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Roberto Voerzio, Barolo Cerequio, 2004

Red Wine from Piedmont, Italy
by Roberto Voerzio
$279.00
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Roberto Voerzio built his reputation by throwing fruit on the ground. He green-harvests with a ruthlessness that still makes other Barolo growers wince, cutting bunches until the vine has almost nothing left to ripen — and what remains gets everything the plant has. Cerequio is one of the great crus of the Barolo zone, a warm, south-facing amphitheater on the La Morra flank that gives Nebbiolo both perfume and muscle. The 2004 vintage was the classic, patient one, a return to form after the scorching 2003, and two decades on this is a wine doing what only mature Nebbiolo does: tar, dried rose, sour cherry and truffle, with tannins that have traded grip for grain. This bottle reached us from a private cellar. Decant it, and give it time in the glass.

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Antonio Galloni

92 points

"The 2004 Barolo Cerequio, which I have tasted a few times recently, has aged faster than I had originally expected, although from magnum it is quite a bit fresher than from bottle. Crushed flowers, mint, spices, white pepper and orange peel add a sense of lift as the Cerequio fleshes out. Open-knit and nicely layered, the 2004 is a good choice for drinking over the next few years." —Antonio Galloni

Wine Spectator

93 points

"Plenty of blackberry, lavender and milk chocolate on the nose. Full-bodied, with velvety tannins and a long, fruity finish. Balanced and pretty."

More about Roberto Voerzio

A thoroughly modernist producer whose obsessive attention to detail in the vines results in incredibly low yields and very powerful, deep and purely fruited wines. He has the greatest collection of La Morra vineyards of anyone, with holdings – and bottlings – in Brunate, Cerequio, Rocche dell’Annunziata and others.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2004

  • Size

    750ml

  • Farming Practice

    Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, braised beef short ribs, wild mushroom risotto, roast game birds, aged Castelmagno or Parmigiano.

Tasting Profile

Dry and full-bodied; dried cherry, tar, rose petal, truffle and leather. High acidity, tannins softened by age, very long savory finish.

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