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Marchesi di Barolo Barolo Sarmassa 2010

Nebbiolo from Barolo, Piedmont, Italy
  • RP93
  • WE93
  • JS92
  • WS91
14% ABV
  • JS96
  • D93
  • WE93
  • RP93
  • WS92
  • JS93
  • WS93
  • RP92
  • WE93
  • RP92
  • JS91
  • WS91
  • RP91
  • WE91
  • JS91
  • WE94
  • RP92
  • WS91
  • WE90
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14% ABV

Winemaker Notes

Deep garnet red. Intense aroma with clean scents of wild rose, vanilla, licorice and spices. Feather the resin of pine and tobacco. Taste is full and elegant, full bodied, with tannins in evidence, with recurring olfactory sensations. Enjoyable are the spicy and woody notes that blend perfectly.

With its big structure, this wine is particularly adapted to main courses of red meats, braised dishes and game in general. An ideal accompaniment for cheeses.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
Benefitting from southeast exposures, the 2010 Barolo Sarmassa is a deeply layered and concentrated wine with immediate aromas of spice, mahogany, ripe cherry, pressed blackberry and shaved truffle. Barolo Sarmassa offers a very attractive smoothness that is especially evident on the finish. The wine fades slowly leaving a pretty, vanilla aftertaste. Drink: 2016-2028. Rating: 93+
WE 93
Wine Enthusiast
This intense wine opens with an alluring fragrance of crushed flower, vineyard dust, bright berry, leather, cooking spices and balsamic notes. The structured palate delivers ripe black cherry, prune, cracked black pepper, toast and licorice alongside vibrant acidity. The fruit richness stands up to the assertive tannins but it ends on a mouth-drying finish. Drink 2020–2040.
JS 92
James Suckling
A red with a lovely purity of fruit and minerals. Full body, firm, chewy tannins and a clean, fresh finish. Focused. Needs two or three years to soften but already very pretty.
WS 91
Wine Spectator
Pure and fruity, evoking black cherry and plum flavors. The dense, dusty tannins are evident, but overall this shows more fruit than wild herb, licorice or tobacco notes. Excellent length. Best from 2016 through 2025.
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Marchesi di Barolo

Marchesi di Barolo

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Marchesi di Barolo, Barolo, Piedmont, Italy
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Setting precedents is a characteristic of Piedmontese winemaking and Marchesi di Barolo, one of the region's premier producers of Barolo, is no exception. In the mid-1800s, Marchesi di Barolo became the first estate in Italy to vinify its red wines in a dry style, a revolutionary concept at the time, but one with enduring and immensely beneficial consequences for the entire Italian wine industry.

In contrast to its noble French counterparts, Cabernet Sauvignon and Pinot Noir, which flourish in various corners of the world, Nebbiolo rarely thrives outside its native Piedmontese habitat. While relatively resistant to frost, damp and mist, it is highly sensitive to terrain, faring best in the Langhe district's chalky, marly soil of maritime origin.

Producing majestic red wines of phenomenal depth, complexity and longevity, Nebbiolo is the earliest red grape variety in Piedmont to bud and the last to ripen. Its name derives from the early morning mists, or "nebbia," that shroud the lower slopes of the Langhe hillsides during the fall harvest period.

The Marchesi di Barolo estate takes pride in the international reputation it has established for its fine Barolo DOCG and two superb single-vineyard crus, Barolo Cannubi DOCG and Barolo Sarmassa DOCG, all made from 100% estate-grown Nebbiolo grapes.

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 hilltops, is one full of history and romance of 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.

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.

PIN373417_2010 Item# 165832