2000 Villa Rossa Barolo

[hotwine]

Wonders, I'm definitely in the camp that prefers tannic wines to fruit bombs; however, wine-making styles for Barolos have been changing. Larousse states,

"Since the late 1970s there has been a trend toward producing wines that are drinkable much earlier (than the 20 years of earlier styles). Traditionally, the wine was fermented in contact with the skins for up to two months and was then aged for years in large oak or chestnut barrels (called botti). Wines made in this way have a massive concentration of rich fruit and are extremelyt tannic; they need a decade or more in bottle to become drinkable. There are still producers making this monumental brew, though their methods have changed somewhat and yields have been reduced for greater concentration of flavor. Most contemporary producers limit skin contact, some to as little as ten days, and age the wine in wood for the minimum time allowed by law, which is two years. Some use small barrels (rather than botti) for part or all of the aging. These Barolos may be ready to drink five or six years after the vintage. Both styles exhibit great structure and complexity. They are not quaffing wines, and hold no immediate appeal for the neophyte wine drinker, but great pleasure awaits those willing to give them a try." (Larousse Encyclopedia of Wine, 1994, p. 359.)

Judging from the condition of the cork (pale and soft, with only 1/8" of stain), this one was bottled very recently; so suspect it was held for a couple of years in a large vat after the required two years in barrel, then bottled and released for sale. A recent release, not one that's been cooking in a warehouse somewhere.

Had another last night with more venison sausage, confirming earlier impression. Going back for more.