The 2006 Barolo Bricco Rocche is a touch firmer than the Brunate. Flowers, spices and dark red fruit cover the palate with lovely density as this beautifully balanced, articulate Barolo opens up in the glass. Today the Bricco Rocche is quite graceful, but I would not be surprised to see it put on additional weight in bottle, as so often happens with Barolos from the village of Castiglione Falletto. There is plenty of vineyard expression in the glass, likely the result of a more measured use of French oak. Anticipated maturity: 2016-2031. I came away impressed with the wines I tasted at Ceretto this year. Like many estates in Piedmont, Ceretto is moving back towards a greater use of large casks. The 2006 Barolos were fermented 10-15 days in stainless steel, followed by malolactic fermentation and anywhere from 24 to 30 months’ aging in French oak. Beginning with the 2007s, the Barolos spent about 16 months in French oak followed by a full year in cask. I also had a chance to taste Ceretto’s new Barolo from the storied Cannubi vineyard, a tiny production of just 550 magnums per year from a parcel of a quarter of a hectare the family purchased in 2002. At press time prices for the 2006 Barolos had not been determined. Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661

An iron edge details the cherry, licorice and oak spice flavors in this smooth red. There's fine support from dense tannins, with a balanced finish and fine grip. Better than previously reviewed. Best from 2014 through 2032.??–BS??Region: Italy / Piedmont / Barolo Select to Add