The 2009 Valpolicella Superiore is a monumental interpretation of the appellation—dense, powerful, and built with the ambition of a grand cru. Made from Corvina, Rondinella, Croatina, and Oseleta, with partial drying of the grapes (similar to Amarone, though to a lesser degree), the wine undergoes extended maceration and ages for 36 months in new French oak, followed by additional bottle aging. The result is a wine of staggering complexity and depth. The 2009 vintage delivers intense aromas of blackberry compote, black cherry, espresso, balsamic reduction, cocoa, and exotic spice. On the palate, it is full-bodied and richly textured, with velvety tannins, vibrant acidity, and a long, savory finish laced with dark chocolate, pipe tobacco, and graphite. Though technically a Valpolicella, this wine possesses the structure and gravitas of a fine Amarone, with a slightly fresher profile. At this stage, the 2009 is entering its prime but has many years of life ahead. Best enjoy
Dal Forno Romano Description
Romano Dal Forno is Veneto's 'Grape King' and also one of the kings of Amarone, Italy's great 'Monster' wine. This bold statement ignites the debate: Dal Forno or Quintarelli, who makes the better wine? Both produce world-class cellar wines, and at this level it’s a taster’s preference: do you like Dal Forno’s modern, hedonistic expression of the ancient grapes or the austere, rustic style of sire Guiseppe Quintarelli? The one sure thing is that these two are in a superior class all to themselves. Both produce “revelation†wines – the kind that will change how you look beneath the colors in a glass.The great richness of Dal Forno's wines is derived from the extremely low yields of this artisan's 12.5-hectare estate outside the Classico zone. His dense, creamy Valpolicella is among the best of the Veneto, and his 'Nettare' is part of the comeback of garganega, the grape behind Soave that we find here formally dressed as a white passito dessert wine. In fact, all of his are "expe
|
