Elio Grasso Barolo Vigne Ginestra Casa Matè 2006

Honest expressions of the terroir of Monforte d'Alba, which generally produces a bigger, more tannic style of Barolo than those from La Morra or Barolo itself. Without doubt, Elio & Gianluca Grasso are one of the great producers of Piedmont. Pedigree and class here. Gambero Rosso 1 star. Nebbiolo is all lampia clone. Cold soaked pre ferment to bring to the fore more primary fruit / floral characters.

Atonio Galloni, Robert Parker's right hand man at The Wine Advocate was very impressed and had this to say : “ The 2006 Barolo Ginestra Casa Mate is simply marvelous. Sweet, balsamic and layered, this powerful Barolo covers the palate with endless dimensions to its fruit, showing exceptional richness and density. The wine continues to blossom beautifully in the glass with myriad expressions of dark, perfumed fruit that are hard to fully capture with words. This is class personified, but the tannins will require a measure of patience. Still, it is impossible to miss the wine’s pedigree and significant potential. Anticipated maturity: 2016-2031." 96 points.

RRP $170

More glowing reviews:
Wine Spectator 97 Points ..."Full of sweet, ripe plum, cherry, licorice and eucalyptus notes, this is a powerful red. Its tannins are just as gripping, keeping everything in check and ensuring a long life. Fresh, mineral finish. Best from 2014 through 2035"

International Wine Cellar 94 Points ... "Good full red. Reticent nose offers strawberry, nuts, mocha and brown spices ("more typical Barolo," notes Grasso, and less red-fruity at this stage). Fat, sweet and deep; showing more texture than the Gavarini but less open to inspection today. This really explodes on the back half, finishing with superb breadth and length and a perfume of dried flowers. Big, dense tannins and a firm acid spine give this a serious structure.

More from Antonio Galloni: ...."I was deeply impressed with the Barolos I tasted this year from Elio and Gianluca Grasso. This is an important vintage for the Grasso family, and readers will want to get their hands on these exceptionally pure, beautiful wines before they disappear. In discussing their 2006s, many producers draw comparisons with their 1989s. This is one of the cases where such a comparison seems fitting. Speaking of which, readers may want to take a look at my notes on Grasso’s 1989s (and 1990s, too) in my “What About Now” feature in this issue. Grasso farms three vineyards in Monforte; Ginestra, Gavarini and Runcot, all of which have their own unique qualities. Harvest times can vary as much as 7-10 days from parcel to parcel. The Barolos are fermented using the traditional submerged cap method and see a full month of maceration on the skins. Malolactic fermentation is done in steel, and the wines are subsequently aged in cask. Despite all of their success, Elio, Marina, Gianluca and Francesca Grasso, along with their cellarmaster Enrico Marchisio, remain some of the most unassuming, humble and classy people readers will meet in Piedmont. 96 Points”

Price: $149.00