About This Wine:
A big, burly red, with lots of charred oak and smoky bacon character
coloring the rich, ripe crushed berry fruit. Hints of flowers and black
cardamom add to the complexity. Full-bodied, with well-poised, velvety
tannins that capture the flavors and drive them through the long finish.
Dal Forno Romano Az. Agricola
Wine: Valpolicella Superiore
Region: Veneto
Oenologist: Romano Dal Forno
Grapes: 70% Corvina/Corvinone; 20% Rondinella; 5% Croatina; 5% Oseleta
95 Points - Robert Parker's Wine Advocate:
"Dal Forno should really change the name of his 2005 Valpolicella Superiore. It is really an Amarone for all practical intents and purposes, as it is made entirely from fruit that has been dried, albeit for less time than that legally required for Amarone. Firm, sturdy tannins frame blackberries, blueberries, violets and new leather in the 2005 Valpolicella. This is an especially structured, shut-down wine, even within the context of Dal Forno. The wine’s gorgeous inner perfume and sheer depth suggest that all that is required is patience. With time in the glass the tannins soften just enough to get a glimpse of what is in store for those who can wait a few years. Bittersweet chocolate, graphite and tar are layered into the authoritative finish. Anticipated maturity: 2015-2025.
These two new releases from Romano Dal Forno are nothing short of extraordinary. Unfortunately readers will have to wait until the Fall for the 2004 Vigna Sere (the wine previously sold as Recioto), one of the most monumental young sweet wines I have ever had the pleasure of tasting...and make no mistake about it, this is a wine I did not spit the last time I sampled it!" - Antonio
Galloni (Feb 2011)
93 Points - Robert Parker's Wine Advocate (2004 vintage):
"Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. Today the wine comes across as shut down, but the imposing tannins are also rather fine, suggesting that with time the wine’s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it. Anticipated maturity: 2012-2019." - Antonio Galloni (10/2008)
92 Points - Wine Enthusiast Magazine (2004 vintage):"Thick, black and impenetrable, this is one of the most densely extracted wines you will ever encounter. Despite its extreme size, it maintains a fresh, delicate character throughout thanks to the obvious quality of the fruit. Opulent oak and spice tones might be distracting to Valpolicella purists—but make no mistake: this is an impressive and exciting wine." - M.L. (10/1/2009
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91 Points - Wine Spectator Magazine (2004 vintage):
"Pungent aromas of tarry currant and raisin, with charred oak, follow through to a solid, full-bodied palate, with a round texture. Compact and structured, but needs time to gain complexity and length. Wonderfully soft and generous. Why wait? Not as thick and rich as this estate's Amarone, but very close in quality. Best from 2009 through 2014. 2,610 cases made." –JC (10/1/2009)
