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2005 Clerico Barolo Percristina

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific

RATINGS

94The Wine Advocate

The 2005 impresses for its length, textural finesse and fabulous overall balance. Sweet red cherries, mint and flowers meld gracefully into the finish.

94Stephen Tanzer

Expressive, high-pitched aromas of redcurrant, blueberry and chestnut, lifted by peppery spices. Sweet, juicy and very intensely flavored, conveying a powerful impression of energy.

93James Suckling

Wonderful aromas of dark fruits, flowers and licorice follow to a full body, with fine tannins and a clean finish. It's drinking beautifully now. So much nut and fruit flavors at the finish.

92Wine Spectator

Rich for the vintage, delivering cherry, raspberry, tobacco, tea and spice flavors, this is backed by stiff tannins, with ample fruit. Fresh and long.

18Jancis Robinson

Fragrant and elegantly aromatic. Roses and tea leaf and just a hint of dried red fruits. Still compact and dense in structure but with the perfume escaping all around the edges.

REGION

Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

TYPE

Red Wine, Nebbiolo

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.