Michele Chiarlo Barolo Tortoniano 2011
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Enthusiast -
James
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Robert
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Wilfred
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Product Details
Your Rating
Somm Note
Winemaker Notes
This wine is a superlative pairing for beef roasts, lamb, game and hard cheeses.
Professional Ratings
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Wine Enthusiast
Crushed violet, herb, wild berry, leather, exotic incense, eucalyptus and balsamic aromas carry over to the elegantly structured palate underscored by a mineral vein. It's bright and fresh, with young, tightly wound tannins that need time to unfurl. Drink 2018–2031.
Cellar Selection -
James Suckling
Very solid and rich center palate here with dried berry and chocolate character and hints of hazelnuts. Full and velvety. Give this two or three years to soften.
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Robert Parker's Wine Advocate
The 2011 Barolo Tortoniano shows savory characteristics of cured meat and spice with some balsam herb intensity to lift the bouquet. The mouthfeel is streamlined and tight. This wine clearly reflects the warmer conditions of the 2011 growing season and you easily recognize that extra intensity and concentration throughout this wine. The results are softer, rounder and more generous than you normally get from Michele Chiarlo's Barolo Tortoniano.
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Wilfred Wong of Wine.com
When one sniffs the 2011 Michele Chiarlo Barolo Tortoniano, one can just imagine sitting in someone's home in Piedmont and enjoy braised beef stew. This well-made wine is a beautiful Nebbiolo—one of the world's most important and sometimes mysterious grape variety to new world wine drinkers—requires more attention than the straightforward Cabernet Sauvignon. From the whiff of red fruits, savory herbs, and aromatic flowers, there is a sense of complete deliverance. Nebbiolo's characteristics can be quite subtle, and one must pay close attention. Drinks quite nicely now. (Tasted: September 12, 2016, San Francisco, CA)
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The wine producing firm of Michele Chiarlo was founded in 1956 by the sole and present owners, Michele and Giuseppina Chiarlo. Son of over seven generations of esteemed wine growers, Mr. Chiarlo is today one of the most respected producers of the fine wines of Piedmont and a leading figure in its viticultural industry.
At the production and vineyard level, where quality begins, Michele Chiarlo has for thirty years pursued an endless search for control over the finest vineyard sites in each of the zones from which he produces his wines. Perhaps the crown jewel among these is the vineyard of Fornace di Tassarolo in the Rovereto area of Gavi, a small parcel planted in 1910 which yields a brilliant and intense Gavi of exquisite refinement. He also has long-term agreements with the owners of two spectacular vineyards in the Castiglione Falleto and Serralunga crus of Barolo, from which he produces Barolo Riserva Rocche di Castiglione and Barolo Riserva Vigna Rionda di Serralunga. In addition to these contracts, he has also purchased the Antico Podere Averame in the Cerequio cru of Barolo, considered one of the zone's finest Nebbiolo vineyards; and an estate, also in Barolo in the cru of Cannubi, which due to its extremely sharp gradient had never been cultivated. With considerable capital investment, this vineyard has been terraced and brought into production, the first time such a project has ever been undertaken in Piedmont.
In 1995, Michele Chiarlo acquired the estate of Azienda Agricola Aluffi in Castelnuovo Calcea, considered to the most beautiful and prestigious property in the heart of the classic Barbera d'Asti zone. The estate is comprised of two separate vineyard holdings, La Court and Il Castello, with a total area of 62 acres of which 50 are planted in Barbera vines, quite extensive for this area. The principally southwest and easterly-exposed slopes support superb, calcium and mineral rich soils which are of ideal composition for the production of great Barbera d'Asti.
Michele Chiarlo directly manages or personally oversees every aspect in the production of his wines. Eminently qualified through the expertise acquired through his involvement with the company under his father, he also holds a degree from the prestigious School of Enology at Alba. His ceaseless innovation, both in production and in marketing, has gained him the respesct of his industry.