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2016 Azelia Barolo Margheria

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


95+ The Wine Advocate

...offers that classic twofold punch of power and elegance...the textural fiber of this wine is richer, denser and tighter than the others, and there is an attractive point of inner black fruit energy and tension...hits those high tones with better precision.

95+ Vinous / IWC

...dark flavor profile and textural resonance. Black cherry, plum, lavender, spice, mint, chalk and bright saline notes are all laced throughout...suggestions of sage and lavender add savory top notes, while searing tannins punctuate the finish.

95James Suckling

...full-bodied Barolo with very finely curated tannins that give a fine-grained, powder-like texture. The flavors show subtle cherry, berry, cedar and floral character. Long and driven finish.

94Wine Spectator

...elegant, with perfumed aromas of rose and strawberry joining flavors of tar and tobacco as this firms up. Linear, offering balance and a dusty, lingering finish.

17Jancis Robinson

Lifted, crushed sweet-cherry nose. Strawberry and cherry fruit with notes of spice lifted by juicy acidity on the finish. Finely built, long tannins...elegant overall.


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.


Red Wine, Nebbiolo, D.O.C.G.

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.