2009 Elio Grasso "Ginestra - Casa Matè" Barolo

SKU #1456210 94 points Robert Parker's Wine Advocate

 The 2009 Barolo Ginestra Vigna Casa Mate come from 35-year-old vines planted at 350 meters above sea level on mixed sand and clay soils. Gianluca says this is always the first vineyard to flower each year. This expression is without a doubt the more masculine of the two, with bold lines filled tight with black fruit, plum, licorice, tobacco and leather. However, the wine is not all muscle and brawn. It, too, offers a beautiful floral note of pressed red rose that lingers long on the finish. Anticipated maturity: 2016-2035. (ML)  (6/2013)

93 points Vinous

 Grasso's 2009 Barolo Ginestra Vigna Casa Matè is a bit, richer, deeper and darker than the Gavarini, but the differences between the wines aren't as marked as they usually are. That is the essence 2009. Dark cherries, plums, menthol and spices flesh out on the broad, richly textured finish. As good as this is – and the Ginestra is quite good – in 2009 the expression of site is more muted than is typically the case. (AG)  (11/2013)

93 points Wine Spectator

 A dense red, bordering on muscular, with cherry notes and a rich texture offsetting the tannins. This is balanced, featuring a long finish of fruit and spice. Just needs time. Best from 2016 through 2030. (BS)  (4/2014)

92 points James Suckling

 This shows a beautiful depth of fruit with fine tannins. There are hints of hazelnut character as well. Full and delicious with a long, long finish. The clay soil gives more structure and richness to this wine than Gavarini Vigna Chiniera. Better in 2015.  (1/2014)

92 points Stephen Tanzer's International Wine Cellar

 (from clay and limestone soil; picked seven to ten days later than the Gavarini Chiniera, according to Gianluca Grasso): Good medium red. Deep, brooding nose offers currant, cherry and spices. Plush, broad and sweet on the palate but less open to inspection today than the Gavarini. With aeration, flavors of redcurrant, tobacco and mocha emerged. Big but nicely distributed tannins arrive late, giving the finish excellent length. The Grassos do about 25 days of total maceration, including two weeks with a submerged cap, but keep the fermentation temperature below 28 degrees C (and usually no higher than 26) in order to make more elegant wines. (ST)  (11/2013)


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Price: $89.99
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