Luciano Sandrone ALESTE Barolo Cannubi Boschis 2016

Winemaker's Notes

Dark red color with hints of purple. Fat ripe black cherries on the nose, plush and forward with hints of vanilla, spices and clove. In the mouth, the fruit is forward and ripe, almost but not quite jammy, kept in harmony by the subtle acidity. It has good attack on the palate, and the mouthfeel is creamy, chocolately and soft with menthol notes. This wine shows the warm Cannubi Boschis terroir to great advantage. The tannins are very sweet and long, but will still require some patience to soften. Though it is more forward and ready than its sibling the Le Vigne Barolo, it still needs time. Finish is long and sweet with oak & spice notes over the black cherries and black fruits.

Wine Advocate

The single-vineyard 2009 Barolo Cannubi Boschis opens with intense focus and sharpness. Beyond its dark color and bold appearance is a stunning embroidery of delicate floral and wild berry aromas. It's easy to recognize each distinct layer: licorice, tar, pressed violets, dried mint, white truffle and wet earth. Silky tannins, long and fine, give the wine structure and longevity. Anticipated maturity: 2015-2030.

Wine Enthusiast

This rich Barolo shows ripe plum and prune, forest floor and truffle, layered with well-integrated oak, roasted coffee bean, chocolate and licorice. Reflecting the forward character of the vintage, it has very ripe, refined tannins and is already enjoyable.

Luciano Sandrone 釀製的1989年和1990年的 Barolo Cannubi Boschis，分別獲得Robert Parker評予97和100分，2001年的出品更出現於日本漫畫《神之水滴》，被劇中的世界葡萄酒評論家神咲豐多香選為12支葡萄酒極品──「十二門徒」中的第六門徒。

" Le Vigne " 與 " Cannubi " 不同是此款使用四個不同的莊園葡萄混合，此更表現barolo過往的製酒傳統，分別是Vignane(於barolo)、Merli(於novello)、conterni與ceretta(於monforte d'alba)，與Cannubis Boschis較不同的是，前者沙土部份較多而此四莊園較多白堊土壤部份，平均高度海拔450公尺。

其說明每年他會從四個莊園中挑選出兩個生產品質較好的葡萄，若不足就不生產。故此款可算集合各個莊園精華部份釀造出的頂尖酒款

每個不同莊園皆會獨立釀造，最後完成在比例混合。平均7~12天於鋼槽浸泡，並繼續28天的發酵程序。接續一樣移至500公升全新法國橡木桶進行乳酸發酵，再就是將不同莊園的初步酒汁進行混合作業，再移回木桶進行26個月的熟成，裝瓶後靜置18個月後即可上市。平均15000~20000瓶生產量，但若該年品質不佳則不製作。

與單一莊園感覺相當不同，更為厚重些但與一般barolo比當然仍較淡雅，較特別的藍莓香氣伴隨絲許的土壤感覺，單寧也更多一些但當然仍保持該酒莊的特色，仍算親切可人卻內斂的風味。當然最好的barolo通常品嚐十年左右的風味較佳，那種陳年過後將風土條件徹底展現的風情，相信是任何人為手段宰割出來的味道所比不上的，而這也是葡萄酒特別是這種需要時間熟成的好酒迷人之處

法律規定Barolo必須陳釀三年，如01年的出品05年才可上市，雖說新派的Barolo可提早飲用，但入樽後大概再陳存8至10年才進入顛