2006 Vietti "Rocche" Barolo

SKU #1062974 97 points Robert Parker's Wine Advocate

 The 2006 Barolo Rocche shows incredible definition in detail in its perfumed, floral personality. The 2006 is not as explosive as the 2004 was at this stage, but it is eerily reminiscent of the 1989 in its sweet, Pinot-like fruit. With time in the glass, the fruit gains even more clarity while the bouquet blossoms with incredible grace, all supported by ultra-fine, silky tannins. Today the Rocche is soft and relatively accessible, but it is sure to firm up in bottle. In 2006 the Rocche saw 30 days of maceration on the skins and was aged predominantly in cask with a brief spell in French oak in between for the malolactic fermentation, a blend of traditional and modern approaches that has yielded phenomenal results here. Of course, everything starts in the vineyard, and Vietti’s commitment to low yields means that they are among the first growers to harvest in most vintages. (AG)  (2/2010)

97 points Vinous

 Structure and pure power are the signatures of the 2006 Barolo Rocche. This imposing Barolo is likely to take quite a bit of time to fully come together, but it is impressive tonight just the same. The wine’s explosive, vertical structure is the stuff dreams are made of. What a wine! (AG)  (5/2016)

96 points Stephen Tanzer's International Wine Cellar

 Good deep red. Classic perfumed Barolo nose combines redcurrant, cherry, dried flowers and brown spices, with a brooding medicinal element adding complexity. Then deep, chewy and sweet, showing an utterly seamless, silky texture and captivating minerality. This has the suavity of texture of a grand cru, and even more flesh to buffer its round tannins than the 2005 bottling. The whiplash of a finish is like a second-stage booster rocket. This one really calls for, and will reward, extended cellaring. (Incidentally, my early look at the 2007 version suggests that this vintage will be in the same quality league as the 2006 and 2005, as this wine showed an ineffable orange peel note and terrific length and perfume. The 2007 Masseria and Lazzarito were also early standouts. "Two thousand one is my dream vintage," says Currado, "but 2007 may be as good.") (ST)  (11/2009)

95 points Wine Enthusiast

 *Cellar Selection* Rocche Barolo is another homerun for Vietti. You'll fall in love with the wine's rich intensity and the ensuing complexity that becomes apparent as the wine spends more time in the glass. Thanks to a continuing evolution, you'll recognize aromas of wild berry, smoke, crushed stone, licorice, cola and mesquite. The tannins are silky and smooth. Hold ten years or more.  (12/2010)

93 points James Suckling

 This shows an impressive depth of fruit on the palate, with ripe berries, toasted vanilla and spices. Full and very long. Really caressing.  (1/2011)

92 points Wine Spectator

 This ripe red has all the components in the right proportions, bursting with sweet black cherry, plum and chocolate flavors that are backed by dense tannins. Needs time to integrate and develop aromatically. (BS)  (4/2011)

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- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
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- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.