2004 Seghesio Barolo La Villa

Year: 2004
Appellation: Piedmont
Country: Italy
Wine Spectator: 95
Wine Advocate: 92
Vinous Media: 91+
Red Wine
Alcohol by Volume: 14.5%
Price :
$69.95
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BACK STORY: FROM MY SUPPLIER I HAVE DONE BUSINESS WITH FOR YEARS, FROM HIS PERSONAL CELLAR NEVER SEEING LITE OF DAY!!..I HAVE JUST TASTED AND BOUGHT REMAINING INVENTORY!!..PRISTINE AGED PRODUCT FOR PENNIES!!

"What a beautiful nose, with flowers, licorice, ripe fruit and fresh leather. Full-bodied, with velvety tannins and a wonderful ripeness of fruit, yet this is balanced and structured. Very smooth. The best wine I have ever had from this producer. Best after 2012. 1,700 cases made." (WS)

"Seghesio is yet another producer who seems to have arrived at a newfound level of elegance. Fermentations have gradually been lengthened and the use of French oak is down from previous vintages. The 2004 Barolo La Villa is notably elegant and restrained for this bottling. It opens with perfumed aromatics that meld into layers of ripe dark fruit intermingled with sweet notes from the French oak. This superbly well-balanced, poised Barolo should be even better with another few years of bottle age. Anticipated maturity: 2011-2022." (WA)

"(aged entirely in barriques, 50% new) Saturated ruby-red. Aromas of blackberry, cassis, licorice and bitter chocolate. Rich, dense and extremely young; a superconcentrated, very modern-style wine that tastes almost like a barrel sample. Deep but youthfully musclebound, this will require at least six or seven years of additional bottle aging to develop its personality." (VM)

Winery Notes
Seghesio’s Barolo is concentrated, big and muscular with pure Nebbiolo aromas, cassis, black cherry, licorice and spicy oak on the nose. Clean, with fresh, soft tannins.

Nebbiolo - 100%

Vineyard age (year of planting):
Nebbiolo:1950, 1956, 1980, 1983, 2000

Soil type:
Tufa, clayey, poor in organic substances

Exposure:
South-East

Vinification and ageing:
Maceration on the skins in steel rotary fermentors for 5-8 days, ageing in French oak barriques and tonneaux for 24 months. The wine is cellared in the bottle for 12 months before release.