Dal Forno Romano Monte Lodoletta Amarone della Valpolicella 2009

  • 99 Robert
    Parker
  • 98 James
    Suckling
  • 94 Wine
    Spectator
4.5 Fantastic (6)
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Dal Forno Romano Monte Lodoletta Amarone della Valpolicella 2009 Front Bottle Shot
Dal Forno Romano Monte Lodoletta Amarone della Valpolicella 2009 Front Bottle Shot Dal Forno Romano Monte Lodoletta Amarone della Valpolicella 2009 Front Label

Product Details


Varietal

Region

Producer

Vintage
2009

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

Subtle aromatic things that range from black cherry, blueberry to chocolate anticipate the opulent expression of mature fruit that flows into the mouth. Nuances of truffle, tobacco and new leather wrap around the finish.

Professional Ratings

  • 99
    The Dal Forno family considered the idea of releasing their Amarone ten years after the harvest. If that plan had been implemented, this would be the vintage on the market now. The 2009 Amarone della Valpolicella Monte Lodoletta is a full and generous expression that delivers thick lines and robust flavors of dried blackberry, camphor ash, exotic cedar wood, licorice and tarry road pavement. This vintage saw average temperatures throughout the growing season with a few hailstorms along the way. Very dry weather led to some mild drought in July and August, with ensuing ripening and concentration of the clusters. I found this monumental wine to be irresistible when I first tasted it five years ago, and I consider it to have improved since then. This is one of the most complete and comprehensive vintages produced at Dal Forno, and it gives us an ample 360-degree view onto the might, brawn and potential of this icon wine from the Veneto. Its evolutionary track shows no sign of slowing down.
  • 98
    This is powerful and very rich with blueberries, flowers and hints of spices. Full body with velvety tannins and ripe fruits. Very beautiful and generous but not overdone. Superb.
  • 94
    Rich, with aromatic herb and tarry smoke notes, this silky, supple red is framed by mouthwatering acidity and dusty tannins. Shows ripe and concentrated flavors of date, sun-dried cherry, forest floor and ground spice, displaying a sense of harmony and density that suggests a long future. The finish echoes the spice and sweet fruit character. Drink now through 2029.

Other Vintages

2017
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2013
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2012
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2011
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2010
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2008
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2006
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Dal Forno Romano

Dal Forno Romano

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Dal Forno Romano, Italy
Dal Forno Romano Entrance to the Estate Winery Image

The Dal Forno family has been making wine since 1983. Located in Val D’Illasi, the estate consists of 65 acres of vines planted to traditional indigenous varieties of Corvina, Corvinone, Rodinella, Oseleta, and Croatina. The estate vineyards and farm are located where the slopes begin to rise toward the mountains and sit 1,000 feet above sea level. The loose, alluvial soils, meticulous pruning and scrupulous viticultural techniques ensure remarkable-quality grapes. The Dal Fornos use traditional methods to grow the finest fruit, and then employ modern techniques to produce the best wines – classic in expression and modern in purity.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Valpolicella Wine

Veneto, Italy

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Among the ranks of Italy’s quintessential red wines, Valpolicella literally translates to the “valley of cellars” and is composed of a series of valleys (named Fumane, Marano and Negrare) that start in the pre-alpine Lissini Mountains and end in the southern plains of the Veneto. Here vineyards adorn the valley hillsides, rising up to just over 1,300 feet.

The classification of its red wines makes this appellation unique. Whereas most Italian regions claim the wines from one or two grapes as superior, or specific vineyards or communes most admirable, Valpolicella ranks the caliber of its red wines based on delimited production methods, and every tier uses the same basic blending grapes.

Corvina holds the most esteem among varieties here and provides the backbone of the best reds of Valpolicella. Also typical in the blends, in lesser quantities, are Rondinella, Molinara, Oseleta, Croatina, Corvinone and a few other minor red varieties.

Valpolicella Classico, the simplest category, is where the region’s top values are found and resembles in style light and fruity Beaujolais. The next tier of reds, called Valpolicella Superiore, represents a darker and more serious and concentrated expression of Valpolicella, capable of pairing with red meat, roast poultry and hard cheeses.

Most prestigious in Valpolicella are the dry red, Amarone della Valpolicella, and its sweet counterpart, Recioto della Valpolicella. Both are created from harvested grapes left to dry for three to five months before going to press, resulting in intensely rich, lush, cerebral and cellar-worthy wines.

Falling in between Valpolicella Superiore and Amarone is a style called Valpolicella Ripasso, which has become immensely popular only since the turn of the century. Ripasso literally means “repassed” and is made by macerating fresh Valpolicella on the pressed grape skins of Amarone. As a result, a Ripasso will have more depth and complexity compared to a regular Superiore but is more approachable than an Amarone.

YNG475625_2009 Item# 148876

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