2004 Barolo Gavarini Chiniera
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2016 - 2034
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Gianluca Grasso describes 2004 as a year with high quality and high yields, which was pretty much the case across the region. I have always admired the 2004s, as they represent an early inflection point towards the high level of quality that is now the norm here. I must say, though, I am disappointed with the irregularity the Ginestra Casa Matè has shown in several recent tastings.
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2013 - 2022
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Elio Grasso's wines are made in a unique, crisply articulated style that highlights balance and harmony over sheer power. “For our 2004 Barolos we did roughly 30 days of maceration in stainless steel, where the wines also completed their malolactic fermentations,” says Gianluca Grasso. “The wines were then racked into 25 hectoliter barrels where they aged for two and a half years. The Rüncot saw 35-40 days of maceration and may spend up to 40 months in 100% new French oak.”
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Gianluca Grasso describes his family's 2004 Barolos as a bit more powerful now than the 2001s, with more body. The earlier vintage is more elegant, he added. Even in the copious growing season of 2004, vine yields for the estate's Barolo crus were barely 35 hectoliters per hectare. "Two thousand four was an outstanding vintage with great weather conditions from beginning to end," said Grasso. "We had rain when we needed it, and we got cool weather in late August and early September when we needed it. " Grasso is also a big fan of the 2006s, which he finds to be well-balanced wines. "When the grapes are perfect, as they were in both 2004 and 2006," he said, "it's a pleasure to be in the winery. " (Importers include Sussex Wine Merchants, Moorestown, NJ; Martin-Scott Wines, Ltd. , Lake Success, NY; Langdon-Shiverick, Cleveland, OH; and Oliver McCrum Wines, Oakland, CA)
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