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Manzone Barolo Meriame 2007

Nebbiolo from Barolo, Piedmont, Italy
  • RP92
  • WS92
  • WE90
14% ABV
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14% ABV

Winemaker Notes

Barolo "Meriame" is an intense red color with light auburn reflections. It combines the elegance of violet perfume and roses with the power of licorice and leather... the typical scent of a great Barolo.

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.

Critical Acclaim

All Vintages
RP 92
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.
WS 92
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.
WE 90
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.
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Manzone

Manzone, Giovanni

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Manzone, Giovanni, Barolo, Piedmont, Italy
Gianpaolo Manzone is the sixth generation of his family involved in the wine industry in the heart of the legendary Piedmont region. Before Gianpaolo's father Armando started making Barbara d'Alba, Nebbiola d'Alba and Dolcetto d'Alba in 1970 in the village of Sinio, the family were well-known farmers and grape-growers.

In 1999, Gianpaolo bought vineyards in Serralunga d'Alba and began production of a Barolo Meriame and Barolo Serralunga. The age of the vineyards in Sinio have an average age of 20 to 25 years, while vines from the Serralunga property range from 25 to 60 years old (the grapes from the oldest vines go into the winery's flagship Barolo DOCG, which are situated in the best part of the famed Meriame area). Gianpolo is the winemaker and vineyard manage for the 10 hectares of vines the family owns in the two towns.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

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 produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with 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.

QUIMZBM077_2007 Item# 116162