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Gianni Voerzio 2005 La Serra Nebbiolo (Barolo)
- Cellar Selection
- Online Exclusive
- $125
We are enthusiastically impressed by this gorgeous wine: From the La Morra location in the Barolo region, Gianni Voerzio and his wife Franca have been making wine since 1986 and carry forth a philosophy that relies on both innovation and tradition. This is a ripe, full and rich expression of Nebbiolo with long-lasting flavors of blackberry, tar and cola.
— M.L.
(2/1/2010)
Gianni Voerzio 2006 La Serra Nebbiolo (Barolo)
- $100
Barolo La Serra from Gianni Voerzio would make a perfect companion to pulled pork smoked over hardwood charcoal. There’s a sassy spice element here backed by plush layers of blueberry, blackberry and plum. The tannins are still on the young, astringent side; give this wine some time to unwind in the cellar.
— M.L.
(12/1/2010)
Gianni Voerzio 1998 La Serra Nebbiolo (Piedmont)
- $93
A powerful wine from this La Morra-based winery. There is rich fruit, with flavors of ripe acidity, dark plums, dried fruit and tar. Underlying these fruit flavors are structured, dusty tannins.
— R.V.
(11/15/2002)
Gianni Voerzio 2008 Ciabot della Luna Barbera (Barbera d'Alba)
- Online Exclusive
- $25
This is a clean and polished expression of Barbera with loads of fresh fruit intensity as well as a sophisticated dose of spice, leather and tar. The wine is bright and crisp in the mouth and would pair with any sort of cheesy pasta dish.
— M.L.
(12/1/2010)
Gianni Voerzio 2009 Rochettevino Dolcetto (Dolcetto d'Alba)
- Editors' Choice
- $25
This is an impressive Dolcetto with a deeply aromatic character. The generous notes of pressed flowers, roses and perfumed violets distinguish this expression from the rest. Those huge floral and fruit tones transfer to the mouth as well, where they last long on the finish.
— M.L.
(9/1/2010)
Gianni Voerzio 1996 Ciabot della Luna Barbera (Barbera d'Alba)
- $27
Leathery, toasty and tight-just a rustic red wine. Tea flavors mingle with some sour cherry and chocolate. A medium-bodied, earthy wine with a little flatness on the finish that holds it back from being better.
— W.E.
(4/1/2000)
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