Updated: Dec 29, 2019
Barolo Villero 2015 DOCG
After a couple of months I come back to Whole Foods to have a look to its shelves. The minimalist and vintage label of this Barolo attracts my eyes. I think it is a good idea to buy it and uncork it already for lunch. This nectar is a 100% Nebbiolo. The vineyards are located at 300m asl and they are 65 years old on average. After the harvest, the grapes undergo a long maceration with natural fermentation up to 40 days in stainless steel tanks. Then it ages 6 months in stainless steel tanks and 30 months in large Slovonian oak casks. After resting for 3 years, it matures in the bottle. Production is 5000 bottles a year. Salute.
In the glass the wine has a charming garnet colour. The intensity is pale to medium. It is clear with no traces of deposits.
The aromas intensity is medium plus. Even in a blind tasting, you can bet your house that this is a Barolo. The aromatic palette is a triumph of red cherries, plums, and strawberry (it comes out a bit later). The bouquet is made more elegant by the fragrance of the violet and rose. There is also a refreshing balsamic note and a hint of black pepper. As secondary aromas, I can identify a fine cedar, cloves and a bit of toast. The tertiaries are touching: leather, mushroom, earth, vegetal and a hint of farmyard.
In the mouth, the wine is dry with a high level of acidity. The tannins are medium plus. Even if they are quite astringent, they still leave a fabulous silky sensation on the palate. The alcohol is high (i.e. 14.5%). Both flavour intensity and finish are medium plus. On the palate, the red fruits are even more concentrated, and also the floral perfumes. The tertiaries are more complex; there are notes of meaty, dark chocolate and coffee. The charred wood is quite persistent.
This is an example of a good, very good, Barolo at a decent price. When you see Barolo 2015, don’t even think twice. Just buy it! The wine is balanced, it has the length, the intensity and a respectable complexity. It is ready to drink now, but it can just improve with the ageing. Excellent with the meat, cheeses…. And by its own!