Cordero di Montezemolo, Barolo Enrico VI, 2004
Here's a Barolo that's already done the waiting for you. Enrico VI is Cordero di Montezemolo's bottling from a single parcel in the storied Villero cru of Castiglione Falletto, a cooler, iron-rich site that makes a sturdier, earthier style than the estate's home vineyards in La Morra. The 2004 vintage is a classic in Piedmont, a cooler, textbook year that gave firmly structured wines built for the long haul. At roughly two decades old, this is 100% Nebbiolo that has softened into its mature stride: the tannins have resolved, and the fruit has given way to the tar, dried rose, and forest-floor notes that make aged Barolo worth the patience. Decant it, give it a proper meal, and drink it now through the next several years.
Cordero di Montezemolo, Barolo Enrico VI, 2004
Here's a Barolo that's already done the waiting for you. Enrico VI is Cordero di Montezemolo's bottling from a single parcel in the storied Villero cru of Castiglione Falletto, a cooler, iron-rich site that makes a sturdier, earthier style than the estate's home vineyards in La Morra. The 2004 vintage is a classic in Piedmont, a cooler, textbook year that gave firmly structured wines built for the long haul. At roughly two decades old, this is 100% Nebbiolo that has softened into its mature stride: the tannins have resolved, and the fruit has given way to the tar, dried rose, and forest-floor notes that make aged Barolo worth the patience. Decant it, give it a proper meal, and drink it now through the next several years.
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Here's a Barolo that's already done the waiting for you. Enrico VI is Cordero di Montezemolo's bottling from a single parcel in the storied Villero cru of Castiglione Falletto, a cooler, iron-rich site that makes a sturdier, earthier style than the estate's home vineyards in La Morra. The 2004 vintage is a classic in Piedmont, a cooler, textbook year that gave firmly structured wines built for the long haul. At roughly two decades old, this is 100% Nebbiolo that has softened into its mature stride: the tannins have resolved, and the fruit has given way to the tar, dried rose, and forest-floor notes that make aged Barolo worth the patience. Decant it, give it a proper meal, and drink it now through the next several years.
