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G.D. Vajra, Barolo Albe, 2006

$59.99
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All roads lead to Vajra, and a 2006 Albe is a rare chance to see where the house's front-door Barolo goes with nearly two decades behind it. Albe is pure Nebbiolo from three vineyards in the highest part of Barolo, around the hamlet of Vergne: Coste di Vergne, Fossati and La Volta. The family puts these vineyards between 380 and 480 meters, facing anywhere from south-southeast to southwest. They say they see three sunrises there every day, which is where the name comes from: Albe means "dawns." They also call it their tribute to traditional Barolo and to its "Maestri," the masters who came before. Aldo Vajra started farming organically in 1971, while he was still a university student, which made him one of the first in Piedmont to do it. Most people meet Albe young (no shame in that), so an older bottle like this is worth grabbing. Stand it upright for a day and pour it carefully.

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Antonio Galloni

91 points

"The 2006 Barolo Albe is made from vineyards in Fossati, La Volta and Coste di Vergne, all in the town of Barolo itself. The Albe is a beautiful, supple Barolo graced with exquisite fruit and a plump, juicy personality. It can be enjoyed with a minimum of bottle age or also cellared for at least a decade. This is a marvelous effort from Vajra and is the equivalent of the top wine at many other estates." —Antonio Galloni

More about G.D. Vajra

G.D. Vajra traces back to 1968, when Aldo Vajra inherited his grandparents' farm in Vergne, the highest village in Barolo. He was a pioneer of organic viticulture in Piedmont—certified in 1971, decades before it became fashionable. His Langhe Nebbiolo showcases the grape at its most approachable, fermented naturally, aged in neutral oak.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2006

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Tajarin with butter and shaved truffle, beef braised in Barolo, porcini risotto, roast pheasant, or a wedge of aged Castelmagno.

Tasting Profile

Expect the classic high-elevation Barolo profile: red cherry, violets and tar, with dried herbs and a lifted, perfumed edge. It's typically medium-bodied but firmly built, with bright acidity and grippy Nebbiolo tannins. With age, traditional Barolo usually softens and picks up leather, truffle and dried-fruit notes, finishing long, dry and savoury.