2015 Puligny-Montrachet “Les Chalumaux”Comtesse de Chérisey
France | Burgundy
$120
Producers
Guido Porro may be the best Barolo producer you’ve never heard of. A quiet fellow most content to work away in his steep Serralunga d’Alba parcels, this Barolista prefers to avoid the spotlight. Guido is simply a hardworking traditionalist who makes Barolo the old-fashioned way: that means fermenting with natural yeasts, macerating the juice on its skins for at least three weeks, and aging the wine for three years in Slavonian oak casks. Lazzairasco is a sunsoaked amphitheater that gives correspondingly rich, lush, powerful Baroli, loaded with sumptuous ripe fruit and streaked with notes of tar and tea. It drinks well young, but there is certainly no hurry to uncork this big, bad beauty.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2015 |
Bottle Size: | 750mL |
Blend: | Nebbiolo |
Appellation: | Barolo |
Country: | Italy |
Region: | Piedmont |
Producer: | Guido Porro |
Winemaker: | Guido Porro |
Vineyard: | 8 years, 1 ha |
Soil: | Clay, Limestone |
Farming: | Sustainable |
Alcohol: | 14.5% |
Guido Porro Italy | Piedmont | Barbera d’Alba
Guido Porro Italy | Piedmont | Barolo
Guido Porro Italy | Piedmont | Barolo
Guido Porro Italy | Piedmont
Guido Porro Italy | Piedmont | Dolcetto d’Alba
Silvio Giamello Italy | Piedmont | Barbaresco
Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now twelve Piemontesi estates, with a strong focus on the rolling hills of the Langhe.
Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.
Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.
Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.
Giulia Negri Italy | Piedmont | Barolo
Guido Porro Italy | Piedmont | Dolcetto d’Alba
Guido Porro Italy | Piedmont | Barolo
Tenuta La Pergola Italy | Piedmont | Monferrato Rosso
Cantine Elvio Tintero Italy | Piedmont | Moscato d'Asti
Guido Porro Italy | Piedmont | Barolo
Piero Benevelli Italy | Piedmont | Barbera d’Alba
Bèrto Italy | Piedmont
A. & G. Fantino Italy | Piedmont | Barolo
Il Palazzotto Italy | Piedmont | Dolcetto di Diano d’Alba
Piero Benevelli Italy | Piedmont | Langhe
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312
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