“Giovanni R-r-r-osso Bar-r-r-rolo Serralunga. Please don’t make me say that again it’s a mouthful and my Italian isn’t great – but this Italian is great. Everyone in the office is very excited about this because it’s very rare that we get something of this quality.” – Grant, Mofo Wine Broker
“Gary Walsh has given it 95 points and he’s also said that this is one of his top 10 producers out of Piedmont. This is the sort of wine you bring out on a special occasion. It’s a Christmas wine, it’s a food wine, it’s a wine to impress your friends and it’s a wine to give as a gift.”
“Tar and roses. Two really interesting things that you may not expect out of a wine but what you get is the prettiness and the femininity and the floral notes of the roses, but also that firmness of the tar. It has beautiful acidity, a bit liquoricey and a bit redcurranty, there’s even some Earl Grey tea going on if I am to be so wine-wankery. It will age forever and keep rewarding those that can wait that long.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
Vinification in cement tanks with ambient yeasts. Fermentation over 25 - 28 days with Remontages, Delestages, and daily punching-down of the cap. Elevage happens in large 25 hl Fontainebleau Forest French oak casks for 36 months.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 4 medium sebago potatoes, cut into 4cm pieces
- 1 large red capsicum, thickly sliced
- 1 large green capsicum, thickly sliced
- 1 large eggplant, cut into 4cm pieces
- 2 tablespoons olive oil
- 1 bulb garlic, halved crossways
- 1/3 cup mint jelly, warmed
- 1 1/2 tablespoons lemon juice
- 1 tablespoon fresh thyme leaves
- 8 lamb loin chops, trimmed
- Preheat oven to 200°C/180°C fan-forced. Place potato, capsicum and eggplant in a large roasting pan. Drizzle with 1 1/2 tablespoons oil. Toss to combine. Add garlic to pan. Roast for 45 minutes.
- Meanwhile, combine mint jelly, lemon juice and thyme in a bowl. Heat remaining oil in a large non-stick frying pan over medium-high heat. Add lamb. Cook until browned. Remove from heat. Brush both sides of lamb with half the mint jelly mixture.
- Arrange lamb over vegetables. Season with salt and pepper. Roast for a further 20 to 25 minutes, brushing with remaining mint jelly mixture halfway through cooking, for medium or until cooked to your liking. Serve.