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Casa E. di Mirafiore Barbera d'Alba Superiore 2009

Barbera from Alba, Piedmont, Italy
  • RP91
14% ABV
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14% ABV

Winemaker Notes

The color is dark ruby-red with purple highlights; nose brimming over with leather, black liquorice, coffee and blackberry. This Barbera d'Alba starts out on the palate providing a warm feeling of volume and body, with the fruit blending marvellously with the soft tannins and the acidity, while its finish is long and savory.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2009 Barbera d’Alba Superiore is another rich, textured wine. Dark jammy raspberries, flowers and spices are some of the notes that are woven throughout this generous, expansive Barbera. The Superiore is bold and beautiful; it’s as simple as that. Anticipated maturity: 2011-2014.
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Casa E. di Mirafiore

Casa E. di Mirafiore

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Casa E. di Mirafiore, , Italy
Casa E. di Mirafiore
Casa E. di Mirafiore is a historic brand in the world of Italian wine. The name is both new and old, it first becoming established in the 1870s, rising to international renown only to disappear in the third decade of the following century. The name which remained dormant for more than seventy years until its reappearance today.

Mirafiore wines give expression to a vision, to a precise point of view promoting for some time by Fontanafredda's Bio-nature Reserve: eco-compatibility, the green philosophy. Meaning respect for the environment and the health of the end consumer. Ecological awareness is imprinted first and foremost on the work in the vineyards, where chemical fertilizers and weed-killers are banned, and pest treatments are substantially reduced in order to produce clean grapes with chemical residues approaching zero. The next step takes place in the winery, through a drastic reduction in the use of sulphites compared to legally-permitted limits, and preference given to native yeasts rather than industrial strains. Finally, rounding off the two previous phases, the packaging is composed of 85% recycled glass and labels produced using natural inks. And this is where the seeming contrast between old and new returns, where the new (the container) encloses the old (the contents), which is in turn old itself (traditional) precisely because it is new (clean and fair). Mirafiore wines: Pure expression of seeming contrasts.

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.

RWC188313_2009 Item# 113656

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