G.D. Vajra Barolo 'Coste di Rose'

£65.00
  • G.D. Vajra Barolo 'Coste di Rose'
  • G.D. Vajra Barolo 'Coste di Rose'

G.D. Vajra Barolo 'Coste di Rose'

£65.00

AVAILABILITY: 3 in stock

G.D.Vajra 'Coste di Rose' 2017 has a floral-dominated nose, with intense aromas of rose interlaced with marasca cherry and hints of wild berries, wet stone, thyme and mint. On the palate, it has an elegant and approachable structure that flows gracefully with a long and mineral finish.

Decanter World Wine Awards 2021, Silver Medal
International Wine Challenge 2021, Silver

Grape Nebbiolo
Style Dry, Red, Full Bodied, Spice, Red Fruit, Floral, Herbaceous, Stylish and Elegant
Country Italy
Region Barolo, Piemonte
Volume 75cl
ABV 14%
Dietary Vegetarian, Vegan, Sustainable, Practising Organic

 

About the Producer

G.D. Vajra is based in Barolo in Piemonte, North West Italy and produces incredibly well defined wines of great character which you notice immediately for their delectable aromas.  This incredible style and perfume can be attributed to the situation and Organic agriculture of the vineyards.  Aldo Vajra had a pioneering influence on the region introducing organic techniques in Barolo in the 1970s.  From 2019 vintage his wines are now certified Organic.

G.D. Vajra was established in 1972 and named after Aldo’s father, Giuseppe Domenico.  Aldo has been gradually increasing the area under vine to 60 hectares, of which 10 are Nebbiolo for Barolo, located in such outstanding sites as Bricco delle Viole, Ravera, Fossati, La Volta, Coste di Vergne and Coste di Rose.  A traditionalist, Aldo adheres to old-style winemaking methods, such as long ageing in barrel for his Barolo, but combines this with new techniques, such as a judicious use of oak, to produce superbly elegant wines.

This elegance, aligned with a vibrancy and depth derived from exemplary viticulture, gives wines of wonderful varietal character.  His Barbera, scented, balanced and lively, is a classic, while his Dolcetto shows all the desirable characteristics – with none of the negatives – of this difficult variety.  His Langhe Nebbiolo is a classically defined example of this variety that is unusually drinkable at such an early stage.  The Barolo ‘Albe’ offers superb value and is ideal for early drinking.  The rising star is the Barolo from Ravera.  It is dark and brooding but displays the hallmark elegance of a G.D. Vajra wine.  The single-vineyard Barolo ‘Coste di Rose’ is planted on soils with a higher proportion of sandstone, this east-facing site just outside Barolo expresses greatly defined aromatics, lifted by a fresh but balanced structure and fine tannins.

Visit the G.D Vajra Website

About the Nebbiolo Grape

Nebbiolo Wines are perfect for enjoying with good food and close friends.  Maybe consider limiting the number of friends though, it's rarely cheap stuff!

Nebbiolo's roots seem to be firmly based in Piemonte in North West Italy, especially since it is not very widely planted elsewhere.  The two main sub-regions in Piemonte for Nebbiolo are Barolo and Barbaresco but it is grown all around the North West with fine examples coming from Langhe and Lombardia.  The first recorded mention of the grape is under the name Nibiol back in 1266, 700 years before a terrible thing happened to Scottish Football fans.

The name derives from 'nebbia', Italian for fog and it is thought that this is either because of the thick natural bloom that covers the grapes when ripe or from the fog that often covers the Piemonte hills around harvest time.

The Nebbiolo vine is a pretty fussy when it comes to the soils in which it is planted and would appear to prefer the calcareous marl in Piemonte.  In the conditions this region provides it can be vigerous, producing a good yield of grapes that truely express their terroir.  Due to the quality potential and market value Nebbiolo is always planted on the best south-facing slopes in order for it to achieve full ripeness.

There are some successful plantings in Australia, California in the USA, and Argentina and there has been relative success in the small vineyard area planted in Mexico but probably around 90% of the world's Nebbiolo grapes are grown in Italy.

There are still a few Barolo wines made in the traditional way which draws arguably excessive tannin from the Nebbiolo grapes meaning the wines need time softening with extended aging in Oak Botti.  Botti are large wooden tanks designed to age the wine gracefully without too much oak influence on the final wine.  Modern Nebbiolo is generally more fruit driven in style with more efficiency in the winery meaning shorter maceration times, shorter fermentation and earlier bottling after more concentrated oak aging.  The wines are often more accesible in youth though most still also age beautifully.

Food Matches for Nebbiolo

Italian cuisine is best for matching and as a wine from the north of the country with good fresh acidity, Nebbiolo is a great food wine.  The grapes are late season ripening and have that sense of place the French call Terroir, so seasonal Autumnal produce makes for a cracking pairing.  Pasta or Risotto dishes with mushrooms, squash or pumpkin pair very nicely with the earthy, floral and diversly fruited flavours of Barolos and Barbarescos.  This earthiness in the flavour profile of the wine is also good with polenta and chickpeas.

Eating Game is particularly rewarding when washed down with good Barolo or Barbaresco, especially with seasonal vegetables all cooked in oodles of butter.  The herbal nuances in the wines are also very helpful on the wine pairing front.

Cheeses local to the region are a fine match too, Fontina from the Valle d'Aosta is a particular favourite but Nebbiolo wines are good all round as a cheese and charcuterie accompaniment.

Reviews

Customer Reviews

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Alistair Montgomery
It does not get much better than this.

I felt very privileged to be able to try this wine after a tasting session. Though the bottle had been opened 48 hours earlier, it showed no signs of being anything the less for that. This is a wine that is lighter than a Bordeaux but has plenty of flavour and finesse which lingers on. It is very enjoyable and holds its own very well with strong flavoured meats. I enjoyed this with beef one night and then with pheasant on the following evening.
How does it compare with the Massolino? That's a tough one. Both are excellent choices, and neither should disappoint. It is really a question of personal taste, and I am sure that you will enjoy trying to decide that for yourself.