Wine Spectator 93 points - The 2009 Barolo Ginestra Vigna Casa Mate come from 35-year-old vines planted at 350 meters above sea level on mixed sand and clay soils. Gianluca says this is always the first vineyard to flower each year. This expression is without a doubt the more masculine of the two, with bold lines filled tight with black fruit, plum, licorice, tobacco and leather. However, the wine is not all muscle and brawn. It, too, offers a beautiful floral note of pressed red rose that lingers long on the finish. Anticipated maturity: 2016-2035.
A dense red, bordering on muscular, with cherry notes and a rich texture offsetting the tannins. This is balanced, featuring a long finish of fruit and spice. Just needs time. Best from 2016 through 2030. –BS
(Apr 30 2014)
Elio Grasso is one of the best producers of Barolo. The estate vineyards and cellar, located outside the town of Monforte d’Alba, are surrounded by improbably steep vineyards on the eastern side of the Barolo appellation. The winery uses only estate grown grapes from varieties traditionally grown in the Langhe hill country near Alba. Elio works mostly in the vineyards, leaving the cellar work to his son Gianluca and wine consultant, Piero Ballario. Grasso farms Nebbiolo for the Barolo from 3 vineyards in Monforte – Ginestra Vigna Casa Mate, Gavarini Vigna Chiniera and Runcot, all with their own unique qualities. These south facing vineyards are planted on relatively loose-packed calcareous soil at elevations between 918-1,312 feet. All the grapes are vinified separately, according to the vineyard of provenance. The cellar displays an assortment of stainless steel tanks, where all the grapes are fermented, with the exception of Chardonnay, as well as 25 hectoliter Slavonian oak barrels and small 225 liter casks of French oak. At present, their annual level of production enables Grasso to remain family managed, as well as continue their meticulous control over all stages of winemaking, from vineyard to cellar. The wines combine structure with elegance, aromatic finesse, solid character and exceptional aging potential.
|Fermented in stainless steel for 12-16 days with daily pumping over. Aged 24 months in 25 hectoliter
barrels of Slavonian oak and then cellared for an additional 8-10 months. The wine rests in the bottle for 8-
10 months before release.