- Category: On the Road with the Grape Guy
(March 2021) ... These Zoom Tasting are starting to have a very worn feel to them … thankfully the wines are always the star of the show – I know I speak for everyone in the wine industry in Canada when I say “I can’t wait to get back to in-person tastings”
Today it’s a sit down, in front of your computer screen with Tiziana Settimo of Aurelio Settimo Winery in Piedmont, Italy. For those not familiar with Piedmont, it is most notably the home of Barolo wine - those wines made with the Nebbiolo grape.
Here’s the Skinny …
Aurelio Settimo, the winery, is currently self-sufficient in their grape and wine production, as they only use their own grapes: Nebbiolo and Dolcetto to make their wines, plus as of 2017 they have signed onto the “Green Experience” with more than 100 other producers of the area. This means the use of natural fertilizers, no chemicals are used in the vineyard and special products are used for spraying the crop ... They are not organic, and this is not an organic certification, but they are moving in that direction.
The wines we tasted were mainly from the 2018, 2016 and 2015 vintages - though we did also get to pop the cork on a 2012 Rocche dell'Annunziata Riserva Barolo.
According to Tiziana, when asked about the vintages we were about to taste, she had this to say: 2018 and 2015 we're similar during winter time ... 2012 and 2016 were similar in temperature ... 2015 was the anomaly in the whole mess with its extreme temperatures, making it a much hotter vintage - while the other vintages involved in the tasting were not as extreme. As an example, in 2015 the grapes were picked early and harvest ended at the end of September – for point of reference: usually harvest begins at the end of September.
The Wines ...
Aurelio Settimo 2018 Dolcetto
These Dolcetto grapes were picked in September, which is a much more normal time, compared to 2017 when they were picked in August (which is the earliest ever) all to maintain the acidity and freshness Tiziana craves in these wines. The result is a fresh and fruity wine with really good acid balance - the fruit profile ranges from cherry to cranberry with a subtle herbal note. (*** ½)
“This is what I am looking for in my Dolcetto, lower alcohol, fruity and freshness.” - Tiziana Settimo
Aurelio Settimo 2016 Langhe Nebbiolo
Not sure it needs to be said anymore, but 2016 was a “great vintage” in Italy - and Piedmont was no exception. This Nebbiolo wine uses the grapes from younger vines (though a minimum of 10 to 12 years), sees no oak - but it does see the inside of a concrete tank for about 36 months. The first vintage was way back in the 60s and was meant to show the true expression of the Nebbiolo grape. It's here where power meets elegance, for a non-oaked wine, there's nice weight and great structure, both spicy and earthy, with blackberry, mineral and good acid punch ... This one's ready now or ageable 5 plus years. (****)
The Barolo Wines...
Production is the same for both the single vineyard and “estate” Barolo: using 2,500 to 3500 L barrels. They start with 12 months in new Austrian oak (which has a tighter grain) then move from there into French Allier / Never 2500 to 3500 L barrels for 7 months (these barrels are all “used”).
Aurelio Settimo 2015 Barolo
Usually, you need to lay a bottle of Barolo down years to get the full benefits, but 2015 was a very different year, and while this could see the cellar for a number of years to come, there is an approachability factor here worth exploring now. Aromas of floral, cherry, cranberry and spice lead to very much the same on the palate ... the wine comes across light and easy, almost silky, with more spice notes than tannin bite. Rugged yet approachable with a medium length finish and a real drink now feel; but cellar time will also bump up that complexity. (****+)
Aurelio Settimo 2015 Barolo, Rocche dell'Annunziata
This single vineyard, or “cru”, Barolo is aged extra time in barrel, cask and bottle - a total of 42 months before release and most of the wood is of the older French variety (between 12 and 18 years) large casks with no toast ... When all is said and done only 20% is new, meaning the wood does not play a significant role in flavouring. The Rocche is just a baby at the moment with aromas of rose petal, mocha, black cherry, black cranberry and all those smells translate to the palate, but with a power and weight on the tongue – plus there’s great structure and a hint of smoke. Ready in another couple of years, but will age well for a decade or more (many more) but it’s all going to depend if you want to keep that fruit profile intact. (****)
The Riserva Wine ...
Aurelio Settimo 2012 Rocche dell'Annunziata Riserva Barolo
The Riserva wines are made from the oldest vineyards and are a vineyard selection, in 2012 they were from 40-to 60-year-old vines - this is a wine that is not made every year. The previous time it was made was in 2009 and the next will be 2016. They are looking for a low yield (3 to 4 bunches per plant). The 2012 was bottled in 2019; spent 26 months in oak and another 2 years in bottle. Only 3,500 bottles were produced. There are interesting notes of walnut and pecan shells, but also cherry, strawberry, red currant and spice - there's a nice velvety texture on the mid-palate, but there is still some tannin grip along with spicy, balsamic and even some Worcestershire notes on the finish ... Tannins continue to be pretty big and impressive (not oppressive) as it opens. (****+)