Domenico Clerico Percristina Barolo 2001
$174.99
$129.99
Wine Spectator - 95 points
"Wonderful depth of fruit in this young Barolo with crushed raspberries, dried flowers and lightly toasted oak. Full-bodied, with chewy tannins and loads of fruit. Plenty of new wood. It needs time to all come together. Impressive. Best after 2008. 450 cases made." Robert Parker - 94 points
"Clerico waited an additional year to release his 2001 Barolo Percristina and that proved to be a wise choice, as the wine has clearly benefitted from the extra time in bottle. This sweet and powerful yet luxurious Barolo is loaded with ripe dark fruit, spices and chocolate that flow onto the palate with stunning length, delineation and balance. Made in an intense, full-bodied style, it still needs a few years before it fully hits its stride. Percristina is made from a south-facing plot in the Mosconi vineyard in Monforte. Anticipated maturity: 2011-2019.
Few producers' wines have given me as much pleasure over the years as those of Domenico Clerico. Based in Monforte, Clerico has been turning out spectacular Barolos since the mid-1980s. I find a spirituality and character in these wines that puts them in a class with few peers. The last few years have seen an evolution in Clerico's philosophy. He has gradually lengthened fermentation times and beginning with his 2005s also backed off the 100% new oak, perhaps the one criticism I have had of some wines in the past. For his 2003 Barolos Clerico shortened the fermentation time by a few days. "Given that the grapes already had a lot of tannins, it was important not to over-extract," says Clerico. "I used a high percentage of new oak for the Barolos. When we racked them, the wines aged in new oak turned out as I had hoped in that they were a little rounder than the wines aged in one-year old barrels. I am optimistic about 2003, the wines just need time for the tannins to soften. Look at what people said about the 1997s. The wines were supposed to fall apart, yet I think the best wines have held up beautifully." Clerico fans can also look forward to a very promising series of Barolos for the 2004, 2005 and 2006 vintages. The 2006s will include a new Barolo made from purchased Serralunga fruit."
Region: Piedmont, Italy
Grape(s): Nebbiolo
"Wonderful depth of fruit in this young Barolo with crushed raspberries, dried flowers and lightly toasted oak. Full-bodied, with chewy tannins and loads of fruit. Plenty of new wood. It needs time to all come together. Impressive. Best after 2008. 450 cases made." Robert Parker - 94 points
"Clerico waited an additional year to release his 2001 Barolo Percristina and that proved to be a wise choice, as the wine has clearly benefitted from the extra time in bottle. This sweet and powerful yet luxurious Barolo is loaded with ripe dark fruit, spices and chocolate that flow onto the palate with stunning length, delineation and balance. Made in an intense, full-bodied style, it still needs a few years before it fully hits its stride. Percristina is made from a south-facing plot in the Mosconi vineyard in Monforte. Anticipated maturity: 2011-2019.
Few producers' wines have given me as much pleasure over the years as those of Domenico Clerico. Based in Monforte, Clerico has been turning out spectacular Barolos since the mid-1980s. I find a spirituality and character in these wines that puts them in a class with few peers. The last few years have seen an evolution in Clerico's philosophy. He has gradually lengthened fermentation times and beginning with his 2005s also backed off the 100% new oak, perhaps the one criticism I have had of some wines in the past. For his 2003 Barolos Clerico shortened the fermentation time by a few days. "Given that the grapes already had a lot of tannins, it was important not to over-extract," says Clerico. "I used a high percentage of new oak for the Barolos. When we racked them, the wines aged in new oak turned out as I had hoped in that they were a little rounder than the wines aged in one-year old barrels. I am optimistic about 2003, the wines just need time for the tannins to soften. Look at what people said about the 1997s. The wines were supposed to fall apart, yet I think the best wines have held up beautifully." Clerico fans can also look forward to a very promising series of Barolos for the 2004, 2005 and 2006 vintages. The 2006s will include a new Barolo made from purchased Serralunga fruit."
Region: Piedmont, Italy
Grape(s): Nebbiolo
| SKU | 29914 |
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