Cascina Adelaide 'Cru Fossati' Barolo DOCG 2009
By James Suckling
Cascina Adelaide Barolo Fossati La Morra
Date: January 13th, 2014
Lots of ripe fruit with toasted oak. It's rich and toasted. Full body, velvety tannins and a flavorful, ripe and delicious finish. This is structured yet delicious already. Better after 2015.
By Wine Spectator
CASCINA ADELAIDE Barolo Fossati 2009
Release Price: $125
Issue: Dec 15, 2013
Supple and polished, offering cherry, currant, briar and black tea flavors. The smooth texture quickly gives way to dusty tannins, but this comes together on the lingering aftertaste. Needs at least five years in the cellar. Best from 2016 through 2030. 500 cases made. -BS
By Robert Parker’s Wine Advocate
2009 Cascina Adelaide Barolo Fossati Barolo
A Nebbiolo Dry Red Table wine from Barolo, Piedmont, Italy
Review by Monica Larner
Wine Advocate # 207 (Jun 2013)
Drink 2014 - 2024
The Fossati cru is normally the estate’s most oak-dominated wine. But the 2009 Barolo Fossati shows much greater restraint and harmony overall. Dark fruit tones mingle seamlessly with crushed mineral, licorice and tar. This wine shows a greater level of finesse and a finer structure that will help it conclude its bottle evolution. Anticipated maturity: 2014-2024. It must be the name “Adelaide” that leads my thoughts to exotic and far-away Australia, but every time I encounter the wines from this estate, the words “New World” immediately come to mind. It’s a little wine-tinted Rorschach test that never fails. Needless to say, the heavy use of French oak does a lot to reinforce that stubborn mental tick. Importer: Tesori Wines, San Francisco, CA; tel. (310) 455-9463
By Cascina Adelaide
Fossati, ready to seduce you. Wine with all powerful of Barolo wines and all scents and elegance typically of La Morra area. The last of our single-vineyard Barolo. The icing on the cake.
Place of Origin
This privately-owned vineyard at “Fossati” in La Morra.
Exposure: South, South-East.
Altitude: About 400m.
Soil: Tortonian, limestone and blue clay.
The vines are Guyot grown with the counter trellis system of planting, and medium-short pruning. The vineyard has an average density of 5000 vine-stocks per hectare, and the production is reduced by the cluster thinning method.
The grapes are collected when they are ripened and laid into small 20 kg perforated boxes. A strict cluster selection is made. The grapes are taken to the wine cellar and crushed within a few hours from the harvest. The fermentation takes place at the controlled temperature of about 32’C with repeated and delicate pumping over. The marc macerations long, 350 hours on average. The new wine is then put in wooden barrels, where the subsequent spontaneous malolactic fermentation takes place.
For 24 months in oak barrels; the wine is fined for 6 months in bottle.
Darl, red ruby color unmistakable character of La Morra’s Barolo. In the glass, great richness in black ripened fruit as plums and mulberry, then balsamic and spice eruption drawing together with the tannic layers to create a wonderful wine. It will delight us for decades.
“Barolo is the king of wines”, but also a “king’s wine” suitable for the cuisine of strong but elegant tastes, red meat dishes, game truffle-based recipes, marbled or mature cheese.
About Serving This Wine
The bottle, to be kept horizontally while stored, must be served at a temperature of 18’/20’C. Cannubi is a great and elegant wine. Ageing: 15-20 years from the harvest onwards.
Classification: Barolo DOCG
Variety: 100% Nebbiolo (5 different clones)
Alcohol Content: 14.00%
Residual Sugars: 2 g/l
Total Acidity: 6 g/l
Dry Residue: 31 g/l
[Info provided by Superior Wine Selections]
[Info is not vintage specific]