2003 |
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Barolo Le Vigne
Vineyard
Ceretta,
Conterni,
Merli,
Vignane
Technical datas
Stable weather conditions, with lots of sunshine and very little rain, favoured the higher vineyards, which were affected less by the exceptionally high temperatures. ...
Stable weather conditions, with lots of sunshine and very little rain, favoured the higher vineyards, which were affected less by the exceptionally high temperatures.
Harvest
September 15 - September 29
Vinification
Each vineyard was vinified separately. After destemming and light crushing, must is "sealed" with CO2 for gentle warm maceration of approximately a day. Alcoholic fermentation begins about 24-36 hours later from native wild yeasts only.
Maceration: Gentle maceration in upright open-top steel tanks for the first 9-10 days of the alcoholic fermentation
Malo-lactic Fermentation: Immediately after alcoholic fermentation in French oak casks with a capacity of 500l.
Alcohlic Fermentation: 28-30 days.
Aging: 24 months in French oak tonneaux of 500l, followed by 18 months in bottle.
Blending: Summer 2005
Bottling date: 31 March 2006
Drink from: 2010
Drink to: 2018
Production
Bottles: 14000
Magnums: 690
Double Magnums :90
Analytical parameters
Alcohol content: 14.00%
Total acidity: 5.8 g/l
PH: 3.55
Net extract: 29.7 g/l
Ratings
Wine Advocate: 93 points
IWC: 92+ points
Wine Spectator: 92 points
Gambero Rosso: 2 Bicchiere
AIS: 4 Grappoli
Veronelli: 3 Stelle
Vini Buoni d'Italia: 4 Stelle
L'Espresso: 3 Bottiglie
Enogea: 87 punti
Wine Advocate: 93 points. #173, Oct 2007
The 2003 Barolo Le Vigne may have a slight edge over the Cannubi Boschis in this vintage, as the ability to blend fruit from various microclimates was a big advantage. It is a full-bodied, soft-textured Barolo with lively color and plenty of ripe red fruit, menthol and spices. This is an especially fresh, vibrant wine for the vintage, with tannins that are particularly refined. A recent vertical of Le Vigne back to 1995 found the 1995, 1997 and 1998 drinking well and the 1996, 1999, 2000 and 2001 approachable, but still with additional upside potential. Anticipated maturity: 2009-2015.
IWC: 92+ points. Nov/Dec 2007
Impressively deep ruby-red color for the vintage. Superripe black fruit, brown spice and tar aromas reminded me of a fresher version of a top Bonneau Chateauneuf. Then sweet and layered in the mouth, with shockingly good ripe acidity for 2003. This boasts a penetrating violet florality I find in very few wines from this hot year. Not yet particularly complex but wonderfully fresh and strong. Sandrone did a second green harvest to remove part of the clusters, then picked slowly during the second week of September, his earliest harvest ever, to eliminate the dried berries. Can this really be better than the Cannubi Boschis?
Wine Spectator: 92 points. Oct 15, 2007
Displays bright berry and truffle on the nose. Full-bodied, with fine tannins and a caressing finish. There's just a hint of new wood. Balanced and beautiful. Best after 2009.
Gambero Rosso: Due Bicchiere. Luglio 2007
Si distingue per una freschezza complessiva che gli dona classe.
AIS: 4 Grappoli. Luglio 2007
Impatto olfattivo carnoso, integro, con note di liquirizia e pepe, poi mora di gelso e mirtilli. La bocca si fa notare per potenza e lunghezza; è calda e morbida, densa di tannini mordenti.
Veronelli: 3 Stelle
Vini Buoni d'Italia: 4 Stelle
L'Espresso: 3 Bottiglie
Enogea: 87 punti
Si ritrovano apserità nel Le Vigne, dove il tannino tente via via a rigare senza tuttavia compromettere l'allungo.
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current
releases
our wines
Sibi et Paucis
 The Sibi et Paucis bottles are bottles that have been held back in the perfect cellar conditions of Luciano Sandrone’s personal cellar for an additional four years past the original release date.
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