Galardi Roccamonfina Terra di Lavoro 2009 Front Label
Galardi Roccamonfina Terra di Lavoro 2009 Front Label

Galardi Roccamonfina Terra di Lavoro 2009

  • RP93
  • WS92
750ML / 13.5% ABV
Other Vintages
  • RP95
  • W&S92
  • JS96
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  • WS91
  • W&S91
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  • WS92
  • JS94
  • RP94
  • WS92
  • JS98
  • RP97
  • WS93
  • RP97
  • RP97
  • WS92
  • RP97
  • RP94
  • V94
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750ML / 13.5% ABV

Winemaker Notes

The wine is deep purple in color with smoky, earthy aromas and seductive hints of tobacco and graphite. Notes of ripe black cherries, cassis, tobacco and leather come through on the palate of this big structured, fullbodied wine. This iconic wine pairs beautifully with Italian or French pot roasts, filet mignon or aged cuts of beef.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
I suppose after so many important vintages it is only natural that Mother Nature takes a break. Terra di Lavoro is usually a huge wine in its youth, but not so in 2009. This is one of the most open, approachable young Terra di Lavoros I have ever tasted. The wine shows good intensity in its dark fruit, with layers of ash, smoke, crushed flowers and minerals that develop in the glass. The 2009 is a pretty, accessible Terra di Lavoro that will make a great introduction for readers who are new to the wine and don't want to wait for some of the more important vintages to come around. Terra di Lavoro is 80% Aglianico and 20% Piedirosso. The 2009 spent 14 months in French oak barrels, 70% new. Readers who want to see how some of the older vintages are developing may want to take a look at notes from my vertical tasting last year, published in Issue 190. Anticipated maturity: 2017-2029.
WS 92
Wine Spectator
This compact, smoky red features a core of tightly wound raspberry, blackberry and cherry skin notes. Full-bodied, yet fresh, with silky tannins and a firm, smoky minerality driving the fine finish. Aglianico and Piedirosso. Best from 2013 through 2023. 2,700 cases made.
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Galardi

Galardi

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Galardi, Italy
Galardi Winery Video

The family-owned Galardi estate produces just one wine and it does so with perfection. Located on volcanic slopes in northwestern Campania, the vineyards are nestled among chestnut groves and benefit from Mediterranean Sea breezes. Terra di Lavoro actually means “land of work” in Italian, a name that has historical roots, but also accurately reflects the difficult volcanic soil composition which results in very low yields. In this challenging environment, Aglianico and its supporting grape Piedirosso produce wines of incredible depth, complexity and elegance.

Galardi is both concept and wine born out of the collective energy and shared vision of four cousins. Terro di Lavoro expresses the natural environment of Campania without parallel. The winery, named for the localita (area) Galardi, was created from scratch in 1991 when four cousins decided to produce wine from what was then a scant 0.5 hectare plot belonging to the family. The cousins, Maria Lusia Murena, Arturo and Dora Celentano, and Francesco Castello, shared a vision for producing a world class wine from Roccamonfina, an extinct volcano, 100 kilometers north and west of Campania's traditional quality zone of Taurasi. In 1993, the group requested the assistance of winemaking consultant Riccardo Cotarella, who had already achieved fame for his work with another Campanian estate: Montevetrano. The old rootstock was grafted over to high-quality cuttings of Aglianico and Piedirosso and in 1994, 600 bottles were produced and Galardi was born.

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Italian

Red Wine

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Italian Red Wine

While picturesque hillsides, endless coastlines and a favorable climate serve to unify the grape-growing culture of this country. The apparent never-ending world of indigenous grape varieties gives Italy an unexampled charm and allure for its red wines. From the steep inclines of the Alps to the sprawling, warm, coastal plains of the south, red grape varieties thrive throughout.

The kings of Italy, wines like Barolo and Barbaresco (made of Nebbiolo), and Chianti and Brunello di Montalcino (made of Sangiovese), as well as Amarone (mostly Corvina), play center stage for the most lauded, collected and cellar-worthy reds. Less popular but entirely deserving of as much praise are the wines made from Aglianico, Sagrantino and Nerello Mascalese.

For those accustomed to drinking New World reds, the south is the place to start. Grapes like Negroamaro or Primitvo from Puglia and Nero d’Avola from Sicily make soft, ammicable, full-bodied, fruit-dominant wines. Curious palates should be on the lookout for Cannonau (Grenache), Lagrein, Teroldego, Ruché, Freisa, Cesanese, Schiopettino, Rossese and Gaglioppo to name a few.

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RPT97331398_2009 Item# 114219

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