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Ceretto Brunate Barolo 2004

Nebbiolo from Barolo, Piedmont, Italy
  • WS93
  • WE93
  • W&S90
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Winemaker Notes

This is a silky-smooth Barolo, delicately scented with roses and violets, and showing great aromatic complexity. It can be enjoyed only a few months after bottling, but will continue to improve and develop its elegance for 15 to 20 years.

Critical Acclaim

WS 93
Wine Spectator

This dark, ripe 2004 Barolo shows raisin, plum and prune aromas. Full-bodied, with big, chewy tannins and a long, very ripe finish. Needs time to develop. Best after 2012. 1,400 cases made.

WE 93
Wine Enthusiast

The dense, clay soils of the excellent Brunate cru help shape this rich and opulent wine. Exotic spice is the main theme here and you will taste ground curry leaf, ginger, clove and vanilla. Red licorice and black currant also play a supporting role and grow in intensity as the wine evolves in the glass. The mouthfeel is polished, firm and intense. Drink 2015 to 2020.

W&S 90
Wine & Spirits

Smokey, savory tannins grip the ripe plum and cherry flavors in this massive young wine. The layers become more apparent with air, combining ripe fruit and dark notes of tobacco and earth that hint at the wine's complexity. There's real potential here-give it a decade or more in the cellar to allow the structure to integrate.

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Ceretto

Ceretto

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Ceretto, , Italy
Ceretto
For more than 80 years, the Ceretto family has been making wine in Piedmont's Langhe region of Italy and has set the benchmark for quality among Barolo and Barbaresco producers. The family is most well known for producing coveted single-vineyard Nebbiolo wines and introducing high-quality Arneis and Moscato. Today, the Ceretto name is synonymous with estate-grown, carefully produced wines, each expressing purity and elegance.

Highly regarded for distinctive and age-worthy red wines...

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Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity...

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

PBC9040434_2004 Item# 101747

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