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Silvio Grasso Barolo 2010

Nebbiolo from Barolo, Piedmont, Italy
  • JS94
  • RP91
0% ABV
  • WE90
  • JS92
  • JS92
  • WS90
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0% ABV

Winemaker Notes

Blend: 100% Nebbiolo

Critical Acclaim

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JS 94
James Suckling
This is deep and rich with dried berries and cherries on the nose and palate with dried berry, mineral and floral character. ItÍs full body, with silky tannins and fruity finish. Yet there ïs beautiful tannin to the wine with the interplay of tannins, acidity and fruit. Better in 2015.
RP 91
Robert Parker's Wine Advocate
The 2010 Barolo is a dark, brooding wine with a stratospheric level of intensity that leaves a lasting impression on both the nose and the mouth. The wine wraps thickly around the palate, with plush, fruit-driven layers of concentration and supple density. The base Barolo is aged in barrique for two years and those lush oak influences are woven deep within its texture. It shows good complexity but is almost ready to drink now. Drink: 2015-2024.
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Silvio Grasso

Silvio Grasso

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Silvio Grasso, Barolo, Piedmont, Italy
The Grasso family has been producing wine since 1927, but Federico Grasso only started bottling in 1980, and has "produced a bevy of sensational efforts over recent vintages" (Parker). His sophisticated, modern Barolos are particularly notable for avoiding excessive wood aromas; to this end, Grasso prefers to use large barrels rather than barriques for maturation, and uses less than 30% new wood even on his single-vineyard bottlings. The "Bricco Luciani", which is located just above Molino’s "Gancia" vineyard, is soft, generous, classic La Morra, while the "Ciabot Manzoni" was described as "Godzilla-like" by Parker, "multidimensional, compelling/prodigious... gigantic in scope and stature"; this wine was given 95 points for the 2004 by the Wine Spectator. In fact, all of Grasso's 2004 Baroli were awarded scores between 92-95 points. Dolcetto and Barbera also exhibit exceptional lushness and ripeness, with superb purity of flavors and aromas, and the "Peirass" (first released last year) is an elegant, ripe Nebbiolo without extended wood aging.

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, 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 Piemontese villages of Barolo and Barbaresco. This finicky grape and needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

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 cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to 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.

SKRIGR166_2010 Item# 143157