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Giovanni Manzone, Barolo Le Gramolere, 2006

Red Wine from Piedmont, Italy
$99.99
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The most tightly wound bottle in this group: 2006 was a firm, muscular Barolo vintage that has always taken its time, and at twenty years old this one still has grip to spare. Le Gramolere is the Manzone family's flagship, a steep southwest-facing slope at roughly 350 meters in Monforte d'Alba where stony, sandy calcareous marl produces small crops and unusually sturdy tannin. The winemaking is the old kind and always has been, with thirty to forty-five days of fermentation on the skins, gentle extraction, about thirty months in large Slavonian casks, no new French oak, and bottling without fining or filtration, which is why the wine reads as structure first and fruit second. Where the estate's 2001 is generous today, the 2006 is still coiled, the cru's rich cherry fruit pulled taut and the tannins only beginning to unwind. From a private cellar. Stand the bottle upright, give it a long decant, two hours is not too much, and expect it to keep improving for another decade.

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Antonio Galloni

93 points

"The 2006 Barolo Gramolere is another classic feeling wine laced with dark plums, prunes, spices, leather and licorice. Like so many 2006 Baroli, the aromas tend towards the ethereal end of the spectrum. Crushed flowers, herbs and licorice linger on the finish. This is a very pretty Barolo from Manzone." —Antonio Galloni

Wine Spectator

93 points

"Packed with lush, sweet fruit, showing cherry and strawberry flavors with hints of plum, this also offers tobacco and spice notes. Boasting well-integrated tannins, there's a full, dense feel to this red. Fine length."

More about Giovanni Manzone

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2006

  • Size

    750ml

  • Farming Practice

    Traditional

  • Style

    Elegant

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Beef short ribs braised in Nebbiolo, agnolotti del plin in roasting juices, grilled porterhouse, or a slab of aged Toma.

Tasting Profile

Tar, dried rose, black cherry, licorice and crushed stone, with earth and leather arriving behind. Full-bodied, high in acid, with firm, still-chewy tannin. Long, austere finish that opens out considerably with air.

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