewhat clenched and inexpressive in this vintage, while at the same showing less vineyard character than is typically the case. The 2007 is a reticent Brunate that only reveals its personality over a long period of time. I miss the delineation and nuance that informs the finest vintages yet there is enough perfume and inner sweetness to make me think the wine will find its balance with further bottle age. Anticipated maturity: 2015-2027.
Rating: 92+
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M. Marengo

M. Marengo

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M. Marengo, , Italy
M. Marengo
Marengo is one of the smallest estates in La Morra, but Marco Marengo has no inferiority complex. Marengo is privileged to be among the many more famous names who own vineyards in the “Brunate” cru, an immaculately positioned parcel of land that is considered to be one of the grand crus of the Langhe. The estate makes tiny quantities of modern-style Barolo from old vines in their tiny cellar on La Morra’s main street; in great years, these particularly well-balanced, ample, intense, tannic wines hint at truffles; they are perfectly rich and complete Baroli. 1999 is the third release of the Barolo "Bricco Viole", from a tiny cru in the Barolo township named for the violets that bloom there in springtime; the 1998 was rated 92 pts by the Wine Spectator. Elio Altare once told Marco that Marengo's vineyards were the "finest he had ever seen!" The slopes around Brunate are also particularly noted for superb Dolcetto

With a distinctly Mediterranean climate featuring warm days and cool nights, the Lodi AVA in California’s Central Valley provides growers with ideal conditions for grape-growing. As most of the rain falls in winter months while vines are dormant, the risk of disease and pest problems is low and irrigation can make up for the dry conditions during harvest.

By a wide margin, Zinfandel is the most successful and widely planted variety in Lodi. Often made from old vines, these wines are robust and fleshy with ripe, plummy fruit and represent excellent value at the lower end of the price spectrum. Over 100 other varieties are grown here, ranging from the classic (Merlot, Chardonnay) to the obscure and experimental (Portugal’s Touriga Nacional, France's Picqpoul).

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

EWLITMARBLB07_2007 Item# 112857

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