This past Saturday we opened a few of Brovia's lastest releases, all from the 2003 vintage...Brovia Barolo 2003: Lighter colored, showing brick and orange around the rim, which is not unusual for Nebbiolo, even when young. A bouquet of cherry/kirsch comes right out, the wine drinks nicely right away. After some aeration you start to see aromas of sweet tea and more cherry, along with touches of tar/creosote, followed by pretty hints of violet, orange peel and even iodine. This is a lighter bodied but deceptive wine with beautiful perfume and real power and concentration lurking underneath.
Brovia Barolo “Garblet Sue” 2003: This first of Brovia’s “cru” bottlings shows more fruit and density right away with notes of darker cherry and plum on the nose. There are hints of baked earth, fennel and even licorice on the nose as the wine opens up and more texture on the palate than the straight Barolo. There are some more noticeable tannins and a touch of alcohol present. Later on more dark earthy plum on the palate as the tannins become softer and more textured. The fruit is ripe and sweet with balancing high toned aromatics.
Brovia Barolo “Rocche” 2003: More red than brick color at this stage with greater saturation of color as well. With air you start to get a bouquet of mineral infused cherry, tea leaf, rose petal with even more texture on the palate. Tannins are there but well integrated, touches of dark plum here as well. This is a very classy wine! Later on you get a cool, menthol, eucalyptus high-toned nose with hints of chocolate, tobacco leaf and tea-rose. For now this wine is tight, tannic and possesses a great core of minerality. A great wine for the cellar!
Brovia Barolo “Ca Mia” 2003: Upon opening you get a bright, almost cherry-pop quality on the nose with hints of mandarine orange rind and warm brick (like sitting in the warm sun). Tea-rose and plum aromas again with earthy, dusty tannins that are more dominant than in the above wines. There is a tight core of fruit and minerals that needs plenty of time to resolve, and once again high-toned notes of anis and licorice.
Brovia Barolo “Garblet Sue” 2003: This first of Brovia’s “cru” bottlings shows more fruit and density right away with notes of darker cherry and plum on the nose. There are hints of baked earth, fennel and even licorice on the nose as the wine opens up and more texture on the palate than the straight Barolo. There are some more noticeable tannins and a touch of alcohol present. Later on more dark earthy plum on the palate as the tannins become softer and more textured. The fruit is ripe and sweet with balancing high toned aromatics.
Brovia Barolo “Rocche” 2003: More red than brick color at this stage with greater saturation of color as well. With air you start to get a bouquet of mineral infused cherry, tea leaf, rose petal with even more texture on the palate. Tannins are there but well integrated, touches of dark plum here as well. This is a very classy wine! Later on you get a cool, menthol, eucalyptus high-toned nose with hints of chocolate, tobacco leaf and tea-rose. For now this wine is tight, tannic and possesses a great core of minerality. A great wine for the cellar!
Brovia Barolo “Ca Mia” 2003: Upon opening you get a bright, almost cherry-pop quality on the nose with hints of mandarine orange rind and warm brick (like sitting in the warm sun). Tea-rose and plum aromas again with earthy, dusty tannins that are more dominant than in the above wines. There is a tight core of fruit and minerals that needs plenty of time to resolve, and once again high-toned notes of anis and licorice.
