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Poderi Colla Barolo Bussia Dardi le Rose 1998

Nebbiolo from Barolo, Piedmont, Italy
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    Winemaker Notes

    Dardi Le Roses superb 18 acres come from distinguished stock: Dardi (part of the renowned Bussia cru) was quoted as early as 1880 among Barolos historical production areas. On this top-class soil, from vines aged 15-30 years, Tino and Federica orchestrate an all-Nebbiolo blockbuster conveying the finest traits of its terroir: structure, longevity, superb aromas of tar, liquorice and roses.

    Critical Acclaim

    Poderi Colla

    Poderi Colla

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    Poderi Colla, , Italy
    Poderi Colla
    The first Colla winemaker worked in the Langhe hills in 1703. Our own times have witnessed the legendary career of Beppe Colla (born in 1930) who is said to know every vine in every vineyard around Alba, and was one of the founding fathers of the Alba DOCs in the 1960’s. In 1993, Beppe's talented daughter, Federica, joined forces with his younger brother Tino, and founded Poderi Colla. This challenging new venture combined the family heritage of many generations, the long-standing traditions of their terroir, and the future of Alba county’s wine-making. Their synergy brought together three outstanding estates ("poderi") under a single quality hallmark: Poderi Colla. The three properties are Cascine Drago, just outside Alba, Tenuta Roncaglia, in Barbaresco, and Tenuta Dardi Le Rose, in Barolo's prestigious Bussia cru. Today the wines are expertly styled by Beppe and Tino's son Pietro. Total vineyard surface is 64.2 acres.

    Central Coast

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    The largest and perhaps most varied of California’s wine-growing regions...

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    The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

    Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

    Rhône Blends

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    With bold fruit flavors and accents of spice...

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    With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

    In the Glass

    The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

    Perfect Pairings

    Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

    Sommelier Secret

    Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

    RCL0101991_1998 Item# 60035

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