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Luigi Pira Barolo Margheria (scuffed label) 2007

Nebbiolo from Barolo, Piedmont, Italy
  • RP94
  • JS93
  • WE92
  • WS91
750ML / 0% ABV
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  • WS94
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Winemaker Notes

Ruby red at the core, tending to garnet towards the rim, Pira's Margheria has a characteristic Barolo nose: fruity, it layers aromas of black cherry, with licorice, tobacco, leather, and sweet spices. It is austere on the palate, concentrated in its flavors, full-bodied with firm tannins and excellent length.

Critical Acclaim

All Vintages
RP 94
Robert Parker's Wine Advocate
The 2007 Barolo Margheria is superb. The vintage has smoothed out some of the more angular contours this wine tends to show when young, while not overpowering what remains a structured expression of Nebbiolo. Sweet dark cherries, tar, smoke, flowers, licorice and saline notes wrap around a radiant, energetic finish supported by plenty of grip. This is a fabulous wine from Giampaolo Pira. Anticipated maturity: 2014-2022.
JS 93
James Suckling
Fascinating aromas of nectarines and dark fruits follow through to a full body, with velvety tannins and lots of ripe fruit. Chewy tannins. Lots of wood too. Coffee character on the finish. It will come together wonderfully with bottle age.
WE 92
Wine Enthusiast
Don’t even think of drinking this wine sooner than ten years from now. Those tight, nervous tannins need time to slowly unwind and the wine presents beautiful aromas of cassis and red cherry that will evolve with aging. At the back of it all are steady tones of spicy tobacco and leather.
WS 91
Wine Spectator
Shows fine depth to its black cherry and black currant flavors, with shades of chocolate in the mix. There's finesse and complexity, but also firm, dusty tannins.
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Luigi Pira

Luigi Pira

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Luigi Pira, Italy
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"One of Piedmont’s new superstars… these are wines of extraordinary complexity and breathtaking richness. The spectacular offerings from Pira ’s vineyards in and around Serralunga d’Alba are among the more riveting examples." (Parker)

Established in the early 1950s, at first the estate only produced and sold grapes. Later on, wine was produced and sold in bulk to local negociants. Only a few years ago the estate started ageing and bottling its own wines. Giampaolo Pira recently took the reins at his family’s eight-hectare estate, overseeing the cellars while brother Romolo and father Luigi maintain the vineyards. Pira’s holdings are in the three most prestigious crus in the Serralunga commune: "Margheria," "Marenca," and "Rionda."

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

YAO120312_2007 Item# 120312