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Boroli Quattro Fratelli Barbera d'Alba 2005

Barbera from Alba, Piedmont, Italy
  • W&S91
0% ABV
Ships Tue, Dec 26
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0% ABV

Winemaker Notes

Wine produced with Barbera grapes. The color is very intense, ruby red. On the nose it offers aromas of ripe forest fruits and undertones of vanilla while on the palate this wine is close-texture, mouth-filling with aromas of ripe raspberries and blackberries. There is a nice balance of acidity, alcohol and tannins followed by a long-appealing finish. It is ideal for a long period of ageing; matured in cask for 6 months and refined in bottle for 6 months.

Critical Acclaim

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W&S 91
Wine & Spirits
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Boroli

Boroli

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Boroli, , Italy
Boroli
The Borolis are a Piedmontese family who have been in business in the region – first in textiles, then editorial, and now in winegrowing – since 1831.

In the 1990’s, Silavano and Elena Boroli felt the need to extend their interest and endeavors. They wanted something that would bring them closer to nature and away from the demands of the contemporary business world. As Piedmontese, the choice was almost an obligation: making wine in Langa.

In 2000 Achille, the third of the four Boroli sons entered the family wine business. The farm director is the oenologist Enzo Alluvione, assisted by his son Daniele for the vineyards and by Achille Boroli for the marketing and selling. The farm consultant is the oenologist Beppe Caviola. The vines grown are Nebbiolo, Barbera, Merlot, Cabernet Sauvignon, Dolcetto, White Moscato and Chardonnay. The farm rests atop the ‘Madonna di Como’ hill, 5 kilometres from the center of Alba. The history of this magical place is interesting: the Celts who inhabited the area since the 4th century AD worshipped amongst others ‘Como’, the god of feasts; the Romans arrived during the first century AD and the name ‘Como’ came to mean a procession of young dancers in honor of the wine god Bacchus.

Paso Robles

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Paso Robles has made a name for itself as a source of supple, fruity, and powerful wines. With 11 smaller sub-AVAs, there is quite a bit of diversity to be found in this inland portion of California’s Central Coast.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, and Rhône varieties both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruity, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Zinfandel

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Unapologetically powerful, heady, and fruit-forward, Zinfandel is often thought of as a truly Californian grape, though in fact it is anything but. This variety has followed an intriguing trajectory to reach its adoptive home, beginning, surprisingly, in Croatia. Originally known as Tribidrag, it first made its way to southern Italy where it became known as Primitivo. From there it eventually migrated to what is now unarguably its most successful outpost, in California, and has thrived throughout the state. Of course, this is also the grape of White Zinfandel, a sweet pink wine that enjoyed great popularity in the 1980s and 90s. Though White Zin still has a significant following, today the variety is increasingly associated with the red version.

In the Glass

Zinfandel commonly features a bold, plush texture and notes of dark plum, blackberry, sweet spice, black pepper, dark chocolate, leather, and licorice, and can often be described as “jammy” and a little bit sweet. Very ripe examples may express a hint of dried fruit like raisin, fig, or prune. Despite its significant alcohol and weight, Zinfandel has very smooth, gentle tannins.

Perfect Pairings

Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs, or anything barbecued. If care is taken with regards to alcohol levels, Zinfandel’s hint of sweetness can work well with milder Indian-spiced dishes like lamb curry.

Sommelier Secret

Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding vines tend to produce wine that is concentrated, complex, and elegant.

YNG175327_2005 Item# 96987

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