The May issue of the English magazine Decanter came out with a nice article on the Roero written by Stephen Brook, contributor to the magazine since 1996 and winner of several awards for his articles on wine.
Stephen Brook claims that Roero suffers in comparison to Barolo and Barbaresco, but wines surely deserve to be better known and appreciated.
The sandy soil of the territory gives to Roero, aged in cask for a year, a sprightliness and fruitiness you’re unlikely to find in a basic Barolo. But a Roero riserva, made from selected grapes and aged in wood for two years, can taste very different. Some have an old-fashioned meatiness and tarriness; others are intense but fresher and more limpid.
In a blind tasting that include Barolo and Barbaresco, Roero shoud display more elegance, fine tannins and greater accessibility than its neighbours across the river Tanaro.
Stephen Brook then draws up a list of the 12 best Roero tasted and rewards our Riserva 2011 with 90/100:
“Fragrant, intense raspberry nose. Supple and easygoing, but the ample fruit is backed by tannins on the mid-palate, so it does have structure. Spicy finish, but not yet harmonious. Quite long.”