Winemaker Notes
#36 Wine Spectator Top 100 of 2019
A rich red, exuding licorice, cherry, strawberry, floral and spice flavors, followed by iron and tobacco notes. Intense and harmonious, with excellent grip and a lingering aftertaste.
Pair with pasta and rice main courses (first and foremost, risotto), red meats, lamb, game and aged cheeses.
Professional Ratings
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Wine Spectator
Haunting aromas of rose, wild cherry, kirsch, mineral and leather are the hallmarks of this silky, elegant red, which is linear and balanced, extending on the finish with notes of fruit, spice, mineral and tobacco. Very harmonious. Drink now through 2033.
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James Suckling
A very floral and lilting nose with abundant rose perfume, as well as sweet cherry aromas and sweet, wild herbs. Very sweet florals here in 2015. The palate has precision and finely detailed acidity, as well as a deep-set, flavorful core of strawberries and cherries. Seamless, long and persistent flavor. Great depth, elegance and precision here.
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Robert Parker's Wine Advocate
The weather in Gattinara is often unexpected. For example, in 2017 it rained more in this area than it did in Barolo. This vintage was more tempered, and this 2015 Gattinara comes across as pretty, elegant and soft, with light notes of berries and a pretty ashy signature. This particular expression of Nebbiolo would be a good choice for lamb.
Attracting the most glory, prestige and fame to the Piedmont region, Nebbiolo in all of its expressions—Barolo, Barbaresco, Roero, Ghemme and Gattinara—creates a complex wine, truly unique for its delicate qualities combined with strength and a great potential to improve over time.
But Nebbiolo isn’t all there is to red wine from Piedmont! Barbera is the most planted variety and historically most popular as a dependable, food-friendly, everyday wine.
Beyond these two, a surprising number of red varieties call Piedmont their home. Worth a try include Dolcetto for its bold concentration and aromas of spice cake. Other grapes to investigate include Freisa, Croatina, Brachetto, Grignolino and Pelaverga.