Winemaker Notes
The Nebbiolo grapes for this wine come from 60 year old vines situated on the south- and southeast-facing slope of a hill near the village of Serralunga, at about 250 to 300 meters, in the heart of the Barolo-producing region. The soil is a mixture of clay and calcerous limestone, which is not fertile, but perfect for the Nebbiolo grape, and the vineyards are protected from wild variations of temperature and weather by the amphitheater "bowllike" shape of the terrain. After hand-picking, the free-run juices are stocked in vertical stainless steel vats. Fermentation takes place at controlled temperatures with maceration on skins taking place over approximately 14 days. The wine is then matured in large French oak barrels.
Professional Ratings
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Robert Parker's Wine Advocate
The 2007 Barolo Meriame shows more Serralunga village character than the regular bottling. The clarity and precision are both admirable. Roses, tar and licorice are some of the nuances that emerge over time. The Meriame acquires greater darkness and weight as it sits in the glass, while never abandoning its elegant, graceful personality. Tar, menthol, camphor and licorice leave a lasting impression on the finish. Anticipated maturity: 2014-2024.
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Wine Spectator
A ripe style, with density and power supporting its cherry, licorice and iron aromas and flavors. This feels like a solid, muscular Barolo from a warm vintage. The finish is long and fresh. Best from 2014 through 2034. 660 cases made.
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Wine Enthusiast
Barolo Meriame opens with earthy tones of forest floor and bramble followed by lively tones of black licorice and cherry liqueur. This is a delicate, feminine wine with very good staying power.
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 Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine 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 wine, 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 Barolo wine 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 soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.