2013 Giacomo Ascheri Barolo (Elsewhere $35)

SKU #1352590 93 points Wine Spectator

 A combination of spicy cherry and berry fruit, leather, tar and sanguine iron flavors mark this firmly structured red. Shows plenty of grip as well as bright acidity, with leather and mineral accents on the finish. Best from 2019 through 2033. (BS)  (12/2017)

92 points James Suckling

 Attractive aromas of blackberry, mushroom and rose petal follow through to a medium to full body, medium chewy tannins and a tangy aftertaste. Lively and delicious. Drink now.  (7/2017)

92 points Wine Enthusiast

 Violet, red berry, dark spice and a whiff of camphor come together on this vibrant red. The elegant savory palate doles out juicy red cherry, crushed raspberry, baking spice and truffle while lithe tannins provide elegant support. It's balanced, with fresh acidity. Already approachable, it also offers good midterm aging. Drink through 2023. *Editors' Choice* (KO)  (5/2018)

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Price: $24.99
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Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 4/17/2018 | Send Email
This is my second vintage working with the Ascheri Barolo, but I know it has impressed for many years before I entered the scene. It's complex savory cherry skin aromas and flavors with hints of dried mushrooms and violets make it easy to fall in love with. The harmonious character of the 2013 vintage shines with precise but graceful tannin structure while a fresh and lively red cherry character dances along the palate. It is unassuming yet complex, perfect introduction to one of the best vintages in years.

Staff Image By: John Downing | K&L Staff Member | Review Date: 3/31/2018 | Send Email
The past several vintages of this impressive and well-priced Barolo have been consistently good and wildly popular with our customers. Matteo Ascheri is a real pro and his 2013 reflects this excellent vintage. It's a classic style Barolo with ample weight, texture and finesse and plenty of delicious spiced red fruit. While the tannins are big, they're not austere and are well integrated. This is an impressive Barolo at the price and will cellar well or drink nicely in the near term.

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 3/28/2018 | Send Email
Classic, old school Barolo and a steal at this price. A great introduction to Barolo that won't feel like your wallet is hurting, the Cantine Ascheri has Nebbiolo's classic rose and tar aromas with lots of exotic spice and hints of leather & cedar. On the palate there's lovely red fruit with hints of anise delivered on a bed of acidity and well-integrated-yet-characterustic tannins.

Staff Image By: Kirk Walker | K&L Staff Member | Review Date: 3/28/2018 | Send Email
This is the best vintage that I have tried of this wine, granted there has only been three, but this stands heads and shoulders over those two wines. This wine not only smells of Nebbiolo, it smells of Barolo, not something that usually happens at this price point. You are immediately greeted with complex red fruits, spice and mushroomy earthiness (almost truffle-y). I am sold. Everything after that is gravy. The palate has freshness and a roundness with more fruit and less earth than the nose and plenty of layers. What a deal.

Staff Image By: Joe Manekin | K&L Staff Member | Review Date: 3/27/2018 | Send Email
For under $25, one could purchase: a bottle of cheap Pinot Grigio at a local Italian restaurant, a commercially made, mass market California Cabernet or Pinot Noir, a fancy bottle of craft brewed beer, or... a bottle of well made Barolo from one of the region's best vintages in modern history. I know where I would allocate my resources! This is delicious, direct, brightly fruited Barolo, with plenty of poise and great cut, something to sink your teeth into now or to cellar mid-term if you are so inclined. To be able to find such a representative bottling from one of the world's great wine regions, in a vintage as successful as 2013, for this low a price, is one of the more compelling buys in the wide world of European imported wines..

Staff Image By: Brian Fogarty | K&L Staff Member | Review Date: 3/27/2018 | Send Email
The La Morra district of Barolo can make delicate wines with light fruit and subtle nuances; well this is not the case for the 2013 Ascheri! Even in the glass the wine is not shy with muddled black raspberries, fresh cherries, a tarry undertone, sage and worn leather. On the palate the wine is full and the sangiovese’s tannins are restrained (a very La Morra attribute even in a rich year). Cherries, leather and anise grace the long finish. Ascheri Barolo has great acidity and would love to be invited to dinner with olive oil, buffalo mozzarella, summer brochette or all of the above.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 3/27/2018 | Send Email
The nose of this wine is full of spice and forest fruits with hints of cinnamon and porcini. On the palate this is Barolo, powerful, full, rich but has exceptionally well balanced tannins, still tannins but sweet and long. The flavors show layers of complex fruit that have a certain amount of sweetness to them, wild strawberry compote, and wild cherry, with leather, porcini and hints of truffle. The flavors are spectacular but the real winner here is the superb texture, so balanced, more elegant. I tasted this wine about a year ago and the wine has really changed, become so much more complex and supple, the tannins have become super well integrated. While you can drink this wine now it will age well for another 10+ years. Try it with a wild mushroom risotto or your favorite braised meat.
Drink from 2018 to 2028

Additional Information:



- 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.


- 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:


- 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.