The Ceretto 2017 Langhe Rosso Monsordo is a blend of Cabernet Sauvignon, Merlot and Syrah with fruit sourced from 11 hectares in the greater Langa. It moves into territories that are never addressed by Ceretto's champion grape, Nebbiolo. It seeks to answers questions rarely asked in Langa, responding with sweetness, fullness and pure extraction. Indeed, the wine comes out of left field, especially in this report. Monsordo opens to a dark and impenetrable appearance, and the aromas are heady, determined and intense, especially in this powerful vintage. Dark cherry and blackberry preserves segue to sweet tobacco and exotic spice.

A blend of Cabernet Sauvignon, Merlot and Syrah, the 2015 Langhe Rosso Monsordo reveals the power and the exuberance of the vintage on the one hand, with the elegance and grace of cool-climate Piedmont on the other. This is a full-bodied wine of contrasts and easy-drinking appeal. Some 40,000 bottles were made.

The 2012 Langhe Rosso Monsordo is a blend of Cabernet Sauvignon, Merlot and Syrah. The Cabernet component comes through loudest in this vintage and there is a touch of distinctive herbal greenness both on the bouquet and in terms of flavor. The wine opens to a dark, impenetrable appearance and rich aromas of blackberry, spice and leather. Sweet tannins are followed by chewy fruit flavors.

The 2009 Langhe Rosso Monsordo (Cabernet Sauvignon/Merlot/Syrah) is gorgeous in this vintage. Plump berries, flowers, mint and spices are some of the many notes that emerge from this fleshy, supple red. I can’t remember a recent vintage of Monsordo that was this delicious. Anticipated maturity: 2012-2017. Once the poster child of all things modern, Ceretto continues to impress with an approach that combines the best of innovation and tradition. Today macerations are longer, the wines spend less time in oak and new oak levels are lower than in the past. The 2008 Nebbioli were picked from October 5 to 10. The wines saw on average 25 days of contact with the skins. Malolactic fermentation took place in oak, and the wines were aged in barrel for 24 months, 50% new and 50% one-year-old. Starting with 2009, the Baroli are made with natural yeasts, which encourages longer and more drawn out malolactic fermentations. I have to say I am very intrigued by what is happening at Ceretto. Importer: Wilson Daniels Ltd, St. Helena, CA; tel. (707) 963-9661