


Bruno Rocca Cadet Chardonnay Langhe 2016 - Fresh, fruity, and crisp with classic apple and citrus aromas and flavors and a lingering mineral finish.
From our vantage point on the terrace, we were not able to see the Barbera growing areas but Elena did show me examples of the different types of soil that their Barbera is grown on in Alba and Asti. Both of these wines were fermented in stainless steel and spent 12 months aging in French Oak barriques.
Bruno Rocca Barbera d'Asti 2016 - Fresh and fruity with bright red cherry fruit and a crisp, food friendly acidity with a mineral-laced finish. This wine came from the village of Vaglio Serra where the vines grow in soils composed of limestone, sand, and red clay.Bruno Rocca Barbera d'Alba 2016 - Spicier and slightly rounder with a similar freshness but with a red plum character and a white pepper finish. This wine was sourced from the village of Nieve from older vines growing on limestone and blue marl.


Bruno Rocca Barbaresco Currà Reserve 2013 - This wine exhibited more intense rose floral notes and had a spicy, black fruit character with a bit of licorice in the persistent finish. It came from the same vineyard as the previous wine but from a specific block which has shown itself to create wines with greater depth. It was both fermented and then matured for 24-36 months in oak barrels. Elena referred to the "sweetness in the bouquet".
Beautiful and elegant, each was a delight to taste and all are recommended.
Since I returned to Houston, I have enjoyed one more of their wines. The Bruno Rocca Trifolè Dolcetto d'Alba 2017 which is on the wine list at Coppa Osteria. The grapes for this wine are sourced from the village of Barbaresco. Fruit forward with black cherry aromas and flavors, Dolcetto is considered to be an anytime wine, it was absolutely delicious with our pizza and pastas.
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