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: 1997 Azelia "San Rocco" Barolo

1997 Azelia "San Rocco" Barolo

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1997 Azelia "San Rocco" Barolo

SKU #993580 94 points Robert Parker's Wine Advocate

Dark garnet-colored with an amber edge, the 1997 Barolo San Rocco possesses a phenomenal perfume of tobacco, leather, cedar, fruitcake, and cherry liqueur. Tar and rose petals (classic scents of ripe Nebbiolo) also emerge. Once past the terrific aromatics, the wine is full-bodied, rich, and supple, with an expansive texture, sweet tannin, low acidity, and gobs of fat as well as extract. This alluring Barolo is best drunk over the next 12-15 years. (RP) (6/2001)

92 points Stephen Tanzer's International Wine Cellar

Full red. Sappy aromas of red- and blackcurrant, roast coffee, dark chocolate, minerals and smoky oak. Dense, sweet and deep, with impressive texture and extract and exhilarating inner-mouth perfume. Shows the lushness of the vintage in spades. Slow-building, very persistent finish features thoroughly ripe tannins. Seems as successful, and quite similar to, the '96. (ST) (11/2000)

91 points Wine Spectator

Very ripe plum skin, with hints of spices and flowers. Full-bodied, with very polished tannins and a long, fruity and caressing finish. Needs time to develop. Best after 2005. (JS) (10/2001)

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1997 Azelia "San Rocco" Barolo

1997 Azelia "San Rocco" Barolo

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Additional Information:

Varietal:	Nebbiolo - 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.
Country:	Italy - 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.
Sub-Region:	Piedmont - 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.
Specific Appellation:	Barolo - 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.